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Spaghetti with green tomatoes

by Ada Parisi
5 min read
Spaghetti ai pomodori verdi

Spaghetti with green tomatoes, a recipe vegan (if you put the cheese), simple and tasty. Green Tomatoes I always have a little’ embarrassed: I confess that I prefer the more mature ones from good Sicilian, with pulp, with less acidity. But thanks to mom (It is true that the mother always knows more than you…) I found a recipe delicous and easy way to make a delicious gravy, for which you need only 3 ingredients: Green Tomatoes, in fact Green, garlic and parsley. In addition to extra virgin olive oil, salt and pepper.

The peculiarity of these spaghetti with green tomatoes is that the tomatoes are cooked in the oven in a baking dish, sliced and arranged in layers, alternated with chopped garlic and parsley. By cooking will soften, the sourness fades, whilst remaining pleasantly present and the taste is very peculiar. I have completed everything with a little’ of ricotta cheese Salento, but you can also opt for the caciocavallo or for a nice doggy style, as Fiore sardo.

Or, given the heat, Avoid cheese and taste the pasta with green tomatoes vegan version. From last, It's good hot pasta dish, If you use long pasta, but really great warm or cold: in this case I suggest you use a short form. And have a look at all my VEGETARIAN RECIPES to find delicious dishes, lightweight and high in vegetables. Have a good day!

Spaghetti ai pomodori verdi


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


6 green tomatoes
a small bunch of parsley
3 cloves of garlic
salt and pepper, to taste
extra virgin olive oil, to taste
Caciocavallo, ricotta cheese or pecorino, to taste
360 grams of spaghetti


Spaghetti with green tomatoes

Spaghetti with green tomatoes

Pasta with green tomatoes is simple to prepare. Thoroughly wash the tomatoes, remove the stems and cut them into thick slices half a centimeter. Finely chop the garlic and parsley, until you have a beat.

Preheat oven to 160 degrees static. Sprinkle the bottom of a baking dish with olive oil, scatter a little beaten garlic and parsley and arrange a first layer of green tomatoes. Season with salt and pepper and a little more garlic and parsley, then cover with another layer of green tomatoes, extra virgin olive oil, Salt, papá. Add the chopped garlic and parsley. If necessary, repeat the operation a third time, until all the ingredients.

Bake the tomatoes in the oven for an hour or until they are very soft.

Boil the pasta in salted water and drain it al dente, storing cooking water. Put into a pan green tomatoes, with their sauce. Add the spaghetti, keep with a little cooking water over a high heat. Serve the spaghetti with green tomatoes with a little caciocavallo, grated pecorino or ricotta cheese or no cheese, if you prefer or if you are vegan. Bon appétit!

MATCHING: A Sicilian rosé based on Nero d'Avola grapes for this recipe with savory and acidic tones. We suggest "April" Doc Sicilia, product from the cellar ancient collection, in Trapani: scents of cherry and pomegranate, a freshness that intensifies the great flavor of this pasta dish.


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