Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound green tomatoes

  3. 1 pound spaghetti

  4. 5 cloves garlic -- minced

  5. 3 tablespoons extra-virgin olive oil

  6. salt/freshly ground pepper

  7. 1/4 cup or more freshly grated

  8. parmigiano-reggiano

Instructions Jump to Ingredients ↑

  1. Bring water for cooking the pasta to a boil in large pot. Drop in the tomatoes. Cook for about 15 to 20 seconds. Remove; let cool. Keep water boiling. Add 2 tablespoons salt and the pasta. As it cooks to al dente, peel, seed and coarsely chop tomatoes.

  2. Heat a skillet, add the olive oil, and in the oil cook the garlic until just softened and fragrant. Add tomatoes and increase heat. Cook 3 to 4 minutes or until the tomatoes start to get soft. Add salt and pepper to taste. Combine the cooked pasta with the tomato sauce, toss, add Parmesan and toss again.


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