The Martini Pasta We Can’t Stop Making A dirty martini but make it dinner? Yes please.♡ I’m fully in my martini era right now, so when this viral pasta started showing up all over my feed, I had to try it immediately.And honestly, it blew me away.

The anchovies melt completely into the butter (don’t skip them, I promise you won’t taste “fish”), the vodka cooks down into something mellow and almost sweet, and the Castelvetrano olives bring this buttery richness that ties everything together.It’s one of those recipes that tastes like way more than the sum of its parts.I made it for friends recently and people are still texting me about it! Best of all, it comes together in about 30 minutes with minimal cleanup.

I tested a few versions using gin, vodka, and vermouth, and the vodka version won by a landslide for me — which I did not expect as someone who usually prefers gin martinis.But feel free to tinker with whichever martini spirit you love most.Let’s make some pasta! Recipe Tips A few quick tips before you get started: Use Castelvetrano olives specifically.

I know it might be tempting to grab whatever olives you have on hand, but Castelvetrano olives are buttery and mild in a way that other olives just aren’t.Highly recommend for this recipe! Tear the olives, don’t slice them.Torn pieces have more texture and cling to the pasta better than clean cuts.

(Be sure to buy pitted olives too so that you’re not stuck d

Read More