Bucatini Alla Lipari (Bucatini With Nut Pesto and Tomato Sauce
2
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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).
- Ready In:
- 40mins
- Serves:
- Units:
2
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ingredients
-
Tomato Sauce
- 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
-
Pesto
- 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
-
Pasta
- salt
- 1 lb pasta (bucatini or other pasta)
- mint leaf, for garnish
- pecorino cheese
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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RECIPE MADE WITH LOVE BY
@Kumquat the Cats fr
Contributor
@Kumquat the Cats fr
Contributor
"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)."
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We made this for dinner last night and liked it. It really is not difficult to make and the prep goes pretty quickly. I used thick spaghetti noodles and a mix of walnuts and pine nuts for the nut mixture. The pecorino was a must. We felt this was worth the try. Thanks!Reply
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Reply
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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).
