Best Lucianos Midnight Pasta Recipes
LUCIANO'S MIDNIGHT PASTA
This dish, for lovers of pasta, garlic and chilies, could hardy be simpler or more delicious. The flavor is enhanced by the quality of the olive oil and the fire of the chilies. Be heedful that this is not a sauce, as such - rather, each strand of spaghetti is coated with luscious, garlicky oil, and little red and green flecks of chili and parsley. If you prefer a milder, less fiery, dish, use two or less chilies, and remove the seeds. Adapted from Beverley Sutherland Smith's, 'A Taste in Time'. For a variation, I sometimes saute about 8 ounces sliced portobello mushrooms in butter, and top each serving with a spoonful or two. Yum.
Provided by Daydream
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, heat plenty of water to boiling point, then add salt and oil.
- Add the spaghetti, cook until al dente, and then drain.
- While the spaghetti is cooking, gently heat the olive oil.
- Add the chilies and garlic to the oil, and warm gently.
- It is important not to fry the garlic, otherwise it will become bitter.
- Place 1/3 of the spaghetti in a large bowl, then add 1/3 of the chili/garlic oil, 1/3 of the parsley, and 1/3 of the cheese.
- Toss all together well.
- Repeat twice more with remaining spaghetti, chili/garlic oil, parsley and cheese.
- When all is mixed well together, re-heat the pasta for a minute or two in a microwave oven.
- Serve piping hot in bowls, and pass around extra Parmesan cheese.
Nutrition Facts : Calories 732.7, Fat 34.1, SaturatedFat 5.6, Cholesterol 5.5, Sodium 1851, Carbohydrate 88.4, Fiber 4.2, Sugar 3.3, Protein 18
PASTA SUBITO BY LUCIANO PAVAROTTI
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
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.
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