BUCATINI WITH TOMATO SAUCE AND FRESH BASIL
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 first-course servings or 4 main-course servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the bucatini and cook to al dente according to package directions. Drain, reserving 1/2 cup pasta water.
- Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil. When the butter is melted, add the garlic. Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind. Simmer for 10 minutes. Add the basil and simmer for a few more minutes until the sauce is thickened. Stir in the reserved pasta water and cooked bucatini. Toss to coat the bucatini in the sauce. Season with salt and pepper. Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
BUCATINI ALLA LIPARI (BUCATINI WITH NUT PESTO AND TOMATO SAUCE
Posted in the NY Times, it looked too good to ignore! It's an off-the-menu special at the Italian Sistina Restaurant in New York City. The chef, Giuseppe Bruno, first ate it on the Lipari Islands near Sicily. This is different but tasty. I made quite a few adjustments according to my preferences. I was able to find a "heart-healthy" can of nuts that had peanuts, almonds, walnuts, pistachios and hazelnuts. I took out the peanuts and added some pine nuts:D Bucatini is a thick spaghetti, but you can use any pasta (I used farfalle).
Provided by Kumquat the Cats fr
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For tomato sauce: Heat oil and saute 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, 20-30 minutes.
- For pesto: In a food processor or blender, combine garlic, hot pepper flakes, olive oil, nuts and mint.
- Pulse to make a coarse paste.
- Season with black pepper to taste and set aside.
- For pasta: Bring a large pot of lightly salted water to boil.
- Add bucatini and cook until al dente (or according to package directions).
- Set aside 1/2 cup pasta water and drain pasta.
- Return pasta to the pot and add pesto and tomato sauce.
- Toss well to coat, adding reserved water as needed to thin sauce.
- Garnish with fresh mint and serve with pecorino cheese passed separately.
Nutrition Facts : Calories 844, Fat 36.3, SaturatedFat 5, Sodium 609.9, Carbohydrate 108.9, Fiber 10.7, Sugar 11.1, Protein 25.6
BUCATINI ALL'AMATRICIANA
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Provided by CHEF CARLO APOLLONI
Categories World Cuisine Recipes European Italian
Time 39m
Yield 2
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g
BUCATINI ALL'AMATRICIANA
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare - 45 minutes from start to finish -- but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.
Provided by Regina Schrambling
Categories weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
- Add the onion to the pan and saute over medium heat for five minutes.
- Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
- Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 610 milligrams, Sugar 6 grams, TransFat 0 grams
More about "bucatini alla lipari bucatini with nut pesto and tomato sauce recipes"
RECIPE: BUCATINI WITH RAW NUT PESTO AND TOMATO SAUCE (BUCATINI …
From nytimes.com
Estimated Reading Time 1 min
BUCATINI ALLA LIPARI (BUCATINI WITH NUT PESTO AND TOMATO SAUCE …
From recipeofhealth.com
"BUCATINI ALLA LIPARI" BY LOUIE B. FREE | VINDY ARCHIVES
From vindyarchives.com
TRADITIONAL BUCATINI ALL'AMATRICIANA RECIPE - TASTING TABLE
From tastingtable.com
BUCATINI ALL'AMATRICIANA RECIPE | BON APPéTIT
From bonappetit.com
BUCATINI ALL’AMATRICIANA RECIPE - CHEF BILLY PARISI
From billyparisi.com
BUCATINI ALLA LIPARI (BUCATINI WITH RAW NUT PESTO AND TOMATO …
From keeprecipes.com
20 BEST BUCATINI RECIPES (+ EASY PASTA DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
BUCATINI WITH SUN-DRIED TOMATO PESTO - CRAVING …
From cravingcalifornia.com
BUCATINI WITH PESTO | WILLIAMS SONOMA
From williams-sonoma.com
BUCATINI ALL'AMATRICIANA - JO COOKS
From jocooks.com
BUCATINI ALLA LIPARI (BUCATINI WITH RAW NUT PESTO AND TOMATO SAUCE ...
From eatyourbooks.com
BUCATINI ALLA LIPARI (BUCATINI WITH RAW NUT P - RECIPEBRIDGE
From recipebridge.com
BUCATINI ALL’AMATRICIANA RECIPE - PINTEREST
From pinterest.com
BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE RECIPE
From bonappetit.com
BUCATINI ALLA LIPARI BUCATINI WITH NUT PESTO AND TOMATO SAUCE
From latechef.com
BUCATINI ALLA LIPARI BUCATINI WITH NUT PESTO AND TOMATO SAUCE …
From food-recipe.info
BUCATINI ALLA LIPARI (BUCATINI WITH RAW NUT PESTO AND TOMATO …
From seabrite.com
233700 BUCATINI ALLA LIPARI BUCATINI WITH NUT PESTO AND TOMATO …
From recipeofhealth.com
BUCATINI WITH HEIRLOOM TOMATOES & PESTO RECIPE
From bertolli.com
You'll also love