‘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.


  • approximately 10 ounces of Afeltra linguine, from Eataly, boiled, but only until pretty firmly al dente, tossed inside the same pot in which it had cooked, 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, 3 salted anchovies, well-rinsed, added to the pan and mashed with a wooden spoon, as well as 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 reserved pasta water, all simmered for a few minutes while the sauce was both emulsified and slightly reduced, the entire mix distributed in two bowls and sprinkled with another few tablespoons of parsley
  • the wine was an Italian (Tuscan) white, Vernaccia di San Gimignano D.O.C.G. 2014
  • the music was streamed from the WKCR classical Kurt Masur marathon, celebrating the recordings of the great German conductor, who had died in Connecticut earlier in the day (the marathon continues until midnight on Sunday)