Ina Garten Midnight Pasta
Ina’s version of the Roman midnight snack uses lots of garlic, good olive oil, red pepper flakes, and pasta water to create a silky sauce. It serves 4 and comes together while the pasta boils — pure weeknight magic.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- Kosher salt
- 1 pound dried spaghetti
- ⅓ cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- ½ teaspoon crushed red pepper flakes
- ½ cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
Instructions
- Cook the pasta – Bring heavily salted water to a boil and cook spaghetti according to package directions. Reserve 1½ cups pasta water before draining.
- Make the garlic oil – Heat olive oil in a large sauté pan over medium heat. Add garlic slivers and red pepper flakes; cook until garlic is golden but not browned.
- Toss everything – Add drained pasta to the pan with 1 cup reserved pasta water. Toss vigorously until sauce emulsifies and coats the pasta.
- Finish – Remove from heat, add parsley and Parmesan, and toss again. Add more pasta water if needed for silky texture.
- Serve – Immediately with extra cheese and pepper.
Find it online: https://inagartendishes.com/ina-garten-midnight-pasta/