My Favourite Midnight Pasta

A recipe for Spaghetti Aglio e Olio – or Midnight Pasta – with a few additions: black olives, shallots, hot banana peppers and bacon. It’s a simple take on the Naples classic and it is my absolute favourite.

This version of midnight pasta follows in the footsteps of a classic from Naples Italy – Spaghetti Aglio e Olio (Spaghetti with garlic and oil). What’s not to like? A good extra virgin olive oil, infused with garlic and chili peppers absorbed by a noodle – all topped with fresh parsley. And better yet, it’s simple to prepare and you will be enjoying your masterpiece in 20 minutes or less – the perfect evening snack or a terrific main for family or friends.

Our Favourite Trattoria

A couple of years ago we were out at one of our favorite restaurants, when the owner who doubles as the chef suggested we try a variation to the classic. To digress, this restaurant is a true Trattoria; it oozes with warmth and romantic character, sporting traditional decor of checked tablecloths centred with a wax wine bottle candle – sometimes our dinner fare is not on the menu but comes at the suggestion of the owner while sipping on a glass of wine.

Apparently, he and his family had discovered this dish while visiting family in Europe and it is now a standard at their eatery.

As with the original classic, there’s a need to employ some easy techniques and the ingredient amounts are sure to vary based on personal preferences. This is perfect for me as my husband says I’ve never made the same dish twice.

As with any good Trattoria, we make our own pasta, which we think takes this dish to another level; but regular pasta works too.

I’m sure you will enjoy this twist on the classic:  Enjoy!

P.S. Goes great with a good Cabernet!

Add Shallots, Black Olives, Hot Peppers and Bacon

What’s the secret to my favourite midnight pasta? Well, in addition to the classic (Spaghetti, olive oil, garlic and chili flakes), this version and adds shallots, black olives, hot banana peppers and bacon. This dish is just a showstopper, and better yet can be made in 20 minutes.

How to Prepare My Favorite Midnight Pasta

Don’t worry – there is a printable recipe card at the bottom of this page!

Ingredients:

• Four servings of prepared fresh spaghetti. We used our Marcato Atlas 150 pasta maker with a “spaghetti” attachment – a post and recipe for homemade pasta is here. Store bought spaghetti is fine – about 500g.
• 10 -12 cloves fresh garlic – sliced
• 1/3 cup extra virgin olive oil
• 1/2 large shallot – diced (our shallots are crazy large)
• 3 slices thick cut bacon – diced
• 1/3 cup sliced black olives
• 1/3 cup sliced pickled hot peppers
• 1 tablespoon chili pepper flakes
• Note: There is a little heat here so manage peppers accordingly
• 1 cup fresh parsley leaves – roughly chopped

Method:

Saute bacon until cooked but not crisp (to your personal preference). I drain the fat if there is alot – but there is not typically much to worry about! Remove bacon from pan and reserve.

Add olive oil to pan. Saute garlic and shallots in olive oil. Tip: Allow the garlic and shallots to heat up with the oil slowly for maximum flavour is infused into the oil. Saute slowly on medium low heat until garlic is lightly browned.

At the same time – prepare pasta in salted boiling water.

TIP: Use less water than usual – we will be adding some of the reserved pasta water back to the final mixture – and we want the water to be nice and starchy!

Add bacon back to the pan. 

When the pasta is cooked (al dente), using tongs, gradually remove pasta from the water and mix into the pan. Stir and toss the pasta. 

Stir in sliced olives and hot peppers.

Use a ladle or cup to add 1/3 cup of the extra starchy pasta water back into the pan. This will be absorbed and will also create a light sauce.

Cook on low heat – mixing the pasta and ingredients together while the water absorbs and reduces. Do this a couple of times or until complete.

Remove from heat. Fold in chopped parsley and serve!

Below is a printable recipe card from RecipesGenerator. Please give it a try!

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