Midnight Pasta

Method7 steps

1. 1

   Step 1: Warm all the 2 tbsp olive oil in a pan over medium heat. Add the peeled minced garlic (1 head) head and the drained tablespoon of capers (1 tbsp). Sauté for about 2 minutes, until fragrant without browning the garlic.

   Sauté garlic and capers · 2 minUses 2 tbsp olive oil · 1 head garlic, peeled and minced · 1 tbsp capers, drained

2. 2

   Step 2: Add the drained anchovies from the one tin to that same pan, leaving the packing oil out. Cook for about 1 minute, stirring until the anchovies mostly soften into the existing garlic-caper oil. If you prefer them completely melted, continue for the source’s optional extra minute. Turn off the heat and set the one sauce batch aside.

   Soften anchovies in sauce · 1 minUses Existing garlic caper and olive-oil pan · 1 tin oil-packed anchovies, drained

3. 3

   Step 3: In a separate pot, bring pasta water to a boil. Cook the one ⅓ lb batch of your chosen pasta until about 1 minute before its package’s completion time, following the author’s tip for finishing in the sauce. Keep some actual hot cooking water for the next stage.

   Uses ⅓ lb dry angel-hair pasta or spaghetti · Water as needed for boiling pasta and any reheating splash, divided

4. 4

   Step 4: Lift the nearly cooked pasta directly into the pan holding the one garlic-caper-anchovy sauce. Add an actual splash of retained pasta cooking water to that sauce pan and turn the heat to low.

   Uses All nearly cooked pasta only · One garlic caper anchovy sauce batch · Actual retained hot pasta-water splash

5. 5

   Step 5: Toss gently over low heat until the pasta reaches the package’s desired cooked texture and the starchy water binds the one sauce to it.

   Uses One nearly cooked pasta batch with sauce and actual water splash

6. 6

   Step 6: Divide the one finished pasta batch between two bowls. If wanted, divide the chopped tablespoon of parsley (1 tbsp) and the optional teaspoon of chili flakes (1 tsp) over those two servings. Serve promptly.

   Uses One finished two-serving midnight pasta batch · 1 tbsp chopped parsley, optional · 1 tsp chili flakes, optional

7. 7

   Step 7: Refrigerate actual leftovers within 2 hours in a sealed container and use within the source’s 2–3 days. Add an actual splash of water before microwave reheating in 30-second increments, stirring until the portion reaches 165°F (74°C) throughout.

   Uses Actual leftover completed midnight pasta · Water as needed for boiling pasta and any reheating splash, divided