Spaghetti with green tomatoes and herbs

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Years ago I did a series of evening cooking classes with Diane Seed here in Rome, which was great fun. She really demystified Roman cooking for us, and helped make sense of how to cook the piles of colorful strange produce in the market. I had never seen a fresh apricot before moving to Rome. I had never made pesto, or cooked agretti, or deep-fried zucchini flowers. Some of those recipes I still use.

The other day my husband had bought some nice green tomatoes, with nothing specific in mind. I had been looking at the herbs on the balcony getting slightly weedy, and thought: “Diane’s green tomato pasta!” It is an uncooked sauce, which is great in the summer heat. (We are having a very cold week, but I am in a summer mood for cooking regardless.) While your pasta cooks, just blitz green tomatoes, mixed fresh herbs, garlic, parmesan and a splash of oil. It is a flexible dish, just use the herbs you have that go well with each other and with tomatoes. Some mint is recommended. Lovely light and fresh dish.

Spaghetti with green tomatoes and herbs, adapted from Diane Seed

6-7 small green tomatoes, roughly chopped
3 cloves of garlic, peeled
1 cup of fresh herbs: a mix of mint, basil, parsley, sage, chives
1/4 cup grated parmesan
1 tbs olive oil
Salt and pepper, to taste

300g dried spaghetti

Wash tomatoes and herbs, and and combine garlic in a food processor. Process to a chunky salsa consistency. Just before serving, add in the grated cheese and olive oil. season to taste. Boil pasta in lightly salted water (as long as the packet recommends). Drain pasta, spoon over some green tomato sauce and serve.

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