I love that the story behind this recipe is that its pasta you can easily make in the middle of the night with just a few pantry staples. With a teenaged boy in the house, he makes a fifth meal every night at 11:30pm or 12am. This is another option for him, and for the family.
This recipe from New York Times Cooking does seem a little bit more complicated since it requires roasting the garlic ahead of time. For me, I put the garlic in the oven while I worked out, and then made dinner an hour later and it was perfect. You can always make a lot of roasted garlic at once and save it for up to 2 weeks in the fridge or 2 months in the freezer. Then it truly can be a Midnight Pasta.
For the record – this was also a hit. I served some non-chile pasta to my 11 year old, but the rest of us enjoyed the spicy recipe as is. Yum!
Midnight Pasta with Roasted Garlic, Olive Oil and Chile
· 1 large head of garlic
· Kosher salt
· ½ cup plus 1 teaspoon extra-virgin olive oil
· 1 cup firmly packed parsley leaves
· 1 pound spaghetti or other long pasta
· ½ teaspoon red-pepper flakes, plus more for garnish
· Black pepper
· Freshly grated Parmesan, for serving
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Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.