Sun Gold Tomato Pasta With Pistachio Gremolata Recipe
I’m so excited to share this Sun Gold Tomato Pasta With Pistachio Gremolata Recipe with you because it’s one of those dishes that feels both light and luxurious at the same time. The juicy sweetness of the Sun Gold tomatoes paired with the crunchy, herbaceous pistachio gremolata really takes this pasta to the next level. It’s perfect for a casual weeknight but impressive enough when friends come over!
What I love most is how this recipe brings together fresh, bright flavors without a ton of fuss. You’ll find that the steps are straightforward, but the result tastes like you spent hours in the kitchen. Plus, the pistachio gremolata adds a delightful crunch and punch of flavor that makes this Sun Gold Tomato Pasta With Pistachio Gremolata Recipe totally worth trying again and again.
Ingredients You’ll Need
Each ingredient in this Sun Gold Tomato Pasta With Pistachio Gremolata Recipe plays a part in creating a beautiful balance of textures and flavors. From the creamy butter to the zesty lemon in the gremolata, they all come together seamlessly.
- Raw pistachios: Use unsalted for the best control of seasoning and to keep the gremolata fresh and bright.
- Garlic cloves: One grated provides a mellow base flavor, while sliced garlic adds texture and pops of sharpness.
- Parsley: Fresh and finely chopped to brighten the pistachio gremolata.
- Lemon zest: Just a little bit adds an exciting citrus note that lifts the whole dish.
- Kosher salt: Essential for balancing sweetness and enhancing flavors—Diamond Crystal or Morton both work well.
- Black pepper: Freshly ground is best for a sharp, vibrant spice.
- Mezzi rigatoni or rigatoni: The ridges on these noodles hold onto the sauce perfectly, making every bite flavorful.
- Extra-virgin olive oil: Adds richness and helps marry the tomatoes and pasta.
- Crushed red pepper flakes: Just a pinch for a subtle warmth that doesn’t overpower the dish.
- Sun Gold tomatoes: These tomatoes are sweeter and less acidic than regular cherry tomatoes, which really makes this dish sing.
- Parmesan cheese: Freshly grated, it melts into the pasta for creaminess and umami depth.
- Unsalted butter: Adds silky richness to the sauce.
- Fresh lemon juice: A final splash brightens everything before serving.
Variations
I love that this recipe invites personalization—sometimes I tweak it to suit what I have on hand or my mood. You should definitely play around and find what you like best!
- Variation: Swap mezzi rigatoni for penne or fusilli if you prefer, as long as it has ridges to catch the sauce. I once tried spaghetti, but the gremolata clung a bit less well.
- Variation: For a vegan twist, leave out the butter and Parmesan, and add toasted nutritional yeast for a cheesy flavor.
- Variation: Add fresh basil or mint to the gremolata for a different herbaceous touch; basil particularly amps up the summer vibe for me.
- Variation: If you want more heat, increase crushed red pepper flakes or add a dash of harissa paste—I’ve found this works really well for a spicy kick.
How to Make Sun Gold Tomato Pasta With Pistachio Gremolata Recipe
Step 1: Toast and Prepare the Pistachio Gremolata
Start by toasting the raw pistachios in a dry skillet over medium heat until fragrant—about 3-5 minutes. Keep a close eye so they don’t burn; you want a nice, even golden color. Once toasted, pulse them in a food processor with the finely grated garlic, parsley, lemon zest, salt, and pepper until you have a coarse, chunky mix. This gremolata is the star topping, so I like leaving some texture—it creates such a satisfying crunch!
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook your mezzi rigatoni or rigatoni until al dente according to package instructions. Reserve about a cup of the pasta cooking water before draining—trust me, this starchy water is pure gold when it comes to loosening up the sauce later.
Step 3: Sauté Garlic and Sun Gold Tomatoes
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and crushed red pepper flakes, cooking gently until the garlic is golden and fragrant—about 2-3 minutes. Be careful not to burn the garlic here, because a bitter bite can ruin the overall flavor. Next, toss in the whole Sun Gold tomatoes and a pinch of salt, stirring occasionally. You want them to blister and soften, releasing their sweet juices, which usually takes about 7-10 minutes.
Step 4: Combine Pasta and Sauce
Add the cooked pasta directly into the skillet with the tomatoes. Toss everything together over low heat, stirring in the butter, Parmesan, and a splash of that reserved pasta water until the sauce coats the noodles beautifully. The butter and cheese melt into the tomato juices creating a silky finish you’ll love. If it seems dry, add a bit more pasta water, a tablespoon at a time, until you get your perfect consistency.
Step 5: Finish with Lemon Juice and Gremolata
Turn off the heat and stir in the fresh lemon juice—it adds a fresh brightness that balances the richness. Now, sprinkle generously with your pistachio gremolata right on top. I like to reserve a little to add as a final garnish once plated, for extra texture and that gorgeous color pop.
How to Serve Sun Gold Tomato Pasta With Pistachio Gremolata Recipe
Garnishes
Personally, I love finishing this dish with a little extra grated Parmesan and a few more tablespoons of pistachio gremolata. If you have fresh basil leaves, tearing a few over the top adds a lovely herbal touch. A drizzle of good-quality olive oil right before serving also takes it up a notch.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette to echo those lemony notes in the gremolata. I also like serving it alongside some roasted vegetables like asparagus or zucchini for a fresh, seasonal meal.
Creative Ways to Present
For special dinners, I’ve scooped this into rustic bowls and topped with edible flowers and extra chopped pistachios for a festive look. Another fun idea is plating the pasta in small portions on appetizer spoons as a fancy starter idea—it was a hit at my last dinner party!
