Abruzzo Green Tomato Pasta

Name: Abruzzo Green Tomato Pasta
Ingredients: 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

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Servings: 6

Cost: $3.87 /serving

Author : SharonFrom 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 Matthew Di Clemente says Diane Iannuccilli says Sharon says Joanna Poncavage says Sharon says

Ingredients

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½ cup olive oil6-8 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 taste5-6 medium green tomatoes (2 pounds), cored and coarsely chopped (about 5 cups)½ cup chopped flat-leaf parsley1 teaspoon kosher salt¼ teaspoon freshly ground black pepperPinch of baking soda

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Instructions

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Step 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.

Step 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.

Step 3

Note: Toss with 1½ pounds cooked drained rigatoni. Garnish with grated Parmesan and crushed red pepper flakes, if desired.