Dirty martini pasta is a quick, cozy weeknight dish that turns all the briny, bright flavors of a classic dirty martini into a silky, 20-minute pasta dinner. It's perfect when you want something easy but still a little special, especially during the holiday season.
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If you love dirty martinis and you love pasta, then this dish should be right up your alley. It first became viral a couple of years ago thanks to Emily Eggers, but I haven't tried it until now, and boy, was I missing out!
My version of dirty martini pasta is a bit different as I make it with shallots for an extra flavorful base and capers for an even brinier punch.
This is just the kind of dish that I adore in the run-up to the holiday season. It's super easy to whip up in just 20 minutes, and it has that festive boozy touch! Or you could make it after Christmas, too, with your leftover gin, olives, and blue cheese.
Why you'll love this dirty martini pasta
- It has a simple yet super interesting sauce that's ready in the time it takes for your pasta to cook.
- It's bright, zesty and just the right amount of briny.
- If you love green olives and blue cheese, you and this pasta are going to be very good friends!
What you'll need
Olives - I like Nocellara olives here because they're buttery and bright. They give the sauce that mellow green olive flavor without being too salty.
Gin - Any dry gin you already enjoy works. You don't need anything fancy, just something with a clean botanical kick.
Shallots - I chop them very finely so they melt right in the sauce.
Garlic - Feel free to adjust to your liking. As always, fresh is best!
Lemon zest - Don't skip it! It's what makes the sauce really pop.
Butter - Use unsalted butter to give the sauce that silky finish.
Blue cheese - Just some crumbles on top added right before serving really tie the dirty martini vibe together.
Capers - For an extra salty hit and a bit of texture.
Pasta - I used linguine here, but spaghetti would work nicely too.
Pro tip
If your sauce looks a bit loose when you add the pasta, just keep tossing for another minute.
How to make dirty martini pasta
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Bring a big pot of salted water to a boil and cook the pasta until al dente.
While the pasta cooks, heat the olive oil in a large pan and sauté the shallot and garlic until they're soft and fragrant.
Stir in the olives and lemon zest, splash in the gin and let it cook off for a minute or two. Add the olive brine and let it bubble for another minute.
Melt in the butter, then toss in the cooked pasta until everything's glossy and well coated. Serve with crumbled blue cheese, capers and a little extra lemon zest if you want.
Substitutions and variations
- If you're not a fan of blue cheese, you can add feta, which is milder yet still tangy.
- A splash of dry wine would work in place of the gin if you're not a fan. The flavor will be a little softer, though.
- If you can't find Nocellara (or Castelvetrano) olives, any other green olives will do.
Recipe tips and notes for the best dirty martini pasta
- Taste as you go since the brine, olives and cheese all add salt.
- This pasta dish is best served immediately and won't taste as great when reheated.
- If you want a little extra richness, add a small splash of the starchy pasta water when you toss everything together.
If you've tried this dirty martini pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Dirty Martini Pasta
Ingredients
- 6 oz (170 g) long pasta, linguine or spaghetti
- 1 tablespoon olive oil
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 12 pitted Nocellara olives, roughly chopped
- Zest of 1 small lemon
- 3 tablespoons dry gin
- 2 tablespoons olive brine
- 2 tablespoons unsalted butter
- 4 oz (120 g) blue cheese, crumbled
- 2 tablespoons brined capers, drained
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it generously and cooke the pasta according to the directions on the package until al dente.6 oz long pasta
- Meanwhile, heat the olive oil in a large pan and sauté the shallot and garlic for a couple of minutes over medium-low heat until softened and fragrant.
- Stir in the olives and lemon zest, then add the dry gin. Cook for 1-2 minutes until the alcohol mostly evaporates, then add the olive brine and continue to cook for another minute.12 pitted Nocellara olivesZest of 1 small lemon3 tablespoons dry gin2 tablespoons olive brine
- Add the butter and stir until completely melted and creamy. Next, add the cooked pasta to the pan and toss well to combine. Adjust the seasoning to taste.2 tablespoons unsalted butterSalt and freshly ground black pepper to taste
- Divide the pasta into bowls and top each of them with crumbled blue cheese and capers. Serve immediately, with some extra lemon zest on top if you like.4 oz blue cheese2 tablespoons brined capers
Video
Notes
- Cook off the gin just long enough until most of the alcohol evaporates but the botanical flavor stays.
- The sauce comes together fast, so add the pasta while it's hot and let it finish in the pan.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
MiKE says
Really took my fancy but my partner was less keen - one taste was all it took to convert her! Delicious - sharp, fresh, different - a great change from all our tomato based recipes. Will be giving it to visitors and passing the recipe on to all - via your website of course.
MiKE says
Just cooked. Brilliant! Loved the idea but doubted the concept. And tired, didn't want to do it. So glad I did. We both loved it and I can't wait to try it on friends. Another triumph for Skinny S. Thanks so much 🤠
Alice says
I'm so glad to hear that you enjoyed the recipe, Mike! It's a bit unusual indeed, but so delicious, isn't it?
MiKE says
sorry i seem to, have got it in twice - was told the first had failed! Yes, Alice, and your recipes are knock out - thanks so much.