Dirty Martini Pasta

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5 from 3 votes

Dirty Martini Pasta

Dirty Martini Pasta is quick and easy to make and surprisingly so delicious! Inspired by the iconic martini cocktail, this dish is a tangy symphony of garlic, olives, lemon, and a shot of gin or vodka. It's briney, zesty, and the definition of pasta perfection, you'll want to make it for dinner tonight!
My Notes:
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Meal Type: Dinner
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Lemons, Pasta
Servings: 4
Ingredients
  • 8 oz pasta of choice (gluten-free of preferred)
  • 1 tablespoon(s) olive oil
  • 4 clove(s) garlic thinly sliced
  • 1/2 cup(s) pimento stuffed olives (about 14 olives) roughly chopped, plus more for garnish
  • 1 tablespoon(s) lemon zest
  • 1 shot gin or vodka (3 tablespoons)
  • 1/4 cup(s) reserved pasta water
  • 2 tablespoon(s) olive brine
  • 2 tablespoon(s) vegan butter
  • 1 1/2 tablespoon(s) lemon juice
  • 1/4 cup(s) fresh parsley roughly chopped, for garnish
  • black pepper to taste
US Customary - Metric
Instructions
  • Bring a large pot of water to a boil. Cook the pasta according to the package directions. Before draining the pasta, reserve 1/4 cup of the cooking water. This recipe goes quickly, so I like to make sure my pasta is cooked before beginning the next step.
  • In a large skillet or saucepan, heat the olive oil over medium-high heat. When hot add the garlic, and sauté for about 60 seconds. Now add the olives and lemon zest, stir and cook for another 1 - 2 minutes until fragrant and the garlic begins to brown.
  • Add the shot of vodka or gin and simmer down for a minute or two.
  • Add the reserved pasta water, olive brine, lemon juice, and vegan butter. Melt the vegan butter into the sauce.
  • Finally, add the pasta, and toss well to combine. Garnish with parsley, black pepper, and extra olives if desired. Serve hot.
Notes
To make this a pasta salad: If you want to serve this as a pasta salad I recommend using a short pasta shape such as penne or farfalle. Drain the cooked pasta and rinse with cool water. After preparing the sauce, let it cool before tossing it with the pasta. Serve cold, or store covered in the fridge for up to 3 days.
To make oil-free: omit the oil and instead do a water or broth sauté. Omit the butter and add an extra splash of pasta water if needed. 
To make without alcohol: the alcohol will cook out leaving just a hint of flavor, but if you prefer you can omit it completely and just skip to the next step.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 358kcal | Carbohydrates: 45g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 732mg | Potassium: 182mg | Fiber: 3g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg
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