Bucatini Alla Lipari (bucatini With Nut Pesto And Tomato Sauce

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 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
• pepper
• salt
• 1 lb pasta (bucatini or other pasta)
• mint leaf, for garnish
• pecorino cheese

Recipe

• 1 for tomato sauce: heat oil and saute onion until translucent.
• 2 add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon.
• 3 season with salt and pepper to taste.
• 4 simmer uncovered until most of the juices have evaporated, 20-30 minutes.
• 5 for pesto: in a food processor or blender, combine garlic, hot pepper flakes, olive oil, nuts and mint.
• 6 pulse to make a coarse paste.
• 7 season with black pepper to taste and set aside.
• 8 for pasta: bring a large pot of lightly salted water to boil.
• 9 add bucatini and cook until al dente (or according to package directions).
• 10 set aside 1/2 cup pasta water and drain pasta.
• 11 return pasta to the pot and add pesto and tomato sauce.
• 12 toss well to coat, adding reserved water as needed to thin sauce.
• 13 garnish with fresh mint and serve with pecorino cheese passed separately.