Mint Julep Tomato Pasta

By • July 11, 2016 0 Comments

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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

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Serves 4

  • 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
  1. 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.
  2. 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.
  3. Divide pasta into bowls, spooning sauce evenly over each. Serve with additional olive oil, black pepper, and Parm, if desired.

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