- Juan Mari Arzak born (1942)
Green Tomato Pasta Sauce
- 1/8 Cup plus 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1/2 large yellow onion, sliced
- 6 large green tomatoes, cut into thick slices
- Salt and freshly ground black pepper, to taste
- 10-12 leaves basil, torn
- 1/4 Cup grated Parmesan
- Cooked pasta, for serving
This is a delicious and light twist on a classic tomato pasta sauce. The green tomatoes add a tang and a freshness to the sauce, making it perfect for the last days of summer. Serve it with your favorite shape of pasta and enjoy!
In a large pan, heat the 2 tablespoons of the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the onion and cook until translucent, about 7 minutes. Add the green tomatoes to the pan and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper, to taste. Add the basil to the tomato mixture and stir to combine. Remove from the heat.
Transfer the mixture to the bowl of a food processor and add the Parmesan. Pulse the mixture a few times, until it is blended but still chunky. Set food processor on low and stream in remaining olive oil. Blend until the sauce is the desired consistency.
Serve over pasta and enjoy!