Description
Creamy Dirty Martini Pasta made with spaghetti tossed in a silky garlic cream sauce, briny green olives, olive brine, and parmesan for a bold and savory twist on a classic comfort dish.
Ingredients
Units
Scale
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 3/4 cup green olives, chopped
- 2 tablespoons olive brine
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, plus more for pasta water
Instructions
- Bring a large pot of generously salted water to a boil.
- Add spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium heat, warm olive oil.
- Add minced garlic and cook for 1 minute until fragrant but not browned.
- Pour in heavy cream and olive brine. Simmer gently for 3 to 4 minutes until slightly thickened.
- Stir in chopped green olives and black pepper.
- Add drained spaghetti to the skillet and toss to coat in the sauce, adding reserved pasta water a little at a time if needed.
- Remove from heat and stir in grated parmesan cheese until melted and smooth.
- Add lemon zest and adjust salt to taste.
- Serve immediately with extra parmesan if desired.
Notes
- Use freshly grated parmesan for smoother melting.
- Taste before adding extra salt because olives and brine are naturally salty.
- If sauce thickens too much, loosen with a splash of cream or pasta water.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg