Dirty Martini Pasta: Creamy Boozy Delight in 30 Minutes
Dirty Martini Pasta combines the flavors of a classic cocktail in a creamy dish, featuring olives and parmesan for a quick and delightful dinner.
Equipment
- - Large pot
- - Large skillet
- Measuring cups
- Measuring spoons
- - Cutting board
- - Knife
Ingredients
For the Pasta
- 12 oz spaghetti The main carbohydrate base providing structure and heartiness.
- kosher salt Enhances flavor and balances the dish.
For the Sauce
- 2 Tbsp extra-virgin olive oil Adds richness and helps cook the garlic.
- 4 cloves garlic, sliced Provides aromatic depth and flavor base.
- 1 cup Castelvetrano or green olives, torn Adds briny flavor and texture.
- ⅓ cup olive brine Infusion of cocktail flavor into the pasta.
- 1 lemon zest Brightens the dish and balances the richness.
- ⅓ cup gin or vodka Forms the alcohol component.
- ⅔ cup heavy cream Creates a rich and creamy sauce base.
- ⅔ cup finely grated Parmesan Adds umami and creaminess.
- ⅓ cup fresh parsley, finely chopped Provides freshness and color as garnish.
- 3 Tbsp unsalted butter Enhances richness and gloss of the sauce.
Instructions
Cooking Instructions
- Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat extra-virgin olive oil over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute.
- Stir in torn olives along with olive brine. Cook for an additional minute.
- Pour in gin or vodka, letting it cook off while stirring for about 2-3 minutes.
- Reduce the heat to low, then add heavy cream and finely grated Parmesan. Stir continuously until well combined and heated through.
- Toss in the drained spaghetti along with chopped fresh parsley. Mix well until all pasta is thoroughly coated with the creamy sauce. Stir in unsalted butter just before serving.
Notes
Adjust the olive brine to suit your taste; it can be potent. Save some pasta cooking water to adjust sauce consistency.