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Midnight spaghetti recipe with complex flavors that are fantastic. | joeshealthymeals.com

Midnight Spaghetti Recipe

Pasta main course or a late night snack for a group of friends.
Course Pasta main dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 414kcal
Author Joe


  • 1 lbs spaghetti or other pasta, cooked al dente
  • 3 tbsp olive oil
  • 6 garlic cloves, slivered
  • 1/2 tsp red pepper flakes
  • 8 anchovies and 1 tbsp of the packing oil
  • 28 oz. Whole San Marzano tomatoes, pureed in food processor
  • 1/3 cup drained capers
  • 1 1/2 oz parmesan cheese, grated
  • 1/2 cup chopped parsley
  • toasted, crumbed baguette if 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.


Adapted from Saveur magazine.


Calories: 414kcal