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Delicious Midnight Pasta recipe from New York Times Cooking.

Midnight Pasta

A fast and forgiving pasta recipe centered on garlic and olive oil, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Essentials
  • 8 oz spaghetti any pasta works (spaghetti, linguine, penne, or a kid-favorite shape)
  • 1 tbsp salt to season the pasta water
  • 1/2 cup extra virgin olive oil use good-quality oil you like the taste of
  • 4 cloves garlic, thinly sliced or lightly mashed fresh garlic gives the best punch
  • 1 tsp red pepper flakes optional for a little heat; adjust for kids
  • 2 tbsp dried parsley or fresh parsley if available
  • to taste black pepper freshly cracked if possible
Optional Add-ons
  • Grated Parmesan or Pecorino Romano sprinkle at the table
  • Lemon zest or a splash of lemon juice for a brighter finish
  • Frozen peas or thawed corn for a vegetable boost
  • Rotisserie chicken or shredded cooked chicken for added protein
  • Toasted breadcrumbs for crunch
  • Sliced olives or capers for a briny pop

Method
 

Preparation
  1. Bring a big pot of water to a rolling boil and add the salt.
  2. Start cooking the pasta to finish while you make the sauce.
  3. Measure olive oil into a wide skillet and heat over medium-low.
  4. Add sliced garlic to the warm oil and cooking gently for 2–3 minutes.
Cooking
  1. Stir in red pepper flakes and dried parsley into the garlic oil.
  2. Reserve about 1 cup of the starchy pasta cooking water.
  3. Drain the pasta and transfer it straight to the skillet with garlic oil.
  4. Toss well over low heat, adding reserved pasta water as needed.
  5. Season with black pepper to taste and add optional lemon juice or zest.
  6. Taste and adjust the seasoning and serve immediately.

Notes

Use a large skillet to save on cleanup; reserve pasta water to avoid an extra dish. Customize with toppings.