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
Scale
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