New York Times Cooking- Midnight Pasta Recipe Dupe- Made Easy (2024)

FAQs

Why is it called midnight pasta? ›

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta.

This is a classic use for anchovy paste. It's one of the ingredients in a typical Caesar salad dressing, but you can add a little squeeze to any vinaigrette: simply combine three parts oil to one part vinegar, then add a squeeze of mustard and anchovy paste, plus salt and pepper to taste.

Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy. Testaroli is prepared from a batter that is cooked on a hot flat surface, after which it may be consumed.

Nadia Caterina Munno is the self-proclaimed The Pasta Queen.

Yup, that's right, you can snack on those fishes straight out of the jar, especially when you've grabbed the good stuff—high-quality anchovies are tender and meaty, with a silky texture and clean brininess.

Although anchovies are often written off as fishy, what a high-quality anchovy actually brings to the table is umami and saltiness. When you cook anchovies in oil or butter, they essentially melt into the fat, imbuing it with those flavors as they disintegrate.

Keep Them for Later: How to Store Anchovies

An unopened can will be good for at least 1 year if it's stored at room temperature, and according to The New Food Lover's Companion, once that can is open, you can refrigerate them for up to 2 months if you keep the fish in oil and in an airtight container.

Pioneer is ending production of Pecks Anchovette and Redro fish pastes. The company says people no longer have an appetite for minced fish preserved in a jar. Pecks may still find a way back into the country given its international footprint - but it's likely the end of the line for Redro.

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 filets on hand to give pasta dishes like this a boost of flavor.

Drain the anchovies and pat them dry with a paper towel. Place the anchovies in a food processor or mortar and pestle and pulse or grind them until they form a paste. Slowly drizzle in olive oil while continuing to pulse or grind the anchovies. The oil will help to create a smooth paste.

Is it okay to eat pasta at midnight? ›

Pasta is a carbohydrate, and carbohydrates are broken down into glucose, which is the body's main source of energy. Eating pasta at night can provide your body with energy as you sleep. However, if you are trying to lose weight, you may want to avoid eating pasta at night, as it can be high in calories.

A report from BBC Science Focus says that when your bolognese, stew or curry is sitting on the shelf in your fridge, it's getting more flavoursome by the minute even though it's no longer on the stove, because the ingredients are still marinating and breaking down like they would in a super slow cook.

Testaroli, a kind of pasta prepared in a similar way to crêpes, and traditional of the region between Tuscany and Liguria, is rather one of the pasta varieties documented already in the Roman and Etruscan antiquity.

Sugar and refined carbohydrates: Sugary snacks and refined carbs such as white bread and pasta will cause your blood sugar to spike. This can give you a rush of energy, which is bad when you're trying to fall to sleep.