Bring a large pot of water to a boil and cook pasta according to package directions.
Meanwhile, in a skillet, sauté the chopped onions with half of the extra-virgin olive oil for three minutes over medium heat. Season with salt and pepper and bring to a simmer.
Drain pasta, toss with tomato sauce and remaining olive oil, and top with toasted pistachios before serving.
Notes
*Toast pistachios in a nonstick skillet over medium heat, until crunchy (about five minutes)Photo and Recipe Credit: Chef Lorenzo Boni