Dirty Martini Pasta

If you know me, you know that my all time favorite cocktail is a dirty martini. You should also know that my favorite food of all time is pasta. That said, I present you with my latest recipe creation: dirty martini pasta.

I recently partnered with DeLallo Foods in order to showcase some of their amazing specialty items and I've been snacking on these Italian Pitted Castelvetrano Olives non-stop. They're super plump and have the best briney-buttery taste to them. The flavor of DeLallo's Italian olives and their brine really shines through and is the perfect compliment to the subtle boozy hint of white wine.

What you need:

• 1 5.3 oz jar of DeLallo Castelvetrano Pitted Olives
• 3 garlic cloves
• 1/2 lb DeLallo pappardelle or fettuccine
• 3 tbsp butter
• 3 tbsp olive brine from the jar
• 1/2 cup white wine (I use chardonnay)
• 1 tsp black pepper

What to do:

1. Cut the olives in half sideways and then mince the garlic cloves, set aside.
2. Bring a large pot of lightly salted water to a boil and cook the pasta according to package instructions.
3. Melt the butter in a large sauce pan on high heat and add the garlic and olives.
4. Once the butter starts to bubble a little (about 3 minutes - def before it turns brown) add in the olive brine and white wine. Whisk together and turn the heat setting to low/simmer. 
5. Continue to whisk the sauce on and off until the pasta is done cooking - about 10 minutes. It should reduce and turn a little thicker and should look silky.
6. Transfer the pasta straight from the boiling water (in order to carry over a little pasta water) into the sauce pan and toss it with the olives, garlic and sauce. Mix the pepper in while tossing.
7. Serve hot with a pat of butter and more pepper on top.