Late Night Pasta Recipes

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

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.

LATE-NIGHT PASTA

Steps:

• Bring a large pot of salted water to a boil; add pasta and cook for 8 minutes.
• Meanwhile, place bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, 3 to 4 minutes. Add onion and 1/2 teaspoon black pepper; cook, stirring until onion softens, 2 to 3 minutes.
• While onion is cooking, heat 1 tablespoon butter in a small skillet. Carefully crack eggs into skillet and cook until whites are just set. Remove from heat and keep warm.
• Add garlic to skillet with bacon and onion and stir to combine. Add 1/4 cup pasta cooking liquid to skillet; drain pasta and add to skillet. Add remaining 3 tablespoons butter and reduce heat to low. Add cheese and toss until melted and sauce is well combined.
• Divide pasta evenly between two serving bowls; top with fried egg and season with pepper. Serve immediately.

LATE NIGHT PASTA

Steps:

• Cook pasta according to package directions. Reserve 1 cup of the pasta water. Drain pasta; keep warm.
• Heat oil in skillet over medium heat. Cook pancetta until fat renders, about 3 minutes. Add onions and cook until they begin to release moisture, 4 to 5 minutes.
• Add garlic and cook until fragrant, about 30 seconds.
• Stir in tomatoes, peas, parsley, Parmesan cheese, and cooked spaghettini. Add the pasta water to create a sauce. Add pepper and red chili flakes to taste. Increase heat until mixture begins to simmer and thicken, stir, and remove from heat.

LATE NIGHT PASTA AND VEGGIES

Steps:

• Start pasta boiling (if it gets done before your veggies just try to keep it warm).
• Heat olive oil on medium heat.
• Cut veggies into bite size pieces.
• Put veggies into pan with oil and let heat for a couple minutes.
• Add pepper, more if desired.
• Add chicken broth and continue heating.
• Stir occasionally.
• (Add more olive oil or broth if you don't think there is enough liquid).
• Add garlic shortly before removing from heat (just so it doesn't burn).
• After draining pasta LEAVE IN STRAINER!
• Put the strainer over a bowl or container and pour veggie mix over pasta.
• Mix pasta and veggies while in strainer and then dump into container.
• Serve with garlic bread or a light dusting of cheese, would go well with grilled chicken as well.

LATE NIGHT SPAGHETTI

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.