Bucatini Alla Lipari (Bucatini With Nut Pesto and Tomato Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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It's an off-the-menu special at the Italian Sistina Restaurant in New York City. The chef, Giuseppe Bruno, first ate it on the Lipari Islands near Sicily. This is different but tasty. I made quite a few adjustments according to my preferences. I was able to find a heart-healthy can of nuts that had peanuts, almonds, walnuts, pistachios and hazelnuts. I took out the peanuts and added some pine nuts:D Bucatini is a thick spaghetti, but you can use any pasta (I used farfalle). Ingredients:
1 -2 teaspoon olive oil |
1 medium onion, finely chopped |
1 garlic clove, finely chopped |
3 -4 cups tomatoes with juice (canned, whole, peeled, 24-32 ounces) |
salt and pepper |
2 garlic cloves, crushed |
2 teaspoons hot red pepper flakes |
2 tablespoons extra virgin olive oil |
1 1/2 cups mixed nuts (whole nuts, such as pine nuts, walnuts, pistachios and hazelnuts) |
3 -4 fresh mint leaves |
pepper |
salt |
1 lb pasta (bucatini or other pasta) |
mint leaf, for garnish |
pecorino cheese |
Directions:
1. For tomato sauce: Heat oil and saute onion until translucent.
2. Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon.
3. Season with salt and pepper to taste.
4. Simmer uncovered until most of the juices have evaporated, 20-30 minutes.
5. For pesto: In a food processor or blender, combine garlic, hot pepper flakes, olive oil, nuts and mint.
6. Pulse to make a coarse paste.
7. Season with black pepper to taste and set aside.
8. For pasta: Bring a large pot of lightly salted water to boil.
9. Add bucatini and cook until al dente (or according to package directions).
10. Set aside 1/2 cup pasta water and drain pasta.
11. Return pasta to the pot and add pesto and tomato sauce.
12. Toss well to coat, adding reserved water as needed to thin sauce.
13. Garnish with fresh mint and serve with pecorino cheese passed separately.
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