Midnight Pasta
Midnight Pasta
Midnight Pasta is a quick, delicious dish that you can whip up in no time. It combines simple ingredients to create a flavor-packed meal. Perfect for late-night cravings or cozy dinners, this recipe will satisfy your hunger with minimal effort.
Why Make This Recipe
This recipe is great for several reasons. First, it takes very little time to prepare and cook, perfect for those late-night moments when you want something comforting and tasty. Second, it uses ingredients that you probably already have in your pantry. Lastly, Midnight Pasta is not only quick but also full of flavor, thanks to the anchovies and garlic.
How to Make Midnight Pasta
Ingredients:
- 8 ounces dried pasta such as spaghetti
- 1/2 to 1 ounce tin oil packed anchovies
- 4 cloves garlic, thinly sliced
- 1 handful fresh parsley leaves, optional, chopped
- 2 to 3 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes, plus more for serving
- Grated Parmesan cheese for serving
Directions:
- Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than package instructions for al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Transfer the anchovies from their tin to a cutting board, reserving the oil in the tin, and roughly chop the anchovies.
- Heat the reserved anchovy oil plus the olive oil in a large skillet over medium-low heat. If using the oil from the tin, use 2 tablespoons of olive oil; if not, use 3 tablespoons.
- Add the anchovies, garlic, and red pepper flakes. Cook until the anchovies dissolve and the garlic just begins to turn pale golden brown (2 to 3 minutes). Remove the skillet from heat if the pasta isn’t ready yet.
- Add the reserved cup of pasta water to the pan and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by about half (4 to 5 minutes).
- Add the pasta and toss continuously until the sauce is thick and glossy and the pasta is al dente (1 to 2 minutes more).
- Remove from the heat and stir in the parsley (if using) and toss to combine. Serve garnished with grated Parmesan and additional red pepper flakes, if desired.
How to Serve Midnight Pasta
Serve Midnight Pasta hot, topped with grated Parmesan cheese and extra red pepper flakes for a bit more heat. You can pair this dish with a simple side salad or some crusty bread to soak up the sauce.
How to Store Midnight Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It will keep for up to three days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or olive oil to keep it moist.
Tips to Make Midnight Pasta
- Be careful not to overcook the pasta. Al dente pays off in this recipe!
- Feel free to adjust the garlic and anchovy amounts according to your taste.
- If you like more spice, add more red pepper flakes when serving.
Variation
For a vegetarian version, simply skip the anchovies and add more vegetables like spinach or cherry tomatoes for extra flavor.
FAQs
Q: Can I use a different type of pasta?
A: Yes, you can use any type of pasta you like! Just adjust the cooking time as needed.
Q: What if I don’t have anchovies?
A: You can replace anchovies with olives or capers for a different but still flavorful option.
Q: Can I add protein to the dish?
A: Absolutely! You can add cooked shrimp, chicken, or even chickpeas for extra protein.
Midnight Pasta
Ingredients
Pasta Ingredients
- 8 ounces dried pasta such as spaghetti
- 0.5-1 ounce tin oil packed anchovies Use a whole tin for a richer flavor.
- 4 cloves garlic, thinly sliced
- 1 handful fresh parsley leaves, optional, chopped Adds freshness.
- 2-3 tablespoons extra virgin olive oil Adjust based on anchovy oil usage.
- 0.25 teaspoon red pepper flakes Plus more for serving.
- to taste Grated Parmesan cheese for serving Serve according to preference.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than package instructions for al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Transfer the anchovies from their tin to a cutting board, reserving the oil in the tin, and roughly chop the anchovies.
Cooking
- Heat the reserved anchovy oil plus the olive oil in a large skillet over medium-low heat. If using the oil from the tin, use 2 tablespoons of olive oil; if not, use 3 tablespoons.
- Add the anchovies, garlic, and red pepper flakes. Cook until the anchovies dissolve and the garlic just begins to turn pale golden brown (2 to 3 minutes). Remove the skillet from heat if the pasta isn't ready yet.
- Add the reserved cup of pasta water to the pan and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by about half (4 to 5 minutes).
- Add the pasta and toss continuously until the sauce is thick and glossy and the pasta is al dente (1 to 2 minutes more).
- Remove from the heat and stir in the parsley (if using) and toss to combine. Serve garnished with grated Parmesan and additional red pepper flakes, if desired.
