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Mario Batali's Spaghetti with Green Tomatoes

Spaghetti Green Tomatoes Mario Batali
Fresh summer pasta!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Grab some greens at your local farmer's market and try this dish.
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ingredients
  • 1/4 cup Fresh Mint Leaves
  • 1/4 cup Fresh Basil Leaves
  • 1/4 cup Italian Parsley Leaves
  • 1/4 cup Arugula (washed and spun dry)
  • 5 Green Tomatoes (chopped)
  • 2 clove Garlic (chopped)
  • 1/4 cup Extra-Virgin Olive Oil plus 2 tablespoons
  • Salt and freshly ground Black Pepper
  • 1 pound Spaghetti
  • 1/4 cup freshly grated Parmigiano-Reggiano plus extra for garnish
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    salt
    Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
  • 2
    1/4 cup Fresh Mint Leaves
    1/4 cup Fresh Basil Leaves
    1/4 cup Italian Parsley Leaves
    1/4 cup Arugula (washed and spun dry)
    1 clove Garlic (chopped)
    1/4 cup Extra-Virgin Olive Oil
    Salt and freshly ground Black Pepper
    1/4 cup freshly grated Parmigiano-Reggiano
    Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky puree. Season aggressively with salt and pepper, and set aside. 
  • 3
    2 tablespoons Extra-Virgin Olive Oil
    1 clove Garlic (chopped)
    5 Green Tomatoes (chopped)
    In a saute pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan.
  • 4
    1 pound Spaghetti
    Freshly grated Parmigiano-Reggiano for garnish
    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.
 
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