Midnight Pasta
The Story
Every cook needs a midnight pasta in their repertoire. That one dish you can make half-asleep, with barely anything in the pantry, that still tastes like a warm hug.
This is mine. Just spaghetti, garlic, good olive oil, and a pinch of chilli. It's the kind of simplicity that feels almost ceremonial at midnight — the quiet sizzle of garlic in oil, the gentle stir of pasta in its cooking water.
There's something deeply comforting about cooking for yourself at this hour. No one to impress, no need for sides or presentation. Just you, a fork, and a bowl of something delicious.
Ingredients
- 100g spaghetti
- 4 cloves garlic, thinly sliced
- ½ tsp chilli flakes
- 4 tbsp good olive oil
- Small handful fresh parsley, chopped
- Parmesan, to serve
- Salt
Instructions
- Bring a pot of well-salted water to the boil. Add the spaghetti and cook according to packet directions until al dente.
- While the pasta cooks, heat the olive oil in a large frying pan over low heat. Add the sliced garlic and chilli flakes.
- Let the garlic gently sizzle and turn golden — this should take about 3-4 minutes. Don't rush it. Low and slow is key.
- When the pasta is ready, reserve a cup of the starchy cooking water, then drain.
- Add the pasta directly to the garlic oil, along with a good splash of the pasta water. Toss everything together over low heat until the pasta is glossy and well coated.
- Stir through the fresh parsley, then serve immediately with a generous grating of parmesan over the top.
Nutrition
520
Calories
15g
Protein
65g
Carbs
22g
Fat
