Description
Dirty martini pasta with olives is a unique and flavorful dish that combines the briny tang of olive brine and olives with creamy Parmesan sauce, offering an elevated dinner experience that’s quick and easy to prepare.
Ingredients
Scale
Primary Ingredients
- 8 oz pasta
- 1/2 cup olive brine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup green olives, pitted and sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté garlic: In a large skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1-2 minutes, being careful not to burn it.
- Add liquids: Pour in the olive brine and heavy cream into the skillet with the garlic, stirring to combine and heat through.
- Incorporate cheese: Stir in the grated Parmesan cheese until it melts completely and creates a smooth, creamy sauce.
- Combine olives and pasta: Add the sliced green olives and cooked pasta to the skillet. Toss everything together thoroughly to coat the pasta evenly with the sauce and olives.
- Season and serve: Taste and season with salt and pepper as desired. Serve the pasta hot for best flavor.
Notes
- Be cautious with salt since both olive brine and Parmesan cheese add saltiness.
- Use al dente pasta for the best texture.
- You can garnish with fresh parsley or extra Parmesan if desired.
- This dish pairs well with a crisp green salad or crusty bread.
