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Dinner Tonight: Bucatini alla Lipari (Bucatini With Raw Nut Pesto and Tomato Sauce)

I'm all about simple pasta dishes, so this one, which combines two sauces at the very last second, originally struck me as needlessly extravagant. But I couldn't help but be intrigued. One sauce is a bare-bones tomato sauce with lots of onions, while the other is a puree of nuts with some garlic and mint. Not only are the sauces kept separated until the end, but they are made in distinctly different ways—what an odd concept.

The dish is intensely flavored—rich from the blended nuts, while acidic and sweet from the tomatoes and onions. I kept expecting to pick out sausage or another meat that would explain the unbelievably rich flavor. It's really that good.

I found this recipe, which comes from a Manhattan restaurant called Sistina, in a New York Times article about people ordering dishes off the menu. I'd never heard of the dish before, or any using the same technique, but it has quickly catapulted to the top of my favorite pasta dishes.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

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