Dirty Martini Pasta
Make this viral Dirty Martini Pasta for a sophisticated, umami-rich meal. Easy to make with anchovy, olives, vodka, and Parmesan. Ready in 30 minutes!
Ingredients
- 12 ounces uncooked pasta (spaghetti, linguine, or bucatini)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 anchovy fillets (finely chopped)
- 4 cloves garlic (very thinly sliced)
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup vodka
- 1/4 cup olive brine
- 1 cup pitted Castelvetrano olives (torn into pieces)
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
- Build the flavor base. In a large skillet, melt butter with olive oil over medium heat. Add anchovies and cook, stirring, until they melt into the butter, about 1–2 minutes. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add the vodka. Pour in the vodka and let it simmer for 2–3 minutes, until slightly reduced. Stir in olive brine and torn olives. Let everything simmer together for 1–2 minutes.
- Toss the pasta. Add the drained pasta along with a splash of reserved pasta water. Toss until glossy and emulsified, adding more water as needed.
- Finish. Stir in Parmesan cheese, and toss until creamy. Season with black pepper and salt if needed.
- Serve. Finish with extra Parmesan and freshly-ground black pepper. Serve immediately.
Video
Notes
- Use good quality Castelvetrano olives for their sweet, buttery flavor.
- Don't skip melting the anchovies; they dissolve and add savory depth.
- Add cheese off the heat to prevent it from clumping, ensuring a creamy sauce.
- Reserve more pasta water than you think you'll need; it's key for emulsifying the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip melting the anchovies; they dissolve and add savory depth.
- Add cheese off the heat to prevent it from clumping, ensuring a creamy sauce.
- Reserve more pasta water than you think you'll need; it's key for emulsifying the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.