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Pasta with Cherry Tomato Sauce and Pistachios

Pasta with Cherry Tomato Sauce and Pistachios

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

Cooking whole cherry tomatoes in olive oil helps release their juices and melt them into a silky sauce. With chopped pistachios added for crunch, this pasta dish is bright and satisfying. If you like, season with fresh mint and grated lemon zest at the end for bright, fresh flavor.

Ingredients
  • 1

    pound spaghetti or linguine

  • ¼

    cup extra-virgin olive oil

  • 2

    pints whole cherry or grape tomatoes

  • 1½

    tablespoons tomato paste

  • Kosher salt and ground black pepper

  • ½

    cup chopped roasted pistachios

  • Grated Parmesan or pecorino Romano cheese

Cook the pasta in heavily salted water until just shy of al dente. Reserve 3 cups cooking water, then drain. Meanwhile, in a large skillet combine the oil and tomatoes. Cover and cook, stirring, until the tomatoes burst. Stir in the tomato paste and enough cooking water to almost cover. Cover and cook, stirring, until a silky sauce. Add the pasta and cook until al dente. Off heat, stir in the pistachios and cheese; season with salt and pepper.

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