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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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