Saturday, December 10, 2011

Midnight Pasta

This recipe from David Tanis appeared in the New York Times last week. I liked the look of it, so I made it for the family Thursday night. It was fantastic! The concept is simple. It's late at night and you're hungry. Not just hungry...starving. Nothing quite fills the bill like a fresh plate of pasta with a few high quality ingredients: olive oil, fresh garlic, capers and anchovies. This recipe serves four. If you want to make it for two, just cut everything in half.

1 pound spaghetti
6 tablespoons extra virgin olive oil
8 garlic cloves, chopped
8 anchovy filets, chopped
2 tablespoons capers, chopped
1 teaspoon red pepper flakes


  1. Put the spaghetti in a large pot of well-salted rapidly boiling water and cook for one minute less than package instructions.
  2. While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
  3. Drain the pasta and return it to the pot. Pour in the garlic mixture and toss well to coat. Serve with grated Parmesan if desired. 

Wine pairing: Pinot Noir

1 comment:

  1. Kalamata olives and fresh Italian parsley are a great addition to this recipe, as well as using thick spaghetti. This is one of our mid-week go-to's when the fridge isn't cooperating.