Main Dishesbonappetit5.0
Sun Gold Tomato Pasta
Pistachios, garlic, parsley, and lemon zest create a punchy gremolata topping that takes this Sun Gold tomato pasta dinner from good to great.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●pot
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 350°. Toast ¾ cup raw pistachios in a single layer on a rimmed baking sheet, stirring halfway through, until golden brown, 10–⏱️ 14 minutes. Let cool, then coarsely chop and place in a small bowl.
2
Add 1 garlic clove, finely grated, ¼ cup finely chopped parsley, ½ tsp. finely grated lemon zest, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper to pistachios and mix to combine; set gremolata aside.
3
Meanwhile, cook 12 oz. mezzi rigatoni or rigatoni in a large pot of boiling heavily salted water, stirring occasionally, until very al dente, about ⏱️ 1 minute less than package instructions. Drain, reserving 1 cup pasta cooking liquid; set pasta aside. Reserve pot.
. mezzi rigatoni or rigatoni12 oz
4
Heat ⅓ cup extra-virgin olive oil in reserved pot over medium. Add 8 garlic cloves, thinly sliced, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until fragrant and garlic is softened, about ⏱️ 3 minutes. Add 1½ lb. Sun Gold tomatoes and cook, stirring often and pressing to break open, until slightly softened and about half are smashed, about ⏱️ 5 minutes. Add 1½ oz. Parmesan, finely grated (about ¾ cup), 4 Tbsp. unsalted butter, and 1 Tbsp. fresh lemon juice, and reserved pasta to pot and stir, adding pasta cooking liquid as needed, until cheese and butter are melted and a glossy sauce forms; season pasta with salt and pepper.
½ lb. Sun Gold tomatoes1½ oz. Parmesan, finely grated (about ¾ cup)1. unsalted butter4 Tbsp. fresh lemon juice1 Tbsp
5
Divide pasta among shallow bowls and spoon reserved gremolata over.
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