*Spaghetti alla Mezzanotte
- 1 lb. spaghetti
- 2 cloves garlic
- 1/2 teaspoon crushed hot red pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup chopped parsley
The name translates to "Midnight Pasta" because it makes for a quick dish for late night meals!
Cut the garlic into thin slices and chop the hot pepper. Add to a pan with the oil and saute until garlic browns. Boil the spaghetti in salt water, drain, and add the sauteed garlic and crushed hot pepper. Stir vigorously while adding the chopped parsley. Serve immediately. Serves four.
* This dish is also known as "Spaghetti aglio olio e peperoncino", "spaghettata di mezzanotte", and a few other variations. Whichever nomenclature you prefer, it's a great dish all the same!