This Dirty Martini pasta is a nod to the cocktail of the same name. Those who know the latter already know that gin and olives steal the show here. With a little extra blue cheese, this pasta becomes an umami bomb, which is also on the table within fifteen minutes.
This might just be our new favourite drunk pasta. A while ago we came up with one with red wine: a delicious recipe that we have made many times since. And something in us says that with this Dirty Martini pasta it will go just as fast.
Dirty Martini pasta
Cook the pasta al dente in plenty of salted water and drain but keep the cooking liquid.
While the pasta is cooking, heat a dash of olive oil over medium heat and fry the garlic until it starts to smell (make sure it doesn’t turn brown, which makes garlic bitter). Coarsely chop the olives and add to the pan. Do the same with the lemon. Stir everything well and deglaze with a splash of gin.
Now stir in the butter and a scoop of the cooking liquid and stir to a shiny sauce. Add the pasta and stir again. If the pasta lacks moisture, add extra pasta water.
Spoon the Dirty Martini pasta onto plates and crumble some of the blue cheese over it. Finish with black pepper and possibly extra lemon zest.