Bucatini Alla Lipari (Bucatini With Nut Pesto And Tomato Sauce - cooking recipe

Ingredients

Tomato Sauce
1 -2 teaspoon olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
3 -4 cups tomatoes with juice (canned, whole, peeled, 24-32 ounces)
salt and pepper
Pesto
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
2 tablespoons extra virgin olive oil
1 1/2 cups mixed nuts (whole nuts, such as pine nuts, walnuts, pistachios and hazelnuts)
3 -4 fresh mint leaves
pepper
Pasta
salt
1 lb pasta (bucatini or other pasta)
mint leaf, for garnish
pecorino cheese

Preparation

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.