Pasta with green tomatoes, capers and mint

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Green tomatoes200 g
• Capers5 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Mintto taste
• Saltto taste

Contains: gluten,

In season: August – October

Method

1. Put the pasta water on to boil. Wash the green tomatoes, remove the stalk and cut them into cubes of about 1 cm. Rinse the capers; peel and crush the garlic.
2. Heat the olive oil with the garlic in a frying pan over medium heat for a minute, until the garlic is just golden; add the tomatoes and capers with a pinch of salt and cook for 8 minutes, stirring, until the tomatoes soften. Discard the garlic.
3. Meanwhile, when the water boils, salt it and cook the pasta for the packet time, until al dente.
4. Drain, keeping a small ladle of the cooking water, and toss the pasta in the sauce for a minute, adding a splash of water if needed; finish with torn mint off the heat.