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
Method:
- Cook pasta in a pot of rapidly boiling salted water until al dente.
- 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.
- Add crushed olives, lemon zest and pepper and cook for a further couple of minutes, stirring occasionally.
- Pour in olive brine, gin and vermouth and mix everything together to heat. Drop in cold butter and stir through to emulsify.
- 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.