- Prep time 30 minutes
- Cook time 25 minutes
- Serves 4
“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
very ripe roma tomatoes, cored and chopped
medium garlic cloves
toasted pistachios or blanched almonds (about 1/2 cup)
grated Parmigiano-Reggiano, pecorino or a mixture, about 1 cup, plus more for serving
extra-virgin olive oil, plus more for serving
spaghetti or linguine
Basil leaves and cracked black pepper, for serving
- 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.
- 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.
- 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.
- 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.
- 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.
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.