Green Tomato Pasta

 Gorgeous Green!  

An unexpected sauce maker, these green tomatoes make a beautiful

thick green sauce, that just clings to pasta!

Using a potato masher on this sauce, takes it from tender chunks

to a blended sauce with all the flavors incorporated.

Add the pasta right to the skillet of sauce and toss.  

Add a little of the pasta water if the sauce seems to thick.

Then toss with the cheese and serve.

Once plated, add more cheese or parsley if desired. 

Serve with additional hot peppers, as they do in Abruzzo!

As Always,

ENJOY!

Recipe Source: Simple Italy

Ingredients

• ½ cup olive oil
• 6-8 large garlic cloves, minced (about ¼ cup)
• 2 tender medium celery stalks, chopped (about ¾ cup)
• ½ teaspoon crushed red pepper flakes, or more to taste
• 5-6 medium green tomatoes (2 pounds), cored and coarsely chopped (about 5 cups)
• ½ cup chopped flat-leaf parsley
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Pinch of baking soda

Instructions

1. Put the olive oil and garlic in a large, heavy, deep skillet over medium heat. Cook, stirring, until fragrant, about 3 minutes. Add the celery and crushed red pepper and cook, stirring often, until tender, about 5 minutes. Add the green tomatoes, parsley, salt, and black pepper. Stir well and bring to a boil. Stir in the baking soda.
2. Reduce the heat to low, cover, and simmer, stirring occasionally and crushing the tomatoes with a potato masher, until they are very tender, about 25 minutes. For a thicker sauce, remove the cover and simmer about 5 more minutes. Taste for seasoning.
3. Note: Toss with 1½ pounds cooked drained rigatoni. Garnish with grated Parmesan and crushed red pepper flakes, if desired.