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
- 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 tsp. garlic, cheese and 1/4 cup olive oil. Pulse to form a chunky puree. Season aggressively with salt and pepper, and set aside.
- 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.
- Stir in 1/2 the pesto.
- 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.
- Top with remaining pesto and serve with additional cheese.
Original Recipe by Mario Batali
Adapted by Mike Greenstein