MIDNIGHT PASTA (with olive oil and garlic)

Ahhh yes. Midnight Pasta—the ultimate “I’m hungry, it’s late, and I refuse to overthink this” meal 🌙🍝
Italian nonnas call it aglio e olio, and it’s perfect exactly as you said: olive oil + garlic.

MIDNIGHT PASTA (Olive Oil & Garlic)

Ingredients (1–2 servings)

• Spaghetti (or whatever pasta you’ve got)

• ¼ cup good olive oil (don’t be shy)

• 4–6 cloves garlic, thinly sliced

• Red pepper flakes (optional but encouraged)

• Salt (for pasta water)

• Black pepper

• Optional glow-ups:

  • Parsley

  • Parmesan or Pecorino

  • Lemon zest

  • A splash of pasta water

How to Make It (10 minutes, half asleep)

1. Boil pasta

   • Salt the water like the sea.

   • Cook pasta until just al dente.

   • Reserve about ½ cup pasta water before draining.

2. Warm the oil

   • Heat olive oil over low–medium heat.

   • Add garlic slices and red pepper flakes.

   • Let garlic gently sizzle until just golden—not brown (burned garlic = tragedy).

3. Bring it together

   • Add drained pasta straight into the pan.

   • Toss with a splash of pasta water to make it silky.

   • Season with black pepper and extra salt if needed.

4. Finish

   • Kill the heat.

   • Add cheese, herbs, lemon zest—whatever your soul asks for.

   • Eat immediately, preferably standing in the kitchen.

Midnight Rules (Important)

• If the garlic browns, start over. No arguing.

• Olive oil quality matters more than anything.

• Pants optional. Judgment-free zone.

If you want:

• Extra garlic chaos

• Protein add-ins (anchovy, shrimp, egg 👀)

• Or the true Roman technique