Bucatini Alla Lipari Bucatini with Nut Pesto and Tomato Sauce
Savor the vibrant flavors of the Mediterranean with Bucatini Alla Lipari, a luxurious dish combining the satisfying chew of bucatini pasta with a rich nut pesto and a bright, tangy tomato sauce. This recipe elevates classic Italian pasta with a blend of walnuts, almonds, and pine nuts ground into a velvety pesto, balanced by the acidity of cherry tomatoes and freshly squeezed lemon juice. The addition of fresh basil, garlic, and a hint of crushed red pepper flakes adds layers of freshness and subtle heat. Perfect for a quick yet impressive dinner, this 40-minute dish is a celebration of bold flavors and creamy textures. Serve it with a sprinkle of Parmesan and extra basil leaves for a stunning presentation that's bound to delight your taste buds.
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Ingredients
- 400 g bucatini pasta
- 4 tbsp olive oil
- 250 g cherry tomatoes
- 2 garlic cloves, minced
- 10 basil leaves, fresh
- 0.5 tsp crushed red pepper flakes
- 50 g walnuts
- 50 g almonds
- 25 g pine nuts
- 50 g Parmesan cheese, grated
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp salt
- 0.5 tsp black pepper
- 120 ml pasta cooking water
Directions
Step 1
Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package instructions until al dente. Reserve 120 ml of pasta cooking water and drain the rest.
Step 2
While the pasta cooks, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 3
Add the cherry tomatoes and cook until they begin to soften and release their juices, about 5 minutes. Stir in the crushed red pepper flakes, a pinch of salt, and a few fresh basil leaves. Reduce the heat to low and let it simmer while you prepare the nut pesto.
Step 4
In a food processor, combine the walnuts, almonds, pine nuts, Parmesan cheese, lemon juice, 2 tablespoons of olive oil, and a pinch of salt and black pepper. Blend until smooth. If the mixture is too thick, add a small splash of pasta cooking water to achieve a creamy consistency.
Step 5
Add the drained pasta to the skillet with the tomato sauce. Toss to combine, coating the pasta in the sauce.
Step 6
Stir the nut pesto into the pasta and sauce mixture, adding the reserved pasta cooking water a little at a time to achieve the desired saucy texture.
Step 7
Serve the Bucatini Alla Lipari immediately, garnished with additional grated Parmesan and fresh basil leaves.
Nutrition Facts
| Serving size | (1069.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3009.3 |
| Total Fat 153.5g | 0% |
| Saturated Fat 24.7g | 0% |
| Polyunsaturated Fat 37.4g | |
| Cholesterol 50mg | 0% |
| Sodium 3234.2mg | 0% |
| Total Carbohydrate 336.9g | 0% |
| Dietary Fiber 37.1g | 0% |
| Total Sugars 25.5g | |
| Protein 94.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 897.0mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 1141.5mg | 0% |
Source of Calories