1. El Rose says:

    June 29, 2013 at 8:10 PM

    Could someone PLEASE get me the recipe for the bucatini with Jalepena. It was the absolute best. I get the bucatini, jalepena and almond pesto. I guess I can figure a really good parm cheese in the mix. O my, I too dream about this dish….

    • Tala says:

      June 30, 2013 at 12:49 AM

      Hi There,

      I too have been searching for his recipe. Could not find one for Marc Vetri although rumour has it he is coming out with his very own cookbook (so who knows maybe he will include it in his cookbook).

      I did find Mario Batali’s jalapenos recipe. Should be similar although I have not tried it myself.


      For the Jalapeño Pesto:
      6 fresh jalapeño peppers, cored and seeded
      5 fresh Serrano chiles, cored and seeded
      1/2 medium red onion, chopped into 1/4-inch dice
      1/2 cup sliced blanched almonds
      1 cup extra virgin olive oil

      1/4 cup extra virgin olive oil
      6 garlic cloves, thinly sliced
      1 1/2 pounds linguine or trenette pasta
      1/2 cup fresh breadcrumbs, toasted
      Yields: 8 to 10 as an appetizer, 6 as main


      Make the jalapeño pesto: Place the jalapeños, serranos, onions, almonds and olive oil in a food processor and process until smooth. Season with salt to taste.

      Bring 8 cups of water to boil in a large pasta pot.

      While the water is heating, combine the olive oil and the garlic in a 12- to 14-inch sauté pan, and sauté over medium-high heat until the garlic is almost brown, about 3 minutes. Add 1 1/2 cups of the jalapeno pesto and bring to a simmer.

      When the water comes to a boil, add 2 tablespoons salt. Drop the pasta into the boiling water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the jalapeño mixture.

      Drain the pasta in a colander and add it to the jalapeño mixture. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl. Scatter the breadcrumbs over the top and serve immediately.

      Note: Use any extra pesto to top cooked vegetables or as a spread for crostini. Stored in a plastic container with a snap-tight lid and covered with a thin layer of olive oil, it will keep nicely in the fridge for 2 weeks.

    • Tala says:

      February 28, 2013 at 2:52 AM

      Thanks Emily! If you have not been you MUST go. Its definitely on my top three places to dine in Philly. You won’t be disappointed.

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