Recipe: Spaghetti With Green Tomatoes (Spaghetti Con Pomodori Verdi) From the Kitchen Window column
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Spaghetti With Green Tomatoes (Spaghetti Con Pomodori Verdi)

According to Mario Batali's Molto Italiano (HarperCollins 2005), from which this recipe is adapted, this is a Palermo variation on the classic pesto Genovese. The sour green tomatoes, punchy mint and arugula (in addition to the usual basil), as well as the omission of the standard nuts, make this pesto particularly light and tangy. It's perfect for a warm evening, especially with a generous dusting of aged Parmigiano.

Deena Prichep for NPR
Spaghetti With Green Tomatoes (Spaghetti Con Pomodori Verdi)
Deena Prichep for NPR

Makes 4 to 6 servings

1/4 cup mint leaves

1/4 cup basil leaves

1/4 cup Italian parsley leaves

1/4 cup arugula

5 green tomatoes, coarsely chopped

1 clove garlic, chopped

1/4 cup extra virgin olive oil

Salt and pepper to taste

1 pound spaghetti

1/4 cup grated Parmigiano-reggiano

Bring 6 quarts of salted water to a boil.

Meanwhile, combine the mint, basil, parsley, arugula, tomatoes, garlic and olive oil in a food processor and pulse to form a chunky puree. Season heavily with salt and pepper.

When the water has come to a boil, add the pasta and cook until done to your taste. Drain, and return to the hot pot. Stir in the sauce until well combined, and serve immediately, topped with the cheese.