6 oz. bacon, chopped into
¼ cup olive oil
4 whole anchovies, pureed
¼ cup sundried tomatoes, shredded
½ cup broccoli florets
¼ cup carrots, julienned
½ cup eggplant, small diced
1 cup medium fresh tomato, peeled and small diced
¾ cup Portabella mushrooms, small diced
¼ cup artichoke hearts, chopped
¼ cup hearts of palm, chopped
¼ cup zucchini, small diced
¼ cup yellow squash, small diced
¼ cup green bell peppers, julienned
¼ cup red bell peppers, julienned
½ cup baby corn, cut into half ears
½ tsp. crushed red pepper
1 tsp. Frank Davis Sicilian seasoning
½ tsp. sweet basil
¼ tsp. coarse ground black pepper
1 lb. wide linguine, cooked al-dente
½ cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
¼ cup green onions, thinly sliced
¼ cup parsley, minced
6 whole black olives for garnish
6 whole green olives for garnish
½ tsp. paprika for garnish
In a small 10-inch skillet over medium heat, render down the bacon until the ‘chips" become lightly browned and crispy. Figure this will take you about 8 to 10 minutes. When they’re ready, transfer the drippings to a larger, high-sided skillet and set aside the "chips" on a couple of layers of paper towels to drain.
Now immediately reheat the drippings-this time over medium high heat-and begin browning the onions. Figure they will take about 15 minutes to cook (since you want them caramelized). Then when they’re ready, you’re ready to put your Pasta Tiamo dish together. Here’s how its done:
To the bacon drippings and sautéed onions stir in the olive oil and the pureed anchovies. When the anchovies are thoroughly combined into the onion mix, increase the heat to high and begin adding the cut vegetables in the following order-the garlic, the sundried tomatoes, the broccoli, the carrots and the eggplant. All of these are your dense veggies, which mean they have to be constantly tossed as they begin to cook in order to release locked in moisture and cause them to self tenderize. The next step is to drop in the fresh tomatoes, which adds supplemental moisture to the dish to further enhance the tenderization.
Then, from this point, it’s simply a matter of adding to the skillet the rest of the ingredients and cooking them till done-Portabellas, artichoke hearts, hearts of palm, zucchini, yellow squash, green and red bell peppers, and baby corn. But make note, these remaining veggies will cook quicker; so don’t walk away from the stove. You don’t want any of them overcooked and you don’t want to drive off all the moisture.
At this point, you’re practically finished. All you need to do now is season everything up! With the skillet still on the burner reduce the flame to low. Then gingerly sprinkle in the crushed red pepper, the Sicilian spice, the basil, and the coarse ground black pepper. Don’t skimp on technique here-you need to toss the mixture thoroughly or you’ll end up with "hotspots," clustered of concentrated pepper and spice. All that’s left of the overall presentation now is to add the Parmesan cheese and fold it in. Don’t skimp here either-this is the only salty taste the dish will get. So mix it well!
Finally, toss the vegetable mixture with the pasta and transfer everything to a large baking pan. Then top the pan with a layer of mozzarella cheese and a little extra Parmesan if you prefer, slide it into remove the pan from the oven, garnish it with the green onions, parsley and olives, dust it lightly with the paprika, and spoon it out piping hot in extra large helping!
1. Be sure to choose young eggplants for this dish. Older ones will be full of seeds and will "bite" once they’re tossed into the pasta. I like Jerusalem eggplants best for Pasta Tiamo.
2. Do you need all these veggies to make this dish? Absolutely not! This is the deluxe version! You can select as few or as many vegetables as you’d like to do the recipe. Just don’t leave out the olive oil, anchovies…use them in this dish! You won’t taste’em and they’re the catalyst that "marries" all the ingredients. Trust me!
3. And finally, you can use whatever kind of pasta you like to make "Tiamo," not just spaghetti or linguini. Penne, cavatuni, fuseli, rotini all do well in this dish.