Bucatini with Pistachio Gremolata

Deliciously light pasta punched to the limit with the flavor of fresh herbs.
Bucatini with Pistachio Gremolata

Bucatini with Pistachio Gremolata
by Sue Lau | Palatable Pastime
9.10.14

I love the gremolata in this, with it’s lemony fresh herbs and bit of crunch from the pistachios. Quite a change from the usual marinara type sauces, this really can shake up a boring menu and set it  over the top.

Perfect for entertaining, it pairs easily with sauvignon blanc and chardonnay wine. along with toasted garlic or French bread and a Caesar salad, you are all set.

Just don’t forget dessert. Or have seconds. That works too.

~Sue

Bucatini with Pistachio Gremolata

  • Servings: 2-4
  • Time: 2hr 30mins
  • Difficulty: easy
  • Print

Bucatini with Pistachio Gremolata
Ingredients:

  • 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

Bucatini with Pistachio Gremolata

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Chicken and Penne with Creamy Red Pepper Sauce

Spaghetti Squash Tetrazzini

Marinara Sauce

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