Penne al Sugo Verde

Penne with Green Tomato Sauce

Preparation info
  • Serves

    3 or 4

    as a First Course
    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

This refreshing summer pasta sauce is my adaptation of one that appears in Le ricette di casa mia by Milka Belgrado Passigli. Green tomatoes don’t give off much liquid when they are cooked and they also may be difficult to peel. If you can peel them, the sauce will be more tender. Green tomatoes need the addition of olive oil and a little water to help them soften and become a sauce that w