NYT Cooking: There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

NYT Cooking: There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

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Spaghetti Aglio E Olio "Midnight Spaghetti" from Barefoot Contessa. Kosher salt, 1 lb dried spaghetti, 1/3 cup good olive oil, 8 large garlic cloves, cut into thin slivers, 1/2 tsp crushed red pepper flakes, 1/2 cup minced fresh parsley, 1 cup freshly grated Parmesan cheese, plus extra for serving.

Spaghetti Aglio E Olio "Midnight Spaghetti" from Barefoot Contessa. Kosher salt, 1 lb dried spaghetti, 1/3 cup good olive oil, 8 large garlic cloves, cut into thin slivers, 1/2 tsp crushed red pepper flakes, 1/2 cup minced fresh parsley, 1 cup freshly grated Parmesan cheese, plus extra for serving.

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Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper Recipe - NYT Cooking

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper Recipe - NYT Cooking

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