WEEKDAYS 1e|12c|p

Midnight Pasta

Michael Symon
|
Servings: 4 - 6
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easy
|
15 to 30 min

Michael's Midnight Pasta is good any time of day!


  • Ingredients
  • step-by-step directions
Ingredients
Midnight Pasta
  • 1 pound spaghetti
  • 8 tablespoons olive oil (divided)
  • 2 cloves garlic (peeled, sliced)
  • 1/2 tablespoon red pepper flakes
  • 4 ounces white anchovies (minced)
  • 1 lemon (zested and juiced)
  • 1 cup homemade breadcrumbs (3-4 slices of day-old white bread)
  • 3/4 cup fresh mint leaves (finely chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Bring a large pot of water to a boil over medium-high heat. Season with salt. Add the spaghetti to the water and stir occasionally. Cook 1 minute less than the package instructions. Drain and reserve 1 cup of pasta water.
  • Place a saute pan over medium heat and add 2 tablespoons of olive oil. Add the breadcrumbs and toast until golden and crispy. Remove from the heat and set aside.
  • Preheat a 12-inch skillet over medium heat. Add 6 tablespoons of olive oil, garlic, red pepper flakes, anchovies, and lemon zest and cook, stirring occasionally for 4-5 minutes, until melted and aromatic. Increase the heat to medium-high and add the pasta water. Stir vigorously, and add the pasta, tossing to coat the spaghetti. Remove from heat and add the lemon juice. Garnish with breadcrumbs and mint.
  • For the Homemade Breadcrumbs: Place stale bread in the bowl of a food processor and pulse until roughly chopped. If you have no stale bread, toast your bread before placing in the food processor.
  • Tip: Perfect recipe to use with pantry ingredients or leftovers! Use bacon or capers if you don't have any anchovies or would like to substitute.
Similar categories: Pasta

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