Take some bucatini (a fat, hollow, spaghetti-like pasta), toss it with almond butter and some Asian seasonings, garnish the works with toasted sesame seeds and fresh green scallions, and what will you have? My new, favorite lunch or casual supper:
A note about almond butter. You can find this blissful stuff in better supermarkets and most health food stores. I purchased mine from Tierra Farm, where a 16 ounce jar costs — I hope you’re sitting down — $17.99. I can’t complain. It’s organic almond butter. A little goes a long way.
And why do we rinse this pasta? Because this is a cold (or room-temperature) dish. Cold noodles won’t stick together.
Do you love sesame oil? I think it’s one of the 7 wonders of the world.
Divide the pasta between 2 shallow bowls.
Need a printer-friendly, copy-and-paste version of the above? Your wish is my command:
Bucatini with Almond Butter Sauce
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 2 large servings
1/2 pound bucatini (or use regular spaghetti)
2 tablespoons organic almond butter
2 tablespoons rice vinegar
3 tablespoons Tamari (or use regular or low-sodium soy sauce)
1 tablespoon sesame oil
6 or more scallions, chopped
Toasted sesame seeds — 1/4 teaspoon for each serving
Red pepper flakes — 1/4 teaspoon for each serving
Boil the bucatini in salted water until al dente. Drain, and then rinse under cold water. Transfer the pasta to a medium bowl.
Put the almond butter, rice vinegar, Tamari (or soy sauce), and sesame oil in a small bowl. Blend until smooth with a wire whisk. Pour over pasta, and gently toss until every strand is coated with the almond mixture.
Divide the pasta between 2 shallow soup bowls. Top each with the scallions, the sesame seeds, and the red pepper flakes.
Wine pairing: Sancerre
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