Best 5 Green Tomato Pasta Toss Recipes

GREEN TOMATO SAUCE

Steps:

• Clean the green tomatoes, chop them roughly and place them in a food processor. Blend roughly, it should not become a puree. If you are making more sauce, blend the tomatoes in batches.
• Chop the garlic. Heat the oil in a large nonstick saucepan. Add the garlic and stir continuously for 30 seconds, it should not darken.
• Add the tomatoes, vegetable broth, milk, sugar, chili, torn basil leaves, salt, and pepper. Stir well. Stir and simmer on low heat, covered, for 20-25 minutes until the tomatoes are soft. Stir often, as the sauce tends to stick at the bottom of the pan. Add a splash of extra water or milk if it thickens too much.
• Finish the sauce by adding the grated Parmesan, grated garlic clove, olive oil, chili flakes, basil, salt, and pepper.
• Cook the pasta according to the packet's instructions. Drain and reserve about 1/3 cup of the cooking water.
• Add about ¼ - 1/3 cup of the reserved pasta cooking water to the sauce if it is too thick. Mix with pasta and serve immediately.

GREEN TOMATO PASTA SAUCE

Steps:

• Preheat oven to 300°F.
• Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
• In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
• Serve over hot cooked pasta and top with freshly grated Parmesan.

FRESH TOMATO PASTA TOSS

Steps:

• To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside. , Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through. , Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.

FIVE INGREDIENT PASTA TOSS

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

GREEN TOMATOES WITH PASTA, MINT, AND TOASTED ALMONDS

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to a large, wide bowl and toss gently with 2 tablespoons oil. Let cool, tossing occasionally to prevent sticking, about 8 minutes.
• Meanwhile, stir together mint, parsley, shallot, anchovies, crushed almonds, and remaining 6 tablespoons oil until combined. Season with salt and pepper. Add sauce to bowl with pasta and toss to coat completely. Add tomatoes and gently toss to combine. Season with salt and pepper.
• Divide pasta and sauce among 4 plates or a platter. Sprinkle with remaining almonds and garnish with mint. Season with pepper and drizzle with oil.