Dirty Martini Pasta
Ingredients
- Kosher salt
- 1 lb. spaghetti
- 2 tbsp. extra-virgin olive oil
- 1 c. torn pitted Castelvetrano or green olives
plus 1/3 c. olive brine
- 4 cloves garlic
sliced
- Zest of 1 lemon
- 1/3 c. gin or vodka
- 2/3 c. heavy cream
- 2/3 c. finely grated Parmesan
plus more for serving
- 1/3 c. chopped fresh parsley
- 3 tbsp. unsalted butter
Directions
- 1
In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining.
- 2
Meanwhile, in a large skillet over medium heat, heat oil. Add olives, garlic, and lemon zest and cook, stirring frequently, until fragrant, 3 to 4 minutes.
- 3
Add gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
- 4
Add cream, olive brine, pasta, and 1/2 cup reserved pasta water. Cook, tossing constantly and adding more pasta water as needed, until pasta is coated and sauce is emulsified, about 2 minutes.
- 5
Stir in Parmesan, parsley, and butter until butter is melted; season with salt. Top with more Parmesan before serving.
Dirty Martini Pasta
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About this Recipe
Ready to shake up your dinner routine with a dish that's as bold as it is comforting? This Dirty Martini Pasta brings a sophisticated, viral twist to your spaghetti night, delivering incredible flavor in just 30 minutes.
Inspired by a viral sensation, our version of Dirty Martini Pasta artfully blends the savory tang of olive brine with the subtle botanical notes of gin or vodka, all enveloped in a creamy sauce. It's a surprisingly easy way to achieve complex, restaurant-worthy flavors at home.
Prepare your palate for an exciting journey. You can expect a lush, velvety sauce that clings perfectly to every strand of spaghetti, offering a delightful interplay of briny olives and a hint of bright lemon zest. The gin or vodka cooks off, leaving behind a fragrant depth that elevates the creamy Parmesan base, while fresh parsley adds a vibrant finish. This rich and savory dish feels decadent yet comes together quickly.
This recipe offers delightful flexibility. You can easily swap the gin for vodka if you prefer a different aromatic base. For the olives, Castelvetrano are recommended for their buttery texture and mild flavor, but any quality torn pitted green olives will contribute that essential briny note. Don't be shy with the fresh Parmesan – it really brings the sauce together.
Perfect for a special weeknight indulgence or a unique dinner party, this Dirty Martini Pasta is best served immediately with a generous dusting of extra Parmesan and a sprinkle of fresh parsley. A simple green salad or warm crusty bread would be delightful accompaniments.