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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Recipe Information
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
Instructions
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.
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.
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.
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.
Add the drained pasta to the skillet with the tomato sauce. Toss to combine, coating the pasta in the sauce.
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.
Serve the Bucatini Alla Lipari immediately, garnished with additional grated Parmesan and fresh basil leaves.
Nutrition Facts
Calories |
3009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 37.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 25.5 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
