Spaghetti with Green Tomatoes

1 pound green tomatoes
1 pound spaghetti
5 cloves garlic, minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup or more freshly grated Parmigiano-Reggiano

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 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.