Spaghetti with Green Tomatoes Spaghetti con Pomodori Verdi

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 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
Directions

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.


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