DIRTY MARTINI PUTTANESCA

MAKE THIS WITH: 6 Quart USA Enamel Dutch Oven

“A classic puttanesca is beloved for its big flavors and simple preparation—and this remixed version is no different. We swapped out the tomatoes for bright greens and added a heavy helping of olives, capers, and brine to deliver all that saltiness we find ourselves craving from a good bowl of pasta. The finishing touch is inspired by another classic pasta and adds a glug of vodka to the mix to create a unified sauce. This cocktail-turned-dinner is on the menu as we celebrate Lodge’s new line of American-made USA Enamel cookware. Bottoms up! ”

— Lodge Cast-Iron

Ingredients

• 1 pound bucatini pasta, or similar

• 1 tablespoon salt

• ¼ cup olive oil

• 8 cloves garlic, minced

• ¼ cup capers, drained and minced, plus 1 tablespoon for garnish

• 6 anchovy filets, minced

• 6 scallions, thinly sliced, whites and greens separated

• 2 ½ cups green olives, pitted and roughly chopped

• 2 tablespoons olive brine

• 2 tablespoons vodka

• 6 cups fresh spinach leaves

• ½ teaspoon red pepper flakes, optional

• Salt and pepper to taste

• Asiago cheese, for garnish

Instructions

1. Add 6 cups of water to a 6-quart dutch oven. Bring to a boil, add a tablespoon of salt. Add pasta and cook until al dente. Remove, toss with a tablespoon of olive oil, and set aside.

2. In the same dutch oven, heat the olive oil over medium heat. Add the minced garlic, capers, anchovies, and sliced scallion whites, and sauté for about 3-5 minutes until fragrant and slightly softened. Add the chopped green olives; stir and cook for another 2 minutes to infuse the flavors.

3. Deglaze the pan with olive brine and vodka, scraping up the browned bits from the bottom of the dutch oven. Toss in the fresh spinach leaves and cook for 2-3 minutes until wilted. Add the red pepper flakes and season with salt and pepper to taste. Stir well to combine all the ingredients.

4. Add the cooked pasta to the dutch oven with the sauce. Toss the pasta in the sauce until it is well coated. Cook for an additional 2-3 minutes, stirring occasionally, to ensure the pasta is heated through.

5. Remove the dutch oven from the heat and let it sit for a few minutes to allow the flavors to come together. Garnish with grated Asiago cheese, reserved capers and scallion greens, and fresh cracked pepper.