WHEAT

SPAGHETTI WITH GREEN TOMATOES AND FRESH HERBS

There are two options for sourcing the tomatoes for this lively sauce: end of harvest when the sun’s ripening rays are no more, or early in the season for those impatient for their homegrown fruit to ripen. Their sharp flavour and crisp texture offer a fresh perspective on ripe tomatoes we all know and love. Don’t hold back on the fresh herbs – measure with a large hand.

PREPARATION TIME: 15 minutes | COOKING TIME: 12 minutes | SERVES: 6

1 large handful mint leaves, chopped

1 large handful basil leaves, chopped

1 large handful parsley, chopped

6 medium green tomatoes, roughly chopped

2 garlic cloves, chopped

½ cup (125 ml/4 fl oz) olive oil

sea salt flakes and freshly ground pepper

500 g (1 lb 2 oz) spaghetti

² /₃ cup (165 g/6 oz) ricotta

Put the mint, basil, parsley, tomatoes, garlic and olive oil in a food processor and pulse-blend for a few seconds to form a chunky mixture. Add salt and pepper to taste.

Cook the pasta in a large pot of salted boiling water for about 9 minutes, or until al dente and then drain, reserving about ½ cup (125 ml/4 fl oz) of the cooking water. (The salty starchy water adds flavour, helps thicken the sauce and binds everything together.) Return the pasta to the pan with the reserved water, tip in the sauce and stir until well combined. Serve immediately, topped with blobs of ricotta.

TIP Choosing green tomatoes can be tricky, as some varieties have a greenish tinge but are almost ripe. The best tomatoes for this dish are very firm and very green.