Green Tomatoes with Pasta, Mint, and Toasted Almonds
Green-when-ripe tomatoes add freshness and acidity to this mix. The roughly cut flat pieces of egg pasta called maltagliati ("badly cut" in Italian) are often made from pasta scraps left over from cutting another shape. They"re available at many Italian markets and at eataly.com. Pappardelle, broken into pieces, is a fine substitution.
- Total Time:
- Servings: 4
Photography: Maria Robledo
Source: Martha Stewart Living, July 2013
- Coarse salt and freshly ground pepper
- 12 ounces maltagliati pasta or broken pappardelle
- 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
- 2 cups fresh mint leaves, chopped, plus more for garnish
- 1 cup fresh flat-leaf parsley leaves, chopped
- 2 tablespoons finely chopped shallot (from 1 large)
- 4 anchovy fillets packed in olive oil, chopped (about 1 tablespoon)
- 2/3 cup sliced skinned almonds, toasted until golden brown, half coarsely crushed
- 1 pound ripe green heirloom tomatoes, halved and thinly sliced
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.