lemon, vodka and olive martini pasta

  • 400g dried spaghetti
  • ¼ cup (60ml) extra virgin olive oil
  • 4 cloves garlic, sliced
  • 2 tablespoons baby capers, rinsed and drained
  • ¾ cup (120g) pitted green Sicilian olives, sliced and ¼ cup (60ml) olive brine reserved
  • 1½ tablespoons shredded lemon rind, plus extra to serve
  • ¾ cup (180ml) dry vermouth
  • ⅓ cup (80ml) vodka
  • 1 tablespoon unsalted butter
  • sea salt and cracked black pepper
  1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and set aside.
  2. Return the pan over medium heat. Add the oil, garlic and capers and cook for 2 minutes or until the garlic is fragrant and starts to colour. Add the olives and the lemon rind and cook for 1–2 minutes. Pour in the vermouth and vodka, bring to a simmer and cook for 2 minutes.
  3. Return the pasta to the pan and add the reserved olive brine. Cook for 1–2 minutes. Add the butter and gently stir through to coat. 
  4. Divide the pasta between serving plates. Sprinkle with salt and pepper and serve with the extra lemon rind. Serves 4

TIP
+ If you don’t have vodka, swap it for gin.

Photography: Chris Court

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox