This dish is called pastina timbale , a timbale is is a mold and food can be cooked or placed inside it. A pasta timbale is great for entertaining and it’s such a fun way to serve up little tiny pasta, or pastina as we call it in my family.
Even though you can make this in individual ramekins I prefer the more dramatic presentation using one large bowl, and it’s easier!
This is my version of Michael Chiarello’s recipe for pastina timbale, he used a pound of diced Italian sausage folded into the pasta and sauce, I prefer using zucchini instead of meat, it’s lighter and I think it pairs well with the delicate pastina, but you can be creative in using your favorite ingredients.
You want to sautee the zucchini first getting it to a nice deep golden brown color, then fold it into the mixture of cooked pasta, cheese and a some marinara preferably flavored with garlic and basil, I always opt for homemade but if you can get a good store bought one go ahead, make your life easier!
This is perfect for a summer buffet because you don’t have to worry about it sitting out at room temperature because nothing will spoil.
Line a bowl with crispy and flavorful breadcrumbs, then press the pasta mixture into your mold.
Let it sit for fifteen minutes and then it’s time to un-mold.
TA-DA! Isn’t she pretty and how easy is that? It’s all about the presentation here.
And it tastes crazy good!
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- 1 lb of tiny pasta, I like the round shape
- 4 medium zucchini, all seeds removed and then diced small
- olive oil for sauteeing zucchini, crisping the breadcrumbs and for brushing
- 1 cup of good bread crumbs
- 2 garlic cloves, diced small or grated
- ½ cup of chopped fresh parsley
- ¾ cup of grated romano or parmesan cheese
- a sprinkle or 2 of pepperoncino, (optional)
- 3 full cups of prepared marinara sauce, garlic and basil flavored, homemade or an exceptional store bought
- 1 tablespoon of butter
- salt and pepper to taste
- basil and parsley leaves for decorating
- In a skillet drizzle 2 tablespoons of the olive oil,add the garlic over medium heat till golden then pour in the breadcrumbs stirring until lightly toasted, 3 to 5 minutes. remove from heat, let it cool then add ¼ cup each of parsley and the grated cheese, then drizzle 2 more tablespoons of oil, toss and mix.
- Brush a large round bowl with olive oil, mine was 8 inches.
- Press breadcrumb mixture along the sides and bottom of the bowl evenly. Set aside.
- In a large skillet, drizzle 2 tablespoons of olive oil and on high heat cook your diced zucchini until nice and golden, keep stirring and watching it only takes a few minutes, set aside.
- Boil your pasta according to package directions, don't overcook it,then drain.
- Heat your sauce at the same time.
- Get a different bowl then add the drained pasta, the sauce, the tablespoon of butter, the ½ cup of grated cheese and the additional ¼ cup of parsley, toss together then fold in the sauteed zucchini.
- Taste and adjust the seasoning.
- Spoon mixture into breadcrumb lined bowl, evenly distribute it along the sides and bottom, pressing down lightly.
- Let it rest for 15 minutes.
- Un-mold onto a platter then decorate with basil and parsley leaves.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
