Midnight spaghetti is a great idea to prepare when you are with a group of hungry friends.
Spaghetti is, for sure, a symbol of Italy.
Eating them at midnight, however, is a really fun experience.
- 11 oz of Spaghetti
- 2 cups of Parmigiano Reggiano cheese, grated
- 1 lemon
- 6 anchovies in oil
- 2 cups of sundried tomatoes
- salt to taste
- extra virgin olive oil to taste
- parsley to taste
- 1 clove of garlic
First, heat some extra virgin olive oil in a frying pan.
Then, brown a poached garlic clove and add the anchovy fillets and parsley.
Melt the anchovies over a low flame.
Meanwhile, finely chop the sun-dried tomatoes and add them to the pan.
In a tall pot bring water to a boil, add salt and pour in the spaghetti.
Drain the spaghetti when it is about 3 minutes from cooking.
Pour the spaghetti into the pan with the anchovy and cherry tomato sauce, and finish cooking, adding a little cooking water.
Plate and top with grated hard cheese, such as Parmigiano Reggiano and a little grated lemon zest.
Your midnight spaghetti is ready.
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