Bucatiniallaliparibucatiniwithnutpestoandtomatosauce Recipes
BUCATINI ALLA LIPARI (BUCATINI WITH NUT PESTO AND TOMATO SAUCE
Posted in the NY Times, it looked too good to ignore! 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).
Provided by Kumquat the Cats fr
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For tomato sauce: Heat oil and saute onion until translucent.
- Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon.
- Season with salt and pepper to taste.
- Simmer uncovered until most of the juices have evaporated, 20-30 minutes.
- For pesto: In a food processor or blender, combine garlic, hot pepper flakes, olive oil, nuts and mint.
- Pulse to make a coarse paste.
- Season with black pepper to taste and set aside.
- For pasta: Bring a large pot of lightly salted water to boil.
- Add bucatini and cook until al dente (or according to package directions).
- Set aside 1/2 cup pasta water and drain pasta.
- Return pasta to the pot and add pesto and tomato sauce.
- Toss well to coat, adding reserved water as needed to thin sauce.
- Garnish with fresh mint and serve with pecorino cheese passed separately.
Nutrition Facts : Calories 844, Fat 36.3, SaturatedFat 5, Sodium 609.9, Carbohydrate 108.9, Fiber 10.7, Sugar 11.1, Protein 25.6
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