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Farfalle with Roasted Tomatoes and Pistachios

Farfalle with Roasted Tomatoes and Pistachios

Crank the oven to make even winter tomatoes into a delicious sauce, sprinkled with crunchy pistachios for Zazz!
Course Pasta
Servings 6
Author Robin Asbell


  • 1/3 cup extra virgin olive oil to taste
  • 2 large onions slivered
  • 3 cups grape tomatoes halved
  • 2 tablespoons fresh thyme coarsely chopped, plus sprigs for garnish
  • 3 cloves garlic choppped
  • 1/2 cup shelled pistachios
  • 1 teaspoon coarse salt
  • 1 pound farfalle


  • Preheat the oven to 400 F. Put on a big pot of water to boil for the pasta.
    In a 12-inch skillet, warm a couple of tablespoons of olive oil over medium-high heat, and add the onions. Stir until it starts to sizzle, then reduce the heat to medium-low. Cook, stirring occasionally, for at least 30 minutes, and up to 2 hours. 
  • In a metal roasting pan, combine the tomatoes, thyme and garlic and drizzle with a couple of tablespoons of olive oil. Add a sprinkle of the salt. Roast for 20 minutes, until the tomatoes have burst and are browned in spots. Stir int he onions and keep warm.
  • Cook the pasta according to package directions, about 13 minutes. While the pasta cooks, chop the pistachios and place in a small saute pan with another good pinch of the salt. Place over medium heat and swirl until the nuts are fragrant and lightly toasted. Transfer to a bowl to cool.
  • Drain the pasta and put the pot back on the stove. Add the remaining olive oil and half of the pistachios and toss to coat. Serve the pasta with the tomato mixture on top, and sprinkle with remaining pistachios.