Serve immediately. Maybe with a glass of wine, a cold Peroni, or Chinotto.
Pasta a Mezzanotte (Pasta at Midnight)
- 5 MINS
|
- 12 MINS
|
- SERVES 2-3
"This is the plate we all make in Italy, late at night with friends. A little boozy, standing in a small kitchen while someone puts the music on. We made it with what we had, garlic, oil, chilli, and a little magic." — Piero Clemente Garreffa
"This is the plate we all make in Italy, late at night with friends. A little boozy, standing in a small kitchen while someone puts the music on. We made it with what we had, garlic, oil, chilli, and a little magic." — Piero Clemente Garreffa
Ingredients
- - 100–120g spaghetti per person
- - 2 cloves of garlic, bashed
- - Chilli to taste, flakes, fresh, or whatever you’ve got
- - A generous amount of olive oil
- - Salt
- - Parmigiano Reggiano, as much as you like
- - Optional: fresh parsley or basil, whatever you have
Steps
- Boil the spaghetti. Bring a pot of well salted water to a rolling boil. Drop in your spaghetti and cook until al dente. If the package says 12 minutes, cook for 10. We're going to finish it in the pan. Before draining, save 2 cups of that starchy pasta water. Trust me.
- Make the magic. While the pasta cooks, heat a generous pour of olive oil in a pan over medium low heat. Add the bashed garlic and let it sizzle gently. You want golden and fragrant. Not burned. Toss in chilies to your liking. If you have basil or parsley, drop some in here too.
- Toss and finish. Add the drained spaghetti to the pan along with enough pasta water to almost cover the pasta. Toss everything together over the heat for about 2 minutes, If it looks dry, add a bit more pasta water until the spaghetti are glossy and coated, almost creamy. Lower the heat. Salt to taste, then shower in Parmigiano.
