Midnight Pasta With Roasted Garlic, Olive Oil and Chile Recipe (2024)

The garlic cooked this way adds 40 to 50 minutes to a midnight meal. By then, I'm in bed. Just cook the garlic the good old fashion way and get a reasonably good night's sleep.

I'm going to "roast" my garlic in the microwave so this recipe, a longtime favorite in our house, doesn't get to be a big deal. Also I hesitate to run my oven for a long time just for some buds of garlic. It's a waste of energy!

I roast 6 heads at a time and vacuum seal them and freeze. Will last way longer that 2 months. Easy to pop one or two out and re-seal bag.

I roast the garlic in the toaster oven - 35 mins on 400, 5 mins broil without the foil. Oooh, it rhymes...

I make a version of this that is my favorite pasta. On low heat slowly saute in olive oil the garlic until golden brown about 12 minutes, then add fresh squeezed lemon, red pepper flakes, 1 clove of fresh minced garlic, a little more olive oil, toss the pasta in, add grated Parmesan, salt & pepper. It is heaven. Sauteed shrimp are always a nice addition.

I frequently make my own version of aglio e olio as a last minute dinner or late snack for friends. Honestly, we enjoyed my version a lot more than this one, and it takes ~1/4 of the time. I cook and drain the pasta, then in the same empty pot bloom red chili flakes, black pepper, and plenty of minced garlic in EVOO over medium-low until lightly golden; turn off the heat, add zest of 1 lemon, toss in the noodles, season with salt, then mix in a handful of chopped parsley; serve with parmigiano.

I roast a head of garlic every week while using the oven for other tasks. I clean the garlic and then place it in a small container. I usually do two because I add it to other entrees. It never goes to waste and adds beautiful flavor to other meals and sides.

I’ve made this FOREVER. I add tow more staples. Anchovies at the beginning (when you’re making a flavored oil). A lemon to finish ( because... acid.) You won’t be sorry.

Indeed. "Midnight" pasta, or anything, is for when you need to absorb the alcohol, or coffee or conversation, or to pace yourself on the way to the bedroom. Forty minutes to roast garlic is too long and doing it ahead of time implies premeditation. And it is too soft of a flavor. At midnight, alone or otherwise, you need the hot sizzle and heady aroma of raw garlic to dress your pasta and restore your senses.

I was reading this recipe and was wondering why it was called midnight pasta. Regardless, I decided to eat this for dinner with my husband and coworkers, but because of the way I had to roast the garlic, I soon realized why it was named midnight pasta- because by the time it was ready, it was midnight.

This is one of my favorite recipes, but nutritionally it's a disaster. Does the parsley overcome that problem? I always add some cut up broccoli or kale to ease my conscience. I also like to add a dollop or two of ricotta cheese that adds creaminess to the dish.

I pan roast garlic in oil on medium low heat. It takes about 15 minutes, and infuses the oil. It mellows the garlic and gives it that complex roasted flavor without burning it. I worked at an Italian restaurant and would bring the end of night bread and marinara home. I could toss up a meal at midnight with my husband, who also worked in hospitality. We would crack a bottle of middle of the road wine and watch Saturday Night Live. Good times!

I did squeeze half a lemon while the pasta was in the skillet to brighten it up.

I roast garlic in a very simple, fast way, and it produces pretty flavorful results. I wrap individual garlic cloves completely with a small piece of parchment paper and place them in a ramekin, without any oil. I usually roast at 375 or 400 for about 15-20 minutes. I then put them through a garlic press to make the most wonderful paste. I add this paste to olive oil for pasta, tomato sauce, garlic bread, you name it.

My dear old pops, who was from Acquaviva delle Fonti (near Bari)would make this dish except he would always add black pepperand that's how I still cook this dish.

Just not a lot of flavor honestly, the sauce is so light , When you got a bite of garlic it's nice but definitely not in my rotation.

Add anchovies to the olive oil. Finish with lemon.

Love this. I made garlic confit in a 14oz croquette instead of the bulb. I infused the garlic and oil with thyme and rosemary, in the oven for 2 hours at 25F, and voilà. gives it a nice subtle taste.

Roast the garlic, as described, it's perfect and makes the dish. Delicious spaghetti.

Made this last night and it was a 10/10! I cooked some tomatoes in the sauce to add some acidity and well, because I had to use them up. I didn't have fresh parsley so just added dried version to olive oil when cooking. I would double the sauce next time because it was so delish and it's a meal you can eat a couple of times in a week without getting tired of it.

Oil in medium hot cast iron Cherry tomatoes till almost bursting. Several shakes red pepper. Then lower heat add garlic white beans pasta black pepper. THIS IS SO GOOD.

I roast garlic these days in the air fryer, much faster and tastes the same.

The recipe is fine. I just don't think it really warrants having 4/5 stars especially considering the instructions for a "midnight pasta" require an hour's worth of roasting garlic... I'd add less pasta next time or prepare to use way more pasta water as well.

Try using a Trader Joe’s frozen garlic cubes, a game-changer!

It blows my mind that anyone would run an oven at 400F for 50 minutes for a just measly head of garlic. What a waste of energy!

Love all forms of Midnight Pasta, and pretty much anything with roasted garlic. The recipe couldn't be simpler - or more flexible.So although I made it for lunch instead of at night, I roasted my garlic in the air fryer - 10-ish minutes on medium high, shaking it around a bit a couple times. Did as many as needed to fill the basket with enough space in between each for circulation. Great for lunch, and now I have the leftover roasted garlic to do the dish at midnight.Thank you!

Pretty sure making this at midnight (or 2:00, as it is now) would wake my wife. Not happy outcome for my need for a quick bite.

I haven't yet tried this particular recipe, but there's another alternative between oven-roasting the garlic and sauteing minced garlic: place the individual, unpeeled cloves in the skillet and keep the heat on medium-low. Stir or turn the cloves a few times to provide more even warming. In 5 minutes or so the cloves will be soft and milder than fresh garlic.

This was a Christmas Eve staple when I was growing up in NJ. We ate it before going to midnight mass.

I start a wood fire and roast the garlic over the glowing embers. It only adds one hour to the prep time.