Comforting

Dirty martini pasta

Name: Dirty martini pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400g orecchiette pasta; 2 tbs extra virgin olive oil; 1 onion, very finely chopped; 1 bunch parsley, stalks and leaves chopped; 2 large garlic cloves, crushed; 4 anchovy fillets in oil, drained, chopped; 150g pitted green olives, chopped; 150g Sicilian olives, pitted, chopped; ½ cup gin; 2 tbs vermouth; 2 tbs olive brine; Pinch of sugar; 50g unsalted butter; ½ bunch dill, fronds chopped; Lemon juice, to season; ¼ cup extra virgin olive oil; 1 cup panko breadcrumbs; ½ cup grated parmesan

1 rating

10m

15m

Jump to recipe

by Warren Mendes

delicious. team

Jun 06, 2018

Cocktails and carbs combine in this wonderfully addictive pasta recipe.

400g orecchiette pasta
2 tbs extra virgin olive oil
1 onion, very finely chopped
1 bunch parsley, stalks and leaves chopped
2 large garlic cloves, crushed
4 anchovy fillets in oil, drained, chopped
150g pitted green olives, chopped
150g Sicilian olives, pitted, chopped
½ cup gin
2 tbs vermouth
2 tbs olive brine
Pinch of sugar
50g unsalted butter
½ bunch dill, fronds chopped
Lemon juice, to season

Parmesan crumble

¼ cup extra virgin olive oil
1 cup panko breadcrumbs
½ cup grated parmesan

Method

1.

For the crumble, heat the oil in a large, deep frypan over medium heat. Add the panko and cook for 2-3 minutes or until golden. Season with pepper and then add the parmesan and stir through. Cook for a further 30 seconds, then transfer to a bowl lined with paper towel and set aside.
2.

Bring a large saucepan of water to the boil. Season with salt. Add pasta to boiling water and cook until al dente.
3.

Meanwhile, to make the dirty martini sauce, wipe crumble frypan clean, then heat oil over medium heat. Add the onion and the parsley stalks, and cook for 3-4 minutes or until softened.
4.

Add the garlic and anchovy, and cook for 1 minute or until fragrant. Add the olives and cook for 2-3 minutes, then add the gin, vermouth and olive brine. Season with pepper. Simmer for 2 minutes or until gin has reduced. Season with a little salt and sugar. Add the butter and stir until melted.
5.

Drain the pasta, reserving ½ cup pasta cooking water. Add pasta and reserved water to the olive mixture. Stir through the chopped parsley and dill, reserving a little of both to garnish, and remove from the heat. Stir through lemon juice to season.
6.

Transfer to serving bowls. Add lemon juice and top with the parmesan crumble and reserved herbs.