Dirty Martini Pasta

Name: Dirty Martini Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons lemon olive oil; 3/4 cup panko breadcrumbs; Pinch of salt; 2 tablespoons fresh Italian parsley, roughly chopped; 1 (19.6 ounce jar) cerignola olives; Kosher salt; 1 (17.6 ounce) box nodi marini pasta; 3 tablespoons lemon olive oil, divided; 2 shallots, chopped; 1/2 cup olive brine, reserved from the jar above; 1 teaspoon dried oregano, crushed between your fingers; 1 cup freshly grated pecorino romano cheese, plus more for topping if desired

15 MINPrep Time

15 MINCook Time

6Servings

(1)

by Giadzy

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Inspiration for recipes can come from anywhere, and Giada was inspired by the savory, briny flavor of a dirty martini for this sumptuous pasta. Olives are the star of this pasta, so use the very best ones you can find—for us, the answer is Bella di Cerignola olives from Puglia. Sweet, hearty and giant, these olives were meant to be showcased.

The savory, perfectly salty and bright tang of a dirty martini is also accomplished in this pasta through pecorino cheese and lemon-infused olive oil. A bit of oregano gives it a punch of flavor, and if desired, the breadcrumb topping gives a satisfying textural element and gives it an even prettier presentation. Speaking of presentation, there's nothing stopping you from serving this pasta directly in a martini glass... or even a giant one, as pictured below.

Dirty Martini Pasta

Rated 5.0 stars by 1 users

Servings

1 serving

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

For the breadcrumb topping (optional):

2 tablespoons lemon olive oil

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3/4 cup panko breadcrumbs
Pinch of salt
2 tablespoons fresh Italian parsley, roughly chopped

For the pasta:

1 (19.6 ounce jar) cerignola olives

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Kosher salt
1 (17.6 ounce) box nodi marini pasta

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3 tablespoons lemon olive oil, divided
2 shallots, chopped
1/2 cup olive brine, reserved from the jar above
1 teaspoon dried oregano, crushed between your fingers

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1 cup freshly grated pecorino romano cheese, plus more for topping if desired

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Instructions

Drain the olives, reserving 1/2 cup of the brine. Carefully smash the olives with the heel of your knife to loosen them from the pits. Roughly chop the olives and discard the pits.
Prepare the breadcrumb topping, if using. Place a large skillet over medium heat. After 30 seconds, heat 2 tablespoons of lemon olive oil. After another 30 seconds, add the breadcrumbs. Stir to coat in olive oil and add the pinch of salt. Cook for another 3 to 5 minutes, stirring often until the breadcrumbs are golden brown and toasted. Turn off the heat and mix in the parsley. Pour the breadcrumbs into a small bowl and set aside.
Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook until just al dente, about 10 minutes.
Meanwhile, place the same large skillet you used to cook the breadcrumbs over medium high heat, wiping clean if necessary. Add 2 tablespoons of the lemon olive oil to the pan and heat another 30 seconds. Add the shallots to the hot oil along with the chopped olives. Cook, stirring often, until the shallots are soft and fragrant, 2 to 3 minutes. Add the olive brine and reduce slightly. Using a pasta spider, add the pasta directly from the water to the pan with the olives. Add the remaining 1 tablespoon oil along with 1/4 cup pasta water and toss well to coat. Add the oregano and the cheese and continue to toss, adding more pasta water if needed, until a light sauce is formed. If the cheese isn’t yet melted, add more pasta water and continue to mix until creamy. Serve topped with the breadcrumbs if using, and more pecorino if desired.

Nutrition

Nutrition Serving Size: 1 serving
per serving: Calories; 629

Amount/Serving % Daily Value

Carbs: 78 grams
Fat: 28 grams
Protein: 10 grams
Fiber: 7 grams

vegetarian

3 comments

Hans - Jul 08

recipe does not tell how much on the shallots needed.

The Giadzy Kitchen - Jul 08
Ciao Hans! The shallots is listed under ingredients in the “For the pasta” section.
Carola - Jul 05

★★★★★

★★★★★

Delicious ….and quick to prepare ! Good olives are essential.