Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         green tomatoes
   1      pound         spaghetti
   5      cloves        garlic -- minced
   3      tablespoons   extra-virgin olive oil
                        salt/freshly ground pepper
     1/4  cup           or more freshly grated
                        parmigiano-reggiano

Preparation:

Bring water for cooking the pasta to a boil in large pot. Drop in the tomatoes. Cook for about 15 to 20 seconds. Remove; let cool. Keep water boiling. Add 2 tablespoons salt and the pasta. As it cooks to al dente, peel, seed and coarsely chop tomatoes. Heat a skillet, add the olive oil, and in the oil cook the garlic until just softened and fragrant. Add tomatoes and increase heat. Cook 3 to 4 minutes or until the tomatoes start to get soft. Add salt and pepper to taste. Combine the cooked pasta with the tomato sauce, toss, add Parmesan and toss again.