“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. '
"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. "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 . 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.
Dinner Lunch Weeknight Cooking Pistachio Tomato Basil Parmigiano Reggiano Summer
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