Ingredients:
2 poundsvery ripe roma tomatoes, cored and chopped
Sea salt
3 medium garlic cloves
1-2 oil-cured anchovies
2 ouncestoasted pistachios or blanched almonds (about 1/2 cup)
2 ouncesgrated Parmigiano-Reggiano, pecorino or a mixture, about 1 cup, plus more for serving
6 tablespoonsextra-virgin olive oil, plus more for serving
1 poundspaghetti or linguine
Basil leaves and cracked black pepper, for serving
Directions:
Toss tomatoes and 2 teaspoons salt in a large bowl until completely combined. Let sit at room temperature to macerate for at least 30 minutes and up to 2 hours. Set aside until ready to use.
On a clean cutting board using the flat side of your knife, smash garlic, anchovies and a few big pinches of salt, until a smooth paste forms. Set aside until ready to use.
When ready to serve, cook pasta in a large pot of heavily salted, boiling water, stirring occasionally, until al dente (see cook times on box). Transfer pasta to a serving bowl and set aside.
Pulse pistachios in a food processor until finely ground. Add reserved tomatoes and their accumulated juices, the reserved garlic paste and Parmigiano-Reggiano and pulse until tomatoes are broken up and sauce is very juicy and almost smooth.
Add tomato mixture and olive oil to pasta and stir to coat and combine. Serve pasta at room temperature with basil leaves, a sprinkle of Parmigiano-Reggiano and cracked black pepper and a drizzle of olive oil.