Spaghetti Martini
Yield
6 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
shallots
minced |
*
|
| 4 | cloves |
garlic
|
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| 1 | each |
tomatoes
chopped |
|
| 4 | ounces |
vodka
|
|
| 3 | tablespoons |
vermouth
dry |
* |
| 2 | tablespoons |
lime juice
fresh |
|
| 2 | teaspoons |
tomato paste
|
|
| ½ | teaspoon |
white pepper
ground |
|
| ¼ | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| ⅓ | cup |
cilantro
fresh, finely chopped |
|
| 3 | tablespoons |
parsley leaves
minced |
|
| 1 | pound |
spaghetti
fresh |
|
| 1 | x |
black olives
sliced |
*
|
| 6 | sprigs |
cilantro
as garnish |
|
| 1 | x |
red pepper flakes
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 2 | each |
shallots
minced |
*
|
| 4 | cloves |
garlic
|
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| 1 | each |
tomatoes
chopped |
|
| 115.6 | ml/g |
vodka
|
|
| 45 | ml |
vermouth
dry |
* |
| 3E+1 | ml |
lime juice
fresh |
|
| 1E+1 | ml |
tomato paste
|
|
| 2.5 | ml |
white pepper
ground |
|
| 1.3 | ml |
coriander
ground |
|
| 5 | ml |
salt
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 355 | ml |
heavy whipping cream
|
|
| 79 | ml |
cilantro
fresh, finely chopped |
|
| 45 | ml |
parsley leaves
minced |
|
| 453.6 | g |
spaghetti
fresh |
|
| 1 | x |
black olives
sliced |
*
|
| 6 | sprigs |
cilantro
as garnish |
|
| 1 | x |
red pepper flakes
crushed |
*
|
Directions
Heat butter and oil over medium heat in large saucepan.
Add shallots and garlic, and sauté about 2 min.
Add the jalapeno and sauté 30 sec.
Add the tomatoes, Vodka, vermouth, lime juice, tomato paste, white pepper, ground coriander, and salt; raise the heat and reduce, stirring frequently for about 3 minutes.
Add the pepper and continue to simmer for 2 to 3 minutes.
Add the cream and reduce for about 10 minutes.
When nearly to the desired consistency, add the fresh cilantro and parsley, followed by the parmesan and simmer maybe another minute.
Keep mixture warm until served. Serve pasta and top generously with sauce, freshly grated parmesan, olives and a sprig of fresh cilantro.
Crushed red pepper is optional.
