| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta | 1 | Servings | |
INGREDIENTS
| 1 | lb | Green tomatoes |
| 1 | lb | Spaghetti |
| 5 | Cloves garlic; minced | |
| 3 | tb | Extra-virgin olive oil |
| Salt/freshly ground pepper | ||
| 1/4 | c | Or more freshly grated |
| Parmigiano-Reggiano |
INSTRUCTIONS
SUSAN BURGESS PDFX51A 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. 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. Enjoy! Susan MM Format Norma Wrenn npxr56b Posted to EAT-L Digest 18 Sep 96 Date: Thu, 19 Sep 1996 09:40:38 -0500 From: LD Goss <ldgoss@METRONET.COM>
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