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!