Dirty Martini Pasta

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Attention, pasta lovers! There’s a new boozy twist on your favorite dish in town, and it’s called dirty martini pasta. Unlike your usual vodka-infused penne, this recipe brings the whole cocktail experience to your plate. Thanks to chef Emily Eggers, who shared her olive brine and gin-spiked spaghetti on TikTok, this pasta has become the latest craze since baked feta pasta took over the internet.

Our take on this trendy dish draws inspiration from the creamy goodness of classic pasta al limone. We use heavy cream to create a luxurious sauce that perfectly complements the olives, brine, and, of course, the booze. The best part? You can whip it up in under 30 minutes, making it a perfect weeknight indulgence.

Even if dirty martinis aren’t your thing, you’ll still love this pasta. Picture it as a flavor adventure. The buttery, briny olives, paired with garlic and Parmesan, create a savory explosion in every bite. And the hint of lemon adds a refreshing touch to balance the richness.

Just like ordering your favorite cocktail, you have a choice here—gin or vodka. Gin adds a delightful herbal note to your dish, while vodka keeps the martini vibes subtle with its neutral flavor.

Here’s what you’ll need:

Dirty Martini Pasta

Prep Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Servings 4


  • Kosher salt
  • 1 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 cup torn pitted Castelvetrano or green olives plus 1/3 cup olive brine
  • 4 cloves garlic sliced
  • Zest of 1 lemon
  • 1/3 cup gin or vodka
  • 2/3 cup heavy cream
  • 2/3 cup finely grated Parmesan plus more for serving
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons unsalted butter


  • Step 1: Boil the spaghetti until it’s al dente, then reserve 1 cup of pasta water before draining.
  • Step 2: In a skillet, sauté olives, garlic, and lemon zest until fragrant.
  • Step 3: Add gin and cook until reduced by half.
  • Step 4: Stir in cream, olive brine, pasta, and reserved pasta water. Cook until the pasta is coated and the sauce is creamy.
  • Step 5: Finish by adding Parmesan, parsley, and butter until melted. Season with salt and serve with extra Parmesan on top.

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