Midnight Spaghetti (Spaghettata di Mezzanotte)
The after-party Italian tradition of "midnight spaghetti" gave birth to this lusty pasta dish of anchovies, capers, tomatoes, and garlicky breadcrumbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Microplane
- Cutting board
- Chef's knife
- Oven
- Baking sheet
- Mixing bowl
- Skillet
- Pot
- Colander
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1 (12-oz.) loaf crusty bread, sliced 1" thick
- 10 cloves garlic (3 peeled, 7 thinly sliced)
- 3⁄4 cup olive oil
- 1 cup grated parmesan
- Kosher salt
- freshly ground black pepper
- 1 tbsp. crushed red chile flakes
- 10 canned oil-packed anchovy fillets, 2 tbsp. oil reserved
- 1⁄3 cup capers, drained
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 lb. casarecce, or spaghetti
- 1⁄2 cup roughly chopped parsley
- Zest of 1 lemon
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