Midnight Spaghetti Recipe 455 Food

LUCIANO'S MIDNIGHT PASTA

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.

MIDNIGHT SPAGHETTI RECIPE - (4.5/5)

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.

MIDNIGHT PASTA RECIPE - (4.7/5)

Steps:

• Bring a large pot of water to a boil over medium-high heat. Season with salt. Add the spaghetti to the water and stir occasionally. Cook 1 minute less than the package instructions. Drain and reserve 1 cup of pasta water. Place a saute pan over medium heat and add 2 tablespoons of olive oil. Add the breadcrumbs and toast until golden and crispy. Remove from the heat and set aside. Preheat a 12-inch skillet over medium heat. Add 6 tablespoons of olive oil, garlic, red pepper flakes, anchovies, and lemon zest and cook, stirring occasionally for 4-5 minutes, until melted and aromatic. Increase the heat to medium-high and add the pasta water. Stir vigorously, and add the pasta, tossing to coat the spaghetti. Remove from heat and add the lemon juice. Garnish with breadcrumbs and mint. HOMEMADE BREAD CRUMBS: Place stale bread in the bowl of a food processor and pulse until roughly chopped. If you have no stale bread, toast your bread before placing in the food processor. Tip: Perfect recipe to use with pantry ingredients or leftovers! Use bacon or capers if you don't have any anchovies or would like to substitute.