Midnight Pasta

$- 250g spaghetti or linguine - 3 tablespoons olive oil - 3 cloves garlic, thinly sliced - 1 small red chili, finely chopped - 1 can (400g) cherry tomatoes, crushed - 2 cups baby spinach - Salt and pepper to taste - Fresh basil leaves, for garnish - Zest of 1 lemon - Grated Parmesan cheese (optional) - Protein options, like shrimp or chicken - Vegetarian alternatives, such as mushrooms or tofu - Gluten-free pasta options, like rice noodles or chickpea pasta When I gather these ingredients, I feel ready to create something special. Each item plays a big role in the dish's flavor. The spaghetti or linguine forms the base. Olive oil adds richness. Garlic and chili bring warmth and depth. Cherry tomatoes create a fresh, tangy sauce. Baby spinach adds color and nutrition. You can also customize your Midnight Pasta. Want more protein? Toss in shrimp or chicken. Keep it vegetarian with mushrooms or tofu. Looking for gluten-free? Choose a pasta made from rice or chickpeas. This flexibility makes Midnight Pasta a go-to for any meal. You can mix and match based on what you love. {{ingredient_image_1}} To boil spaghetti or linguine, start with a large pot. Fill it with water and add a good amount of salt. Bring it to a rolling boil. Then, add your pasta. Cook it according to the package instructions until it's al dente, which means firm to the bite. This usually takes about 8 to 10 minutes. After cooking, reserve about 1 cup of the pasta water before draining. This water is starchy and will help your sauce stick to the pasta later. For the sauce, grab a large skillet. Heat 3 tablespoons of olive oil over medium heat. Once hot, add 3 cloves of thinly sliced garlic and 1 small finely chopped chili. Sauté them for about 1 to 2 minutes. You want them fragrant, but be careful not to burn the garlic. Next, pour in 1 can of crushed cherry tomatoes. Let the sauce simmer for about 5 to 7 minutes. It should thicken slightly. Season with salt and pepper to taste. If it’s too thick, you can add some reserved pasta water. Once your sauce is ready, it’s time to mix it with the pasta. Add the drained spaghetti or linguine directly into the skillet. Toss everything together so the pasta is well coated in sauce. If the sauce seems too thick, add a little reserved pasta water until it reaches your preferred consistency. Now, add 2 cups of baby spinach and the zest of 1 lemon. Stir gently for another 2 to 3 minutes. Cook until the spinach just wilts but remains bright green. This keeps it fresh and tasty. To make the best Midnight Pasta, cook your pasta al dente. This means it should be firm to the bite. Al dente pasta holds up well and soaks up the sauce nicely without getting mushy. Timing is key. Start your sauce when you add the pasta to boiling water. This helps the sauce finish just as the pasta is ready. To make your dish pop, add some seasonings. A pinch of red pepper flakes can give it a nice kick. You can also try Italian seasoning or a dash of garlic powder. Fresh herbs can elevate your dish. Basil adds brightness, while dried herbs are handy if you don't have fresh. Use about one-third of the amount of dried herbs compared to fresh. Presentation matters! Twirl the pasta on the plate for a nice look. You can also layer it with sauce and spinach for a colorful effect. Don't forget garnishes! Fresh basil leaves or a sprinkle of Parmesan cheese adds a touch of elegance. Lemon zest can also brighten up the dish visually. Pro Tips Use High-Quality Olive Oil: The flavor of the olive oil can significantly enhance the dish, so opt for a good quality extra virgin olive oil for the best results. Don’t Skip the Pasta Water: The reserved pasta water is starchy and helps to bind the sauce to the pasta, giving it a creamy texture without adding extra fat. Adjust Spice Level: If you prefer a milder dish, remove the seeds from the chili before chopping, or use less chili to control the heat. Fresh Ingredients Matter: Using fresh basil and spinach will elevate the dish’s flavor profile, so avoid dried herbs if possible for this recipe. {{image_2}} You can easily make Midnight Pasta vegetarian. Here are some great ideas: - Substitutes for meat: Try using mushrooms or lentils instead of meat. They add great texture and flavor. - Ideas for