Midnight Pasta: A Pressure Cooker Delight
A quick and savory pasta dish made in a flash using a pressure cooker. Midnight Pasta brings together garlic, anchovies, and olive oil for a comforting, flavor-packed meal perfect for late-night cravings.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 8 oz Dried spaghetti or favorite thin pasta
- 0.5 tin Anchovies packed in oil, up to 1 tin can be used
- 4 cloves Garlic thinly sliced
- 2 tablespoon Olive oil extra-virgin; 2 to 3 tablespoons
- 0.25 teaspoon Red pepper flakes plus extra for serving
- Fresh parsley optional, chopped
- Parmesan cheese for serving
Instructions
Instructions
- Bring a large pot of salted water to a boil. Cook pasta till al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- In a skillet over medium heat, warm olive oil. Sauté garlic and red pepper flakes for about 2 minutes.
- Stir in anchovies and mash them into the oil until dissolved.
- Add pasta to the skillet and toss to coat. Use reserved water as needed to loosen sauce.
- Mix in chopped parsley and serve with Parmesan and extra red pepper flakes.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to retain texture. Optionally freeze in portioned containers and add fresh Parmesan when reheating.