EXPLORE:

Spaghettata di mezzanotte

vegetarian, Soy-Free

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.

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

Serve

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.

Nutrition per serving: Calories: 630, Protein: 24 g, Total Fat: 20 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 1 g, Saturated Fat: 8 g, Cholesterol: 45 mg, Carbohydrates: 82 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 910 mg
Contains: milk, wheat

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