Honeycomb Pasta
Honeycomb Pasta
Ingredients
For the Tomato Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 3 anchovies, fillets
- 2 tablespoons tomato paste
- 1 sprig rosemary
- 2 cups cherry tomatoes, halved
- 1/4 cup water
- 1/2 cup Parmesan Reggiano cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta
- 8 ounces short tube pasta, such as ditaloni or rigatoni
- 1 tablespoon salt, for pasta water
For the Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/8 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup Parmesan cheese, grated
For Assembly
- 2 tablespoons unsalted butter, softened, for greasing ramekins
- 1/2 cup Parmesan cheese, grated, for topping
Instructions
- 1
Begin by preparing the tomato sauce. In a cold medium saucepan, combine the olive oil, minced garlic, red pepper flakes, and anchovy fillets. Heat gently over medium-low heat, stirring occasionally, until the anchovies dissolve and the garlic is fragrant, about 5 minutes.
⏱️ 5 min
- 2
Stir in the tomato paste and cook on very low heat for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 3
Add the rosemary sprig, cherry tomatoes, and water to the saucepan. Cover the pan and simmer on medium-low heat for 10 minutes.
⏱️ 10 min
- 4
Uncover the pan, then cover again and cook for an additional 5 minutes to ensure all tomatoes are very soft.
⏱️ 5 min
- 5
Remove the rosemary sprig. Use a spoon or potato masher to gently smash the softened tomatoes. Continue to simmer the sauce on low heat, uncovered, until it reduces to your desired consistency, about 5-7 minutes. Season with salt and black pepper.
⏱️ 7 min
- 6
Pour the cooked tomato sauce into a Pyrex measuring cup or a heat-proof bowl. Use an immersion blender to blend the sauce until smooth. Stir in 1/2 cup of grated Parmesan Reggiano cheese until fully incorporated. Set aside.
⏱️ 5 min
- 7
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the short tube pasta and cook until it is halfway cooked (al dente), approximately 4-6 minutes, depending on the pasta type. It should still be firm as it will finish cooking in the oven. Drain the pasta thoroughly and set aside.
⏱️ 10 min
- 8
Prepare the béchamel sauce. In a separate medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
⏱️ 2 min
- 9
Add 3 tablespoons of all-purpose flour to the melted butter, whisking constantly to create a roux. Cook for 1-2 minutes until the roux is pale golden and smells nutty.
⏱️ 2 min
- 10
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickens to coat the back of a spoon, about 5-7 minutes.
⏱️ 7 min
- 11
Season the béchamel with salt, black pepper, and a pinch of freshly grated nutmeg. Stir in 1/4 cup of grated Parmesan cheese until fully incorporated and melted. Keep warm.
⏱️ 2 min
- 12
Preheat your oven to 375°F (190°C). Generously grease the inside of four individual ramekins with softened butter.
⏱️ 5 min•🌡️ 375
- 13
Pour a thin layer of béchamel sauce into the bottom of each greased ramekin, ensuring it covers the base.
⏱️ 2 min
- 14
Arrange the half-cooked pasta pieces upright in each ramekin, fitting them snugly to create a honeycomb-like pattern. This may take a few minutes per ramekin.
⏱️ 8 min
- 15
Carefully pour the blended tomato sauce over the pasta in each ramekin, filling them about two-thirds of the way up.
⏱️ 3 min
- 16
Top with another layer of béchamel sauce, ensuring the pasta is well covered.
⏱️ 2 min
- 17
Finish by grating a generous amount of Parmesan cheese (about 1/2 cup total) over the top of each ramekin.
⏱️ 2 min
- 18
Place the assembled ramekins on a baking tray. Tent the tray loosely with aluminum foil.
⏱️ 1 min
- 19
Bake in the preheated oven for 15-20 minutes.
⏱️ 20 min•🌡️ 375
- 20
Remove the foil and return the ramekins to the oven. Bake uncovered for another 15-20 minutes, or until the top is bubbling, golden brown, and the pasta is fully cooked.
