Spaghettata di mezzanotte
vegetarian, soy free
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.
- 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
Cook the spaghetti
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.
Make the panko topping
- Strip the parsley leaves from the stems; coarsely chop the leaves.
While the panko toasts, prepare the remaining ingredients.
Prep the remaining ingredients; finish the pasta
- Rinse the capers.
- Coarsely chop the arugula.
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