You must be signed in to print this content
Dirty Martini Pasta
Servings
1 serving
Prep Time
15 minutes
Cook Time
15 minutes
Calories
629
Author:
Giadzy
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
For the breadcrumb topping (optional):
For the pasta:
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
- 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
3 comments
recipe does not tell how much on the shallots needed.
Ciao Hans! The shallots is listed under ingredients in the “For the pasta” section.
Delicious ….and quick to prepare ! Good olives are essential.