Last weekend we made Dry Tomato Martinis with Chef Scott Conant—celebrated restaurateur, author, and creator of Martone Street pasta sauces. Our intention: make a savory zero-proof drink to pair with one of his favorite dishes: Spinach & Ricotta Gnudi. The finished pour: a lightly tangy, colorful, and beautifully briny non-alcoholic martini. Perfect for those who love a bold, umami-rich sip with a hint of freshness from basil and cherry tomatoes.
The Recipe: Dirty Tomato Martini Recipe Featuring Dry & Dirty x Martone Street
Ingredients (Serves 2)
- 12oz Dry & Dirty Dirty Martini
- (1 tablespoon) Martone Street Tomato Sauce
- Ice
For the Garnishes:
- Cherry tomatoes
- Parmigiano Reggiano
- Olives
- Basil
Directions
- Prepare the garnishes by spearing an olive, Parmigiano cube, cherry tomato, and basil leaf on a pick.
- After making your pasta, pour Dry & Dirty in the Martone Street tomato sauce jar.
- Add ice and cover with the jar lid.
- Shake like a cocktail to mix in the tomato sauce residue.
- Strain into 2 chilled glasses and garnish.
Want to pair this martini with Scott's recommended dish? It's creamy, pillowy, comforting, and delicate from start to finish. Check out Martone Street's Spinach & Ricotta Gnudi recipe video on Instagram here. Or, explore the written recipe here.
