Dirty Martini Pasta Fusion (Printable Version)
Creamy pasta with gin, olive brine, and green olives, blending bold flavors for adventurous taste.
# The Ingredients You'll Need:
→ Pasta
01 - 400 g (14 oz) linguine or spaghetti
02 - Salt, for pasta water
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - 3 garlic cloves, finely minced
06 - 60 ml (¼ cup) gin
07 - 60 ml (¼ cup) olive brine (from jarred green olives)
08 - 240 ml (1 cup) heavy cream
09 - 50 g (½ cup) grated Parmesan cheese
10 - 80 g (½ cup) green olives, pitted and sliced
11 - Zest of 1 lemon
12 - Freshly ground black pepper, to taste
→ Garnish
13 - 2 tbsp fresh parsley, finely chopped
14 - Extra green olives, sliced
15 - Additional lemon zest (optional)
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (½ cup) pasta water, then drain the pasta.
02 - Heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
03 - Pour in the gin and let it simmer for 1 minute to reduce slightly. Add the olive brine and simmer another minute.
04 - Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until slightly thickened.
05 - Mix in the sliced green olives, lemon zest, and grated Parmesan. Stir until the cheese is melted and the sauce is smooth. Season with black pepper.
06 - Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water little by little until the sauce is silky and clings to the noodles.
07 - Serve immediately, topped with chopped parsley, extra green olives, and more lemon zest if desired.
# Additional Tips::
01 -
- Ready in just thirty minutes so it is weeknight friendly
- Brings all the flavors of a classic Dirty Martini straight into your pasta bowl
- Perfect for vegetarians but easy to adapt for vegan friends
- Requires mostly pantry staples if you keep gin and olives around
- It completely surprised me the first time I made it The layers of flavor made it feel like restaurant food but it was easy to pull off in my own kitchen and my friends always ask for seconds
02 -
- A great dish for anyone who loves cocktails this recipe features both gin and real olive brine
- Creamy yet still light and tangy thanks to fresh lemon zest and parsley
- Leftovers keep beautifully in the fridge for two days making it a delicious nextday lunch
- The green olives bring a nostalgic brininess that reminds me of dinner parties my parents hosted when I was a kid Slicing them by hand always brings back those memories and adds just the right bite to the dish
03 -
- Always reserve some pasta water to adjust the sauce texture right at the end
- Do not rush sautéing the garlic as it sets the savory foundation for the whole dish
- Overboiling the sauce can cause the cream to split so keep that heat low and gentle