Fried Green Tomatoes & Pasta
Submitted by doby
Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis dish is what happens when you cross Southern fried green tomatoes with Italian pasta night, and it works because the firm tart flesh of unripe tomatoes holds up to high-heat frying without going to mush. Slice them, coat them in cream and a breadcrumb-Parmesan mixture, and pan-fry in garlic-infused olive oil for a crispy crusty exterior that contrasts the tender slightly tangy interior.
The garlic-flavored oil is doing real work here. Smashed cloves go into cold oil, then heat slowly together so the oil takes on the garlic aroma without the garlic ever scorching. Once the cloves are golden you discard them, leaving you with infused oil that perfumes everything fried in it.
Watch the heat carefully. Olive oil smokes at relatively low temperatures, and burnt oil tastes harsh and bitter no matter how perfectly browned the tomatoes are. Medium heat is the sweet spot, hot enough to crisp the coating but cool enough that the oil stays clean.
The pasta gets a light dressing of leftover infused oil and a drizzle of cream before the fried tomato slices land on top, finished with shredded cheese and a sprinkle of breadcrumbs. The cream provides richness without turning into heavy Alfredo sauce, letting the tomatoes stay the star.
Pro Tips
- Choose firm under-ripe green tomatoes, slightly blushing tomatoes still work but turn softer when fried
- Slice consistently thick, half-centimeter slices fry up best, thicker slices stay raw inside
- Use day-old breadcrumbs for the crispest coating, fresh fluffy crumbs fall off in the pan
- Drain fried tomatoes on a wire rack rather than paper towels, paper traps steam and makes the bottom soggy
- Cook the pasta to al dente, slightly firm to the bite, since it sits with the warm oil for a few minutes before serving
Variations
- Add cooked crumbled bacon, pancetta, or prosciutto to the pasta for a meaty version
- Substitute thinly sliced eggplant or zucchini if green tomatoes are out of season
- Drizzle with a splash of balsamic vinegar or lemon juice at the end for brightness against the rich fried tomatoes
- Use fresh mozzarella torn over the hot pasta in place of Parmesan for melty pockets
Ingredients
Directions
Slice the tomatoes about ½ cm thick. (Vary this according to your success at frying the suckers!) Dip in cream, then in a mixture of bread crumbs and cheese -- about 50% each.
Heat about 50 to 65 ml olive oil in a large skillet or omelet pan.
NOTE TO THE NOVICE: Olive oil smokes easily! Sauté garlic until LIGHTLY browned.
If you overdo the garlic, or cook at too high a temperature, it will taste YUCKY! Remove the (oh, yeah. peeled and pureed) garlic from the oil and discard.
Fry the tomato slices until crusty and lightly browned on each side.
The tomatoes should be softened, but not mushy.
You will probably find it necessary to make more batches of garlic oil from time to time, as you fry up the slices of green tomato.
This is good.
- You will finally toss all the (cooked) pasta with the remaining If there is some cream left over, a LITTLE of this should go in too. Top with the fried tomato slices and a generous helping of shredded cheese and a little bit of bread crumbs.
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