Bucatini Alla Lipari (Bucatini With Nut Pesto and Tomato Sauce

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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