Dirty Marini Pasta
A culinary adventure that showcases the magic that happens when classic cocktails meet traditional dishes.
Nutrition
Calories: 330kcal
Ingredients
- 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
Instructions
- 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.
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