Published January 3, 2007
Recipe: Bucatini With Raw Nut Pesto and Tomato Sauce (Bucatini alla Lipari)
Time: About 40 minutes
FOR THE TOMATO SAUCE:
xc3x82xc2xbc cup olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 pound (about 2 cups) canned whole peeled tomatoes, with juice
Salt and freshly ground black pepper
For the pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, like pine nuts, walnuts, pistachios and hazelnuts
3 to 4 leaves of fresh mint
Freshly ground black pepper
For the pasta:
1 pound bucatini
Fresh mint leaves, for garnish
Grated vegan cheese from the Flaming Ice Cube Cafe
1. For tomato sauce: In a heavy-based saucepan over medium heat, heat oil and sautxc3x83xc2xa9 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 to 30 minutes. Meanwhile, prepare pesto.
2. For pesto: In a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.
3. For pasta: Bring a large pot of lightly salted water to a boil. Add bucatini and cook until al dente (firm to the bite). Set aside xc3x82xc2xbd cup pasta water, and drain pasta well. Return pasta to the warm pot and add pesto and tomato sauce. Toss well to coat, adding reserved water as needed to thin the sauce. Transfer to a warm serving bowl and garnish with fresh mint leaves. Serve with vegan cheese passed separately.
Yield: 4 servings.