Spaghettata di mezzanotte

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spaghettata di mezzanotte

Spaghettata di mezzanotte

Soy-Free, Vegetarian

2 Servings, 630 Calories/Serving

25–35 Minutes

With a name that means “midnight spaghetti,” this simple pasta is a late-night after-party tradition in many Italian households. Made with the most flavorful ingredients in the fridge, like garlic, capers, Parmesan, and peppery arugula, it’s as easy as boiling pasta and comes together in about 30 minutes. A generous sprinkling of bread crumbs toasted with Parmesan provides a wonderful nutty crunch.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces spaghetti
  • Peeled fresh garlic
  • 1 cup cooked white beans
  • ½ teaspoon Aleppo chile flakes (optional)
  • 1 cup diced tomatoes
  • Fresh flat-leaf parsley
  • ¼ cup whole wheat panko
  • ¼ cup grated Parmesan
  • 1 tablespoon capers
  • 3 ounces baby arugula
  • 1 ounce ricotta salata

Nutrition per serving

Calories 630, Total Fat 20g (26% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 910mg (40% DV), Total Carb. 82g (30% DV), Fiber 10g (36% DV), Protein 24g
Contains: Milk, Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the spaghetti

Heat the oven to 350ºF.
Bring a medium sauce pot of generously salted water to a boil. Add the spaghetti and cook until tender, 8 to 10 minutes. Drain, reserving ¼ cup pasta cooking water.
While the water heats and the spaghetti cooks, prepare the sauce.


Start the sauce

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Rinse the white beans.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the garlic and as much Aleppo chile as you like and cook until fragrant, about 1 minute. Stir in the beans and cook for about 1 minute. Add the tomatoes and season with pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce is slightly thickened, 4 to 6 minutes. While the sauce cooks, prepare the panko topping.


Make the panko topping

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
On a sheet pan, spread the panko in an even layer. Toast in the oven until golden brown, 5 to 7 minutes. Transfer to a small bowl to cool. Stir in the parsley and Parmesan.
While the panko toasts, prepare the remaining ingredients.


Prep the remaining ingredients; finish the pasta

  • Rinse the capers.
  • Coarsely chop the arugula.
Stir the capers and arugula into the sauce and cook for 30 seconds. Remove from the heat. Add the spaghetti and reserved pasta cooking water and toss to coat. Season to taste with salt and pepper.


Transfer the pasta to individual bowls. Crumble the ricotta salata on top, sprinkle with the panko topping, and serve.

Chef’s tip Keep an eye on the panko as it toasts—it burns easily.