Print

Dirty Martini Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 47 reviews

Dirty Martini Pasta is a vibrant and flavorful spaghetti dish inspired by the classic cocktail. It combines briny Castelvetrano olives, aromatic garlic, zesty lemon, and a splash of dry gin to create a savory sauce that’s finished with butter and crumbled blue cheese. This easy-to-make pasta is perfect for a quick yet elegant weeknight dinner or when entertaining guests who enjoy a sophisticated twist on traditional pasta dishes.

Ingredients

Pasta

  • ½ Pound spaghetti
  • ½ Teaspoon salt (plus more to taste)

Sauce

  • 1 Tablespoon olive oil
  • 1 Cup Castelvetrano olives, sliced (plus more for serving)
  • 3 Cloves garlic, thinly sliced or minced
  • Zest of 1 lemon (plus more for serving)
  • ¼ Cup dry gin
  • 2 Tablespoons olive brine
  • 1 Tablespoon lemon juice, fresh
  • 3 Tablespoons unsalted butter
  • ½ Teaspoon black pepper (plus more to taste)
  • 3 Tablespoons blue cheese, crumbled
  • Flat-leaf parsley, freshly chopped (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve ¼ cup of the pasta cooking water before draining the pasta.
  2. Heat the Olive Oil: When the pasta is about halfway done, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3. Cook Olives: Add the sliced Castelvetrano olives to the skillet and cook for 2 to 3 minutes, stirring occasionally to release their flavor.
  4. Add Garlic and Lemon Zest: Stir in the garlic and lemon zest, cooking for 30 to 60 seconds until fragrant, being careful not to burn the garlic.
  5. Deglaze with Gin: Carefully pour in the dry gin and stir. Allow it to cook down and almost evaporate over 2 to 3 minutes to concentrate the flavors.
  6. Incorporate Olive Brine and Lemon Juice: Whisk in the olive brine and fresh lemon juice to add a briny, tangy punch to the sauce.
  7. Add Butter and Season: Stir in the unsalted butter, cooked spaghetti, salt, and black pepper to the skillet, tossing everything to combine well.
  8. Adjust Consistency: If the pasta appears dry, add some of the reserved pasta water a little at a time until the sauce reaches your desired consistency.
  9. Garnish and Serve: Serve the pasta garnished with crumbled blue cheese, extra olives, additional lemon zest, and freshly chopped flat-leaf parsley if desired for a fresh finish.

Notes

  • You can substitute blue cheese for feta if you prefer a milder flavor.
  • The dry gin adds a unique aroma; use a good-quality gin for the best results.
  • Reserve pasta water carefully; it helps emulsify the sauce and bind flavors.
  • Adjust salt and pepper according to taste, especially since olives and olive brine are salty.
  • For a vegan version, omit butter and blue cheese and replace butter with a plant-based alternative.

Find it online: https://justsosavory.com/dirty-martini-pasta-recipe/