spaghetti with garlic, oil, peperoncini, anchovy, and parsley


This is another example of the stock Italian guy’s ‘midnight pasta’, or spaghettata di mezzanotte, but I’m thinking more and more that it’s not just a dude thing, and not even just an Italian thing. Everyone needs a go-to, at-home dinner concept, and this is a pretty good one.

This is one version, published by the Times in its ‘NYT Cooking Recipe Box’.

My description is directly below; it’s what I served the two of us last night at my own dude’s suggestion.

  • approximately 10 ounces of Setaro spaghetti chitarra from Buon Italia boiled, but only until pretty firmly al dente, then tossed with a sauce made of 4 plump rocambole garlic cloves from Keith’s Farm, roughly chopped, cooked in about a third of a cup of olive oil over low-medium heat until softened and beginning to brown, before adding to the pan 3 salted anchovies, well-rinsed, and mashing them with a wooden spoon, plus half of one dried Itria-Sirissi chili (peperoncino di Sardegna intero) from Buon Italia, several tablespoons of chopped parsley from Paffenroth Farms, and a little of the pasta water, all simmered for a few minutes while the sauce was slightly reduced, the entire mix distributed in bowls and sprinkled with another few tablespoons of parsley
  • the wine was an Italian (Veneto) white, Boirá Veneto IGT Pinot Grigio 2014 from Flat Iron Wines & Spirits
  • the music was several pieces by Bruno Maderna, beginning with the magnificent ‘Concerto per due pianoforti e strumenti‘ (1947–48)