Its quick, easy, and totally customizable.
In Italy, that something is of course pasta.
Its affordable, filling, and tastes like a little trip to Italy.
Simply Recipes / Mihaela Kozaric Sebrek
A True, Last-Minute Pantry Recipe
The brilliance of midnight pasta is how flexible it is.
Its impromptu and asks for you to tweak it depending on what you have to have in your pantry.
Here are the countless ways to play with this recipe:
Not a Fan of Anchovies?
Simply Recipes / Mihaela Kozaric Sebrek
Use an additional 2 tablespoons of olive oil in the recipe.
If youre making it just for yourself, Id still suggest making the recipe as-is to give yourself leftovers.
Just save extra pasta cooking water before you drain the pasta and store it separately in the fridge.
Simply Recipes / Mihaela Kozaric Sebrek
If you love anchovies like me, go for the full amount.
Transfer the anchovies from their tin to a cutting board but reserve the oil in the tin.
Roughly chop the anchovies.
Heat the reserved oil (if using) plus the olive oil in a large skillet over medium-low heat.
(If youre using the oil from the tin, use 2 tablespoons of olive oil.
If youre not, use 3 tablespoons of olive oil.)
Remove the skillet from heat if the pasta isnt ready yet.
Add the reserved cup of pasta water to the pan and bring to a simmer over medium-high heat.
Simmer until the liquid is reduced by about half, 4 to 5 minutes.
Remove from the heat and stir in the parsley, if using, and toss to combine.
Serve garnished with grated Parmesan and, if desired, more red pepper flakes.
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