Midnight Pasta With Roasted Garlic Olive Oil And Chile Recipes

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

Ingredients

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 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

Ingredients

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.

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