Description
Dirty Martini Pasta with Olives is a vibrant and savory pasta dish that combines the tangy zest of green olives with vermouth and fresh herbs to evoke the flavors of a classic dirty martini cocktail. This quick and easy recipe is perfect for busy weeknights or entertaining guests, offering a unique flavor fusion that elevates simple pasta into a gourmet experience.
Ingredients
Scale
Pasta
- 8 oz spaghetti or linguine
Olive and Sauce Ingredients
- 1/2 cup green olives, pitted and chopped (preferably Castelvetrano or Manzanilla)
- 2 tablespoons capers
- 1/4 cup vermouth or dry white wine
- 3 cloves garlic, freshly minced
- 3 tablespoons extra virgin olive oil
Finishing Touches
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- Black pepper, to taste
- Sea salt, to taste
Instructions
- Prepare Your Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta, reserving some pasta water to help adjust the sauce consistency later.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown.
- Add Olives and Capers: Stir in the chopped olives and capers, warming them through for about one minute to release their bold flavors into the oil.
- Pour in Vermouth: Carefully add vermouth or dry white wine to the skillet, allowing it to simmer for a few minutes to reduce slightly and concentrate the flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat with the olive mixture. If the sauce feels dry, gradually add reserved pasta water little by little until reaching your desired consistency.
- Finish with Fresh Herbs and Seasoning: Remove the skillet from heat and stir in the chopped fresh parsley, lemon zest, sea salt, and black pepper. Toss again and serve immediately for the best flavor.
Notes
- Use good-quality olives like Castelvetrano or Manzanilla for the best flavor.
- Do not overcook the garlic to avoid bitterness and preserve aroma.
- Reserve pasta water to help bind the sauce and pasta for a creamy texture without adding fat.
- Simmer vermouth gently to cook off alcohol and concentrate flavors without overpowering the dish.
- Add fresh parsley at the end to maintain its vibrant color and refreshing taste.
- This recipe can be made vegan by avoiding cheese or animal products.
- For a spicy version, add red pepper flakes or hot sauce to taste.
- Substitute gluten-free pasta if dietary restrictions require it.
- You can enhance the dish with grated Parmesan or Pecorino Romano if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg