Pasta ai Pomodori Verdi Recipe

Name: Pasta ai Pomodori Verdi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds firm-fleshed green tomatoes, coarsely chopped; 1 small purple onion, peeled and coarsely chopped; 1 cup torn fresh basil leaves; 2 teaspoons fine sea salt; 3/4 cup extra-virgin olive oil; 4 fat cloves garlic, peeled, crushed, and finely minced; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 1 cup freshly made fine bread crumbs; 12 ounces bucatini or other dried string pasta; Coarse sea salt; 1/2 cup capers preserved under salt, rinsed and dried; Just-grated pecorino

Servings: persons

1 1/2 pounds firm-fleshed green tomatoes, coarsely chopped
1 small purple onion, peeled and coarsely chopped
1 cup torn fresh basil leaves
2 teaspoons fine sea salt
3/4 cup extra-virgin olive oil
4 fat cloves garlic, peeled, crushed, and finely minced
1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes
1 cup freshly made fine bread crumbs
12 ounces bucatini or other dried string pasta
Coarse sea salt
1/2 cup capers preserved under salt, rinsed and dried
Just-grated pecorino

1
In the bowl of a food processor fitted with a steel blade, pulse the tomatoes with the onion to a coarse puree.
2
Turn the mixture out into a bowl, stirring in the basil and the salt.
3
In a small saucepan, heat 1/2 cup of the oil and soften the garlic in it, taking care not to let it color.
4
Remove from the flame, add the chile, and permit the chile to steep for a minute or two before pouring the warm oil into the tomato puree.
5
Stir the sauce well and set aside.
6
Brown the bread crumbs in 1/4 cup of the oil.
7
Cook the pasta to al dente in abundant, boiling, sea-salted water.
8
Drain the pasta but leave it somewhat wet.
9
Return the pasta to its cooking pot and toss the pasta with the sauce, coating each strand.
10
Add the capers and toss once again.
11
Turn the pasta out into a shallow bowl.
12
Sprinkle with the browned bread crumbs and the pecorino.

917

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds firm-fleshed green tomatoes, coarsely chopped, 1 small purple onion, peeled and coarsely chopped, 1 cup torn fresh basil leaves, 2 teaspoons fine sea salt, and more.

Yes, Pasta ai Pomodori Verdi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta ai Pomodori Verdi

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