Midnight Spaghetti

If you are late home from whatever reason and you are starving but you have no time to cook then make this Midnight Spaghetti, you are going to love it! This is another version of the famous Aglio Olio e Peperoncino but I love using sun-dried tomatoes as it's a great way to add extra flavour. It' such a simple pasta to make with very little ingredients so make sure you have good quality ingredients. Good quality olive oil and good quality spaghetti are key for a great Midnight Spaghetti. 

Serves: 2-3

Ingredients

• 300g of good quality spaghetti
• 2 small dried red chillies 
• 3 large garlic cloves
• 3 sun-dried tomatoes 
• 40g Grana Padano cheese 
• A good quality extra virgin olive oil 

Method​ 

1. Bring a large pot of water to the boil ready to cook the pasta. As soon the water starts boiling, season it with plenty of salt and drop in the spaghetti. 
2. Meanwhile, in a saucepan or in a large frying pan, add about 5 tbsp of olive oil. Lightly crush the garlic, remove the skin and add it to the pan along with the crushed chillies. Cook the garlic and chillies on a medium low heat so the olive oil absorb all the flavour, this might take about 5 minutes. Make sure the garlic doesn't get to brown or the oil will become bitter. 
3. Meanwhile finely chop 3 sun-dried tomatoes and add to garlic and chilli oil, cook for 30 second to 1 minute. 
4. When the spaghetti is still a little firm but almost fully cooked, transfer it with from the water to the pan with the chilli and garlic oil sauce. Bring the the temperature to a medium high heat and add a  ladle of the starchy water. 
5. Keep cooking the pasta and sauce together on a medium high heat, stir constantly and keep adding a little bit at the time the starchy water until the pasta is fully cooked.  
6. Once the pasta is perfectly cooked and there isn't any more liquid in the pan, turn the heat off, remove the garlic cloves and add a tbsp of olive oil. Stir well and serve with a sprinkle of cheese on top. 

Watch the recipe video

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