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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 bold, savory pasta dish featuring briny Kalamata olives, fresh herbs, and cocktail-inspired seasoning. Combining zesty lemon, capers, and a subtle hint of dry vermouth, this easy-to-make recipe delivers a unique flavor profile reminiscent of a classic dirty martini. Perfect for quick weeknight dinners or impressing guests, it is versatile, vibrant, and full of personality.

Ingredients

Scale

Pasta and Base

  • 8 oz pasta of your choice (linguine, spaghetti, or penne recommended)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves fresh garlic, finely chopped
  • 1/4 teaspoon red pepper flakes (adjust to taste)

Olives and Seasoning

  • 1 cup chopped Kalamata olives
  • 2 tablespoons capers, rinsed
  • 1/4 cup dry vermouth or white wine
  • 2 tablespoons fresh lemon juice
  • Freshly cracked black pepper to taste
  • Salt to taste

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook Your Pasta: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Reserve one cup of pasta water before draining the pasta.
  2. Prepare the Olive Mixture: While the pasta cooks, heat the extra virgin olive oil in a skillet over medium heat. Add the finely chopped garlic and red pepper flakes. Sauté until fragrant but do not allow the garlic to brown. Stir in the chopped Kalamata olives and rinsed capers, cooking together for 2-3 minutes to meld flavors.
  3. Deglaze and Season: Pour in the dry vermouth or white wine to deglaze the pan, simmering gently until the liquid reduces slightly. Add fresh lemon juice, freshly cracked black pepper, and salt to taste. Stir well to create a complex, tangy sauce echoing the essence of a dirty martini.
  4. Combine Pasta and Sauce: Toss the drained pasta into the skillet with the olive mixture. Gradually add the reserved pasta water as needed to loosen the sauce and help it cling evenly to each strand or piece of pasta. Stir in fresh chopped parsley just before serving to add brightness and color.

Notes

  • Use high-quality Kalamata or Castelvetrano olives for the best flavor.
  • Reserve and use pasta water to create a silky, cohesive sauce.
  • Adjust red pepper flakes gradually to control heat level.
  • Add fresh herbs like parsley at the end to maintain their brightness.
  • Choose dry vermouth or dry white wine with herbal notes to replicate the martini flavor authentically.
  • Rinse olives and capers lightly if you want to reduce saltiness without losing flavor.

Nutrition

Keywords: Dirty Martini Pasta, Kalamata olives, Olive pasta, Mediterranean pasta, cocktail-inspired pasta, easy pasta dinner, savory pasta, unique pasta recipe

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