Pasta Mezzanotte Recipes

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

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.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

PASTA MEZZANOTTE

Pasta Mezzanotte image

This is perfect for a midnight snack! That is the meaning of the title. However, this too can be used as a main meal with a robust green salad and hot baked bread, what more could you ask for? This comes from Emerils.com. Update - 06/19/2008 remade this several times and I cut the olive oil down by 1/4 cup and increased the red-pepper flakes and fresh parmigiano.

Provided by Manami

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

salt
1 lb angel hair pasta
1/2 cup extra virgin olive oil
3 garlic cloves, thinly sliced
1 tablespoon red pepper flakes
1/4 cup minced fresh parsley leaves
1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

Bring a large pot of water to the boil.
Add a generous amount of salt to the water and then add the pasta.
Cook the pasta, according to package directions, until al dente.
Drain pasta and set aside; it will only take a few minutes to prepare sauce.
Heat olive oil in a medium skillet over medium-heat.
Add garlic and red pepper flakes, and saute until fragrant and garlic is just beginning to turn golden.
DO NOT LET GARLIC BURN!
Add pasta to skillet, and then add parsley and cheese.
Toss together until the pasta is coated with sauce.
Serve immediately.

Nutrition Facts : Calories 709.8, Fat 31.7, SaturatedFat 5.8, Cholesterol 7.2, Sodium 178.7, Carbohydrate 86.8, Fiber 4.2, Sugar 2.2, Protein 19

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