Lucianos Midnight Pasta Recipes

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MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE



Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

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



Late Night Pasta image

This veggie pasta dinner with cherry tomatoes, peas, Parmesan cheese, and fresh parsley comes together in less than 30 minutes.

Provided by TNT's On the Menu

Categories     Trusted Brands: Recipes and Tips     TNT's On the Menu

Yield 2

Number Of Ingredients 9

½ pound uncooked spaghettini
1 tablespoon olive oil
½ cup pancetta, cubed
½ cup diced onion
¼ cup thinly sliced garlic
1 cup cherry tomatoes, cut in half
½ cup grated Parmesan cheese
Ground black pepper to taste
Red pepper flakes to taste

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.

Nutrition Facts : Calories 735.2 calories, Carbohydrate 77.2 g, Cholesterol 48.2 mg, Fat 35.2 g, Fiber 4 g, Protein 29.3 g, SaturatedFat 11.2 g, Sodium 1077.4 mg, Sugar 4.2 g

MIDNIGHT SPAGHETTI RECIPE - (4.5/5)



Midnight Spaghetti Recipe - (4.5/5) image

Provided by lindaauman

Number Of Ingredients 14

OPTIONAL:
Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon red pepper flakes, crushed
1/2 cup fresh parsley, minced
1 cup Parmesan cheese, freshly grated, plus extra for serving
1/2 cup white wine
1 cup pasta water (reserved from cooking pasta)
Sauteed baby portabellas
Frozen green peas
Grilled chicken, sliced thin
Cherry tomatoes (halved)

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.

LUCIANO'S MIDNIGHT PASTA



Luciano's Midnight Pasta image

This dish, for lovers of pasta, garlic and chilies, could hardy be simpler or more delicious. The flavor is enhanced by the quality of the olive oil and the fire of the chilies. Be heedful that this is not a sauce, as such - rather, each strand of spaghetti is coated with luscious, garlicky oil, and little red and green flecks of chili and parsley. If you prefer a milder, less fiery, dish, use two or less chilies, and remove the seeds. Adapted from Beverley Sutherland Smith's, 'A Taste in Time'. For a variation, I sometimes saute about 8 ounces sliced portobello mushrooms in butter, and top each serving with a spoonful or two. Yum.

Provided by Daydream

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces fine spaghetti (I use spaghettini)
1 tablespoon salt
1 tablespoon oil
4 -6 fluid ounces olive oil (virgin, cold-pressed, for preference)
2 -3 small fresh chili peppers, chopped finely (with seeds removed if desired)
3 -4 cloves garlic, crushed
5 tablespoons finely chopped parsley
5 tablespoons freshly grated parmesan cheese
extra parmesan cheese, for serving

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.

Nutrition Facts : Calories 732.7, Fat 34.1, SaturatedFat 5.6, Cholesterol 5.5, Sodium 1851, Carbohydrate 88.4, Fiber 4.2, Sugar 3.3, Protein 18

MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO



Midnight Pasta With Anchovies, Garlic and Tomato image

Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.

Provided by Melissa Clark

Categories     pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 10

Salt, as needed
1/2 pound bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil, plus more as needed
4 garlic cloves, thinly sliced
4 to 8 oil-packed anchovy fillets, chopped (optional)
Large pinch of red-pepper flakes, plus more for serving
1 1/2 tablespoons tomato paste
1/2 small lemon, zested
Handful of coarsely chopped parsley or basil leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

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.

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