Italian cooking is dynamic; new dishes are invented every day, and here's a fine example; were you to set these bucatini in front of my father-in-law, whose idea of the perfect pasta sauce is my mother-in-law's sugo alla Bolognese, he'd probably go hungry. My mother-in-law, on the other hand, would probably enjoy it. To serve 4-6 you'll need:
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 2 eggs
- 2 sprigs marjoram
- A bunch of basil
- 1 tablespoon pickled capers, rinsed
- 4 small green tomatoes
- 2 tablespoons freshly grated Parmigiano
- 2 tablespoons pine nuts (substitute walnut meats if need be)
- Olive oil
- Salt and pepper to taste
- 12 ounces (320 g) bucatini
Preparation:
Begin by putting the eggs in a pot with cold water to cover; bring the water to a boil and cook them for 6 minutes. Cool them under cold running water, peel away the shells, and put the eggs in the blender, together with the basil, and marjoram. Add 1/4 cup olive oil, a pinch of salt, a healthy grinding of pepper, the grated cheese, and blend the mixture until it is creamy.
Toast the pine nuts in a nonstick pan until golden, and turn them out onto a paper towel to cool. Cut the green tomatoes into thin wedges, and add them to the sauce, together with the pine nuts and the capers; mix well.
In the meantime, bring pasta water to a boil, salt it, and cook the bucatini; season them with the sauce and serve.
Yield: 4-6 servings pasta with egg sauce.
Toast the pine nuts in a nonstick pan until golden, and turn them out onto a paper towel to cool. Cut the green tomatoes into thin wedges, and add them to the sauce, together with the pine nuts and the capers; mix well.
In the meantime, bring pasta water to a boil, salt it, and cook the bucatini; season them with the sauce and serve.
Yield: 4-6 servings pasta with egg sauce.
