Literally translated as "midnight spaghetti" this is the Italian version of a midnight snack (or, in my case, more likely a quick and easy late supper). It is also known as spaghetti aglio e olio (spaghetti with oil and garlic) .
Oil and garlic are essential - the rest is left to the creativity of the cook. I sometimes add an anchovy fillet, as I did here, hot pepper flakes and parsley. You can also add grated lemon peel or lemon juice but really you want to stick to the basics here if you want it to be traditional.
This really is perfect for when you want something light but tasty and are not feeling in the mood to make anything that requires too much effort. Oil and garlic may seem boring but this dish is amazing - real Italian comfort food - and I defy you to find a single Italian home that does not have this pasta on its table on a regular basis!
This is my entry for this week's Presto Pasta Night hosted this week all the way from Singapore (heaven for food lovers!) by Aquadaze of Served with Love.
Spaghetti di mezzanotte
4 tbsp olive oil
2 anchovy fillets
2 garlic cloves, peeled and sliced
3 tbsp fine breadcrumbs
3 tbsp chopped parsley
salt and pepperoncino to taste
Prepare spaghetti according to package directions.
While spaghetti is cooking heat olive oil in a pan over medium heat. Add garlic, anchovy and pepperoncino and saute gently until anchovy "melts". Add the breadcrumbs and about half of the chopped parsley; saute for a minute or two until lightly toasted.
Drain the spaghetti and add to pan with the olive oil and breadcrumb mixture and toss. Sprinkle fresh parsley over spaghetti and serve.