Weeknight Cooking

Summery Fresh Tomato & Pistachio Pasta

August 23, 2022
3 Ratings
Photo by MJ Kroeger
  • Prep time 30 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

“I want really assertive flavors [in this pasta] because we’re not cooking, we’re not concentrating flavors.”

"It’s fresh, it’s raw. It’s what I want to be eating if I’m lounging next to the pool, having a margarita. " —Rick Martinez

What You'll Need
Watch This Recipe
Summery Fresh Tomato & Pistachio Pasta
  • 2 pounds very ripe roma tomatoes, cored and chopped
  • Sea salt
  • 3 medium garlic cloves
  • 1-2 oil-cured anchovies
  • 2 ounces toasted pistachios or blanched almonds (about 1/2 cup)
  • 2 ounces grated Parmigiano-Reggiano, pecorino or a mixture, about 1 cup, plus more for serving
  • 6 tablespoons extra-virgin olive oil, plus more for serving
  • 1 pound spaghetti or linguine
  • Basil leaves and cracked black pepper, for serving
  1. Toss tomatoes and 2 teaspoons salt in a large bowl until completely combined. Let sit at room temperature to macerate for at least 30 minutes and up to 2 hours. Set aside until ready to use.
  2. On a clean cutting board using the flat side of your knife, smash garlic, anchovies and a few big pinches of salt, until a smooth paste forms. Set aside until ready to use.
  3. When ready to serve, cook pasta in a large pot of heavily salted, boiling water, stirring occasionally, until al dente (see cook times on box). Transfer pasta to a serving bowl and set aside.
  4. Pulse pistachios in a food processor until finely ground. Add reserved tomatoes and their accumulated juices, the reserved garlic paste and Parmigiano-Reggiano and pulse until tomatoes are broken up and sauce is very juicy and almost smooth.
  5. Add tomato mixture and olive oil to pasta and stir to coat and combine. Serve pasta at room temperature with basil leaves, a sprinkle of Parmigiano-Reggiano and cracked black pepper and a drizzle of olive oil.

See what other Food52ers are saying.

  • Jeremy Witteveen
    Jeremy Witteveen
  • cafe_wittefini
  • Peggie
Rick Martinez

Recipe by: Rick Martinez

Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.

3 Reviews

Jeremy W. July 17, 2023
This recipe has become a favorite for entertaining on these hot summer days. I've been making fresh spaghetti with it, and it's light, healthy and always a hit.
cafe_wittefini June 7, 2023
I made this recipe last night with homemade spaghetti and it was delectable. The dish I served it on was spotless as if it were straight out of the dishwasher. Yum X a million. Thank you!
Peggie August 31, 2022
Absolutely delicious on a hot summer night. There are only two of us, but we could have eaten all four servings. I didn't have any anchovies, but I will definitely get some for the next time I make this. I used San Marzano and cherry tomatoes from our garden, and added some heirloom tomatoes from the farm stand.