Late Night Pasta Recipes
LATE NIGHT SPAGHETTI
From a local publication as printed in The Chicago Tribune. From the article: "Each of us, even dedicated cooks, has those nights when we arrive home so late, what with work or other obligations, that the simplest dinner is the only option. Even on those nights, assuming no tantalizing leftovers await, I still don't want something out of a can or the freezer. That's when a quick pasta dish is king. If someone has made it for you, bonus..." This recipe was timely for me as I had exactly 1/4 cup of homemade tapenade (Recipe #373973) in the refrigerator to use. The pasta was accompanied by a basic tossed salad: crisp Romaine, radishes, cucumber, shaved carrots and walnuts; light vinaigrette and of course a rustic loaf of ciabatta.
Provided by COOKGIRl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta in a large pot of boiling water according to package directions. Drain.
- Return pasta to pot.
- Drizzle with olive oil; toss. Sprinkle with Parmesan; toss. Stir in tapenade; top with gorgonzola.
- Note: if you have any fresh herb on hand: basil, rosemary, Italian flat leaf parsley, etc.-garnish the pasta for added flavor and color.
- Plate and enjoy!
- Servings estimated.
Nutrition Facts : Calories 566.3, Fat 14.5, SaturatedFat 5, Cholesterol 17.3, Sodium 315.8, Carbohydrate 85.8, Fiber 3.6, Sugar 3.2, Protein 21.5
EMERIL'S LATE NIGHT PASTA
I got this recipe from Emeril's TV show. It's easy and delicious. You can always add/adjust to whatever you have on hand or like.
Provided by Fran Murray
Categories Pasta
Time 35m
Number Of Ingredients 9
Steps:
- 1. Bring a large heavy pot of salted water to a boil. Add the spaghetti and cook, stirring to separate the strands until the pasta is al dente - 7 to 8 minutes for dry pasta. Drain in a colander - reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
- 2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Add the garlic, shallots, pepper and salt and cook, stirring until fragrant and the garlic is soft but not brown - about 1 1/2 minutes.
- 3. Remove the pan from the heat and add the egg and reserved pasta cooking water - stirring quickly until the mixture thickens, but the egg does not scramble. Pour over spaghetti in pot and toss until evenly coated.
- 4. Divide the spaghetti among plates or large shallow bowls, sprinkle cheese to taste over the top of each serving and serve immediately. Makes 4 servings.
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- Start a pot of water to cook the pasta. Prep the remaining ingredients while you wait for it to come to a boil. Salt the water and start the pasta. Cook it according to package directions for al dente—depending on the brand, it should take 8 to 10 minutes.
- When the pasta goes in the water, heat the olive oil in a large, deep skillet over a medium-low flame. Add the garlic and stir to coat with oil. Add the anchovies, capers and crushed red pepper flakes. Cook, stirring often, for about 5 minutes. If the garlic starts to brown, reduce heat to low—you just want the flavors to combine and the anchovies to melt into the sauce. Turn off the heat and wait for the pasta to finish cooking.
- Drain pasta, reserving about 1/2 cup pasta water. Add the cooked pasta to the sauce in the skillet and toss to combine, adding a little pasta water if it seems dry—I added about 3 tablespoons. Add parsley and toss to combine.
- Divide between 2 plates and season with freshly ground black pepper. Grate some Parmesan or Pecorino Romano over the plates and serve.
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