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Angel Hair Pasta with Tomato Passata & Pistachios
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Angel Hair Pasta with Tomato Passata & Pistachios

Course: Dinner
Keyword: angel hair, barilla, barilla pasta
Author: Chef Lorenzo Boni


  • 1 box Barilla® Angel Hair
  • 4 tablespoons extra virgin olive oil divided
  • 1/4 cut yellow onion thinly chopped
  • 24 ounces Italian-style tomato “passata”
  • 4 tablespoons chopped pistachios tasted
  • Salt and black pepper, to taste


  • 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.


*Toast pistachios in a nonstick skillet over medium heat, until crunchy (about five minutes)
Photo and Recipe Credit: Chef Lorenzo Boni