The Story
This is THE recipe for when it's way too late, you're starving, and the only thing open is your pantry. It's basically Italian comfort food at its most stripped-back and honest. Just garlic, olive oil, chilli, and pasta. That's it. That's the magic.
I discovered this during uni when I'd come home from a late shift absolutely famished. It became my ritual: boil water, put on some music, and just vibe while the garlic sizzles. There's something deeply satisfying about making something this delicious from basically nothing.
The name "Midnight Pasta" is my own invention, but the technique is ancient Italian. They call it "cucina povera" — poor man's cooking. But honestly? When you nail the garlic-to-oil ratio and get that pasta water emulsion just right, this tastes richer than dishes with twice the ingredients!
What You'll Need
- 100g spaghetti (or whatever pasta you have)
- 4 cloves garlic, thinly sliced
- 1/2 tsp chilli flakes (more if you like heat!)
- 80ml good olive oil (don't skimp!)
- Small handful fresh parsley, chopped
- Parmesan for grating
- Salt to taste
Let's Make It!
- Get your pasta water boiling with plenty of salt. Like, seawater levels of salt. This is important!
- Cook the spaghetti according to package directions, but subtract 1 minute. You want it al dente because it'll finish cooking in the pan.
- While that's bubbling away, heat the olive oil in your largest frying pan over medium-low heat. Add the sliced garlic and chilli flakes. This is where the magic happens — let them sizzle gently until the garlic turns golden. Don't let it burn or it'll be bitter!
- Before draining the pasta, scoop out a mug of that starchy pasta water. Trust me on this — it's liquid gold.
- Drain the pasta and immediately toss it into the pan with the garlic oil. Crank the heat to medium-high and toss everything together like you're in a cooking show!
- Add a few splashes of pasta water and keep tossing. The pasta will absorb the oil and the starch will create this gorgeous, silky sauce. Add more pasta water if it looks dry. Season with salt, toss in the parsley, and finish with a generous grating of parmesan. Eat immediately, preferably while standing at the counter, because who has time for plates at midnight?
Nutrition Info
Per serving
