SPAGHETTI AGLIO E OLIO
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 1/2 cups 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 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 to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta 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.
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.
LATE-NIGHT PASTA
Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 2
Number Of Ingredients 10
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.
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
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
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
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
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
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.
More about "late night pasta recipes"
LATE NIGHT PASTA - RECIPE DIARIES
From recipe-diaries.com
17 DATE NIGHT PASTA RECIPES FOR VALENTINES DAY - A …
From asimplepalate.com
THE PASTA HOUSE COMPANY SALAD AND DRESSING
From copykat.com
37 LIGHT PASTA RECIPES WITH BIG FLAVOR - TASTE OF HOME
From tasteofhome.com
ANCHOVY PASTA RECIPE FROM NAPLES – THE PASTA PROJECT
From the-pasta-project.com
CHEF MICHAEL WHITE’S CARBONARA RECIPE | GQ
From gq.com
IS DRUNK COOKING EVEN A THING? IT CAN BE: MIDNIGHT SPAGHETTI
From blue-kitchen.com
11 LATE-NIGHT SNACK RECIPES FOR WHEN YOU CAN'T WAIT UNTIL …
From saveur.com
LATE NIGHT PASTA — BASICS WITH BABISH
From basicswithbabish.co
FIVE FAST PASTA SAUCES WITHOUT TOMATOES - STLTODAY.COM
From stltoday.com
20 LIGHT AND DELICIOUS PASTA RECIPES FOR SPRING
From allrecipes.com
THE EASY PASTA RECIPES CHEFS MAKE WHEN ALL THEY HAVE IS …
From domino.com
RECIPE: PASTARIA RED WINE BRAISED BEEF AND GARGANELLI
From stltoday.com
WATCH JIMMY KIMMEL COOK HIS FAMOUS 'PASTA TINA' - PEOPLE
From people.com
BEST PASTAS IN THE COUNTRY | RESTAURANTS - FOOD NETWORK
From foodnetwork.com
75 PASTA COMFORT FOOD RECIPES PERFECT FOR A NIGHT IN
You'll also love