Motocross and midnight pasta.

Dear friends,

As I do nearly every Saturday, I spent my morning drinking coffee and watching my favorite shows on the Food Network. Normally, I’ll make a fritatta with whatever’s left in the fridge for our weekend breakfasts, but I was feeling lazy this morning so an early meal eluded me.

By 10:30 am, though, I was starving and the Barefoot Contessa’s Midnight Pasta was calling to me. I answered.

The dish is called Midnight Pasta because it’s a simple recipe chefs like to make when their shift ends. There’s only one way to describe the dish and it’s an oxymoron: simply exquisite.

Our Midnight-Pasta-served-as-brunch was on the stove for all of about five minutes before one hungry mother and two big boys devoured it.

The oldest boy just happened to be ducking in the house for a drink. He had been out riding his dirt bike and I think his stomach must have been talking to him, too. Talk about oxymorons — the sweaty brute at the kitchen counter eating my fine pasta was a study in contrasts.

If you’ve got hungry mouths to feed, give Ina’s recipe a try. Midnight or mid-day, it won’t disappoint.

With gratitude {for Food Network inspiration that filled three hungry bellies this morning},

Joan, who wants observant readers to know that the “Eately” plate in the first photo might or might not have accidentally fallen from the restaurant’s table into her bag during her recent trip to NYC but don’t ask Kate about it because she saw nothing

The Barefoot Contessa’s Midnight Pasta

One pound spaghetti, cooked al dente

1 cup pasta water

1/3 cup olive oil

8 cloves of garlic, chopped

1 cup freshly shredded Parmesan cheese

A pinch of red pepper flakes, to taste

1/4 cup chopped fresh parsley

1 cup torn fresh spinach

Cracked pepper


Cook pasta and reserve 1 to 1 1/2 cups pasta water. Heat oil in large skillet (I prefer cast iron) over medium high heat and saute garlic until fragrant (not brown). Add pasta water, lower heat a bit, and add salt, cracked pepper, and red pepper flakes to taste. Let “sauce” bubble on the stove until garlic is translucent (about five minutes). Add cooked pasta to the skillet and toss with the sauce. Add parsley, spinach and cheese, and toss thoroughly. Serve immediately. Tasting Notes: Ina’s recipe didn’t call for spinach, but I had a fresh bunch in the fridge that was calling to be used so I threw it in. I’m so glad I did.


  1. Your photo looks good enough to eat, the recipe is one I always meant to try and now I know I will. (I’m sure that plate jumped….)

    Apropos of nothin’? When I first glanced at Mr. Motocross it looked like he was suited up as the King of Hearts or something. Really striking coloring on that gear.


  1. […] and whose holiday culinary line-up includes barbecued chicken and baked beans, grilled salmon and Midnight Pasta, and green chili chicken enchiladas Share this:TwitterFacebookLike this:LikeBe the first to like […]

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