Mediterranean Pasta with American Pistachios

Mediterranean Pasta with American Pistachios



4 servings


2 cups Onion, cut into narrow wedges
2 tablespoons Olive oil (can use oil drained from tomatoes)
2 tablespoons Minced garlic
1 tablespoon Flour
1½ cups Dry white wine
1 cup Roasted/salted American pistachios
1 cup Sun dried tomatoes, packed in olive oil
1 tablespoon Dry basil
1 tablespoon Dry oregano
½ cup Minced fresh parsley
1 cup Grated Parmesan cheese
8 ounces Angel hair pasta (capellini), broken


In 12-inch skillet, sauté onions in oil for 5 to 10 minutes or until cooked through.  Add garlic and sauté 1 minute more.  Stir flour into onions and garlic; add wine and cook, stirring until mixture comes to a boil and thickens slightly.  Add pistachios, tomatoes, basil, oregano and parsley to pan and heat through.  Keep warm.

Cook pasta in boiling water 3 to 5 minutes or just until tender (note package directions).  Drain.

Combine pasta and sauce; sprinkle with cheese and toss lightly.  Offer additional cheese as garnish, if desired.

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