Dirty Martini Pasta
This bold and briny pasta dish takes inspiration from the classic dirty martini cocktail, combining olive brine, vodka, and green olives into a silky sauce. It is an elegant yet surprisingly simple weeknight dinner that delivers sophisticated cocktail bar flavors in every twirl of spaghetti.
A savory olive brine and vodka pasta that tastes like your favorite dirty martini in dinner form.
Nutrition per serving
Ingredients
Pasta
Sauce
Toppings
Garnish
Instructions
Cook the Pasta
Bring a large pot of lightly salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
Saute the Garlic
In a large skillet over medium heat, melt the butter. Add the sliced garlic and cook for 2 to 3 minutes, stirring frequently, until softened and fragrant but not browned.
Deglaze with Vodka
Pour the vodka into the skillet and let it simmer for 2 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. The sharp alcohol smell should mellow into a clean, crisp aroma.
Build the Briny Sauce
Add the olive brine and sliced green olives to the skillet. Stir to combine and simmer for 3 minutes. Add the drained pasta and toss vigorously, splashing in reserved pasta water a little at a time until a glossy, cohesive sauce clings to every strand.
Finish and Serve
Remove from heat and stir in the Parmesan cheese until fully melted and incorporated. Divide among warmed bowls and garnish generously with chopped parsley. Serve immediately.
Substitutions
Common mistakes
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