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)."
photo by Kumquat the Cats fr
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
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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Reviews
-
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!
RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
