Throw Your Own Spaghettata di Mezzanotte!

Let me set the scene. You are leaving a cocktail party with a group of friends. You don’t want the evening to end quite yet. Everyone is famished.  In America, you typically head off to a pizza place, a diner or maybe a late night food truck.  

 

Not in Italy! In Italy, you head home for an impromptu dinner with the gang. Wine is opened; pots come clanging out; basic staples from the pantry appear; and the crowd gathers in the kitchen to produce probably the tastiest pasta you have ever eaten. Boom. A feast is born.

 

Spaghettata pasta is usually prepared with the simplest of ingredients –garlic, olive oil, hot pepper are typically involved. However, depending on what is on hand, you can throw in some extras – canned tomatoes, anchovies, breadcrumbs, pancetta, capers.  Pick your favorites. Raid the pantry. Whatever you decide, keeping it simple is the essence of the spaghettata.  

 

I say it is time we bring this wonderful tradition to America. Instead of that squishy slice of late night pizza, perhaps a simple meal prepared together surrounded by friends and laughter would be the answer to so many of our solitary woes; a way to spend quality time together doing the simplest of tasks. So at the end of your next group outing, shout ‘Spaghettata’, and after all the quizzical looks, explain they are invited back to your kitchen for a very special treat….

 

About 8 ounces oil-packed sun-dried tomatoes (don’t panic if your jar is a slight different size; the amount you use is flexible)

• 1/4 cup extra virgin olive oil

• 4 cloves of garlic, diced

• Dash red pepper flakes

• 1 28-ounce can diced tomatoes

• Salt and freshly ground black pepper

• 1 bunch of fresh basil, divided

• 1 pound of spaghetti

 

Place the sun-dried tomatoes in a food processor with a bit of the oil from the jar. Process until the tomatoes form a chucky paste.

In a large sauté pan, heat the olive oil over medium low heat.  Add in the garlic, a pinch or two of salt and red pepper flakes. Sauté for about 1 minute. 

 

Add in the diced tomatoes and simmer until the liquid is reduced, about 10 minutes. Stir in the sun-dried tomatoes. Add salt and freshly ground pepper to taste. Simmer until thickened and incorporated, about another 10 minutes. Stir in a few handfuls of chopped fresh basil.

 

Meanwhile, bring a large pot of salted water to a boil over medium heat. Cook the spaghetti according to the package directions until al dente.  Once cooked, reserve 1/2 cup of the pasta water. Drain pasta.

Add the pasta to the sauce and stir to coat the strands with the sauce. Add a bit of pasta water if pasta is too dry. Adjust seasonings.  Garnish with additional basil and serve with plenty of freshly grated Parmigiano!

 

• 1 head broccoli

• 1 pound pasta like penne or ziti

• ¼ cup extra virgin olive oil

• 4 cloves garlic, minced

• A pinch or two red pepper flakes

• Salt

• Freshly ground black pepper

• Freshly grated Parmigiano

• Toasted walnuts, chopped

 

Clean the broccoli and cut into relatively large pieces.  Bring a large pot of salted water to a boil over medium heat. Add in the broccoli and cook until just al dente – try not to overcook as the broccoli will cook a bit in the sauce.  Remove the broccoli, reserving the cooking liquid for cooking the pasta.  Drain the broccoli and allow to cool a bit.  

 

Bring the pot of water back to a boil. Add in the pasta and cook according to package directions, until al dente.  

 

Meanwhile, in a large sauté pan, heat the olive oil over medium low heat.  Add in the garlic, a pinch or two of salt and red pepper flakes.  Keep heat low so as to not burn the garlic.  Cut the broccoli into smaller bite size florets.  Trim and cut the stems as well.  Toss into the pan and stir to combine and coat with the yummy sauce.  Allow to simmer until the broccoli is warmed through. Add a grind or two of black pepper.  Taste and adjust seasonings.

 

Once cooked, reserve 1/2 cup of the pasta water. Drain the pasta and toss with the sauce.  If dry, add a bit of the cooking liquid.  Toss everything to combine. Adjust seasonings. 

Serve in a warmed pasta bowl.  Top with a drizzle of extra virgin olive oil, plenty of freshly grated Parmigiano and chopped walnuts. Serve!