![]() ![]() Stir in half the pistachios, 1½ cups of the reserved cooking water, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4 to 6 minutes. ![]() In a 12-inch skillet over medium, combine the oil and tomatoes. Reserve about 2 cups of the cooking water, then drain the pasta. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. In a large pot, bring 4 quarts water to a boil. Just about any variety of pasta worked well, but we particularly liked long strands, such as linguine and spaghetti.ĭon’t use raw pistachios opt for roasted, as they don’t require toasting before chopping. With lemon zest and mint as accent ingredients, the flavors are fresh and bright. This recipe is our take on a pistachio- and tomato-dressed pasta we tasted in Siracusa. Sicily is known for its pistachios, so it’s no surprise that the colorful, subtly sweet nuts feature heavily in the region’s cuisine.
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