pistachio Spaghetti

Another fresh pasta dish that comes together in minutes.

Serves 2-4




Bring 6 quarts of water to a boil and season the water with salt. Boil the spaghetti to the instructions on the package. Once the pasta is just about done, reserve 1 cup of pasta water.

While the pasta cooks, in a large pan on medium heat, add 2-3 tbsp of olive oil and the shallots. Sauté the shallots until they turn translucent then add the red chili flake, garlic, and anchovies. Continue to sauté for about 1 minute then add the tomatoes. Season the tomatoes with salt and pepper then continue to cook until the tomatoes just begin to soften, about 3-5 minutes.

Next add the wine and let reduce completely into the sauce. Now add the crushed pistachios, parmesan cheese, and fresh basil. Give everything a stir until combined then add the cooked pasta with a little pasta water as needed.

Toss everything together until the sauce is evenly coating the spaghetti then it’s done. (NOTE: if you need a little more sauce add more pasta water but not too much and the sauce will thicken up).

Serve with more crushed pistachios on top and garnish with basil.


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