Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Dirty Martini Pasta
Olive brine and vodka reduced into butter with anchovy and garlic. Salty, sharp and faster than making the actual cocktail.
Caitlin Fitzpatrick
Feeds: 2
20 minutes
Ingredients
- 250g northern pasta co Casarecce
-
1 can perello olives, sliced
-
3 garlic cloves, sliced
-
3 anchovy fillets, chopped
-
2tbsp butter
-
1tbsp oil
-
1 lemon, zest
-
½ lemon, juice
-
75ml vodka
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100ml olive brine, from the tin
-
Blue cheese (optional)
Casarecce
From: £4.95
Method
1
Slice your olives and garlic cloves, and finely chop the anchovy fillets Boil your Northern Pasta Co. Pasta following the packet directions In a frying pan add the butter and oil, then gently fry your olives, garlic, anchovy and lemon zest until aromatic and softening, around 3 minutes Juice ½ lemon into the dish, then pour in the vodka and olive brine Simmer until reduced by half, around 3 minutes Drain your pasta, keeping some of the pasta water, then mix it through the olive sauce Break up the blue cheese, and crumble into the pasta Serve up the pasta, and top with more blue cheese, if you like
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