⏱️ 20 min•🌡️ 375
- 21
Allow the baked honeycomb pasta to rest for about 5 minutes after removing it from the oven before serving. This helps the sauces set and prevents crumbling.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honeycomb Pasta
Ingredients
For the Tomato Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 3 anchovies, fillets
- 2 tablespoons tomato paste
- 1 sprig rosemary
- 2 cups cherry tomatoes, halved
- 1/4 cup water
- 1/2 cup Parmesan Reggiano cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta
- 8 ounces short tube pasta, such as ditaloni or rigatoni
- 1 tablespoon salt, for pasta water
For the Béchamel Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/8 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup Parmesan cheese, grated
For Assembly
- 2 tablespoons unsalted butter, softened, for greasing ramekins
- 1/2 cup Parmesan cheese, grated, for topping
Instructions
- 1
Begin by preparing the tomato sauce. In a cold medium saucepan, combine the olive oil, minced garlic, red pepper flakes, and anchovy fillets. Heat gently over medium-low heat, stirring occasionally, until the anchovies dissolve and the garlic is fragrant, about 5 minutes.
⏱️ 5 min - 2
Stir in the tomato paste and cook on very low heat for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 3
Add the rosemary sprig, cherry tomatoes, and water to the saucepan. Cover the pan and simmer on medium-low heat for 10 minutes.
⏱️ 10 min - 4
Uncover the pan, then cover again and cook for an additional 5 minutes to ensure all tomatoes are very soft.
⏱️ 5 min - 5
Remove the rosemary sprig. Use a spoon or potato masher to gently smash the softened tomatoes. Continue to simmer the sauce on low heat, uncovered, until it reduces to your desired consistency, about 5-7 minutes. Season with salt and black pepper.
⏱️ 7 min - 6
Pour the cooked tomato sauce into a Pyrex measuring cup or a heat-proof bowl. Use an immersion blender to blend the sauce until smooth. Stir in 1/2 cup of grated Parmesan Reggiano cheese until fully incorporated. Set aside.
⏱️ 5 min - 7
While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the short tube pasta and cook until it is halfway cooked (al dente), approximately 4-6 minutes, depending on the pasta type. It should still be firm as it will finish cooking in the oven. Drain the pasta thoroughly and set aside.
⏱️ 10 min - 8
Prepare the béchamel sauce. In a separate medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
⏱️ 2 min - 9
Add 3 tablespoons of all-purpose flour to the melted butter, whisking constantly to create a roux. Cook for 1-2 minutes until the roux is pale golden and smells nutty.
⏱️ 2 min - 10
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickens to coat the back of a spoon, about 5-7 minutes.
⏱️ 7 min - 11
Season the béchamel with salt, black pepper, and a pinch of freshly grated nutmeg. Stir in 1/4 cup of grated Parmesan cheese until fully incorporated and melted. Keep warm.
⏱️ 2 min - 12
Preheat your oven to 375°F (190°C). Generously grease the inside of four individual ramekins with softened butter.
⏱️ 5 min•🌡️ 375 - 13
Pour a thin layer of béchamel sauce into the bottom of each greased ramekin, ensuring it covers the base.
⏱️ 2 min - 14
Arrange the half-cooked pasta pieces upright in each ramekin, fitting them snugly to create a honeycomb-like pattern. This may take a few minutes per ramekin.
⏱️ 8 min - 15
Carefully pour the blended tomato sauce over the pasta in each ramekin, filling them about two-thirds of the way up.
⏱️ 3 min - 16
Top with another layer of béchamel sauce, ensuring the pasta is well covered.
⏱️ 2 min - 17
Finish by grating a generous amount of Parmesan cheese (about 1/2 cup total) over the top of each ramekin.
⏱️ 2 min - 18
Place the assembled ramekins on a baking tray. Tent the tray loosely with aluminum foil.
⏱️ 1 min - 19
Bake in the preheated oven for 15-20 minutes.
⏱️ 20 min•🌡️ 375 - 20
Remove the foil and return the ramekins to the oven. Bake uncovered for another 15-20 minutes, or until the top is bubbling, golden brown, and the pasta is fully cooked.
⏱️ 20 min•🌡️ 375 - 21
Allow the baked honeycomb pasta to rest for about 5 minutes after removing it from the oven before serving. This helps the sauces set and prevents crumbling.
⏱️ 5 min