Spaghetti With Green Tomato Sauce

Each summer, though, I keep an eye out for firm, unripe green specimens to make one of my favorite tart pasta sauces. Even when cooked, green tomatoes have punch and brightness, and they retain a slight crunch, which gives texture to tender noodles and clings to crusty bread. Simmering them briefly tames their puckery acidity a bit, but you could also leave green tomato sauce raw, instead tossing it with hot pasta to do the cooking for you.

This recipe scales up easily; you can use it on fish, as a base for vegetable soups, or nestle eggs in a few cups of it for green shakshuka.” —Kristy Mucci

Ingredients

• 6 green tomatoes (about 3 lb.), coarsely chopped
• ½ cup olive oil
• 9 garlic cloves, thinly sliced
• 1 cup coarsely chopped basil and/or parsley leaves
• Kosher salt
• 1 lb. spaghetti, linguine, or other pasta
• Freshly grated parmesan, for serving

Instructions

• In a food processor or blender, purée the tomatoes. Set aside.
• In a large skillet over medium heat, add the oil and garlic. Cook, stirring occasionally, until fragrant, about 3 minutes. Add the basil and parsley, a few pinches of salt, and the puréed tomatoes. Bring to a simmer and cook, stirring occasionally, until the liquid reduces slightly and the sauce begins to thicken, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve about 1 cup of the pasta water, then drain the pasta and toss with the sauce, adding some of the reserved pasta water if needed. Serve topped with parmesan.