Title: Spaghetti with Green Tomato Sauce
Categories: Italian Pasta
Yield: 3 Servings

1	lb	Tomatoes, green; or green-pink
3		Garlic cloves; chopped
1	ts	Oil, Olive; extra virgin; +
2	tb	Oil, Olive; extra virgin
1/4	ts	Chili Pepper flakes;to taste
1/4	c	Parsley; chopped
1/2	ts	Sea salt; fine or to taste
		Pepper, black; fresh ground
1/3	lb	Spaghetti

Set a fine-meshed strainer over a bowl. Cut tomatoes in half horizontally. With your hand, squeeze each half over strainer until seeds fall out and juice collects in bowl. Press down on seeds to extract as much juice as possible. Discard seeds. Chop tomatoes, and mix with juice. Put chopped garlic and 1 t. olive oil in a 12-inch skillet, preferably nonstick. Saute garlic over medium heat until it barely colors. Add chili pepper flakes and chopped tomatoes and juice, and cook over medium-high heat about 5 minutes or until tomatoes soften and most of liquid has evaporated. Transfer to a food processor; add 2 T. olive oil, parsley and salt, and blend until emulsified. Add black pepper to taste. Cook spaghetti in boiling salted water until al dente. Drain, transfer to a large, shallow bowl and mix thoroughly with green tomato sauce.

Los Angeles Daily News 10/6/94

previous

next