Description
A quick and easy recipe for Midnight Pasta, perfect for satisfying late-night cravings.
Ingredients
- 8 ounces spaghetti
- 4 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, torn
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 2 minutes.
- Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes, until they start to soften.
- Add the drained spaghetti to the skillet, tossing to combine with the garlic and tomatoes. If the pasta seems dry, gradually add some reserved pasta water until you reach your desired consistency.
- Stir in the torn basil leaves and half of the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- Serve immediately, topped with the remaining Parmesan cheese and lemon wedges on the side for squeezing over the pasta.
Notes
- For added protein, consider tossing in cooked shrimp or grilled chicken before serving.
- Substitute the cherry tomatoes with seasonal vegetables like zucchini or asparagus for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 10mg