Name: Dirty Martini Pasta
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

Scale

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

Instructions

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.