adding more vegetables: Toss in zucchini, bell peppers, or carrots. They will brighten up your dish and add color. If you love heat, let’s turn up the spice! Here’s how: - Increasing heat with additional chilies: Add more red chilies or use crushed red pepper flakes. Adjust the amount to your taste. - Other spicy ingredients to incorporate: Consider adding jalapeños or a dash of hot sauce for extra kick. Make your Midnight Pasta shine with seasonal ingredients! - How to adapt the recipe with seasonal produce: In summer, add fresh tomatoes and basil. In winter, use roasted butternut squash or kale. - Making it a summer or winter dish: In summer, keep it light with fresh veggies. In winter, warm it up with hearty greens and root veggies. To keep your midnight pasta fresh, follow these tips: - Cool the pasta to room temperature before storing. - Place it in an airtight container. - Store in the fridge for up to three days. - For longer storage, freeze it in a freezer-safe container. - Make sure to label the container with the date. When you're ready to enjoy leftovers, you have a few options: - Reheat on the stovetop over low heat. - Add a splash of water or olive oil to keep it moist. - Stir gently to avoid breaking the pasta. - You can also microwave it in 30-second intervals. - Cover the dish to keep moisture in while reheating. Leftovers last well in the fridge for about three days. If frozen, you can enjoy them for up to three months. Look for these signs of spoilage: - An off smell or unusual color. - A slimy texture on the pasta. - Mold or any signs of freezer burn. If you see any of these, it's best to discard the pasta. Midnight Pasta is a simple and quick dish. It’s perfect for late-night cravings. This dish blends garlic, chili, and tomatoes for a burst of flavor. The name hints at its late-night appeal. It originated from Italy, where cooks needed a fast meal. Midnight Pasta celebrates comfort and simplicity in cooking. Yes, you can prepare some parts in advance. Cook the pasta and store it in the fridge. Keep the sauce separate to maintain freshness. You can mix them when ready to eat. Store leftovers in an airtight container for up to three days. Reheat on the stove or in a microwave. Midnight Pasta pairs well with a simple salad. A fresh green salad adds crunch and balance. Garlic bread makes a nice side, too. For drinks, try a light white wine or sparkling water. Both options complement the flavors without overpowering them. Absolutely! Midnight Pasta is great for meal prep. Cook a larger batch and divide it into containers. This makes it easy to grab a meal during the week. You can add protein like chicken or shrimp for variety. Just remember to keep the sauce separate until ready to eat. Midnight Pasta is easy and fun to make. We covered the main ingredients and steps, from boiling pasta to creating a tasty sauce. I shared tips for perfect timing and flavor enhancements. You can also customize with proteins or veggies and use fresh herbs for better taste. Store and reheat your leftovers with care to keep them fresh. Whether you enjoy it late at night or as a meal prep option, Midnight Pasta is a versatile dish. Try mixing in your favorite ingredients. Enjoy your cooking!$

A quick and flavorful pasta dish with garlic, chili, and spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 2

Calories 400 kcal

Ingredients

250 g spaghetti or linguine
3 tablespoons olive oil
3 cloves garlic, thinly sliced
1 small red chili, finely chopped
400 g can cherry tomatoes, crushed
2 cups baby spinach
to taste salt and pepper
for garnish fresh basil leaves
1 zest of lemon
optional grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and chopped chili, sautéing for 1-2 minutes until fragrant but not browned.
Pour the crushed cherry tomatoes into the skillet. Simmer for about 5-7 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.
Add the drained pasta to the skillet with the tomato sauce, tossing to combine. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
Stir in the baby spinach and lemon zest, cooking for an additional 2-3 minutes until the spinach has wilted.
Plate the pasta and garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.

Notes

Add more chili for extra heat.

Keyword pasta, quick meal, vegetarian