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Pasta and Herbs: Tomatillo Jalapeño Butter with Cilantro Pasta

By Carolyn Dille and Susan Belsinger
April/May 1996
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Serves 4 to 6

This spicy, tart, garlicky sauce is a perfect complement to Cilantro Pasta.

• Water
• 1/2 pound tomatillos, roasted, husked, and finely diced
• 2 jalapeño peppers, roasted, peeled, seeded, and minced
• 2 garlic cloves, minced
• 1/2 cup unsalted butter, softened
• Salt
• 1 batch Cilantro Leaf Pasta 

1. In a large pot, bring several quarts of water to a boil. Meanwhile, drain the tomatillos in a sieve for 10 minutes. In a medium bowl, combine the tomatillos with the jalapeños, garlic, and butter, mixing well with a fork. Season with salt and place in a large sauté pan.

2. When the water comes to a boil, salt it well. Add the pasta and cook it al dente. Drain, reserving about 1/2 cup of cooking water.

3. Over low heat, toss the drained pasta with the tomatillo butter in the sauté pan, adding enough of the reserved cooking water to make a sauce that just coats the noodles. Serve hot.


Carolyn Dille and Susan Belsinger, two gardeners and food writers who collaborate on recipes from opposite coasts, met in Italy over a bowl of pasta twenty-five years ago. They are the authors of The Garlic Book, The Chile Pepper Book, The Greens Book, and the upcoming Onion Book, all from Interweave Press.

Click here for the original article,  Pasta and Herbs .








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