| 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>
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”