Bucatini alla Lipari - it was good. Very good.
Posted by arif on 23 Jan 2007 at 09:07 pm | Tagged as: Main Course, Pasta, Vegetarian
As I wrote earlier, the NY Times recipe for Bucatini alla Lipari sounded good in theory and was amazing in practice:
definitely suggest trying the recipe yourself if you like nuts, cheese, mint and pasta.
A note on the pasta - Bucatini is somewhat like spaghetti, but is hollow. Though I usually don’t feel this way, I think in this case, the type of pasta makes a difference. Also, make sure that your al dente is actually al dente - there should be some definite bite to the pasta in my opinion. Finally, if you can’t find bucatini on your market’s shelf, look for perciatelli, which is the same thing.
Best thing about this dish? It is fast - 30-40 minutes depending on how well you work in the kitchen. Maybe a bit more clean-up with two pans plus food processor, but not so bad for what you get. Though I should note that my wife wasn’t crazy about the color of the sauce - suspect that some of that is the nuts you use, some of that is the amount of tomato sauce, and some of it lighting. . . to my mind, that’s an excuse to dim the lights and light the candles.