This is a classic summer pasta that according to my husband, is perfect for when you are on a boat, which I have always found amusing. The boats I have been on have all been small motor boats zipping around the lakes in North Georgia, they lack the equipment for whipping up a pasta, no matter how simple it is. The Mediterranean is different than Georgia’s man-made lakes, people spend a lot of time on their boats, go out for the day and float around in crystal clear water, which sounds heavenly. Amidst all of this floating, swimming and soaking in the sun people must eat, especially if they are Italian, and sandwiches won’t do, they’ll sit down for a three course meal (I am imagining), though they then won’t be allowed back in the water for 3 hours (not so into that part).

Boat or no boat, this is a great pasta for summer, fresh tomatoes, basil, lots of grated parmigiano and the subtle hint of onion. We used onion blossoms that we found at the market instead of a regular onion for this pasta, I love these blossoms and wish that I could find them all of the time, they are so pretty and delicately flavored, but alas that is the beauty of the seasons and having the luxury of being able to go to a farmers market for our produce.

Green Tomato Summer Pasta

• 3 large green tomatoes, chopped
• 1 red tomatoes, chopped
• 1 small onion, chopped finely (if onion blossoms are available, they are delicious, 1 onion flower)
• 1/2 lb penne lisce
• 2 basil leaves
• salt for pasta water
• 1/2 cup parmigiano reggiano

Fill a large pot with water for the pasta. Bring to a boil over high heat.

Heat oil in a wide saucepan over medium-high heat and add onions, cook until the onions are transparent, stirring frequently. Add green tomatoes and lower the heat, cook until softened, you want the tomatoes to retain their freshness.

Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.

When the pasta is perfectly al dente, drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce, off of the heat. Add the basil and most of the parmigiano, toss well and serve with the rest of the parmigiano.

One Year Ago: Black-Eyed Peas With Collard Greens

Two Years Ago: Fish Tacos, Pizza di Collards& Roasted Asparagus with Fried Eggs

~ by italicious on May 6, 2011.

Posted in basil, Campania, onions, pasta, primi, tomatoes, vegetarian
Tags: basil, Campania, green tomatoes, parmigiano reggiano, pasta, tomatoes