Okay, buckle up—this Dirty Martini Pasta is briny, silky, a little scandalous, and wildly addictive. If you love olives and buttery sauces, this one will change your life. 🍸🍝
Dirty Martini Pasta
Ingredients
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12 oz pasta (linguine, spaghetti, or rigatoni)
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3 tbsp olive oil
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2 tbsp butter
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3–4 cloves garlic, thinly sliced
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1/2 cup green olives, finely chopped
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1/4 cup olive brine (the “dirty” part 😏)
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1/2 tsp red pepper flakes (optional)
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1/2 cup heavy cream (or pasta water for lighter)
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Zest of 1 lemon
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Freshly ground black pepper
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Parmesan or pecorino, finely grated
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Optional but elite: a splash of vodka
How to Make It
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Cook the pasta
Boil in very salty water. Reserve 1 cup pasta water before draining. -
Build the sauce
Heat olive oil and butter in a wide pan over medium heat.
Add garlic and red pepper flakes; cook just until fragrant. -
Olive time
Stir in chopped olives and cook 1–2 minutes. -
Make it dirty
Add olive brine (and vodka if using). Let it simmer briefly so it mellows. -
Creamy magic
Add cream (or pasta water). Stir until glossy and emulsified. -
Bring it together
Toss in pasta, lemon zest, black pepper, and a splash of reserved pasta water.
Finish with a generous handful of cheese.
Why It Works
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Olive brine = salt + umami (like anchovies’ fun cousin)
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Butter + cream = martini-level silkiness
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Lemon keeps it sharp and balanced
Pro Variations
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Add capers for extra bite
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Toss in shrimp or crispy pancetta
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Go vegan with olive oil + cashew cream
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Finish with olive oil–fried breadcrumbs for crunch
This is the kind of pasta you make once… then crave at inappropriate hours.
If you want, I can give you:
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a 15-minute weeknight version
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a fully vegan dirty martini pasta
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or a baked version with a crispy top