Dinner Tonight: Bucatini Alla Lipari (Bucatini With Raw Nut Pesto And Tomato Sauce) Recipe

1. 1

   Start with the tomato sauce. Pour 2 tablespoons of the olive oil into a large skillet over medium heat. Add the onions and cook until they are translucent. Then add 1 clove of garlic and all of the whole tomatoes. Break the tomatoes up with a wooden spoon. Bring to a boil, then reduce to a simmer and cook for 25 minutes. Season with salt and pepper.

2. 2

   Meanwhile, toss the rest of the garlic and olive oil, and all the red chili flakes, nuts, and 4 leaves of mint into a food processor. Process until it becomes a relatively smooth paste. Season with black pepper.

3. 3

   Cook the pasta in large pot of salted water according to the directions on the back of the box. Reserve 1/4 cup of the pasta water, and then drain the pasta. Return the pasta to the large pot and pour in both of the sauces. Stir well until the pasta is coated in the sauce. Add the pasta water if mixture seems too dry. Garnish with reserved mint leaves, season with salt and pepper to taste, and grate a little Parmesan on top.

* Per serving · 4 servings · Values may vary.