This is a consummate technique to create a dish using green tomatoes. The recipe, by Mario Batali, combines an herb pesto with simmered tomatoes to make a richly balanced sauce.
We tested at our Cookshare Club meet up and found it to be a four-star selection! You can easily substitute a vegetable like summer squash or eggplant for the green tomatoes and then build up the tartness with lemon juice or sherry vinegar to taste.
PESTO: Use fresh herbs
- 1/4 cup mint
- 1/4 cup basil
- 1/4 cup flat leaf parsley
- 1/4 cup arugula
- 1/4 cup freshly grated Parmigiano-Reggiano plus extra for garnish
- 1/4 cup good olive oil
- 1 clove garlic, chopped
- salt and pepper aggressively
- 5 green tomatoes (chopped)
- 2 TBS good olive oil
- 1 clove garlic
- Salt and freshly ground black pepper
• 1 LB spaghetti
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and 1/4 cup olive oil and pulse to form a chunky puree. Season aggressively with salt and pepper, and set aside.
In a saute pan add 2 tablespoons of olive oil. Add chopped tomatoes and remaining clove of garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan.
Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.