Dirty Martini Pasta Recipe – the Irresistible Combination

Last time, I told you that I was inspired to make the Dirty Martini by a TV show. When I was looking for the perfect Dirty Martini recipe, something unexpected caught my eye. A recipe for “Dirty Martini Pasta.” I thought it was a type of Martini, but no, it’s a type of food.

Who would have thought you could take a cocktail and turn it into a pasta dish? It sounded crazy, but my curiosity got the better of me, and I clicked on the link.

Recipe for dirty martini pasta

A beautifully plated dish of pasta adorned with green olives, capers, and a creamy-looking sauce hinting at a dirty martini’s flavors. My taste buds were instantly intrigued. That’s why today I’m going to give it a try.

The result is not that bad. The combination of olives, capers, garlic, and vermouth creates a complex and satisfying flavor profile that is both familiar and surprising. If you’re a fan of both Dirty Martini and pasta, this dish is sure to satisfy you. Here is the Dirty Marini Pasta recipe:

Dirty Marini Pasta

A culinary adventure that showcases the magic that happens when classic cocktails meet traditional dishes.
Total Time 35 minutes
Course Main Course
Cuisine Australian
Servings 4
Calories 330 kcal


  • 12 oz pasta (e.g., spaghetti, linguine, or penne) I used gluten-free one
  • 1/2 cup pitted green olives chopped
  • 2 tbpsp capers
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup gin or vodka
  • Juice of 1 lemon
  • 2 tbsp fresh parsley chopped
  • Salt and black pepper to taste


  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).
  • Drain the pasta, reserving about 1/2 cup of pasta cooking water. Set the drained pasta aside.
  • In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Be careful not to brown the garlic.
  • Stir in the chopped green olives and capers, allowing them to infuse their flavors into the oil. Sauté for another 2-3 minutes.
  • Pour in the gin/vodka and lemon juice, allowing the mixture to simmer for 3-4 minutes. This will create the martini-inspired sauce.
  • Add the cooked pasta to the skillet with the sauce. Toss the pasta to coat it evenly with the flavorful mixture. If the sauce seems too dry, you can add some of the reserved pasta cooking water, a little at a time, to achieve your desired sauce consistency.
  • Season the dish with salt and black pepper to taste.
  • Sprinkle the freshly chopped parsley over the pasta, and toss to combine.
  • Plate your Dirty Martini Pasta, garnishing each serving with a few additional olives and capers for extra flavor and presentation.
Keyword gluten free, martini, vegan

Your Dirty Martini Pasta can be served with a chilled glass of dry white wine or, if you’re feeling adventurous, an actual Dirty Martini cocktail for the full martini experience. Give it a try, and you’ll discover a new favorite fusion taste.

Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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