Midnight pasta with anchovies

Midnight Pasta With Garlic Anchovy Capers Recipes with ingredients,nutritions,instructions and related recipes

A quick and easy pasta made from pantry ingredients like anchovies, garlic, and capers. Midnight Pasta is a delicious last minute meal!

It's almost too easy. Seems a tad cliche; well, that's because it is! I contemplated waiting to post the Midnight Pasta recipe for the summer, when it's great on a hot summer night with a small glass of wine and big glass of water, but it's too good not to share. Especially now. And what better night than New Year's Eve? You're probably wondering why I waited until New Year's Eve Day to post this. And cursing me perhaps that I haven't given enough time to prepare a list and buy the…

Hello, it’s been a while. Life has been happening; I traveled abroad, I left my job of 4 years and went into private practice and in the meantime, I kind of got into a cooking funk. I was mak…

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.

Ina Garten’s Midnight Pasta is made with spaghetti, olive oil, salt, garlic, red pepper flakes, Parmesan, and parsley for a flavorful midnight feast that’s ready in just 35 minutes!

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.

This quick and comforting pasta is made up entirely of ingredients you likely already have! This Simple Anchovy and Caper Spaghetti is a recipe I make when I come home from a holiday and have no fresh groceries in the house. Have this on the table in less than 20 minutes!

It's hard to believe that it's just been a week since the news that Anthony Bourdain died awoke me. I still am so sad every time I think about him. Last week, I dedicated my Friday dinner recipe to him, and this week I am doing it again as part of a tribute at I Heart Cooking Clubs. We are currently cooking along with Chef Eric Ripert, one of Bourdain's best friends and making any recipe we want from any chef and #forafriend. I was at the library picking up a hold last weekend and I grabbed…

This comes from NYTimes Cooking and Melissa Clark – and it is a quick, simple and satisfying pasta that combines garlic, anchovies and tomato paste into a light and tasty sauce. For this you&…

Did you know that Pasta Puttanesca is one of the most popular Italian pasta dishes in the world? Its bold flavors and simplicity have won over the hearts and

A few weeks ago, we tried a new pasta recipe that I've had saved for a while. I loved it!! The anchovy gave it a super funky yet delightful taste and those red pepper flakes added some pop! It was easy and delish. Definitely recommend 10/10! INGREDIENTS ½ 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 ½ teaspoon red pepper flakes, or to taste 2…

Pasta with anchovies is one of my Dad's favorite dishes, and he's turned so many others onto this simple Italian recipe.

NYT Cooking on Instagram: "More than 5,000 five star reviews and counting. @david_tanis's Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper recipe is on NYT Cooking now. (Photo: @freefrijoles, food styling: @vivianhlui)"

Using a few basic staple pantry items this wonderful feast of midnight pasta can be made. Use bacon or capers if you don't have any anchovies or would like to...

The after-party Italian tradition of "midnight spaghetti" gave birth to this lusty pasta dish of anchovies, capers, tomatoes, and garlicky breadcrumbs.

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.

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.

In Italian cooking, anchovies are extremely common. They don’t add so much of a “fishy” taste as much as a salty, umami punch of flavor. For that, I always keep anchovy paste, oil or&nbsp…