Creamy Dirty Martini Pasta: Your New Favorite Grown-Up Dish
Indulge in a creamy Dirty Martini Pasta that brings together the richness of heavy cream with the unique flavors of olives and gin.
Equipment
- - Large pot
- sizable skillet
- Measuring cups
- Measuring spoons
- Cutting board
- - Knife
Ingredients
For the Pasta
- 1 Tbsp Kosher salt For seasoning pasta; adjust to taste.
- 12 oz Spaghetti Base of the dish; gluten-free option available.
For the Sauce
- 2 Tbsp Extra-virgin olive oil Best quality recommended for flavor.
- 3 cloves garlic (sliced) Use fresh for optimal flavor.
- 1 cup Castelvetrano or green olives (torn) Can substitute with Kalamata olives.
- ⅓ cup Olive brine For enhancing the dish.
- 1 zest lemon Fresh zest preferred for flavor.
- ⅓ cup Gin or vodka Choose gin for stronger flavor.
- ⅔ cup Heavy cream Can substitute half-and-half.
- ⅔ cup Finely grated Parmesan Freshly grated is recommended.
- 3 Tbsp Unsalted butter Recommended for controlling salt levels.
- ¼ cup Finely chopped fresh parsley Optional garnish but highly recommended.
Instructions
How to Make Dirty Martini Pasta
- Boil a large pot of salted water and add spaghetti. Cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.
- In a sizable skillet, heat extra-virgin olive oil over medium heat. Add sliced garlic and sauté until golden brown, about 2-3 minutes.
- Stir in torn olives and olive brine. Add lemon zest and gin or vodka. Let simmer for 3-4 minutes.
- Lower heat, add heavy cream and reserved pasta water. Gradually add Parmesan, stirring until smooth, about 2-3 minutes.
- Add drained spaghetti to the skillet, tossing until coated. Incorporate unsalted butter and chopped parsley before serving.
Notes
Optional: Garnish with extra grated Parmesan for a cheesy finish. Store leftovers in an airtight container for up to 3 days.