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.
First, cook the pasta in boiling, salted water until al dente — about 6 minutes. Drain, and then rinse under cold water.
And why do we rinse this pasta? Because this is a cold (or room-temperature) dish. Cold noodles won’t stick together.
Next, scoop 2 tablespoons of almond butter into a small green bowl.
Add 2 tablespoons of rice vinegar…
3 tablespoons of Tamari (a gluten-free soy sauce — you can use regular or low-sodium soy sauce if you wish)…
And 1 tablespoon of sesame oil.
Do you love sesame oil? I think it’s one of the 7 wonders of the world.
Thoroughly mix the sauce with a wire whisk.
Put the pasta in a medium bowl, and gently toss it until every strand is slick with the almond mixture.
Divide the pasta between 2 shallow bowls.
Top with a small handful of chopped scallion…
And some toasted sesame seeds…
And, for a little heat, 1/4 teaspoon (not more!) of red pepper flakes.
Now pour out a goblet or two of this stuff…
Say “hello” to your enthusiastic beagle…
And then brace yourself for one of the finest pasta dishes in the world.
Oh, baby. This Bucatini with (Asian-inspired) Almond Butter Sauce is as delicious as possible. I hope you’ll try it some day.
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 servingBoil 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
Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly email updates.
More good things from Kevin’s kitchen:
Fougasse aux Herbes de Provence
Brown Rice, Lentil, and Kale Soup
Cranberry Crackle Tart
Jackie says
Kevin, you rinse your pasta? I’m shocked!
Brenda Johnson says
So tasty!!!! Amazing bold flavors generated from such a small list of ingredients!!!! The pasta was cooked perfectly- and I LOVE almond and sesame… together is amazing! Thank you so much for the delicious lunch!!! (SO much better than the low fat yogurt I brought with me!!!)
Gina says
Off to Amarillo to shop for ingredients
Nolie says
Well, that settles what,s for lunch! Thanks again.
Suzanne says
Would unsalted, chunky peanut better work also instead of almond butter?
Sheri says
Oh my that looks divine! You always make me hungry. I did get some peanut sauce from Trader Joe’s up in Belingham that I can experiment with first until I can get off island again. Thank You!
auntie M says
Now I know what to do with that box of bucatini I have squirreled away.
I can’t get past the price of almond butter so I’ll make my own in the food processor.
Belinda says
Darn it! There’s 3 inches of snow outside and I’m only missing the vinegar. Arggghhh.
Tiffany says
Kevin, have you ever made your own almond butter? I do it all the time. Just toast some raw almonds for about 15 minutes, let them cool, and put your food processor to work.
andrea says
WIsh I could still eat nut butters—but I got some crazy allergies a couple years ago—I now have eczema, which makes me itch like crazy if I eat the wrong stuff and nuts are on the do not eat list. I used to eat cold noodles, etc. Is there any kind of substitute? I was told about sunflower butter?
Mel says
I was also going to suggest making your own almond butter from organic almonds–*much* less expensive, and you can tailor it w/ added other nuts–you know, decadent things like pignolia!
Diann MacRae says
Kevin, which rice vinegar do you use. I have both the plain and seasoned (which I use for salad dressing. Thanks for what sounds like a great recipe.
Morgan says
One of my all time favorites! Works with peanut and seed butters too, the main flavor is from the sesame and soy. Can also substitute a bit less white vinegar. Have been making this since the 70’s from all kinds of noodles, using everything from cooked and rinsed Chinese noodles, plain spaghetti, or rice noodles, to raw drained julienned zucchini. Drained chopped cucumber is a lovely addition as a topping, as are mung bean sprouts, shredded carrots or raw red peppers. Gomasio is nice too.
Veronica says
this looks very tasty, wish I could eat it off the computer
Morgan says
I also add minced garlic, and sometimes ginger. Have to go to the store tomorrow!
Carlin says
Divine! Food for mind and spirit (and tummy)!
Edna Gerrans says
Kevin this sounds yummy.
FYI I use my Cuisinart food processor to make my own almond butter. I buy blanched slivered almonds, toast them in the oven then grind them. the Cuisinart will handle about one pound at a time. I personally like smoked almonds so I add about 1 teaspoon of Wrights Hickory smoke flavor to a pound plus a little salt.
Marise says
Beautiful! I can’t wait to try it, i am going shopping NOW,
Thank you very much!