Recipe

Bucatini Alla Lipari (bucatini With Nut Pesto And Tomato Sau Recipe

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Ingredients

mint leaves, for garnish .
pepper .
salt & pepper .
Tomato Sauce .
1 medium onion, finely sliced .
2 tsps hot red pepper flakes .
2 garlic cloves, crushed .
1 1/2 c mixed nuts (whole nuts, such as pine nuts, walnuts, pistachios & hazelnuts) .
pecorino cheese .
2 tbsps extra virgin olive oil .
Pasta .
3-4 fresh mint leaves .
Pesto .
1 garlic clove, finely sliced .
3-4 c tomatoes with juice (canned, whole, peeled, 24-32 oz) .
salt .
1 lb pasta (bucatini or other pasta) .
1-2 tsp olive oil

Directions

Step #1 For tomato sauce: Heat oil & saute onion until translucent.
Step #2 Add garlic & tomatoes with their juices, breaking up the tomatoes with a wooden spoon.
Step #3 Spice up with salt & pepper to taste.
Step #4 Simmer uncovered until most of the juices have evaporated, 20-30 mins.
Step #5 For pesto: In a food processor/blender or mixer, olive oil, mix garlic, hot pepper flakes, nuts & mint.
Step #6 Pulse to make a coarse paste.
Step #7 Spice up with black pepper to taste & set aside.
Step #8 For pasta: Bring a large pot of lightly salted water to boil.
Step #9 Add bucatini & cook this until al dente (or according to package directions).
Step #10 Set aside 1/2 c pasta water & drain pasta.
Step #11 Return pasta to the pot & add pesto & tomato sauce.
Step #12 Toss well to coat, adding reserved water as needed to thin sauce.
Step #13 Garnish with fresh mint & serve this with pecorino cheese passed separately.
Enjoy the Bucatini Alla Lipari (Bucatini With Nut Pesto & Tomato Sau recipe

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