Dirty Martini Pasta
Gin, dry vermouth and olive brine come together in this deliciously moreish dirty martini pasta.
Servings: 2 serves
Ingredients
- 200 g spaghetti pasta
- ½ c olives pips removed (Sicilian or castelvetrano)
- 1 tablespoon olive oil
- 2 garlic clove sliced
- Zest of half a lemon
- ½ teaspoon cracked black pepper
- 30 mL olive brine
- 30 mL gin
- 30 mL dry vermouth
- 50 g cold unsalted butter
- ¼ c parsley chopped
- Salt and pepper to taste
Instructions
- Cook pasta in a pot of rapidly boiling salted water until al dente.
- Meanwhile, crush olives with your knife while you heat olive oil in a pan over the medium setting. Add garlic and saute for 30 seconds until fragrant.
- Add crushed olives, lemon zest and pepper and cook for a further couple of minutes, stirring occasionally.
- Pour in olive brine, gin and vermouth and mix everything together to heat. Drop in cold butter and stir through to emulsify.
- Add cooked pasta by dragging it from it's pot to the pan. This way you'll also add a little starchy pasta water. Throw in the chopped parsley and give a good toss. Check season and adjust if necessary, then serve.