Osteria Mamma's 'Midnight Spaghetti' Recipe - Los Angeles Times
This "midnight spaghetti" from Osteria Mamma's self-published cookbook is meant to be made from pantry items and fridge staples.
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- Osteria Mamma's 'Midnight Spaghetti' recipe
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Cooking tools:
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Can opener
- Grater
- Pepper mill
- Stove
- Plate
Ingredients
- 1 pound dried spaghetti
- 1 cup basil
- 1 cup parsley
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 anchovy filets, rinsed
- 28 ounces whole canned tomatoes
- 2 cans of tuna packed in olive oil, roughly 6 ounces
- Salt, to taste
- Grated Parmesan to finish
- Ground black pepper, to taste
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