Midnight Pasta
The Philosophy
Every cook knows this pasta. It is what we make after service, when the bistro is quiet and hunger finally catches up. No fuss, no ceremony — just garlic, good olive oil, chilli, and spaghetti. The Italians call it aglio e olio. We call it survival.
But survival can be delicious. This is about quality ingredients treated simply. The garlic must be sliced thin and cooked gently until golden, never burnt. The chilli brings heat without aggression. The pasta water — starchy and essential — creates a silky emulsion with the oil.
You eat this standing at the kitchen bench, perhaps with a glass of wine left from dinner service. It is perfect solitude food. Simple, satisfying, and ready before your hunger turns to impatience. This is the bistro cook's secret supper.
Les Ingrédients
- 100g spaghetti
- 4 cloves garlic, thinly sliced
- 1 small red chilli, finely chopped (or ½ tsp flakes)
- 80ml good extra virgin olive oil
- Fresh parsley, roughly chopped
- Parmesan, grated (optional but encouraged)
- Salt for pasta water
The Method
- Bring a large pot of water to a rolling boil. Salt it generously — it should taste like the sea. Add the spaghetti and cook according to package directions, minus one minute. Reserve one cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large frying pan over medium-low heat. Add the sliced garlic and chilli. Cook gently, stirring frequently, until the garlic turns pale gold and fragrant. This takes 3-4 minutes. Do not rush — burnt garlic is bitter.
- When the garlic is ready, remove the pan from heat. The residual heat will continue cooking the garlic while you wait for the pasta.
- Add the drained spaghetti directly to the frying pan. Return to medium heat. Toss vigorously, adding splashes of reserved pasta water to create a light, glossy sauce that coats the strands.
- Remove from heat. Add the chopped parsley and toss through. Taste and adjust seasoning with salt if needed.
- Serve immediately in a warm bowl. Grate parmesan over the top if you like. Eat while standing at the bench, or carry it to the table with a glass of something cold. This is midnight food, made with care.