Timpano, a unique Spaghetti seafood pasta bake x Garofalo
This impressive spaghetti seafood pasta bake (a ‘Timpano” from southern Italy ) is a wonderful dish to cook for loved ones. In true tradition Italians enjoy a pescatarian meal on Christmas Eve, so why not embrace that ‘dolce vita’ for this year’s festivities, and enjoy this unique pasta bake?
Timpano, Spaghetti seafood pasta bake
Italians have a real appreciation for food and cooking. I would say it’s the nation’s love language. To feed and to be fed by those they care about. So much so, food is imprinted in many of the country’s traditions. Including the ‘feast of seven fishes’ on Christmas Eve.
The Christmas Eve tradition of eating seafood dates from a historic Catholic tradition of abstinence. Back in the day, Italian Catholics refrained from eating meat or milk on specific holy days. Instead, they would eat fish or seafood cooked in olive oil. The ‘seven fishes’ were always a combination of anchovies, sardines, salt cod, eels, squid, octopus, prawns, mussels, oysters, and clams. There are so many fish and seafood dishes to cook from.
However, pasta dishes are an easy way to embrace this tradition here while being a fantastic alternative to the British beige buffet many of us are accustomed to on Christmas Eve.
Timpano, a unique spaghetti seafood bake from the southern Italian hemisphere is not only an impressive show-stopping dish for the Christmas table but it’s also a fun distinct way to enjoy this everyday pasta shape.
However, don’t let its impressive exterior deter you from creating this at home. It’s a lot easier than it looks and the only extra piece of equipment you need is a cake tin to bake it in. Yes, I said cake tin.
As some of you know, I am a huge fan and proud ambassador for Garofalo pasta. As well as the superior texture and flavour of their semolina bronze died range, Garofalo takes pride in making sure that they are inclusive. The addition of their wholewheat and gluten-free pasta ensures that those with different dietary requirements are well-catered for. Their whole grain and gluten-free range is exceptional as neither flavour nor texture is compromised. You wouldn’t know any different from their original pasta. Making it easier for you as you don’t need to cook any additional dishes to cater for different dietary needs. One pasta for all.
Ingredients (4-6 POrtions)
450g Garofalo spaghetti
6 garlic cloves, finely chopped
100g anchovy fillets, chopped
8 tbsp fine breadcrumbs
Zest of 1 unwaxed lemon
100ml white wine
2 x 400g tinned peeled tomatoes
200g peas (unfrozen)
100g black pitted olives, halved
3 tbsp capers
450g seafood mix, unfrozen or fresh (raw squid, prawns, mussels)
Fresh parsley, handful, chopped
30g butter, cubed
- Bring a pan of water to a boil; season generously with salt and cook spaghetti until al dente. Garofalo spaghetti takes 10 minutes. (please see pasta packet for times)
- In the meantime, drizzle 6 tbsp of extra-virgin olive oil in a deep frying pan and gently fry two cloves of chopped garlic for 2-3 minutes on a low heat. Keep it moving with a wooden spoon to prevent it from burning.
- Add the chopped anchovies and stir until the anchovies have broken up and melted into the garlicky oil. Finish by adding 2 tbsp of breadcrumbs and stir into the oil
When the spaghetti pasta has cooked, add to the frying pan and carefully coat it in the anchovy garlic oil. Finish off with lemon zest. Set-aside.
- In another pan, gently fry 3 chopped garlic cloves in 2 tbsp of olive oil on low heat for two minutes. Pour in the wine, turn up the heat to medium and cook for 2 more minutes. Then add the tinned tomatoes, and carefully break up the tomatoes with a wooden spoon. Season and gently simmer for 30 minutes.
- After 30 minutes, add the peas, olives, capers, seafood and parsley and cook for an additional 2-3 minutes on a gentle simmer. Remove the pan off the heat.
- Preheat the oven to 190C fan.
While the sauce is cooling down, lightly brush the base and sides of a 23cm cake tin with olive oil. Coat the base of the caketin with 3 tbsp of breadcrumbs. Layer three-quarters of the spaghetti inside the cake tin, make a shallow hole in the middle and spoon the seafood ragu carefully in the centre.
- Top with the remaining spaghetti, and finish by sprinkling on top the remaining breadcrumbs. Dot the top with butter. Cover with tin foil and bake in the oven for 30 minutes. Remove the foil for the final 15 minutes so to beautifully brown the top.
Let it rest for 5-10 minutes before serving.
This is a sponsored paid post for Garofalo