Sun Gold Tomato Pasta

Place a rack in middle of oven and preheat to 350°. Toast ¾ cup raw pistachios in a single layer on a rimmed baking sheet, stirring halfway through, until golden brown, 10–14 minutes. Let cool, then coarsely chop and place in a small bowl.

Add 1 garlic clove, finely grated, ¼ cup finely chopped parsley, ½ tsp. finely grated lemon zest, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground black pepper to pistachios and mix to combine; set gremolata aside.

Meanwhile, cook 12 oz. mezzi rigatoni or rigatoni in a large pot of boiling heavily salted water, stirring occasionally, until very al dente, about 1 minute less than package instructions. Drain, reserving 1 cup pasta cooking liquid; set pasta aside. Reserve pot.

Heat ⅓ cup extra-virgin olive oil in reserved pot over medium. Add 8 garlic cloves, thinly sliced, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until fragrant and garlic is softened, about 3 minutes. Add 1½ lb. Sun Gold tomatoes and cook, stirring often and pressing to break open, until slightly softened and about half are smashed, about 5 minutes. Add 1½ oz. Parmesan, finely grated (about ¾ cup), 4 Tbsp. unsalted butter, and 1 Tbsp. fresh lemon juice, and reserved pasta to pot and stir, adding pasta cooking liquid as needed, until cheese and butter are melted and a glossy sauce forms; season pasta with salt and pepper.

Divide pasta among shallow bowls and spoon reserved gremolata over.