Ina Garten Midnight Pasta Recipe
This Ina Garten Midnight Pasta Recipe feels like comfort after a long day. I often cook it late. The house is quiet. The lights are low.
Ingredients
- Spaghetti – 12 ounces
- Extra virgin olive oil – 1/2 cup
- Garlic cloves thinly sliced – 6 large
- Red pepper flakes – 1 teaspoon
- Kosher salt – 1 tablespoon
- Fresh parsley finely chopped – 1/4 cup
- Lemon zest – 1 teaspoon
- Parmesan cheese – for serving
Instructions
Boil the Water
- Fill a large pot with water. Add salt generously. Bring it to a strong boil.
Cook the Pasta
- Add spaghetti to boiling water. Stir gently. Cook until just tender, not mushy.
Save Pasta Water
- Before draining, scoop out one cup of pasta water. Set it aside nearby.
Drain the Pasta
- Drain pasta fully. Do not rinse. Starch helps sauce cling later.
Heat Olive Oil
- Pour olive oil into skillet. Warm over medium heat. Keep heat gentle.
Add Garlic Slowly
- Add sliced garlic to oil. Stir often. Cook until lightly golden and fragrant.
Watch Carefully
- Do not brown garlic. Burnt garlic tastes bitter and ruins the dish.
Add Pepper Flakes
- Sprinkle red pepper flakes into oil. Stir briefly to release warmth.
Combine Pasta and Oil
- Add drained pasta to skillet. Toss gently until coated with garlic oil.
Add Pasta Water
- Pour in some reserved pasta water. Stir slowly. Sauce should look silky.
Season Carefully
- Taste pasta first. Add salt only if needed. Balance is important here.
Add Lemon Zest
- Sprinkle lemon zest over pasta. Toss gently. This brightens the flavors.
Finish with Parsley
- Add chopped parsley. Stir gently. The color feels fresh and inviting.
Serve Warm
- Remove from heat. Plate immediately. Top with parmesan if desired.
Notes
- Slice garlic evenly for even cooking.
- Keep heat medium to avoid burning oil.
- Add anchovies for deeper savory flavor.
- Use whole wheat pasta if preferred.
- Add shrimp or chicken for protein.
- Adjust chili flakes for spice level.
- Use fresh lemon only, not bottled.