Dirty Martini Pasta at home
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Dirty Martini Pasta at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 12 ounces uncooked pasta (spaghetti, linguine, or bucatini)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 anchovy fillets, finely chopped
- 4 cloves garlic, very thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup vodka
- 1/4 cup olive brine
- 1 cup pitted Castelvetrano olives, torn into pieces
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons fresh lemon juice
- freshly cracked black pepper and fine sea salt
- very finely chopped fresh parsley, for topping
Method
Leave the pasta. Raise a large pot of generously salted water to a boil. Leave pasta until al dente. Reserve 1 cup pasta water, then pour off.
Build the flavor base. In a wide skillet, melt butter with olive oil over a medium burner. Tip in anchovies and cook, stirring, until they melt into the butter (about 1–2 minutes). Tip in garlic and red pepper flakes and cook until fragrant and lightly golden.
Tip in the vodka and let it let it bubble gently for 2–3 minutes, until slightly reduced and the alcohol has mellowed. Stir in olive brineand the torn olives. Let everything let it bubble gently together for 1–2 minutes so the flavors meld.
Turn the pasta. Tip in the drained pasta along with a splash of reserved pasta water. Turn until glossy and emulsified, adding more water as needed.
Finish. Stir in Parmesan, lemon juice, and toss until creamy and cohesive. Salt with black pepper (and only add salt if needed, since the olive brine and anchovies are salty).
Plate Finish with fresh parsley, extra Parmesan and a few twists of freshly-ground black pepper. Plate while it is hot and enjoy!
