This is an interesting, but good, sauce. It has a slightly sour kick from the tomatillos, but not in a bad way. The flavors just explode in your mouth. A nice twist on a pasta dish. This recipe came from the August 2009 edition of Cuisine at Home.
Roasted Tomatillo Sauce
1 lb. tomatillos, husks removed
6 cloves garlic
1 Tbsp. extra-virgin olive oil
8 oz. dry pasta
4 cups loosely packed spinach
2 Tbsp. low sodium chicken broth
2 Tbsp. fresh oregano leaves
2 Tbsp. fresh thyme leaves
1 Tbsp. sugar
1 Tsp. kosher salt
1 tsp. red pepper flakes
10 cherry tomatoes, halved
Pecorino Romano cheese shavings
Preheat oven to 400 degrees. Place tomatillos and garlic in a bowl; add oil and toss to coat. Pour into a baking dish; roast for 35 minutes.
Cook pasta according to box.
Place tomatillos in food processor; add spinach, broth, herbs, sugar, salt and pepper flakes. Process until sauce is blended.
Drain pasta; transfer to a bowl with tomatoes. Add sauce and toss to coat. garnish each serving with cheese shavings.