Make Ahead and Storage
Storing Leftovers
I like storing leftovers in an airtight container in the fridge for up to 2 days. The pasta soaks up some of the sauce overnight, so it’s best enjoyed the same day if possible, but a quick stir with a splash of olive oil and lemon juice freshens it up beautifully.
Freezing
Because of the fresh tomatoes and gremolata, I don’t recommend freezing this particular pasta. The fresh, vibrant flavors and textures don’t hold up well after thawing, so it’s best to enjoy it fresh or refrigerated.
Reheating
When reheating, I gently warm the pasta in a skillet with a splash of water or olive oil over low heat, stirring often to prevent sticking. Adding a little fresh lemon juice before serving really revives the flavors and keeps this dish tasting bright and fresh.
FAQs
-
Can I use other tomatoes instead of Sun Gold tomatoes?
Absolutely! While Sun Gold tomatoes are sweeter and less acidic, you can swap in cherry or grape tomatoes. Just keep in mind the flavor will be slightly different, so you might want to add a pinch of sugar if your tomatoes are more tart.
-
What can I substitute if I don’t have pistachios?
Walnuts or almonds can be used in place of pistachios for the gremolata, but pistachios do give a unique sweetness and texture that stands out. Just toast them before pulsing to bring out their flavor.
-
Can I make the pistachio gremolata ahead of time?
Yes, you can prepare the gremolata a day in advance and store it in the fridge in an airtight container. Just give it a stir before using. I wouldn’t recommend making it too far ahead to keep the flavors fresh and the herbs vibrant.
-
Is this Sun Gold Tomato Pasta With Pistachio Gremolata Recipe suitable for vegans?
It’s easy to adapt this dish for vegans by omitting the butter and Parmesan cheese. Using olive oil and perhaps some nutritional yeast can add richness and a cheesy note. The pistachio gremolata remains naturally vegan.
-
What type of pasta works best?
I recommend mezzi rigatoni or rigatoni because the ridges trap the sauce well, but penne or fusilli also work beautifully. Avoid very smooth pasta shapes as the sauce won’t cling as well.
Final Thoughts
This Sun Gold Tomato Pasta With Pistachio Gremolata Recipe is truly one of my favorite ways to celebrate fresh summer tomatoes. It feels so special but comes together without stress, which is what cooking at home should be all about, right? I can’t wait for you to try it—once you do, I bet it’ll become a go-to that you return to whenever those sweet Sun Golds are in season.
Print
Sun Gold Tomato Pasta With Pistachio Gremolata Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Sun Gold Tomato Pasta with a crunchy pistachio gremolata combines sweet Sun Gold tomatoes, aromatic garlic, and crunchy pistachios, finished with fresh lemon zest and Parmesan for a bright, satisfying pasta dish perfect for any season.
Ingredients
Pistachio Gremolata
- ¾ cup raw pistachios
- 9 garlic cloves, 1 finely grated, 8 thinly sliced
- ¼ cup finely chopped parsley
- ½ tsp finely grated lemon zest
- ½ tsp Diamond Crystal or ¼ tsp Morton kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
Pasta and Sauce
- 12 oz mezzi rigatoni or rigatoni
- ⅓ cup extra-virgin olive oil
- ¼ tsp crushed red pepper flakes
- 1½ lb Sun Gold tomatoes
- 1½ oz Parmesan, finely grated (about ¾ cup)
- 4 Tbsp unsalted butter
- 1 Tbsp fresh lemon juice
Instructions
- Prepare the pistachio gremolata: In a food processor, pulse the raw pistachios along with the finely grated garlic clove, chopped parsley, lemon zest, kosher salt, and black pepper until coarsely chopped but not pasty. Set aside to use as a crunchy, flavorful garnish.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the mezzi rigatoni according to package instructions until al dente. Reserve about 1 cup of pasta cooking water and then drain the pasta.
- Cook the garlic and tomatoes: In a large skillet over medium heat, warm the extra-virgin olive oil. Add the thinly sliced garlic cloves and sauté until fragrant and just starting to brown, about 1-2 minutes. Add the crushed red pepper flakes and stir for 30 seconds until aromatic.
- Add tomatoes to skillet: Add the Sun Gold tomatoes to the skillet and cook, stirring gently, until they break down and release their juices, about 8-10 minutes, seasoning with salt and pepper to taste.
- Finish the pasta sauce: Add the unsalted butter and lemon juice to the skillet, stirring until butter melts and combines with tomato sauce, creating a silky texture.
- Toss pasta with sauce: Add the cooked pasta to the skillet, tossing to coat well. If needed, add reserved pasta water a little at a time to loosen the sauce to desired consistency.
- Add Parmesan: Stir in the finely grated Parmesan cheese until fully incorporated and creamy. Adjust seasoning if necessary.
- Serve and garnish: Plate the pasta and generously sprinkle with the pistachio gremolata for a fresh, nutty crunch that complements the sweet tomato sauce perfectly.
Notes
- Use Diamond Crystal salt for the most accurate seasoning as it is less dense than Morton kosher salt.
- Make sure not to overcook the tomatoes; they should release their juices but retain some texture for the best flavor.
- Reserve pasta water to adjust the sauce consistency without diluting the flavors.
- For a vegetarian version, this recipe already qualifies as there’s no meat used.
- Store any leftover gremolata separately to keep it fresh and crunchy.
Keywords: Sun Gold Tomato Pasta, Pistachio Gremolata, Italian Pasta, Vegetarian Pasta Recipe, Summer Pasta Dish, Easy Pasta Dinner
