If you’re a fan of bold flavors and love a good martini, this Dirty Martini Pasta is going to grab your attention. It takes all the briny, zesty notes from the cocktail and transforms them into a creamy, savory pasta dish. It’s simple, quick, and totally unexpected in the best way.
This dish is the definition of savory with a twist. The combination of garlic, olives, lemon, and gin creates a tangy, umami-rich sauce that clings perfectly to long noodles. Top it off with a sprinkle of blue cheese if you’re feeling extra indulgent.
Helpful Tips
- Don’t skip the lemon zest, it really brightens up the rich, briny flavors and gives the sauce a fresh kick.
- Use a high-quality olive brine and gin, since their flavors are central to the sauce.
- Add the blue cheese right before serving so it doesn’t melt completely and you still get little bites of creamy tang.
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Dirty Martini Pasta
Ingredients
- 8 ounces (227 g) linguine
- 1 tablespoons (15 ml) olive oil
- 2 cloves garlic minced
- 10 green olives (Castelvetrano) chopped + more for garnish
- 1 lemon juiced and zested
- 1 tablespoon (15 ml) gin or vodka
- 1 1/2 tablespoons (22 ml) olive brine
- 3 tablespoons (42 g) butter
- Salt and pepper to taste
- Crumbled blue cheese optional
- Parsley freshly chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, to al dente.
- While the pasta cooks, heat a saucepan over medium heat, add the olive oil. Add the garlic and cook for 1 minute, moving constantly so it doesn’t burn.
- Add the chopped olives and lemon zest. Then turn the heat up slightly and add the gin or vodka and deglaze the pan, whisking until the liquid evaporates.
- Add the olive brine and lemon juice. Stir to combine.
- Turn the heat down and add the cold, cubed butter. Stir it constantly to form a glossy sauce.
- Add the cooked pasta to the saucepan and toss to coat. Season with salt and pepper, to taste. Top the pasta with more chopped olives, parsley, and blue cheese (if using).
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.