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Dirty Martini Pasta | Tasty
This Dirty Martini Pasta transforms the iconic cocktail into a rich, restaurant-worthy dinner. Spaghetti is tossed in a silky Gorgonzola cream sauce infused with garlic, shallots, Castelvetrano olives, olive brine, vodka, vermouth, and bright lemon zest for the perfect balance of savory, briny, and creamy flavors. Ready in just 35 minutes, it's an easy pasta recipe for martini lovers and anyone craving a bold, flavor-packed weeknight meal.
Rezept
Zubereitungszeit ca. 35 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 20 Minuten
Zutaten:
- 12 oz spaghetti
- 4 tablespoons unsalted butter
- 1 small shallot, minced
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 1 cup Castelvetrano olives, pitted and roughly chopped
- ¼ cup vodka
- 2 tablespoons vermouth
- ⅓ cup olive brine
- 1 ½ cups heavy cream
- ½ cup gorgonzola cheese, crumbled
- 1 lemon, zested
- 2 tablespoons minced chives
- freshly ground black pepper
Arbeitsschritte:
- Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to the package directions. Reserve 2 cups of the pasta water, then drain.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 to 4 minutes. Stir in the garlic and red pepper flakes and cook, stirring constantly, until fragrant and just beginning to turn golden, about 1 minute.
- Stir in the olives and cook until warmed through and lightly caramelized around the edges, about 2 to 3 minutes.
- Pour in the vodka and vermouth; simmer until reduced by about half, 2 to 3 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the olive brine and heavy cream. Increase the heat to medium high and bring to a gentle simmer, stirring occasionally, about 3-4 minutes.
- Stir in the Gorgonzola, whisking until completely melted and the sauce is smooth and velvety.
- Add the cooked spaghetti, lemon zest, and ½ cup of the reserved pasta water. Toss vigorously until the pasta is coated in a silky sauce, adding more pasta water until it reaches your desired consistency.
- Divide among bowls and top with chives and freshly ground black pepper.
- Enjoy!
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