{"id":6957,"date":"2016-02-06T23:48:16","date_gmt":"2016-02-06T23:48:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6957"},"modified":"2016-02-06T23:48:16","modified_gmt":"2016-02-06T23:48:16","slug":"midnight-pasta-garlic-anchovy-capers-chilies-crumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6957","title":{"rendered":"‘midnight pasta’ (garlic\/anchovy\/capers\/chilies\/parsley)"},"content":{"rendered":"

\"Midnight_Pasta\"<\/a><\/p>\n

It wasn’t yet midnight when we sat down to this pasta dish yesterday\u00a0after returning from a performance<\/a>\u00a0of Robert Ashley’s opera-novel, ‘Quicksand’, at another ‘kitchen’, The\u00a0Kitchen<\/a>. The designation ‘Midnight Pasta’ is not my doing, but is rather inspired by its\u00a0simplicity, the fact that all of its\u00a0ingredients are staples nelle cucine italiane<\/em>, and the speed with which it can be prepared (20 minutes or so). \u00a0The affectionate name, in Italian, ‘spaghettata di mezzanotte<\/em>‘, hints at its\u00a0popularity.<\/p>\n

I cut a printed version of the recipe, by David Tanis<\/a>, out of the ‘Dining’ section of the New York Times back in 2011. \u00a0The article’s titillating headline read, “At the End of the Night, Satisfaction<\/a>“. \u00a0In fact, there may be an almost infinite number of variations to this meal, and I imagine almost all of them are equally seductive.<\/p>\n

We had seconds, and skipped a cheese course.<\/p>\n

I followed the Tanis recipe more or less as printed, although I reduced the amount of pasta, and that of the remaining ingredients in the same proportion. \u00a0I also added some reserved pasta water and emulsified it in in pan where the cooked and drained pasta had been returned. \u00a0Also, while\u00a0I did not use Parmesan cheese he mentioned as an option, I further tweaked his\u00a0formula\u00a0by adding some\u00a0toasted homemade breadcrumbs to the top of the sauced spaghetti once it had been\u00a0placed in the two bowls.<\/p>\n