Spaghetti with Green Tomatoes Spaghetti con Pomodori Verdi
- 1/4 cup mint leaves
- 1/4 cup basil leaves
- 1/4 cup arugula
- 1/4 cup dill
- 5 green tomatoes, coarsely chopped
- 1 clove garlic, chopped
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- Salt and black pepper, to taste
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In the bowl of a food processor combine the herbs, tomatoes and garlic and puree. Add the cheese and pulse for 30 seconds.
Cook the pasta in the boiling water until tender yet al dente. 1 minute before the pasta is done, turn on the food processor and slowly drizzle the oil in to make a smooth sauce. Drain the pasta, discarding the water, and return to the hot pot. Stir in the tomato mixture, season with salt and pepper, to taste and serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved