Abruzzo Green Tomato Pasta
Cuisine: Italian
Author: From TOMATOES: a Savor the South® cookbook by Miriam Rubin. Copyright © 2013 by Miriam Rubin. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu
This special recipe comes by way of my Pittsburgh Post-Gazette colleague Gretchen McKay. It was given to Gretchen by her neighbor and good friend, Jospehine Coletti, who is a native of the tiny town of Opi in the mountainous Abruzzo region of Italy. We like it best over a large pasta, like rigatoni, which has ridges to catch the chunky, tart sauce. Add lots of freshly grated Parmesan. This freezes well.
  • ½ cup olive oil
  • 6-8 large garlic cloves, minced (about ¼ cup)
  • 2 tender medium celery stalks, chopped (about ¾ cup)
  • ½ teaspoon crushed red pepper flakes, or more to taste
  • 5-6 medium green tomatoes (2 pounds), cored and coarsely chopped (about 5 cups)
  • ½ cup chopped flat-leaf parsley
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of baking soda
  1. Put the olive oil and garlic in a large, heavy, deep skillet over medium heat. Cook, stirring, until fragrant, about 3 minutes. Add the celery and crushed red pepper and cook, stirring often, until tender, about 5 minutes. Add the green tomatoes, parsley, salt, and black pepper. Stir well and bring to a boil. Stir in the baking soda.
  2. Reduce the heat to low, cover, and simmer, stirring occasionally and crushing the tomatoes with a potato masher, until they are very tender, about 25 minutes. For a thicker sauce, remove the cover and simmer about 5 more minutes. Taste for seasoning.
  3. Note: Toss with 1½ pounds cooked drained rigatoni. Garnish with grated Parmesan and crushed red pepper flakes, if desired.
Recipe by Simple Italy at https://www.simpleitaly.com/abruzzo-green-tomato-pasta/