Sun Gold Tomato Pasta With Pistachio Gremolata Recipe

Let me introduce you to my absolute favorite late-summer pasta dish: Sun Gold Tomato Pasta With Pistachio Gremolata Recipe. It’s one of those meals that feel effortless but taste like you’ve been cooking all day—bright, fresh, and bursting with sweetness from those golden tomatoes. I love turning to this recipe when I want something comforting yet vibrant, perfect for a weeknight dinner or a casual weekend get-together.

What makes this Sun Gold Tomato Pasta With Pistachio Gremolata Recipe truly special is the pistachio gremolata—a nutty, zesty twist on the classic herb topping that takes the pasta to the next level. It’s a combination you might not expect but trust me, once you try it, it’s a total game changer. Plus, the buttery, garlicky sauce coats each rigatoni beautifully, making every bite unforgettable.

Ingredients You’ll Need

The magic in this recipe comes from simple, high-quality ingredients that come together in a symphony of flavors. Each one plays a role—from the juicy, sun-ripened Sun Gold tomatoes to the crunchy, fragrant pistachio gremolata. When you’re shopping, aim for the freshest tomatoes and good-quality olive oil; it really makes a difference.

• Raw pistachios: Opt for unsalted to balance the gremolata flavors perfectly.
• Garlic cloves: Use fresh garlic; the grated and sliced cloves add layers of garlicky goodness.
• Parsley: Fresh flat-leaf parsley brings brightness to the gremolata.
• Lemon zest: Freshly grated zest is key for that zippy lemon punch.
• Kosher salt: I prefer Diamond Crystal for a more delicate seasoning.
• Freshly ground black pepper: Adds a subtle heat without overwhelming the dish.
• Mezzi rigatoni or rigatoni: The ridges hold the sauce and gremolata beautifully.
• Extra-virgin olive oil: Use a good-quality one for a silky, fruity finish.
• Crushed red pepper flakes: Just a pinch for a gentle kick.
• Sun Gold tomatoes: Their natural sweetness makes this pasta sing; ripe ones are best.
• Parmesan cheese: Freshly grated, never pre-grated for the best melt and flavor.
• Unsalted butter: Adds that luscious richness to the sauce.
• Fresh lemon juice: A squeeze to brighten and balance everything.

Variations

One of the things I love most about the Sun Gold Tomato Pasta With Pistachio Gremolata Recipe is how easy it is to make your own. I often tweak it depending on what’s in season or what I’m craving. Don’t hesitate to adapt this recipe to suit your taste buds!

• Variation: Swap pistachios for toasted almonds or walnuts if you have a nut allergy or want a different crunch. I tried walnuts once, and it gave a deeper flavor that was really nice.
• Variation: For a vegan twist, omit the butter and Parmesan, then add nutritional yeast and use olive oil generously. It’s surprisingly satisfying.
• Variation: Add fresh basil or mint to the gremolata for an extra herbaceous punch—especially great in hotter months.
• Variation: Try this with spaghetti or penne if you can’t find rigatoni; it still works beautifully though rigatoni holds the sauce best.

How to Make Sun Gold Tomato Pasta With Pistachio Gremolata Recipe

Step 1: Prep the Pistachio Gremolata

Start by toasting the raw pistachios gently in a dry skillet until fragrant—about 3-4 minutes on medium heat, shaking the pan often so they don’t burn. Once cool, pulse them in a food processor with the grated garlic, parsley, lemon zest, salt, and pepper until finely chopped but still a little textured. This gremolata is the heart of the dish, packing a crunchy, zingy punch in every bite, so make sure you don’t skip or skimp on it!

Step 2: Cook the Pasta Al Dente

Bring salted water to a boil and cook the rigatoni until just al dente, usually about 1-2 minutes less than the package instructions. Remember, it’ll continue cooking a bit in the sauce, so you want a slight firmness here. Reserve about a cup of pasta water before draining—this is crucial to loosen the sauce without diluting flavor later.

Step 3: Sauté Garlic and Tomatoes

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden and fragrant but not burned—keep an eye on the heat here. Toss in the Sun Gold tomatoes whole and cook until they soften and release their juices, creating a sweet, slightly saucy base. This step transforms the tomatoes into a natural, fresh pasta sauce you’ll love.

Step 4: Combine Pasta with Sauce and Finish

Add the drained pasta to the skillet and stir to combine with the tomato mixture. Toss in butter, lemon juice, Parmesan, and a splash of reserved pasta water to create a luscious, creamy sauce. Salt and pepper to taste, and cook for another minute or two so the flavors meld beautifully. This is where everything comes together—don’t rush it!

How to Serve Sun Gold Tomato Pasta With Pistachio Gremolata Recipe

Garnishes

I always sprinkle extra pistachio gremolata on top when serving—it adds that perfect crunchy texture and fresh lemony bite. A little extra Parmesan shaved on top is a must for me, plus a quick drizzle of olive oil. If you’re feeling fancy, a few torn basil leaves make a lovely garnish as well.

