New York Times Cooking- Midnight Pasta Recipe Dupe- Made Easy (2024)

Looking for an easy way to make the Midnight Pasta Recipe? Well, welcome, new best friend! You’ll be calling us your new best friend after you read our Midnight Pasta New York Times recipe dupe. We made the NYT delish recipe… so much easier!

Midnight Spaghetti? Yes, please!

If there is anything we love, it is someone else handing us a wonderful recipe. Most of the time though, we take out the grunt work, cut some corners, and tailor it to fit our palette, lifestyle, and schedule. Sure, some people would say we are eradicating the art of cooking, but if we are going to be preparing food at home, there is no way we are going to spend hours doing it.

Most of the time, we are making recipes meat-free, nut-free (due to Shannon’s anaphylactic tree nut allergy), or a little healthier. We found theNew York Times Cooking’s recipe for Midnight Pastaor Aglio e olio pasta, and fell in love! This recipe makes for the perfect meal for you and your partner. It is also an easy meal to cook quickly for guests.

Why is it called Midnight Pasta?

Why is it called that? Get this! It’s called that because, after a late night of drinking, you can throw it together fairly quickly with a few kitchen staples. That is music to our ears. However, the recipe that the New York Times published, had us roasting our garlic, adding about 40-50 minutes. Um, no thanks.

As much as we adore fresh produce, we also prefer having more time on our hands, not to mention the fact that we did not have any fresh garlic on hand, nor fresh parsley, so we opted for the parsley flaked from our spice cabinet.

Our version took about20 minutesfrom start to finish to make. Feel free to click the link above, if you want the full New York Times Cooking Recipe, or if you want the shortcut, keep reading and join us.

Midnight Pasta Made Easy- NYT Dupe

Serving Size:

4

Time:

20 minutes

Difficulty:

Easy Peasy

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Ingredients

• 3 tsp garlic powder
• Sea Salt (we use maybe a teaspoon of salt to add to our water for the pasta)
• 1/2 cup extra-virgin olive oil (we do use the good stuff)
• 1 pound spaghetti
• 1/2 tsp red pepper flakes
• Black pepper to taste
• Freshley grated parmesan cheese
• Parsley flakes for garnish

See Also

Gordon Ramsay Carbonara Recipe - TheFoodXP

Directions

1. Cook the pasta, al dente.
2. Cook the pasta, al dente.
3. Drain pasta.
4. Save 1 cup of the pasta cooking water and add some good olive oil.
5. Add garlic powder and cook that mixture for about 5 minutes on medium/high.
6. Turn to low, then add red pepper, and black pepper to taste.
7. Add your drained cooked pasta and a little olive oil (because, why not?!) to that mixture.
8. Mix it up, and plate it.
9. Grate parmesan to the top of each serving (as much as you want).
10. Shake parsley to the top of each serving.
11. Shake a tiny amount of red pepper to each serving.
12. Enjoy…Buono!!!

*We paired a light salad with this meal and ate off of the pasta for a few days. Yummy, and easy! Oh, and let’s not forget that you must pair this with a glass of wine.

What Makes the Arner Version Different?

If you want to do our version to take the cooking time off and shorten the process, our easy recipe dupe is the way to go. If you want a longer version, then use garlic cloves, and roast those babies on medium heat.

We also eliminate any pine nuts from anything. If pine nuts are not a direct ingredient, we also have to check the boxes to make sure the items are not made in a facility that processes tree nuts.

Since spaghetti is probably one of your basic staple pantry items, you should have some. The brand of pasta doesn’t matter. If you want to really elevate the experience, you can go fancy schmancy and get some good spaghetti. We have subbed our pasta for angel hair pasta if we have that instead. FYI, for any of your pasta recipes, just use what you have. The smell of pasta and taste of pasta is generally the same unless you are going high quality.

We’ve also made different versions of this by using any tomato sauce we have in the pantry. If one of your pantry staples is a cream sauce, try that, too.

FAQs | Frequently Asked Questions