Looking for an easy way to make the Midnight Pasta Recipe? Well, welcome, new best friend! You’ll be calling us your new best friend after you read our Midnight Pasta New York Times recipe dupe. We made the NYT delish recipe… so much easier!
Midnight Spaghetti? Yes, please!
If there is anything we love, it is someone else handing us a wonderful recipe. Most of the time though, we take out the grunt work, cut some corners, and tailor it to fit our palette, lifestyle, and schedule. Sure, some people would say we are eradicating the art of cooking, but if we are going to be preparing food at home, there is no way we are going to spend hours doing it.
Most of the time, we are making recipes meat-free, nut-free (due to Shannon’s anaphylactic tree nut allergy), or a little healthier. We found theNew York Times Cooking’s recipe for Midnight Pastaor Aglio e olio pasta, and fell in love! This recipe makes for the perfect meal for you and your partner. It is also an easy meal to cook quickly for guests.
Why is it called Midnight Pasta?
Why is it called that? Get this! It’s called that because, after a late night of drinking, you can throw it together fairly quickly with a few kitchen staples. That is music to our ears. However, the recipe that the New York Times published, had us roasting our garlic, adding about 40-50 minutes. Um, no thanks.
As much as we adore fresh produce, we also prefer having more time on our hands, not to mention the fact that we did not have any fresh garlic on hand, nor fresh parsley, so we opted for the parsley flaked from our spice cabinet.
Our version took about20 minutesfrom start to finish to make. Feel free to click the link above, if you want the full New York Times Cooking Recipe, or if you want the shortcut, keep reading and join us.
Save 1 cup of the pasta cooking water and add some good olive oil.
Add garlic powder and cook that mixture for about 5 minutes on medium/high.
Turn to low, then add red pepper, and black pepper to taste.
Add your drained cooked pasta and a little olive oil (because, why not?!) to that mixture.
Mix it up, and plate it.
Grate parmesan to the top of each serving (as much as you want).
Shake parsley to the top of each serving.
Shake a tiny amount of red pepper to each serving.
Enjoy…Buono!!!
*We paired a light salad with this meal and ate off of the pasta for a few days. Yummy, and easy! Oh, and let’s not forget that you must pair this with a glass of wine.
What Makes the Arner Version Different?
If you want to do our version to take the cooking time off and shorten the process, our easy recipe dupe is the way to go. If you want a longer version, then use garlic cloves, and roast those babies on medium heat.
We also eliminate any pine nuts from anything. If pine nuts are not a direct ingredient, we also have to check the boxes to make sure the items are not made in a facility that processes tree nuts.
Since spaghetti is probably one of your basic staple pantry items, you should have some. The brand of pasta doesn’t matter. If you want to really elevate the experience, you can go fancy schmancy and get some good spaghetti. We have subbed our pasta for angel hair pasta if we have that instead. FYI, for any of your pasta recipes, just use what you have. The smell of pasta and taste of pasta is generally the same unless you are going high quality.
We’ve also made different versions of this by using any tomato sauce we have in the pantry. If one of your pantry staples is a cream sauce, try that, too.
FAQs | Frequently Asked Questions
Is midnight pasta supposed to only be made at midnight?
No, it can be made any time of day. Read above as to why it is called midnight pasta. Enjoy it at midnight, noon, or breakfast! There is no wrong time for pasta!
What can I do with cooked pasta water?
You can use the water for homemade broths. If you are not ready to do it immediately, put it in the freezer to freeze then reuse it later. You can also use it to water plants, once the water has cooled.
Does your Midnight Pasta recipe taste as good as the New York Times version?
Yes! We have cooked both several times. Though, our version has been cooked a lot more. It is always as good as the NYT version.
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Midnight pasta is a simple concept: When hunger strikes late at night, the solution is something quick and simple. In Italy, that something is of course pasta.
Midnight pasta is a simple concept: When hunger strikes late at night, the solution is something quick and simple. In Italy, that something is of course pasta.
Throw a few fillets in with your simmering aromatics when you're cooking a homemade tomato sauce, like marinara or pizza sauce. If you're sauteing some veggies like broccoli, kale, or zucchini, add a couple of anchovies into the hot oil beforehand to create a super-rich cooking fat to coat the veggies with.
This is a classic use for anchovy paste. It's one of the ingredients in a typical Caesar salad dressing, but you can add a little squeeze to any vinaigrette: simply combine three parts oil to one part vinegar, then add a squeeze of mustard and anchovy paste, plus salt and pepper to taste.
WHO IS THE PASTA QUEEN? Nadia Caterina Munno, aka The Pasta Queen, was born and raised in Rome – the cradle of the Italian culinary tradition – and now lives in Florida.
Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy. Testaroli is prepared from a batter that is cooked on a hot flat surface, after which it may be consumed.
Anchovies have many vitamins and minerals that provide major health benefits. They are best known as a source of omega-3 fatty acids, which promote brain and heart health. Anchovies also have selenium, which, if eaten regularly, may reduce the risk of some types of cancer.
Are Anchovies Good for You? Anchovies are rich in omega-3 fatty acids, a type of polyunsaturated fat that supports heart health and lowers your risk of cardiac disease (the American Heart Association recommends two servings of fatty fish per week).
Yup, that's right, you can snack on those fishes straight out of the jar, especially when you've grabbed the good stuff—high-quality anchovies are tender and meaty, with a silky texture and clean brininess.
Pioneer is ending production of Pecks Anchovette and Redro fish pastes. The company says people no longer have an appetite for minced fish preserved in a jar. Pecks may still find a way back into the country given its international footprint - but it's likely the end of the line for Redro.
Then, in December 2021, the fish paste world fell apart. In January 2022, South African fish paste fans woke up to the ghastly news, and word spread fast: it had been confirmed that both brands had been discontinued, ostensibly for lack of interest.
In Italian cooking, anchovies are extremely common. They don't add so much of a "fishy" taste as much as a salty, umami punch of flavor. For that, I always keep anchovy paste, oil or filets on hand to give pasta dishes like this a boost of flavor.
Always bring water to the boil before adding pasta. Otherwise the exterior will start to turn mushy before the center softens. Once boiling, add plenty of salt: about 7 grams per liter of water; this doesn't just flavour the pasta, but also shortens its cooking time.
NO! Pasta: Pasta is a simple and quick-fix for those late night cravings, but do not make it your go-to food every night. Pasta is loaded with carbs, and if you eat it just before going to bed then you are likely to put on extra fat.
Sugar and refined carbohydrates: Sugary snacks and refined carbs such as white bread and pasta will cause your blood sugar to spike. This can give you a rush of energy, which is bad when you're trying to fall to sleep.
Spaghetti alla Gricia is one of the oldest pasta dishes in Roman history! It uses pecorino romano and guanciale to create a mouthwatering flavor. My favourite way to describe it is as the love child of Carbonara and Cacio e Pepe. And dare I say, it might just be creamier!
Scientists have discovered that bacteria in cooling pasta can grow rapidly every 20 minutes, Even if you put the pasta in the fridge overnight, it would be inedible the following day.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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