Tip: Store nuts in the fridge or freezer to keep their oils from spoliling.

Gallery

Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

    Advertisement
  • If the nuts aren’t roasted, in a small skillet, cook the nuts over medium heat, stirring occasionally, until fragrant, about 3 minutes. Let cool. Finely chop the nuts. (Or place the nuts in a food processor and pulse a few times until finely chopped.)

  • In a large deep skillet with a lid, heat the olive oil, about four turns of the pan, over medium. Add the tomatoes. Cover and cook, shaking the skillet often, until the tomatoes slump, 10 to 15 minutes; season with salt and pepper.

  • On a work surface, chop or grate the garlic. To make the gremolata, pile the mint, parsley, and lemon zest on top of the garlic. Finely chop everything together until evenly incorporated.

  • Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve 1/2 cup of the cooking water and drain the pasta.

  • Stir half the nuts, all the gremolata, and the chile paste into the tomatoes; season with salt. Add the pasta and about 1 cup cheese; toss, until evenly incorporated, about 1 minute. Add the cooking water if the pasta seems dry.

  • Serve in shallow bowls and top with the remaining nuts. Serve with EVOO for drizzling and more cheese for sprinkling.

Advertisement