I have never really followed Mario Batalli much on TV, but I do like his orange Crocs and I wound up buying one of his cookbooks. It has lots of color photos, which is important to me and in it I found a photo montage of four pasta sauces and one of them was made from green tomatoes. You can buy them almost year round now but if you happen to have a few this summer, then try this out.
I absolutely love fried green tomatoes so how could this dish be wrong? Because I can never make a dish the same way twice, I have tweaked the recipe and probably make it a little differently every time but here is what I usually make - based on memory. Plus, I mention a couple options. First, buy a pound to two pounds of green tomatoes - that would cover feeding 2-4. You can also freeze the extra sauce. Chop the tomatoes into large chunks. You will also need olive oil, garlic (lots), a jar of brined capers, a handful each of fresh mint and basil, good Parmesan cheese and your favorite pasta (might I suggest angel hair?) I have also added pitted green olives or cherry tomatoes for a different color. You could also put re-hydrated sun dried tomatoes, sliced into thin strips. I have never done that but it would really add an interesting punch of flavor and color. Slice the garlic and saute on low heat in olive oil. Do NOT burn the garlic! When it starts to soften, add the chopped tomatoes (and cherry or sun-dried tomatoes, if you are using them). Season with plenty of salt and pepper or Spike. Since burning garlic is way too easy, I usually add the tomatoes almost immediately and let the garlic simmer in the tomato juice. Problem solved. At this point you can go one of two ways. The original recipe said to take the sauce and run it through either a food processor or blender to smooth it up with the herbs - like a green tomato pesto. When I have done that, I add a handful of either walnuts or pine nuts and some grated Parmesan. Put the sauce back into the pan and add the capers - the amount depends on how much you love capers. I love capers plus the dark green capers in the light green sauce is nice effect. Or you could leave the in the pan, mash it with a potato masher to break it down a bit more but not too much, toss in the chopped herbs and capers and or green olives. Meanwhile, you have been cooking some pasta and making a salad (right?). Put the almost cooked pasta and a little pasta water into the sauce. Stir well and serve. If you are really trying to impress someone, garnish the plate with some fresh basil and mint or maybe tear up a few leaves into the salad. I prefer a nice chilled white wine - on the sweeter side to counter the tart tomatoes. Oh, and I add some to the sauce, too. You can try a Reisling or if you are not into sweet wine, a nice Chardonnay. You will be surprised by the tartness of the tomatoes and capers and the lightness of the mint and basil and you will thank me for it | 
