Spicy Tomato and Pepper Pasta with Pistachios
Spicy Tomato and Pepper Pasta with Pistachios by Hayden Haas
I don’t have a ton of tips for this recipe because it’s pretty straight forward and awesome.
Id recommend slightly toasting the nuts before topping the pasta if you have time, simply because it’s just such a nice soft nutty flavor that compliments the parmesan. you can totally not cook your pasta in broth, I know its become a somewhat “American” thing to do. But I only see it as adding flavor! especially if you’re not making the pasta from scratch I think this can really help some unexpected flavor or if you’re like me, shopping through my own refrigerator on what needed to be used up before going bad.
I call this a date night recipe because 1. its stupid easy to whip up so you can hop into the romantic shit, 2. everyone loves pasta, and 3. you probably will have MOST if not all of these ingredients on hand! So make this for someone you like or yourself <3
Recipe
Spicy Tomato and Pepper Pasta with Pistachios
Author: Hayden Haas
Servings: 4-6
Ingredients
2 tbsp Extra Virgin Olive Oil
20 oz Cherry Tomatoes
Salt and pepper to taste (about ½ tbsp salt)
4-5 cloves Garlic, minced
4oz Sweet and spicy peppers or calabrian peppers, whole or halved
The juice from ½ lemon
1/2 tbsp onion powder
1 tbsp Italian Seasoning or dried basil
1-2 tsp red pepper flakes
2 - 2 1/2 c chicken broth
1 lb pasta such as spaghetti or angel hair
1c parmesan, plus some for garnish
Garnish: 1/4c roughly chopped pistachios, freshly chopped basil
Serve with some buttered bread, garlic knots
Directions
To a Large Saucepan or Skillet over medium heat, add a few healthy glugs of olive oil and tomatoes and salt and pepper to taste, when the tomatoes are soft enough to pop (about 8-10 minutes) give them a little squish, leave a couple unpopped, for a little burst in your mouth on occasion, add the garlic, peppers, and lemon juice, toss in the seasoning and chicken broth, bring this tomato mixture to a simmer or rolling boil, add the pasta and stir occasionally until pasta is al dente, when the pasta is nearly finished cooking and the sauce looks like its mostly absorbed into the pasta, add the freshly grated parm until the cheese vanishes into the sauce. Garnish with some more parm,Pistachios and some fresh basil. Serve and Enjoy!
