Sundried Tomato Pesto Bucatini

 Sundried Tomato Pesto Bucatini 





Prep Time: 20 Min
Cook Time: 20 Min

Yields: 4 Servings 

WHAT YOU NEED

• 400g Dry Bucatini Pasta
• 3 Tbsp. EVOO
• 1 Tbsp. Sundried Tomato Oil 
• 1/4 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1/2 Yellow Onion, diced
• 284g Grape Tomatoes
• 2/3 C White Wine 

P E S T O 

• 1/4 C Pine Nuts 
• 1/4 Tsp. Red Pepper Flakes
• 3 Tbsp. EVOO
• 1 Tbsp. Sundried Tomato Oil
• 1 Tbsp. Cold Water
• 1 Lemon, juiced
• 1 1/2 Tbsp. Sundried Tomatoes packed in oil, chopped
• 2 cloves Garlic, smashed
• 14 g Bushel Fresh basil (Approx 10 - 12 Tbsp. but the more the merrier)
• 3 Tbsp. Fresh Parsley, roughly chopped
• 1/3 C Grana Padano, shredded
• 1/4 Tsp. Himalayan Salt

G A R N I S H

• Fresh basil, Grana Padano

DIRECTIONS

• Get a large pot filled with heavily salted, cold water, on the stove on medium high heat. Leave covered.
• P E S T O - Add all ingredients to a small, personal blender, and blend until smooth. Alternately, you could do your pesto in the food processor. I prefer the emulsified pesto, as it blends in to a sauce with pasta water better IMO. Set aside.​

• Begin heating the EVOO, sundried tomato oil, pepper flakes, and garlic, in a large skillet set to just below medium. Once heated, let everything sizzle together for about a minute before adding the onion and a good pinch of salt. Reduce heat slightly if needed to keep from scorching. Stir and cook for about 5 ish before adding the grape tomatoes and wine, increasing the heat back to about medium if you reduced earlier. Let the wine and tomatoes simmer together until reduced by half. At this point, drop your bucatini in to the boiling water and cook to just about al dente. Ladle pasta water in to the skillet with the wine & tomatoes to keep things simmering while the pasta cooks.
• Once your bucatini is ready, transfer the cooked pasta directly to the skillet and begin tossing it together with the sauce / tomatoes. Continue to toss, releasing starches in to the skillet until the pasta is cooked to al dente perfection. Turn off the heat and add all of your pesto followed by a full ladle of pasta water. Toss until evenly coated and gorgeously glossy. Add more pasta water if needed so that you have a good amount of sauce on the bottom of the skillet. Taste and adjust salt if desired.
• Serve each portion with a spoonful of your reserved pasta sauce from the bottom of the skillet. Garnish with grana padano & fresh basil / parsley. ENJOY!

HAPPY VEG