Bucatini With Yellow Raisin Pistachio Gremolata

1. 1

   Bring a large pot of water to a boil over high heat. Generously season the water with salt, then add the bucatini. Cook for approximately 9-13 minutes, or until pasta is al dente.

2. 2

   While the bucatini is cooking, mince the garlic and saute it in a skillet with olive oil on a low heat. Add the yellow raisins and saute them with the garlic.

3. 3

   While the garlic and raisins are sauteing, chop the pistachios, parsley and garlic and add to a bowl with the lemon zest, red pepper flakes and a pinch of salt and pepper. Set aside until the pasta is complete.

4. 4

   Once the pasta is done cooking, strain the bucatini and transfer it to the skillet with the sauteed garlic and yellow raisins.

5. 5

   Add the parmesan to the bucatini and stir together.

6. 6

   Stir in the gremolata mixture to the pasta and add finish it with a drizzle of olive oil. Remove from heat and serve.

* Per serving · 4 servings · Values may vary.