MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES

Mario Batali's Spaghetti with Green Tomatoes image

Provided by @MakeItYours

Number Of Ingredients 16

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1/4 cup Fresh Mint Leaves
1/4 cup Fresh Basil Leaves
1/4 cup Italian Parsley Leaves
1/4 cup Arugula (washed and spun dry)
5 Green Tomatoes (chopped)
2 clove Garlic (chopped)
1/4 cup Extra-Virgin Olive Oil plus 2 tablespoons
Salt and freshly ground Black Pepper
1 pound Spaghetti
1/4 cup freshly grated Parmigiano-Reggiano plus extra for garnish
kitchenware
Food Processer
Chef's Knife
Cutting Board
Colander
Saute Pan

Steps:

SALT 1/4 cup Fresh Mint Leaves
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
ONE FOURTH Cup Fresh Basil Leaves
ONE FOURTH cup Italian Parsley Leaves
ONE FOURTH cup Arugula (washed and spun dry)
ONE clove Garlic (chopped)
ONE FOURTH cup Extra-Virgin Olive Oil
Salt and freshly ground Black Pepper
ONE FOURTH cup freshly grated Parmigiano-Reggiano
Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky puree. Season aggressively with salt and pepper, and set aside.
TWO tablespoons Extra-Virgin Olive Oil
ONE clove Garlic (chopped)
FIVE Green Tomatoes (chopped)
In a saute pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan.
ONE pound Spaghetti
Freshly grated Parmigiano-Reggiano for garnish
Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.