St Josephs Day Pasta: Lasagnette del San Giuseppe

Ingredients

• 3/4 cup blanched almonds
• 1/2 cup extra-virgin olive oil
• 2 cups unseasoned fresh bread crumbs
• 8 salt-packed anchovy fillets, rinsed and chopped
• Salt and pepper
• 1 clove garlic, finely chopped
• 1 onion, finely chopped
• 1 1/2 cups Basic Tomato Sauce, recipe follows or store-bought
• 6 to 8 basil leaves, torn to shreds
• 1 pound lasagnette or 1 1/4-inch-wide papardelle
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

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