Spaghetti with green tomatoes

Spaghetti with green tomatoes, a recipe vegan (if you put the cheese), very simple and delicious. 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 my mom I discovered a really tasty and easy recipe to make a delicious sauce, for which you will need only 3 ingredients: Green Tomatoes, in fact Green, garlic and parsley. In addition to extra virgin olive oil, salt and pepper. This pasta with baked green tomatoes is really delicious, seeing is believing.

The peculiarity of these spaghetti with green tomatoes is that Tomatoes are baked 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 the cheese and enjoy the pasta with green tomatoes baked in the oven in a 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. Is’ A very simple and quick tomato-based first course, like the PASTA SAUCE WITH OLIVES, the PASTA PUTTANESCA, the TURIDDU PASTA , The SPAGHETTI WITH ANCHOVY AND BREADCRUMBS or the PASTA WITH CONFIT TOMATOES AND BREADCRUMBS:

And take a look at all of mine VEGETARIAN RECIPES to find delicious dishes, lightweight and high in vegetables. Have a good day!

SPAGHETTI WITH GREEN TOMATOES (easy recipe)

Portions: 4 Preparation: 10 minutes Cooking: 1 person 1 person

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 2 voted )

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Ingredients

6 green tomatoes

a large bunch of parsley

3 cloves of garlic

salt and pepper

extra virgin olive oil

caciocavallo, ricotta cheese or pecorino

360 grams of spaghetti

Procedure

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 the oven to 160 degrees static. Sprinkle the bottom of a baking dish with olive oil, Spread some beaten of garlic and parsley and arrange a first layer of green tomatoes. Season with salt and pepper and a little beaten of garlic and parsley, then cover with another layer of green tomatoes, extra virgin oil, sale, 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 very soft.

Boil the pasta in plenty of salted water and drain it al dente, conserving the cooking water. Put into a pan green tomatoes, with their sauce. Add the spaghetti, Knead with a little cooking water over high heat. Serve 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!

Note

Combination: A Sicilian rosé based on Avola black grapes for this recipe with savory and acidic tones. We suggest "April" Dock Sicily, produced by the winery Ancient Collection, in Trapani: aromas of cherry and pomegranate, a freshness that intensifies the great flavor of this pasta dish.