Italian Taste :: Pennette with green tomatoes

“Eat the spaghetti to forgetti your regretti (sorry about this, but it was too funny)

Sauté the garlic in Extra Virgin Olive Oil over high heat, add the tomatoes, a bouillon cube. Cook for a few minutes then add the onion, chopped very fine.  Continue cooking another 10 minutes.  Put all the ingredients (including a pinch of powdered hot red pepper) through a food mill, add the chives, chopped very fine.

Pour the sauce over  pennette  cooked “al dente” and drained.  Serve with lots of freshly grated parmesan cheese.

4 People Ingredients:

1 kilo (35,07 oz) of green tomoatoes

4 gloves of garlic, ½ onion, a bunch of chives

A pinch of powdered hot red pepper

EvO Extra Virgin Olive Oil

1 beef bouillon cube

Fresh Parmesan Cheese

320 grams (11,29 oz) of Pennette pasta

Courtesy of: Chef Elena Mattei
Cucina con Vista Firenze