Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper Recipe NYT

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Ingredients. 1 large head of garlic. Kosher salt. ½ cup plus 1 teaspoon extra-virgin olive oil. 1 cup firmly packed parsley leaves. 1 pound spaghetti or other long pasta. ½ teaspoon red-pepper flakes, plus more for garnish. Black pepper. Freshly grated Parmesan, for serving.

Recipe quick & easy Midnight Pasta Life of kk

Preheat your oven to 400°F (200°C). Slice the top off a head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil and drizzle with a teaspoon of olive oil. Wrap the garlic in the aluminum foil and place it in the preheated oven for about 30-35 minutes or until the cloves are soft and golden.

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Step 1: Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes. Step 2:

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Drain the remaining pasta water and place the cooked noodles back in the dry pot. Toss with a drizzle of extra virgin olive oil to prevent sticking. Heat a 12-inch large cast iron skillet over medium heat. Add oil, minced fresh garlic OR roasted garlic cloves, red pepper flakes, salt and pepper and saute.

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Lower heat to low and let simmer for 2-3 minutes until fragrant. Don't let it burn. Reserve some pasta water and set aside. Transfer the pasta directly from the water to the pan and stir/toss to coat the pasta with the garlic and olive oil. Add some of the reserved pasta water if the pasta is dry. Serve and enjoy.

Midnight Pasta With Anchovies, Garlic and Tomato Recipe NYT Cooking

Step 2. While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don't let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute.

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Directions. WATCH. Watch how to make this recipe. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2.

Midnight Pasta With Anchovies, Garlic and Tomato Recipe NYT Cooking

instructions: Begin by cooking pasta in boiling , salted water and begin making sauce. (Cook pasta al dente according to package directions). Warm oil in large saucepan over medium high heat. Add garlic, cook til golden, add red pepper flakes , add tomatoes tearing into pieces as you add them to the pan. reduce heat to medium cook until pasta.

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Step 1. Heat oven to 350°. Place bread on a baking sheet; bake until toasted, 20-25 minutes. Transfer bread to a cutting board; rub with whole garlic cloves, drizzle with 1⁄4 cup oil, and.

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Preparation. Heat the oven to 400 degrees. Cut off the top ¼ inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.

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Remove 1 cup of the pasta water and set aside. Drain the pasta. Once you have the pasta water reserved place a large skillet or sauce pan over medium heat. Add the olive oil to the pan. Once the oil is warm add the garlic and cook for 1-2 minutes, stirring constantly until the edges just to turn slightly golden brown.

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Midnight pasta with roasted garlic, olive oil and chile from The New York Times Cooking by Ali Slagle. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0)

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Preheat oven to 450 degrees F (232 C). Add cauliflower to a mixing bowl with olive oil, minced garlic, red pepper flakes, and sea salt. Toss to coat. Then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed.

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Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes. 2. When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the.

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper Recipe NYT

Preparation. Step 1. Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim ¼-inch off top of regular garlic, making sure to expose all cloves. Step 2. Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil.

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Add the roasted garlic cloves and 1/4 teaspoon red pepper flakes to the oil in the skillet. Cook, breaking the cloves up with a wooden spoon, until fragrant, 2 to 3 minutes. Add the reserved pasta water and bring to a vigorous simmer over medium-high heat. Simmer until the liquid is reduced by half, about 5 minutes.