• 2 tablespoons butter
• 2 tablespoons olive oil
• crushed red pepper (to taste)
• 6 ounces chopped sopressata salami
• 1 cup chopped onion
• 3-4 cloves garlic, chopped
• 4 ounces sauvignon blanc white wine
• 1 tablespoon tomato paste
• 1/2 teaspoon anchovy paste
• 2 teaspoons vegetable base
• 2 tablespoons capers
• 2 preserved lemons, julienned
• 8 ounces uncooked bucatini pasta
• 1 cup pasta water
• 1 tablespoon chopped fresh basil

Gremolata Ingredients:

• 2 tablespoons chopped pistachios
• 2 tablespoons chopped Italian parsley
• 1 1/2 teaspoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 2 teaspoons grated leomon zest
• 1/2 teaspoon salt
• 1 clove minced garlic
• 1/4 teaspoon anchovy paste

Method:

1. Combine ingredients for gremolata and keep refrigerated until pasta is done.
2. Saute red peppers, onion, garlic and salami in olive oil- butter mixture until onions soften.
3. Bring pasta pot of salted water to a boil.
4. Cook bucatini for 8 minutes, then drain, reserving one cup of the pasta water.
5. Stir wine, vegetable base, tomato paste and anchovy paste into saucepan and cook 2-3 minutes.
6. Stir in capers and preserved lemons and pasta water, cooking for a minute or so until it is very hot.
7. Add cooked pasta and fresh basil to pan and toss until combined.
8. Serve pasta garnished with pistachio gremolata.

from the kitchen of palatablepastime.com