Sun Gold Tomato Pasta with Pistachio Gremolata
This Sun Gold tomato pasta is the ultimate late-summer comfort meal, combining sweet burst tomatoes, silky pasta, rich Parmesan, and a bright pistachio gremolata for a restaurant-worthy dish that feels both comforting and fresh.
Equipment
- Large pot
- Large skillet
- Colander
- Microplane or zester
- Mixing bowl
- Tongs
Ingredients
For the Pasta
- 1 pound spaghetti, rigatoni, or linguine
- 4 cups Sun Gold tomatoes
- 5 cloves garlic, thinly sliced
- 1/3 cup extra virgin olive oil
- 1 teaspoon sea salt plus more for pasta water
- 1/2 teaspoon red pepper flakes
- 1 cup freshly grated Parmesan or Pecorino Romano
- 1 handful fresh basil leaves
- fresh cracked black pepper to taste
For the Pistachio Gremolata
- 1/3 cup chopped pistachios
- 1 lemon zest from 1 lemon
- 2 tablespoons chopped parsley
- 1 pinch flaky salt
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta until just shy of al dente according to package instructions. Reserve at least 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and red pepper flakes. Cook gently for about 1 minute until fragrant but not browned.
- Add the Sun Gold tomatoes and sea salt. Cook for 10 to 15 minutes, stirring occasionally, until the tomatoes soften, burst, and create a rustic sauce.
- Transfer the cooked pasta directly into the skillet with the tomatoes. Add a splash of reserved pasta water and toss vigorously to emulsify the sauce.
- Gradually add the grated Parmesan while continuing to toss the pasta until glossy and evenly coated. Add more pasta water if needed.
- In a small bowl, combine chopped pistachios, lemon zest, parsley, and flaky salt to make the gremolata.
- Serve the pasta topped with fresh basil, cracked black pepper, extra cheese if desired, and generous spoonfuls of pistachio gremolata.
Notes
Use the ripest Sun Gold tomatoes you can find for maximum sweetness and flavor. Reserve extra pasta water in case the sauce tightens while serving. Toasting the pistachios lightly before making the gremolata enhances their flavor dramatically. Freshly grated cheese melts more smoothly than pre-grated varieties.
For a creamy variation, stir in mascarpone or burrata before serving. For a vegan option, replace the cheese with nutritional yeast and toasted breadcrumbs.