Best Lucianos Midnight Pasta Recipes

PASTA SUBITO BY LUCIANO PAVAROTTI

Pasta Subito by Luciano Pavarotti image

I tore this recipe out of a "Travel and Leisure Magazine" in December of 1993 on one of my trips to Europe on business. At the time it was the most popular recipe they ever published. I hope you enjoy it as much as we do. We generally serve freshly grated parmigiano reggiano cheese with the dish.

Provided by Mike G.

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 large tomatoes, ripe, peeled, seeded and chopped
1/4 cup flat-leaf Italian parsley, coarsely chopped
3 leaves fresh basil, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 lb spaghetti

Steps:

First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
Meanwhile, cook the spaghetti in plenty of rapidly boiling water, but not until it's mush, rather al dentissimo, on the hard side. Drain please.
Now caro, take the largest available bowl and mix the steaming hot spaghetti and the sauce with speed and precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
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.
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Categories dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
Serve with more red-pepper flakes, black pepper and Parmesan.

MIDNIGHT PASTA WITH ANCHOVIES, GARLIC AND TOMATO

Midnight Pasta With Anchovies, Garlic and Tomato image

Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you're not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.

Provided by Melissa Clark

Categories pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

Salt, as needed
1/2 pound bucatini, spaghetti or linguine
3 tablespoons extra-virgin olive oil, plus more as needed
4 garlic cloves, thinly sliced
4 to 8 oil-packed anchovy fillets, chopped (optional)
Large pinch of red-pepper flakes, plus more for serving
1 1/2 tablespoons tomato paste
1/2 small lemon, zested
Handful of coarsely chopped parsley or basil leaves and tender stems, plus more for garnish
Grated Parmesan, for serving (optional)

Steps:

Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.
While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.
Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.
Cut the zested lemon half in half (so you'll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.