Food & Cooking Recipes Green Tomatoes with Pasta, Mint, and Toasted Almonds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Maria Robledo Prep Time: 25 mins Total Time: 30 mins Servings: 4 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. Ingredients Coarse salt and freshly ground pepper 12 ounces maltagliati pasta or broken pappardelle ½ 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) ⅔ cup sliced skinned almonds, toasted until golden brown, half coarsely crushed 1 pound ripe green heirloom tomatoes, halved and thinly sliced Directions 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. Rate it Print