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From @America's Test Kitchen

Dirty Martini Pasta

25 min · Serves 4

25 mintotal
10 minhands on
9steps
4servings

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Ingredients

For the sauce

  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh oregano, minced
  • 1 tbsp lemon zest
  • 2 cloves garlic, minced
  • 3 tbsp tomato paste
  • 8 tbsp gin, divided
  • 1/2 cup heavy cream
  • 2 tbsp olive brine

For the pasta

  • 1 lb short pasta, such as pipe rigate or elbows
  • 1/2 cup Castelvetrano olives, sliced
  • 2 oz blue cheese, crumbled

Method

For the sauce

  1. In a large Dutch oven over medium heat, add olive oil, rosemary, oregano, lemon zest, and minced garlic and cook until aromatic, about 1–2 minutes.

  2. Add the tomato paste and stir into the aromatics until well combined, about 2 minutes.

  3. Pour in 7 tablespoons of the gin to deglaze the pan and dissolve the flavor compounds.

  4. Simmer the mixture for a few minutes to allow the alcohol to reduce and evaporate.

    Then 3 min of waiting

  5. Stir in the heavy cream and olive brine until the sauce becomes smooth and creamy.

  6. Stir in the remaining 1 tablespoon of gin to finish the sauce.

For the pasta

  1. Cook the pasta in a large pot of boiling salted water according to package directions, then drain.

    Then 10 min of waiting

  2. Toss the cooked pasta and sliced Castelvetrano olives into the sauce until thoroughly coated.

  3. Divide the pasta into bowls and sprinkle blue cheese on top before serving.

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