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.
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Pasta and Herbs
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