Ina Garten Midnight Pasta

A plate of perfectly al dente spaghetti glistening with garlic-infused olive oil is pure comfort food magic. This midnight pasta recipe, inspired by Ina Garten, transforms just a handful of quality ingredients into an irresistible late-night indulgence that's ready in just over 30 minutes. The beauty lies in its simplicity – tender pasta strands coated in a silky sauce where garlic and red pepper flakes create an aromatic dance that'll make your kitchen smell like an Italian trattoria.

I've made this pasta countless times, especially after long dinner service shifts. There's something incredibly satisfying about the way the garlic-infused oil combines with the starchy pasta water to create a silky sauce that hugs each strand of spaghetti perfectly.

Essential Ingredients

• High-quality olive oil: The backbone of our sauce, opt for extra virgin olive oil with a fruity, peppery finish
• Fresh garlic: Use plump, firm cloves without any green sprouts for the cleanest flavor
• Dried spaghetti: DeCecco or Rummo brands offer excellent texture and bite
• Crushed red pepper flakes: Look for bright red flakes without too many seeds
• Fresh parsley: Choose bunches with vibrant green leaves and crisp stems
• Freshly grated Parmesan: Skip pre-grated versions and go for aged Parmigiano-Reggiano

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Detailed Instructions

Step 1:

Bring a large pot of water to a rolling boil. This step is crucial - a properly salted pot of water (it should taste like the sea) will season your pasta from within as it cooks. Add 2 teaspoons of kosher salt and your spaghetti.

Step 2:

While the pasta cooks, begin your sauce journey by gently heating 1/3 cup olive oil in a large sauté pan. This is where patience becomes your friend - you want the oil to warm slowly, preparing it to embrace the garlic's flavors.

Step 3:

Add your slivered garlic to the warm oil, stirring constantly. Watch for the edges to turn just slightly golden - this is the sweet spot where garlic releases its aromatic oils without becoming bitter. This typically takes about 2 minutes of careful attention.

Step 4:

Introduce the red pepper flakes, letting them dance in the oil for just 30 seconds. The heat will awaken their flavors while infusing the oil with a gentle warmth.

Step 5:

Before draining your pasta, capture 1½ cups of the starchy cooking water - this liquid gold will help create your silky sauce. Combine it with your garlic-infused oil and bring to a gentle boil.

Step 6:

Add the cooked and drained pasta to the pan with the sauce. Toss well to coat every strand.

Step 7:

Stir in the chopped fresh parsley and half of the grated Parmesan cheese.

Step 8:

Serve immediately and garnish with the remaining Parmesan cheese.

Growing up in an Italian-American household, I learned that the quality of olive oil can make or break a simple pasta dish like this. My grandmother would always say, "If you can't taste the olive oil, you're missing the point of the dish."

The Art of Garlic

The way garlic is cut dramatically affects its flavor intensity. Slivered garlic, as used in this recipe, provides a mellower, more complex flavor than minced garlic. When those thin slices turn golden in the oil, they become slightly crispy while infusing the oil with their essence.

Temperature Control

One of the most crucial aspects of this dish is maintaining proper heat throughout the cooking process. Too high heat can burn the garlic, making it bitter, while too low heat won't properly infuse the oil with garlic's aromatic compounds.

The Power of Pasta Water

The starchy pasta water serves multiple purposes in this dish. Beyond helping create the sauce, it adds a subtle richness and helps the sauce cling to the pasta through its natural starches.

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Chef's Helpful Tips

• Toast your red pepper flakes in the oil before adding other ingredients to release their full flavor potential
• Keep a close eye on your garlic as it cooks - the difference between golden and burnt is mere seconds
• Save more pasta water than you think you'll need - it's better to have extra than not enough

Final thoughts: This midnight pasta has become my go-to comfort dish, not just for late-night cravings but whenever I need a satisfying meal that delivers maximum flavor with minimal fuss. The key lies in respecting each ingredient and allowing them to shine through careful technique. It's proof that sometimes the simplest dishes can be the most memorable.

Frequently Asked Questions

→ Why is it called midnight pasta?

It's a quick, simple dish that can be made late at night with pantry staples when you're craving something delicious.

→ Why save pasta water?

The starchy pasta water helps create a silky sauce that clings to the pasta.

→ Can I use different pasta shapes?

While spaghetti is traditional, any long pasta like linguine or fettuccine works well.

→ How important is good olive oil?

Very important - since it's a key flavor, use high-quality olive oil for the best taste.

→ Can I make this ahead?

Best served fresh, but can be reheated with a splash of pasta water to refresh the sauce.