Side Dishes

This pasta pairs beautifully with a crisp green salad tossed with vinaigrette or simple roasted vegetables like asparagus or zucchini. For some extra comfort, I sometimes serve it alongside crusty garlic bread to soak up every last bit of sauce.

Creative Ways to Present

For a dinner party, I like to serve this pasta family-style in a rustic ceramic bowl straight from the stove, topped generously with gremolata. Adding edible flowers or microgreens on top can elevate the look without extra effort. It’s simple but feels special and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. Since the gremolata is best fresh, I usually keep some separated and add it back on when reheating. The pasta can absorb the sauce in the fridge, so a splash of water or olive oil helps revive it.

Freezing

Freezing this pasta isn’t ideal because the fresh tomatoes and gremolata lose their texture, but if you must, freeze the pasta and sauce separately from the gremolata. Thaw overnight in the fridge and reheat gently to preserve the flavors.

Reheating

I prefer reheating on the stovetop over low heat with a splash of olive oil or reserved pasta water to bring it back to life. Microwave works too but stir halfway through to avoid dry spots. Add gremolata and a squeeze of fresh lemon juice just before serving to brighten everything up.

FAQs

Final Thoughts

This Sun Gold Tomato Pasta With Pistachio Gremolata Recipe holds a special place in my kitchen because it captures the essence of summer — simple, fresh ingredients coming together in a way that feels both luxurious and down-to-earth. I hope you give it a try soon and find it as comforting and effortlessly delicious as I do. Once you taste those sweet golden tomatoes paired with the bright and nutty gremolata, it’ll probably become one of your go-to dishes too!

Sun Gold Tomato Pasta With Pistachio Gremolata Recipe

★★★★★ 4.5 from 124 reviews

• Author: Any
• 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

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Description

This vibrant Sun Gold Tomato Pasta with Pistachio Gremolata is a delightful Italian-inspired dish combining sweet cherry tomatoes, crunchy pistachios, and fresh herbs. The mezzi rigatoni pasta is tossed in a flavorful sauce made from roasted Sun Gold tomatoes, garlic, butter, and Parmesan cheese, then finished with a zesty pistachio gremolata that adds texture and brightness. Perfect for a fresh and elegant weeknight meal or entertaining guests.

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Ingredients

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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 kosher salt or ¼ tsp Morton kosher salt, plus more for seasoning
• ¼ tsp freshly ground black pepper, plus more for seasoning

Main Pasta

• 12 oz mezzi rigatoni or rigatoni pasta
• ⅓ cup extra-virgin olive oil
• ¼ tsp crushed red pepper flakes
• 1½ lb Sun Gold tomatoes
• 1½ oz Parmesan cheese, finely grated (about ¾ cup)
• 4 Tbsp unsalted butter
• 1 Tbsp fresh lemon juice

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Instructions

1. Prepare the Pistachio Gremolata: In a food processor, pulse the raw pistachios until coarsely chopped but not powdery. Add the finely grated garlic clove, chopped parsley, lemon zest, salt, and black pepper, then pulse a few more times to combine. Set aside the gremolata for later.
2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the mezzi rigatoni until al dente, according to package instructions. Reserve about a cup of pasta cooking water, then drain the pasta and set aside.
3. Prepare the Tomato Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and crushed red pepper flakes and sauté gently until fragrant but not browned, about 1-2 minutes.
4. Cook the Tomatoes: Add the whole Sun Gold tomatoes to the skillet with a pinch of salt and pepper. Cook over medium heat, stirring occasionally, until tomatoes soften and release their juices, about 8-10 minutes. Use the back of a spoon to gently mash some of the tomatoes to create a chunky sauce.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the tomato sauce. Stir in the butter and Parmesan cheese until melted and evenly coating the pasta. Add reserved pasta water as needed to loosen the sauce and help it adhere to the pasta.
6. Finish with Lemon Juice and Season: Stir in fresh lemon juice, and adjust seasoning with additional salt and pepper to taste. Toss everything to combine thoroughly and heat through for another minute.
7. Serve: Divide the pasta into bowls and generously sprinkle with the pistachio gremolata on top. Serve immediately to enjoy the vibrant flavors and delightful textures.

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Notes

• You can substitute mezzi rigatoni with penne or rigatoni if preferred.
• Use raw, unsalted pistachios for the best gremolata texture and flavor.
• If you don’t have a food processor, finely chop the pistachios and parsley by hand and grate the garlic.
• Adjust the red pepper flakes based on your heat preference.
• This recipe pairs well with a crisp white wine or sparkling water with lemon.

Keywords: Sun Gold Tomato Pasta, Pistachio Gremolata, Italian Pasta Recipe, Vegetarian Pasta, Mezzi Rigatoni Pasta