Spaghetti with Green Tomato Sauce

Serves 6-8

A Wonderful Dish for Green Tomatoes.

We tested this dish at our Cookshare Club meet-up. It was a four-star winner! 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.

  • mint- 1/4 cup
  • basil- 1/4 cup
  • flat leaf parsley- 1/4 cup
  • arugula- 1/4 cup
  • Parmesan cheese- 1/4 cup, plus extra for final garnish
  • olive oil- 1/4 cup
  • garlic- 1 tsp, chopped
  • salt and pepper aggressively


  • green tomatoes- 5 medium, chopped
  • olive oil- 2 TBS
  • garlic- 1 tsp, minced
  • Salt and freshly ground black pepper
  • white wine or chicken broth- 1/4 cup

•  spaghetti- 1 LB


  1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
  2. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 tsp. garlic, cheese and 1/4 cup olive oil. Pulse to form a chunky puree. Season aggressively with salt and pepper, and set aside.
  3. In a sauté pan add 2 tablespoons of olive oil, the chopped tomatoes, and the garlic. Cook for 2-3 minutes, then stir in wine or broth, salt and pepper. Cook for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapse.
  4. Stir in 1/2 the pesto.
  5. Meanwhile, cook the pasta until just al dente. Reserve a cup of pasta water. Drain pasta and toss with tomatoes. Add enough pasta water then toss to loosen the dish to your liking.
  6. Top with remaining pesto and serve with additional cheese.

Serve immediately.

Original Recipe by Mario Batali

Adapted by Mike Greenstein

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