Looks great: Midnight Pasta With Roasted Garlic, Olive Oil and Chile (1 Viewer)

[noonereal]

Midnight Pasta With Roasted Garlic, Olive Oil and Chile Recipe

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a...

cooking.nytimes.com

Midnight Pasta With Roasted Garlic, Olive Oil and Chile

 

[Minerva]

When I was young and single, the quickest way to a young lady's heart was to make casual conversation while making up a big skillet of Alfredo from scratch on a cold, dark night. The meat could be shrimp, chicken or just the cheese. Make it look effortless and use fresh parsley and go lightly on the garlic.

 

[Mr Person]

Needs shrimp or calamari or both. Maybe some bacon cut into bits.

Not sure if I'd keep the cloves. I tend to go more thyme and basil with that kind of dish, maybe some tarragon. If the garlic were sauteed, I'd plop a bit of fine-chopped onion and portabella in in the last several minutes. But hey...

 

[Lursa]

When I was young and single, the quickest way to a young lady's heart was to make casual conversation while making up a big skillet of Alfredo from scratch on a cold, dark night. The meat could be shrimp, chicken or just the cheese. Make it look effortless and use fresh parsley and go lightly on the garlic.

Young ladies still dating dont generally want to eat alfredo anything. (Well they want to, but dont).

 

[Lursa]

Needs shrimp or calamari or both. Maybe some bacon cut into bits.

Not sure if I'd keep the cloves. I tend to go more thyme and basil with that kind of dish, maybe some tarragon. If the garlic were sauteed, I'd plop a bit of fine-chopped onion and portabella in in the last several minutes. But hey...

Brown some diced guanciale or pancetta first. Remove, then cook the rest in the fat and olive oil. Then add the meat back in at the end.

 

[Mr Person]

Brown some guanciale or pancetta first. Remove, then cook the rest in the fat and olive oil. Then add the meat back in at the end.

Oh, yeah, **** the bacon. Pancetta. In the small cubes

 

[Lursa]

Needs shrimp or calamari or both. Maybe some bacon cut into bits.

Not sure if I'd keep the cloves. I tend to go more thyme and basil with that kind of dish, maybe some tarragon. If the garlic were sauteed, I'd plop a bit of fine-chopped onion and portabella in in the last several minutes. But hey...

It doesnt have cloves. That would be weird.

 

[Mr Person]

It doesnt have cloves. That would be weird.

I seem to have (failed to?) read too fast.

Cloves of garlic became.......cloves....

 

[venice_ca]

Midnight Pasta With Roasted Garlic, Olive Oil and Chile Recipe

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a...

cooking.nytimes.com

Midnight Pasta With Roasted Garlic, Olive Oil and Chile

I know pasta alla carbonara as the late night dish.

Supposedly, back in the day, Roman street walkers not only bedded their clients but then prepared this dish for the men. Bunch of mammoni (spoiled by mamma — a woman had to see that a man doesn’t go hungry, ever).

Pasta alla Carbonara

This is real carbonara—pasta coated in an impossibly creamy but very much cream free sauce made from egg, guanciale, pepper, and pecorino.

www.splendidtable.org

 

[bongsaway]

I know pasta alla carbonara as the late night dish.

Supposedly, back in the day, Roman street walkers not only bedded their clients but then prepared this dish for the men. Bunch of mammoni (spoiled by mamma — a woman had to see that a man doesn’t go hungry, ever).

Pasta alla Carbonara

This is real carbonara—pasta coated in an impossibly creamy but very much cream free sauce made from egg, guanciale, pepper, and pecorino.

www.splendidtable.org

This I will have to try. I use a mix of half all purpose flour and half semolina for my home made pasta. I like the consistency more than just all purpose flour.

 

[noonereal]

Supposedly, back in the day, Roman street walkers not only bedded their clients but then prepared this dish for the men.

Truly full service.

 

[noonereal]

Young ladies still dating dont generally want to eat alfredo anything. (Well they want to, but dont).

Yep

Once they got you though, look the **** out.

 

[noonereal]

Needs shrimp or calamari or both. Maybe some bacon cut into bits.

No, no and no.

Shrimp and calamari are fine you just don't use them in any old recipe.

As to bacon. I have never seen bacon served in an italian pasta dish and i was raised on Italian food and very regularly ate in the italian restaurants in NYC and North Jersey.

I am curious, where did you have this? What dish is it I missed in my 70 years ?

If it is authentic Italian, i need to know!

 

[Helix]

I used to go to a buddy's house after band practice, and we'd stay up late with a bunch of people. Ah, my 20s. Anyway, there was a guy there who could take whatever meager ingredients were sitting around and make restaurant quality pasta dishes out of them. I still don't know how he did it.

 

[Parrish]

Midnight Pasta With Roasted Garlic, Olive Oil and Chile Recipe

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a...

cooking.nytimes.com

Midnight Pasta With Roasted Garlic, Olive Oil and Chile

Waking up with someone with garlic and red pepper flake breath? No sir. Aglio e olio, period. Why eff up perfection and simplicity? To me, that recipe is more of a supper dish, at home, near toothpaste and mouth wash. Sorry, @noonereal.

 

[j brown's body]

I've been making this wonderful recipe for 30 years or more.

 

[j brown's body]

Waking up with someone with garlic and red pepper flake breath? No sir. Aglio e olio, period. Why eff up perfection and simplicity? To me, that recipe is more of a supper dish, at home, near toothpaste and mouth wash. Sorry, @noonereal.

That garlic's coming out of ones pores!

 

[Parrish]

That garlic's coming out of ones pores!

No thanks.

 

[noonereal]

Waking up with someone with garlic and red pepper flake breath? No sir. Aglio e olio, period. Why eff up perfection and simplicity? To me, that recipe is more of a supper dish, at home, near toothpaste and mouth wash. Sorry, @noonereal.

Good God.
You don't know how to enjoy life.

 

[Parrish]

Good God.
You don't know how to enjoy life.

I do. I just wouldn't eat that before or after sex and a morning encore.

 

[noonereal]

I do. I just wouldn't eat that before or after sex and a morning encore.

I would not eat MAGA bland foods.
I'd rarher not live.

 

[j brown's body]

I do. I just wouldn't eat that before or after sex and a morning encore.

If both of you have it, its fine.

 

[multivita-man]