Pasta for grown-ups. Also known as ‘midnight pasta’. Pasta, lots of garlic, lots of anchovy, lots of capers, lots of olive oil: I’ve done this dish many times, sometimes offering a little variation. It’s a glorious treat, and it’s comfort food. Last night it was assembled strictly along the lines of the original David Tanis …
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‘midnight pasta’ with garlic, anchovy, capers, peperoncino
We’ve enjoyed this several times before, probably four since I began this blog, and it’s always a pleasure to sit down to, even more so for the cook, if he’s been busy or can’t come up with something more complicated, because it really asks so little. I already knew about the ‘recipe’ and the tradition of guys …
‘midnight pasta’, with garlic, anchovy, capers, chiles, herbs
I’ve cooked this simple dish many times, and it’s shown up on this blog three times before. It never fails to satisfy whatever either of us was looking for in a meal at the moment; usually it was when we didn’t have the time or patience to come up with something more complicated. approximately 8 ounces of Afeltra spaghettone, from Eataly, boiled, …
‘midnight pasta’ (garlic/anchovy/capers/chilies/parsley)
It wasn’t yet midnight when we sat down to this pasta dish yesterday after returning from a performance of Robert Ashley’s opera-novel, ‘Quicksand’, at another ‘kitchen’, The Kitchen. The designation ‘Midnight Pasta’ is not my doing, but is rather inspired by its simplicity, the fact that all of its ingredients are staples nelle cucine italiane, and the speed with which …
‘midnight pasta’ (here, garlic/anchovy/capers/chili/parsley)
Demonstrating one again the importance of the emergency pasta, ‘spaghettata di mezzanotte‘, or bachelor’s salvation, even for non-bachelors, I put this together last night on the evening of my own (pretty-special-number) birthday, when we were unable to plan for a more serious entrée, both because of our schedule and an unanticipated cancellation. It was as delicious as always. …
a bachelor/midnight/10-minute dinner, post-theater
This is sort of an American bachelor’s dinner, or midnight pasta, and with a dash of Iberia instead of Italia. Without the need to wait for water to boil, it’s even faster than the classic Italian modes. Another thing in its favor is that it’s open-ended; it welcomes improvisation, probably even more the pasta equivalents (if there’s …
local hemp pasta, shallot, oyster mushrooms, 2 chilis, sage
Just after midnight Tuesday I tweeted, aware of the possible ambiguity, “we had local mushrooms and hemp pasta tonight; now enjoying a little California rosé as a chaser, listening to @WilliamBasinski” (we had turned to the Basinski after the Vaňhal symphonies that had accompanied the meal itself). The reality had nothing to do with hallucinogenics, although there was …
new year’s eve prosciutto; truffle agnolotti, pepper, chicory
And Champagne of course. The picture above was taken in the subdued light of the dining gallery, which I normally can’t trust to be bright enough for an unblurred image. It worked this time, but I didn’t trust it for a second shot, so I took a picture of the pasta while it was still …
spaghetto with olive oil, anchovies, capers, peperoncino
It’s sometimes called ‘midnight pasta’. I’ve cooked this simple dish many times, and it’s shown up on this blog four times before. I wrote last time, “It never fails to satisfy whatever either of us was looking for in a meal at the moment; usually it was when we didn’t have the time or patience to come up with …
Nodi Marini with peppermint, Parmesan, and micro beets
it took almost an hour We were hoping it would be less. Well, a large amount of water has to come to a boil and then a sturdy artisanal pasta will take its own good time, and after that there’s a little swirling or stirring, and pretty soon it’s a pretty late supper. Okay, it was late, …