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
spaghetti or linguini
Mint Julep tomatoes, chopped with juices reserved
cloves garlic, sliced
fresh thyme leaves (about 8 sprigs, stripped from the stem)
fresh parsley, chopped
lemon zest (minced preserved lemon would also be good)
3 1/2 cups
cracked black pepper
grated Parmesan cheese for serving
In This Recipe
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.
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?