From Rolling Prairie Cookbook; serves 8; ready in under 30 minutes

1 pound fettuccini
6 Tbsp olive oil
6 garlic cloves, finely minced
1/2 of a hot pepper, finely minced or 1/4 tsp chili pepper flakes (optional)
1 pound green tomatoes, very finely chopped
1/3 cup sun-dried tomatoes, soaked in boiling water for 10 minutes, drained, cut in slivers
1/4 cup basil leaves, shredded
1/4 cup finely minced parsley
3/4 tsp salt
black pepper to taste
parmesan cheese

Put on a large pot of water and cook the pasta while you prepare the sauce. Heat oil in a large, deep skillet over medium heat. Add garlic and hot pepper (if using) and sauté for 1 minute. Carefully add the green tomatoes and dried tomatoes. Continue to cook, stirring often for 3 to 5 minutes longer. Drain pasta and return to cooking pot. Pour hot sauce over pasta and add basil and parsley. Season with salt and pepper. Toss to combine well. Serve immediately. Top with plenty of freshly grated parmesan cheese.