Midnight Pasta Recipes

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Steps:

• Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
• While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
• Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Steps:

• In a large pan, heat plenty of water to boiling point, then add salt and oil.
• Add the spaghetti, cook until al dente, and then drain.
• While the spaghetti is cooking, gently heat the olive oil.
• Add the chilies and garlic to the oil, and warm gently.
• It is important not to fry the garlic, otherwise it will become bitter.
• Place 1/3 of the spaghetti in a large bowl, then add 1/3 of the chili/garlic oil, 1/3 of the parsley, and 1/3 of the cheese.
• Toss all together well.
• Repeat twice more with remaining spaghetti, chili/garlic oil, parsley and cheese.
• When all is mixed well together, re-heat the pasta for a minute or two in a microwave oven.
• Serve piping hot in bowls, and pass around extra Parmesan cheese.

Steps:

• Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
• When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
• While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
• When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
• Serve with more red-pepper flakes, black pepper and Parmesan.

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 cup of the pasta cooking water before you drain the pasta. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic (optional mushrooms)and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water and wine to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, (optional peas) and simmer for about 5 minutes, until the liquid is reduced by about a third. Add the drained pasta (optional chicken and tomatoes) to the garlic sauce and toss. Off the heat, add the parsley and parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Steps:

• Bring a large pot of water to a boil over medium-high heat. Season with salt. Add the spaghetti to the water and stir occasionally. Cook 1 minute less than the package instructions. Drain and reserve 1 cup of pasta water. Place a saute pan over medium heat and add 2 tablespoons of olive oil. Add the breadcrumbs and toast until golden and crispy. Remove from the heat and set aside. Preheat a 12-inch skillet over medium heat. Add 6 tablespoons of olive oil, garlic, red pepper flakes, anchovies, and lemon zest and cook, stirring occasionally for 4-5 minutes, until melted and aromatic. Increase the heat to medium-high and add the pasta water. Stir vigorously, and add the pasta, tossing to coat the spaghetti. Remove from heat and add the lemon juice. Garnish with breadcrumbs and mint. HOMEMADE BREAD CRUMBS: Place stale bread in the bowl of a food processor and pulse until roughly chopped. If you have no stale bread, toast your bread before placing in the food processor. Tip: Perfect recipe to use with pantry ingredients or leftovers! Use bacon or capers if you don't have any anchovies or would like to substitute.

Steps:

• 1. Start the water for spaghetti and cook until al dente 2. Warm EVO over medium heat and add garlic then stir in anchovies, capers and red pepper and cook for 1 minute then turn off heat 3. Drain pasta when done and pour it into the garlic mixture. Ad parsley and serve. garnish with Parmesan if desired.

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
• Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
• Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.