Spaghetti with Sicilian Green Tomato Sauce

This recipe would probably be a great sauce over grilled fish or
chicken as well.

Ingredients:

1/3 cup pine nuts
1 pound green tomatoes, preferably with some pink blush, very finely
chopped
1/2 cup extra virgin olive oil
2 large cloves garlic, minced
1/4 teaspoon hot red pepper flakes
1 pound spaghetti
salt and freshly ground black pepper
2 dozen fresh basil leaves, torn into small pieces

Preparation:

Preheat oven to 325 degrees. Toast pine nuts on a baking sheet until
they are golden brown and fragrant, 12 to 15 minutes. Cool.

In a wide, shallow serving bowl, combine tomatoes, olive oil, garlic
and hot pepper flakes. You can make this mixture 1 to 2 hours ahead
and let stand at room temperature. Do not add salt at this point as it
will draw out the tomato juice.

Bring a large pot of salted water to a boil over high heat. Add pasta
and cook until al dente. Just before spaghetti is ready, season sauce
generously with salt and pepper and stir in basil leaves.

Drain pasta and transfer to large serving bowl. Toss to coat with
sauce. Scatter with pine nuts on top.

Note: You may freeze the sauce before you add the fresh basil for up
to 6 months. When ready to use, thaw and add basil to sauce.

Source: Fresh From the Farmer's Market