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Dirty Martini Pasta

Dirty Martini Pasta on plate


  • 1 lb. spaghetti

  • 2 tbsp. extra-virgin olive oil

  • 1 c. roughly chopped Shaftini olives, plus 1/3 c. olive brine

  • 4 cloves garlic, sliced

  • Zest of 1 lemon

  • 1/3 c. gin

  • 2/3 c. heavy cream

  • 2/3 c. finely grated Parmesan, plus more for serving

  • 1/3 c. chopped fresh parsley

  • 3 tbsp. unsalted butter

  • Optional, but adding a protein would be good!


  1. In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package directions. Reserve 1 cup of pasta water before draining.

  2. Meanwhile, in a large skillet over medium heat, heat oil. Add olives, garlic, and lemon zest and cook, stirring frequently, until fragrant, 3 to 4 minutes.

  3. Add gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.

  4. Add cream, olive brine, pasta, and 1/2 cup of reserved pasta water. Cook, tossing constantly and adding more pasta water as needed, until pasta is coated and sauce is emulsified about 2 minutes.

  5. Stir in Parmesan, parsley, and butter until butter is melted; season with salt. Top with more Parmesan before serving.

Recipe adapted from Delish


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