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Dirty Martini Pasta with Olives

Dirty Martini Pasta with Olives
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Dirty Martini Pasta with Olives is a vibrant Italian-inspired dish that infuses the tangy brininess of mixed olives with the signature essence of a dirty martini, combined with savory pasta and fresh herbs. This quick and flavorful recipe is perfect for weeknight dinners or entertaining guests, offering bold flavors and customizable options for various diets.

Ingredients

Scale

Pasta and Olives

  • 8 oz spaghetti or linguine
  • 1/2 cup green olives, pitted and chopped
  • 1/2 cup black olives, pitted and chopped

Liquids and Oil

  • 1/3 cup dry vermouth or martini
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice

Aromatics and Seasonings

  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt, to taste

Fresh Herbs and Cheese

  • 1/4 cup fresh parsley or basil, chopped
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
  2. Prepare the Olive and Garlic Mixture: While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute. Stir in the chopped green and black olives and cook for another 2-3 minutes to release their flavors.
  3. Add the Dry Vermouth or Martini: Pour in the dry vermouth or martini slowly. Let it simmer in the skillet until it reduces by half, concentrating the flavors and imparting the distinctive dirty martini essence.
  4. Combine Pasta and Sauce: Add the drained pasta to the skillet with the olive mixture. Toss well to coat the noodles, gradually adding reserved pasta water as needed to loosen the sauce to the desired consistency.
  5. Final Touches: Turn off the heat. Stir in the fresh lemon juice and chopped parsley. Season with salt and red pepper flakes to taste. If desired, sprinkle freshly grated Parmesan cheese on top before serving.

Notes

  • Olive selection matters: Use a variety of olives for layered, multi-dimensional flavor.
  • Don’t overcook garlic: Keep garlic lightly golden to avoid bitterness.
  • Reserve pasta water: Helps create a silky, well-emulsified sauce.
  • Adjust the alcohol: Simmer long enough to reduce alcohol content, leaving flavor without booziness.
  • Fresh herbs brighten the dish: Add them at the end for vibrancy and aroma.

Nutrition

Keywords: Dirty Martini Pasta, olives pasta recipe, Italian pasta with olives, martini flavored pasta, quick pasta dinner, vegan pasta recipe, gluten-free pasta

Find it online: https://elenaglam.com/dirty-martini-pasta-with-olives/