Sun Gold Tomato Pasta With Pistachio Gremolata Recipe
A vibrant and flavorful pasta dish featuring sweet Sun Gold tomatoes, crunchy pistachio gremolata, and a luscious blend of parmesan and butter. This mezzi rigatoni recipe is brightened with fresh lemon juice and zest, making it a perfect, fresh Italian-inspired meal for any occasion.
- 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
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: Pulse the raw pistachios in a food processor until coarsely chopped. Add the finely grated garlic, chopped parsley, lemon zest, salt, and black pepper, pulsing a few times to combine. Set aside.
- 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 1 cup of pasta water and then drain the pasta.
- Cook the Tomatoes: While pasta cooks, heat the extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and crushed red pepper flakes and cook until fragrant but not browned, about 1-2 minutes. Add the Sun Gold tomatoes whole and cook, stirring occasionally, until they begin to blister and burst, releasing their juices, about 8-10 minutes.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the tomatoes. Toss well, adding reserved pasta water a little at a time to loosen the sauce as needed.
- Finish the Dish: Remove the skillet from heat and stir in the unsalted butter, finely grated Parmesan, and fresh lemon juice until the butter is melted and the pasta is evenly coated. Adjust seasoning with salt and pepper to taste.
- Serve with Gremolata: Plate the pasta and generously sprinkle with the prepared pistachio gremolata. Serve immediately while hot.
Notes
- Use Diamond Crystal kosher salt for more accurate seasoning, but Morton kosher salt is a fine substitute.
- Reserve some pasta water to adjust the sauce consistency for a silkier finish.
- The pistachio gremolata can be made ahead and stored in the fridge for up to 2 days.
- Sun Gold tomatoes are sweeter and less acidic than traditional tomatoes, but grape or cherry tomatoes can also work.
- Adjust crushed red pepper flakes according to your preferred spice level.
Keywords: Sun Gold Tomato Pasta, Pistachio Gremolata, Mezzi Rigatoni, Italian Pasta Recipe, Vegetarian Pasta