Description
A quick and easy one-pot meal combining flavors of a classic Bloody Mary with linguine pasta for a comforting weeknight dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- Salt and black pepper, to taste
- A few dashes of Tabasco
- 1 pinch celery salt
- A few dashes of Worcestershire sauce
- 1 tsp sugar
- 2 tbsp vodka
- 1 can (400g) chopped tomatoes
- Splash of water
- 400g linguine
- Salt, for pasta water
- 1 tsp olive oil, for tossing
- 1 cup fresh breadcrumbs
- 1 tbsp olive oil, for toasting breadcrumbs
- Salt, for seasoning breadcrumbs
- 2 tbsp fresh parsley, finely chopped
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Toss in salt, pepper, Tabasco, celery salt, Worcestershire sauce, and sugar. Stir to deglaze the pan.
- Add vodka, chopped tomatoes, and a splash of water. Bring to a simmer and reduce heat, letting it stew for 10 minutes.
- In a pot, boil salted water and cook linguine until al dente, about 8-10 minutes, reserving 1 cup of pasta water before draining.
- In a skillet, heat 1 tablespoon of olive oil and toast breadcrumbs with salt until golden brown, about 3-5 minutes.
- Combine cooked linguine with the sauce and reserved pasta water, then stir in fresh parsley.
- Plate the linguine and top with crunchy breadcrumbs.
Notes
This recipe is highly customizable; feel free to add any leftover vegetables or alternative pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 5mg