You can use all green tomatoes here instead of the tomatillo/red tomato combination. If you do, use partially ripened green tomatoes, or end-of-the-season tomatoes, those on the verge of turning.

6 T extra-virgin olive oil
1 large garlic clove, peeled and finely sliced
3 T chopped parsley leaves
1-lb tomatillos, husked and thinly sliced
3/4-lb ripe, red tomatoes, peeled, (seeded), thinly sliced
salt and pepper, to taste
3 T slivered or chopped almonds
12 oz spaghettini or other long pasta (3 c dry)
1 T unsalted butter or more olive oil
5 – 6 basil leaves, torn into fragments

1. Combine the olive oil, garlic, and parsley in a large saute pan. Cook over low heat until the garlic is fragrant and becomes tender. Do not let the garlic brown. Add the tomatillos, tomatoes, salt, and pepper and cook over medium heat for a few minutes. Lower the heat and let the tomatillos and tomatoes cook until they begin to fall apart. Add the almonds and stir.

2. Meanwhile, cook the pasta according to package directions and personal preference. When the pasta is done, drain and place in a serving bowl. Add the butter and toss quickly. Add the tomatillo/tomato sauce, toss, and sprinkle with basil. No grated cheese is required.