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Dirty Martini Pasta

One to add to your weekly rotation - a deliciously moreish dirty martini pasta created by accredited dietitian Andrea Love. Watch the recipe in action here.


Serves 2
You'll need:
  • 200g spaghetti
  • 1/2c olives, pips removed (Sicilian or castelvetrano)
  • 1 tbsp Supper Supply "Main Squeeze" Extra Virgin Olive Oil
  • 2 garlic clove, sliced
  • zest of half a lemon
  • 1/2 tsp cracked black pepper
  • 30mL olive brine
  • 30mL gin
  • 30mL dry vermouth
  • 50g cold unsalted butter
  • 1/4c parsley, chopped
  • salt and pepper to taste



  1. Cook pasta in a pot of rapidly boiling salted water until al dente.
  2. Meanwhile, crush olives with your knife while you heat olive oil in a pan over the medium setting. Add garlic and saute for 30 seconds until fragrant.
  3. Add crushed olives, lemon zest and pepper and cook for a further couple of minutes, stirring occasionally.
  4. Pour in olive brine, gin and vermouth and mix everything together to heat. Drop in cold butter and stir through to emulsify.
  5. Add cooked pasta by dragging it from its pot to the pan. This way you'll also add a little starchy pasta water. Throw in the chopped parsley and give a good toss. Check season and adjust if necessary, then serve.