St. Joseph’s Day Pasta
St. Joseph's Day falls on March 19th and is a celebration of Joseph, husband of Mary, the Blessed Mother. This tradition allegedly started in Sicily. The story goes that the people of Sicily were experiencing a drought and prayed to St. Joseph to make it rain. He did and the people of Sicily held a feast to give thanks and honor him. Maybe it was Joseph. Maybe it was just March.... we may never know. The breadcrumbs in this dish are done as a nod to Joseph being a carpenter and toasted breadcrumbs look like sawdust!
Tips: I made this for 2 people, but simply double the recipe to make it for a larger group. Also, please please please use fresh ingredients for this one and don't skimp on the olive oil. You will thank me later!
If you are trying to do a traditional St. Joseph’s Day celebration, have a friend bring a zeppole for dessert!
Cook Time: Approx. 30 Minutes
Serves: 2-3 People
Ingredients:
- 1/2 lb Pasta (Long Pasta like Spaghetti, Fettuccine, or Mafaldine)
- 5-6 Cloves Garlic, Chopped
- 1/2 Shallot, Diced
- 5 Tablespoons Panko Breadcrumbs
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Unsalted Butter
- 3 Teaspoons Fresh Parsley, Chopped
- 5 Teaspoons Pecorino Romano (2 for Breadcrumbs, 3 for Pasta)
- 5 Basil Leaves, Chopped
- 1 Teaspoon Oregano
- 1-2 Teaspoons Salt
Optional:
- 1 Teaspoon Hot Pepper Flakes
- 2 Tablespoons Walnuts, Chopped
- Lemon Zest
- Anchovies
Instructions:
1. Start boiling the water for the pasta in a pot and add salt. Cook the pasta in accordance with the instructions while you are working on the garlic sauce.
2. Add 2 tablespoons of olive oil into a pan and cook on medium to medium high heat.
3. Once the oil has started sizzling, add the garlic and shallot and let simmer for approximately 2 minutes. Then add the hot pepper flakes. You would also add the optional ingredients here, if you are using any.
4. Add the cooked pasta to the pan with the oil and garlic. Scoop 2 ladles worth of pasta water into the pan along with 3 teaspoons of Pecorino Romano. Add another tablespoon of olive oil. Toss all the ingredients well and let simmer for 5-7 minutes.
5. In a small pan, melt 2 tablespoons of butter then add the breadcrumbs, oregano, and Pecorino Romano for approximately 3-5 minutes. Keep mixing thoroughly until the breadcrumbs have become golden brown and are toasted. When finished, turn off the heat and keep on the side.
6. Go back to the large pan with the pasta and add the fresh herbs and another tablespoon of olive oil. Toss well and simmer for another 2 minutes.
7. Serve the past in a bowl and top with the breadcrumbs.
8. Dig in with a glass of white wine!
