I didn’t know this until I went to Sicily, but pasta and pistachios are a match made in heaven. There’s something so unbelievably perfect about a fresh, sweet tomato sauce broken up with crunchy, nutty pistachios… trust me! Tips for this recipe… use fresh tomatoes, cook it for as long as you can stand, and don’t over-crush the pistachios, you want fairly large chunks.
- around 8-10 fresh medium sized tomatoes
- a handful of basil
- 1 onion
- 2 cloves of garlic – crushed
- olive oil
- tomato purée
- good balsamic vinegar
- handful of pistachios
- Heat glug of olive oil in a large saucepan/ casserole dish
- Finely chop the onion, and soften with the crushed garlic for a few minutes
- Dice the tomatoes finely, you roughly want 1cm cubes
- Add to the pan, with 2/3 the chopped basil, a squirt of tomato purée and a few tablespoons of water. And season.
- Allow to simmer on low heat for a few minutes
- Add a teaspoon of sugar and a glug of balsamic vinegar
- Stir and put a lid on the pot… cook on low for at least 40 minutes… the longer you cook it, the more flavour you’ll get out of the sauce. I personally recommend turning it way down low and waiting it out. Use your judgement on this one.
- When you’re ready to serve with a pasta of your choice (I tend to use linguini or a tagliatelle), mix 2/3 of the roughly chopped pistachios through the sauce. Spoon the sauce over your pasta, sprinkle with the remaining pistachios, grated parmesan (or vegetarian equivalent) and a little black pepper. Finish off with a few whole basil leaves. Buon appetito!
NOTE: This recipe can easily be made vegan if you omit the cheese and use an egg-free pasta!