Ina Gartens Midnight Pasta Recipe
Are you hungry late at night? The Ina Gartens Midnight Pasta Recipe is the perfect solution. It is a quick, spicy, and very savory meal.
Equipment
- Large Stock Pot
- Large Sauté Pan
- Kitchen tongs
- Chef Knife
- Colander
- Measuring Spoons
Ingredients
- 1 lb SPAGHETTI
- 1/3 cup EXTRA-VIRGIN OLIVE OIL
- 8 cloves FRESH GARLIC
- 1/2 tsp RED PEPPER FLAKES
- 4 ANCHOVY FILLETS
- 1/2 cup FRESH PARSLEY
- 1 tbsp LEMON ZEST
- 1 tsp KOSHER SALT
Instructions
- Fill your large stock pot with cold water. Add a big pinch of salt to the water. Bring the water to a rolling boil over high heat.
- Add the spaghetti to the boiling water now. Cook it for about eight to ten minutes total. It should be firm to the bite or "al dente."
- Heat the olive oil in your large sauté pan. Add the minced garlic and the red pepper flakes. Cook them over medium heat for only one minute.
- Add the anchovies to the hot oil mixture. Stir them until they melt away into the sauce. This adds a secret savory kick to the oil.
- Move the cooked pasta into the sauté pan. Use your tongs to toss the noodles in oil. Add a splash of pasta water to make it silky.
- Add the fresh parsley and the lemon zest. Toss the pasta one more time very gently. Serve it hot in big bowls for your guests.
Notes
- Always salt your pasta water very generously.
- Do not burn the garlic in the oil.
- Use a high-quality extra-virgin olive oil today.
- Save some pasta water to thin the sauce.
- Mince the garlic very finely for best flavor.
- Use fresh parsley instead of the dried kind.
- Add more red pepper for a bigger kick.
- Serve the pasta immediately while it is hot.