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Author Notes: Ever since making Martha Stewart's One-Pan Pasta, I've been trying every combination of pasta and pasta-add-ins I can imagine (some with more success than others). Hence this recipe. My partner and I tried our hands at growing Mint Julep tomatoes this summer - a green and yellow fleshed, paste-type tomato with a light, citrus-y flavor. In order to use some of our bounty, I put together this recipe, which from both Martha Stewart's recipe as well as Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms. —girlwiththegreenhair
- 12 ounces spaghetti or linguini
- 4-6 Mint Julep tomatoes, chopped with juices reserved
- 1 shallot, sliced
- 2 cloves garlic, sliced
- 1 tablespoon capers
- 2 teaspoons fresh thyme leaves (about 8 sprigs, stripped from the stem)
- 1/4 cup fresh parsley, chopped
- 2 teaspoons lemon zest (minced preserved lemon would also be good)
- 1 cup vermouth
- 3 1/2 cups water
- sea salt
- olive oil
- cracked black pepper
- grated Parmesan cheese for serving
- Put all the ingredients up through the water in a large skillet with steep enough sides to hold everything. Add a generous glug of olive oil, 2 teaspoons salt, and a grind or two of black pepper.
- Turn the heat to high. While the pasta cooks, use tongs to move it around the pan so the spaghetti doesn't stick. Continue cooking for 9-11 minutes, until pasta is al dente and the water and vermouth has cooked down into a nice, thick sauce. Add salt and pepper to taste.
- Divide pasta into bowls, spooning sauce evenly over each. Serve with additional olive oil, black pepper, and Parm, if desired.