—–SUSAN BURGESS PDFX51A—– 1 pound Green tomatoes
1 pound Spaghetti
5 Cloves garlic — minced
3 tablespoons Extra-virgin olive oil
Salt/freshly ground pepper 1/4 cup Or more freshly grated
Parmigiano-Reggiano
Bring water for cooking the pasta to a boil in large pot. Drop in the tomatoes. Cook for about 15 to 20 seconds. Remove; let cool. Keep water boiling. Add 2 tablespoons salt and the pasta. As it cooks to al dente, peel, seed and coarsely chop tomatoes. Heat a skillet, add the olive oil, and in the oil cook the garlic until just softened and fragrant. Add tomatoes and increase heat. Cook 3 to 4 minutes or until the tomatoes start to get soft. Add salt and pepper to taste. Combine the cooked pasta with the tomato sauce, toss, add Parmesan and toss again. Enjoy! Susan MM Format Norma Wrenn npxr56b