Maltagliati pasta is a pasta which is made from scraps or roughly shaped pieces left over after other pastas have been made.   Luckily, you can substitute pappardelle instead.  Or, you could also combine the scrapes from your unfinished bags of Al Dente Pasta.  They all cook in just 3 minutes.  This pasta recipe is based on one found in the July issue of Martha Stewart magazine.  On a side note,  I have found mint in every recipe I’ve seen lately.

Maltagliati or Pasta with Ripe Green Heirloom tomatoes, mint, and toasted almonds

1/2 bag of Al Dente Papperdelle, broken or a mixed bag of pasta equaling 6 oz.

1/4 c olive oil

1 cup mint, chopped

1/2 cup parsley, chopped

2 Tbsp shallots, finely chopped

4 anchovies, finely chopped or 1 Tbsp anchovy paste if desired

1/2 cup toasted almonds,  crush a 1/4 c and leave 1/4 cup for garnish

1/2 lb ripe green heirloom tomatoes, chopped**

mint leaves for garnish

 

Cook pasta as package directs for just 3 minutes.  Drain and cool.  Place in large serving bowl and toss with olive oil.  Combine chopped mint, parsley, shallots, anchovies, and crushed almonds with pasta and olive oil.  Toss to coat.  Top with remaining toasted almonds and garnish with mint.  Serve at room temp or chilled.

 

**The green heirloom tomatoes are a variety that are still green when ripe.  I’ve just started seeing them in stores today or mid-July.  But they are showing up in all the cooking magazines.  Not to be confused with green tomatoes used for fried green tomatoes or tomatillos, which need to be cooked first.