BUCATINI WITH SICILIAN ALMOND PESTO

Thick and chewy bucatini pasta, sauced with toasted almond, sun-dried tomato and recent herb pesto and burrata cheese.

Ingredients 1/2 cup complete almonds, toasted for 10 minutes in a 350-degree oven 3/4 cup moist sun-dried tomatoes, rehydrated in warm water for 10 minutes and drained 1 loosely packed cup Italian parsley leaves 1 loosely packed cup recent basil leaves 2 garlic cloves 1/2 teaspoon overwhelmed red chili pepper 1/2 teaspoon salt 1/3 cup extra-virgin olive oil 1/4 cup grated pecorino Romano cheese 1 pound dried bucatini pasta 4 ounces burrata cheese Grated pecorino romano and recent basil and/or parsley leaves (optional, for garnish) Instructions Pulse the almonds in a meals processor for a couple of seconds till they are roughly chopped. Add the tomatoes, parsley, basil, garlic, chili and salt and pulse to a tough paste. Add the olive oil and preserve to job till the sauce is like crunchy almond butter - you desire small items of almond in there so do not pass overboard. Transfer the pesto to a enormous serving bowl and stir within the cheese. Bring a enormous (5- 6 quart) pot of water to a boil. Season with 2 tablespoons salt.  Cook the pasta till it is al dente. Scoop out 1 cup of the pasta cooking water and reserve. Drain the pasta. Mix 1/2 cup of the pasta water into the pesto till it types a creamy, saucy consistency, including additional water a bit at a time if it is too thick. Add the hot pasta to the bowl and toss with the sauce. Tear the burrata into items and distribute over the pasta (it can also be too mushy to slice). Sprinkle the pasta with a bit additional grated romano cheese and a few of the herb leaves, for those who like. Notes If you do not have bucatini, this pesto sauce could be huge on rigatoni and even spaghetti. Buffalo or recent mozzarella balls make an tremendous exchange for burrata cheese. NUTRITION INFORMATION: YIELD: four SERVING SIZE: 1 Amount Per Serving:CALORIES: 599 TOTAL FAT: 38g SATURATED FAT: 9g TRANS FAT: 0g UNSATURATED FAT: 27g CHOLESTEROL: 35mg SODIUM: 730mg CARBOHYDRATES: 46g NET CARBOHYDRATES: 0g FIBER: 5g SUGAR: 6g SUGAR ALCOHOLS: 0g PROTEIN: 22g

Here’s a recipe for bucatini with Sicilian almond pesto, which pairs long, hole pasta noodles and decadently creamy burrata cheese with a nutty, savory sauce impressed by means of means of the flavors of Sicily and southern Italy.

WHAT IS BUCATINI PASTA?
Bucatini is a sort of pasta formed like chubby spaghetti, but with a gap within the center (perciatelli is one other identify for the similar pasta).

Some otherwise pasta-loving of us really sense bucatini may be frustrating to eat, many times simply due to the fact it’s too thick to twirl round a fork — much of slurping is involved.

I get round that small inconvenience by means of means of adapting to this mindset: When a plate of bucatini is sitting in entrance of you, overlook your about desk manners and simply dig in with gusto.

The greatest sauces for bucatini match the chewy nature of the pasta — hearty and filled with texture.

In Sicily, a normal bucatini sauce is made with pine nuts, currants, sardines and fennel — con le sarde.

While in Rome you’ll see it with all’amatriciana, a pancetta, tomato and red chili sauce.

For this recipe, I was impressed by means of means of one other sauce genuine to Sicily, pesto alla trapanese, that's founded many times on almonds and tomatoes.

The chunks of almond upload a delectable, coarse texture to the sauce, nearly like crunchy breadcrumbs.

I love so as to feature an additional layer of savory umami to this pasta by means of means of tossing in those slow-roasted tomatoes. Give it a try!

MORE PASTA RECIPES TO LOVE:
Pappardelle Pasta with Portobello Mushroom Ragu
Pumpkin Pasta in Garlic Parmesan Cream Sauce
Calabrian Cauliflower Pasta Carbonara
Burst Cherry Tomato Pasta with Ricotta

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