brunch #33: this-could-totally-be-on-a-pizza pasta with pie
brunch #33: for lack of pizza dough, this mixture of roasted green tomatoes, spinach cooked in vermouth, mozzarella cheese, garlic, and bacon went on top of some pasta to make a delicious fake-pizza pasta brunch #33.
This-Could-Totally-Be-On-A-Pizza Pasta
- 3 slices bacon, diced
- 3 cloves garlic, minced
- 1 bunch spinach, about 2 cups, loosely chopped
- a splash of vermouth
- 8 oz roasted green tomatoes
- 4 oz mozzarella, cubed
- 8 oz fettuccine
- salt and pepper to taste
In a wide pan, cook bacon until crisp on the edges. Toss in garlic and cook until fragrant. Add the spinach, and once it starts to wilt, pour in a good splash of vermouth. Allow to cook until fully wilted, then add roasted green tomatoes. Bring to a simmer. At the same time, bring salted water to a boil in a sauce pan, add fettuccine, and cook al dente, 7-8 minutes. Scoop pasta out of the water and dump directly into the pan. Add 1/2 to 1 cup of the pasta’s cooking water to the pan, mixing together, and allowing to simmer until the mixture thickens. Lastly, put in the mozzarella, lightly fold it in, and serve with salt and pepper to taste.
served with earl grey, hot, and the second peach/plum/pear pie for dessert.
