Midnight spaghetti? Try these 10 recipes
Midnight spaghetti? Try these 10 recipes
Midnight spaghetti is a social and culinary ritual that was very fashionable in the ’80s, but is making a comeback: here are 10 ideas to try.
Have you ever heard of the midnight spaghetti ? Maybe yes, even if you are very young, because this social and culinary ritual , so fashionable in the 80s , is making a comeback.a social and culinary ritual so fashionable in the 80s is making a comebackThanks to the renewed passion for cooking, the desire to share moments together, even away from social networks, or science. According to research from Brigham and Women Hospital in Boston, published in The Lancet Public Health magazine, eating pasta in the evening is relaxing , especially if we suffer from insomnia or are stressed, and does not make you fat. And so also today, after a cheerful evening, many more or less young people find themselves in the kitchen for a last meal before going to sleep. The classic recipe for this nocturnal habit is definitely spaghetti, garlic, oil and chilli. A very simple dish to prepare, ready in 10 minutes and with ingredients that we should find in the pantry without too much difficulty. The sauce is light, more easily digestible than a ragù, for example. So, with a full stomach and a satisfied palate, sweet dreams are guaranteed (more or less).
It seems that the city of origin of this dish is Naples , but today spaghetti, garlic, oil and chilli are widespread throughout Italy. And we could almost say that this type of pasta is the icon of Italianness also in the cinema. Think of historical films, like Misery and Nobility , An American in Rome or We Loved Each Other So Much . It is no coincidence that the film genre of Italian westerns is known abroad, especially in the United States, as spaghetti westerns . Spaghetti is part of our culture, both for lunch and dinner and… at night. If you plan to brush up on this tradition and meet up with friends for a nice midnight spaghetti, here it is10 alternative recipes to propose to have fun and vary on the theme of the classic garlic, oil and chilli.
- Spaghetti with cherry tomatoes : returning from a fun evening who wants to prepare the sauce? Nobody! But spaghetti with tomato sauce are always good, easy to prepare and satisfy everyone. The solution? Just sauté some cherry tomatoes (like pachino or cherry tomatoes) in a pan while you cook the pasta and finally toss everything. You can serve after grating some parmesan or salted ricotta. For an even tastier dish you can follow the Apulian recipe ofspaghetti with snapped tomatoesor fried in oil, spring onion, garlic and, if you like, a pinch of chilli.
- Spaghetti alla caprese : if you are very hungry and you want something more substantial than the classic spaghetti with tomato sauce, you can add pieces of cheese, such as mozzarella that you will surely have in the refrigerator just in case. With the heat of the pasta and the tomatoes it will become stringy and even more delicious. For a real caprese, only fresh basil leaves or dried oregano are missing. If you love strong flavors, we advise you to add some capers or anchovy fillets while you sauté the cherry tomatoes.
- Spaghetti alla puttanesca : it is one of the most loved sauces in Italy, originally from the South, probably Naples. It is a very tasty dish and very easy to prepare, even when the clarity may falter at midnight. Forspaghetti alla puttanescayou just need to fry oil, garlic and anchovies in a pan. Add the pitted olives, capers and chopped cherry tomatoes. Let it flavor and your spaghetti is ready. You can serve with chopped fresh parsley, oregano or a pinch of chilli.
- Spaghetti alla carrettiera : from Sicily instead we steal this recipe which, in some ways, we could define a very aromatic variant of spaghetti, garlic, oil and chilli. In fact, the ingredients ofspaghetti alla carrettieraare practically the same but with one substantial difference: there is no sauté, the sauce is added raw. In a bowl then mix the oil, the chilli and the minced garlic and then pour it over the cooked pasta. Mix everything and serve with fresh parsley and grated pecorino. Easy, right? If you want to vary the recipe, you can add tuna in oil or pieces of tomato.
- Spaghetti alla carbonara : even if the first evidence of egg and pasta pairing dates back to the end of the 18th century, it seems that the famous recipe was born in 1944 in Riccione, a place that has long been the Kingdom of the Night. A chef of Bolognese origin was called to cook a lunch on the occasion of the meeting between American and British troops and created a pasta with the available ingredients, suitable for the Anglo-Saxon taste. Today you too can easily recreatespaghetti carbonara. Given the late hour we can turn a blind eye to the bacon and pecorino, but no garlic, cream or sausage, understood?
- Spaghetti with cacio e pepe : if you are afraid that the egg will remain heavy, bring to the table a midnight spaghetti with the classiccacio e pepe, an easy and very satisfying Roman recipe. Just mix a tablespoon of grated pecorino cheese with a tablespoon of pasta cooking water to create a tasty and not lumpy cream. To do this it is necessary that the water and cheese are in a ratio of 1 to 1. Add the freshly ground pepper and your dish is ready.
- Spaghetti with tuna : it is perhaps the students’ pasta par excellence. After all, it is easy, fast and cheap. All interesting features also for a midnight spaghetti. This doesn’t mean spilling a can of tuna directly into the pasta! Drain the fish and fry it for a few minutes in a pan together with a tablespoon of the pasta cooking water. As soon as the spaghetti are ready, stir-fry to flavor everything. You can add lemon zest, olives, capers or a pinch of chilli.
- Spaghetti ca ‘muddica : would you like to take the opportunity to eliminate some bread that is drying out? Chop the breadcrumbs and fry in a pan for at least 5 minutes with oil, garlic and a pinch of salt. In Sicily, where they love strong flavors, they also add anchovy fillets, tomato pulp and parsley or capers. At this point you just have to drain the pasta al dente and put everything in the pan, being careful to mix well to mix all the flavors. So at midnight you can also bringspaghetti with crumbs to the.
- Spaghetti Alfredo : this recipe is more famous abroad than in Italy and yet it could be interesting for a quick snack after a wild evening. It was invented in Rome at the beginning of the twentieth century and soon won over American actors Mary Pickford and Douglas Fairbanks on their honeymoon in the capital. The original dish includes fettuccine, but we can, at a certain time, take the liberty of turning this type of pasta into spaghetti. How are they prepared? It’s very simple: just season them with butter, previously melted in a pan, and grated Parmesan. To give an aromatic note to your reinterpretation, you can add sage or mint leaves or lemon zest.
- Drunken spaghetti : we could not fail to close this nocturnal roundup with a recipe that will complete the revelry of your evening in the best possible way. We are talking about thedrunken spaghetti. What will be the main ingredient of this first course? Red wine of course. It is a recipe of the poor peasant tradition that is still very current because it is decidedly tasty. The spaghetti must be partly cooked in salted water and partly in the wine brought to a boil. Complete the cooking and, finally, stir in the Parmesan (or pecorino) and pepper.