Dirty Martini Pasta
Dirty martini pasta is a unique culinary creation that pairs perfectly al dente pasta with a savory sauce infused with dry vermouth and briny olives. This delightful dish captures the essence of your favorite cocktail in a comforting meal that transports you to an Italian bistro without ever leaving your kitchen. Perfect for a cozy night in or impressing guests, this recipe is simple yet sophisticated, making it ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1/2 cup dry vermouth
- 1/2 cup sliced green olives (pitted)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
Instructions
- Boil salted water in a large pot. Add pasta and cook until al dente according to package instructions.
- In a skillet over medium heat, drizzle olive oil and sauté minced garlic and shallots until fragrant and translucent (about 3 minutes).
- Pour in dry vermouth and stir in sliced olives. Let simmer for 2-3 minutes until slightly thickened.
- Drain the pasta (reserve some water) and add it to the skillet. Toss to combine, adding reserved water if needed for creaminess.
- Off heat, mix in Parmesan cheese and torn basil leaves until well-coated.
- Serve hot, garnished with extra cheese or olives as desired.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 380
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Feel free to experiment with different types of pasta or olives. For added heat, sprinkle crushed red pepper into the sauce. To make it vegetarian-friendly, substitute the vermouth with extra olive brine or lemon juice.