Pasta main course or a late night snack for a group of friends.
Course Pasta main dish
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
1lbsspaghetti or other pasta, cooked al dente
6garlic cloves, slivered
1/2tspred pepper flakes
8anchovies and 1 tbsp of the packing oil
28oz. Whole San Marzano tomatoes, pureed in food processor
1 1/2ozparmesan cheese, grated
toasted, crumbed baguetteif desired
extra virgin olive oil for final drizzle on the pasta
Cook pasta in salted water until it is al dente according to package instructions. Drain, reserving 1 cup of pasta water.
In a large skillet, add olive oil, garlic, and pepper flakes. Cook for 2 minutes then add the anchovies and packing oil. Cook 4 or 5 minutes and use a fork to break up and dissolve the anchovies.
Add the tomatoes and capers and cook until slightly thickened, 6 to 7 minutes. Add the reserved pasta water, 1/4 cup of parmesan, and the parsley. Stir to melt the cheese. Then add the cooked pasta and toss to combine.
If desired, slice a baguette into 3 or 4, 1/2" slices and place 6 to 8 inches under a broiler to toast. Turn and toast the second side. Watch the bread closely as it browns fast and will burn easily. Rub both sides of the toast with a garlic clove, then crumb by hand or by pulsing in a food processor.
Serve the midnight spaghetti with bread crumbs, parmesan, and a drizzle of good olive oil.