Angel Hair Pasta Recipe with Fresh Tomato Passata Sauce & Roasted Pistachios
Sometimes, the simplest dishes are the best dishes. In this no-fuss vegetarian pasta recipe, delicate angel hair provides the perfect base for a fresh and flavorful tomato sauce and crunchy roasted pistachios.
Angel Hair with Tomato Passata and Toasted Pistachios
1 box Angel Hair pasta
4 tablespoons extra virgin olive oil, divided
¼ cut yellow onion, thinly chopped
24 ounces Italian-style tomato “passata”
4 tablespoons chopped pistachios, toasted*
Salt and black pepper, to taste
1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, in a skillet, sauté the chopped onions with half of the extra-virgin olive oil for three minutes over medium heat. Season with salt and pepper and bring to a simmer.
3. Drain pasta, toss with tomato sauce and remaining olive oil, and top with toasted pistachios before serving.
*Toast pistachios in a nonstick skillet over medium heat, until crunchy (about five minutes)
Photo and Recipe Credit: Chef Lorenzo Boni