Spaghetti with green tomatoes

Pasta 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 particularity of this dough with green tomatoes is that tomatoes are cooked in the oven in 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. Have a good day!


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


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, spread a little’ of chopped garlic and parsley and cover it with a layer of green tomatoes. Season with salt and pepper and some more’ of chopped 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 a third time, until all the ingredients.

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

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

THE PAIRING: A Rosé Sicilian Nero d'Avola grapes for this recipe savoury tones and acids. 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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