SPAGHETTI WITH SICILIAN GREEN TOMATO SAUCE

1/3 cup pine nuts
1 lb. 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/ lb. spaghetti
salt and freshly ground black pepper
2 dozen fresh basil leaves, torn into small pieces

Preheat oven to 325 degrees F. 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.

TO MAKE AHEAD:
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 by Janet Fletcher