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).
- 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
- 1 lb pasta (bucatini or other pasta)
- mint leaf, for garnish
- pecorino cheese
- 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.