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
Ingredients
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12 ounces
spaghetti or linguini
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4-6
Mint Julep tomatoes, chopped with juices reserved
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1
shallot, sliced
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2
cloves garlic, sliced
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1 tablespoon
capers
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2 teaspoons
fresh thyme leaves (about 8 sprigs, stripped from the stem)
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1/4 cup
fresh parsley, chopped
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2 teaspoons
lemon zest (minced preserved lemon would also be good)
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1 cup
vermouth
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3 1/2 cups
water
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sea salt
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olive oil
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cracked black pepper
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grated Parmesan cheese for serving
Directions
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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.
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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.
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Divide pasta into bowls, spooning sauce evenly over each. Serve with additional olive oil, black pepper, and Parm, if desired.
I am currently earning my Ph.D. in Geography at University of Georgia, following on the heels of a Masters in Food Studies degree at Chatham U. in Pittsburgh. Prior to that, I did a lot of things... disaster relief, working on organic farms, re-seeding oyster beds, refereeing dodgeball at Boys and Girls Clubs, volunteering at food banks, and milking cows, to name a few. I've enjoyed (almost) all of it. I love to write, take pictures, and make things to eat. Will you be my friend?
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