Summery Fresh Tomato and Pistachio Pasta
Ingredients
- 2 pounds very ripe roma tomatoes, cored and chopped
- Sea salt
- 3 medium garlic cloves
- 1-2 oil-cured anchovies
- 2 ounces toasted pistachios or blanched almonds (about 1/2 cup)
- 2 ounces grated Parmigiano-Reggiano, pecorino or a mixture, about 1 cup, plus more for serving
- 6 tablespoons extra-virgin olive oil, plus more for serving
- 1 pound spaghetti or linguine
- Basil leaves and cracked black pepper, for serving
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