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Midnight Pasta

A quick and simple pasta dish made with spaghetti, garlic, and cherry tomatoes, perfect for late-night cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 ounces Spaghetti or Linguine Feel free to substitute with gluten-free pasta if preferred.
  • 2 tablespoons Olive Oil Avocado oil works too.
  • 4 cloves Garlic, thinly sliced You can use garlic powder (1 teaspoon) in a pinch.
  • 1/2 teaspoon Red Pepper Flakes Omit for a milder flavor.
  • 1 cup Cherry Tomatoes, halved Substitute with diced regular tomatoes if needed.
  • 1/4 cup Fresh Parsley, chopped Basil works as an alternative.
  • Salt and Pepper to taste Adjust according to preference.
  • Grated Parmesan Cheese for serving Opt for dietary cheese for vegans.

Method
 

Cooking
  1. Cook spaghetti or linguine according to package instructions in salted water until al dente.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
  3. Add sliced garlic and red pepper flakes, sauté for about 1 minute until garlic is fragrant but not browned.
  4. Add cherry tomatoes and cook for another 3-4 minutes until they start to soften.
  5. Drain the pasta, reserving some pasta water, and add it to the skillet with the tomato mixture.
  6. Toss everything together, adding a bit of reserved pasta water if the mixture seems dry.
  7. Stir in fresh parsley and season with salt and pepper to taste.
  8. Serve immediately, topped with grated Parmesan cheese.

Notes

Serve Midnight Pasta fresh with a sprinkle of fresh Parmesan cheese and a side of crusty bread. If you have leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of olive oil to revive its freshness. Avoid overcooking the pasta, and reserve pasta water for adjusting sauce consistency.