Sun Gold Tomato Pasta With Pistachio Gremolata

• porce: 4

Ingredience

110g raw pistachios (¾ cup)

9 garlic cloves (1 finely grated, 8 thinly sliced)

15g finely chopped parsley (approx. ¼ cup)

½ tsp. finely grated lemon zest

3g (½ tsp.) Diamond Crystal or 1.5g (¼ tsp.) Morton kosher salt, plus more

¼ tsp. freshly ground black pepper, plus more

340g mezzi rigatoni or rigatoni (12 oz.)

80ml extra-virgin olive oil (⅓ cup)

¼ tsp. crushed red pepper flakes

680g Sun Gold tomatoes (1½ lb.)

45g Parmesan, finely grated (1½ oz.)

55g unsalted butter (4 Tbsp.)

15ml fresh lemon juice (1 Tbsp.)

Pokyny

Step 1

Place a rack in middle of oven and preheat to 180°C. Toast 110g 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.

Step 2

Add 1 garlic clove, finely grated, 15g finely chopped parsley, ½ tsp. finely grated lemon zest, 3g (½ tsp.) Diamond Crystal or 1.5g (¼ tsp.) Morton kosher salt, and ¼ tsp. freshly ground black pepper to pistachios and mix to combine; set gremolata aside.

Step 3

Meanwhile, cook 340g 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 240ml pasta cooking liquid; set pasta aside. Reserve pot.

Step 4

Heat 80ml 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 680g Sun Gold tomatoes and cook, stirring often and pressing to break open, until slightly softened and about half are smashed, about 5 minutes. Add 45g Parmesan, finely grated, 55g unsalted butter, and 15ml 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.

Step 5

Divide pasta among shallow bowls and spoon reserved gremolata over.