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LATE NIGHT PASTA

Name: LATE NIGHT PASTA
Cook time: 1800 s
Total time: 1800 s
Yield: Serves: 2
Ingredients: For the Late Night Pasta; 2 tbsp olive oil; 2 shallots, minced; 4 cloves garlic, thinly sliced; 2 tbsp tomato paste; 8 oz cherry tomatoes, washed; 1 1/2 tbsp water, if needed; 1 tbsp + more to taste kosher salt; 12 oz dried pasta of choice; 2 tbsp chopped basil; 2 tbsp chopped parsley + more to garnish; 3 tbsp unsalted butter; 1/2 cup parmesan cheese, grated + more to garnish; To taste freshly ground black pepper; 8 oz fresh mozzarella cheese, ripped/cut into cubes

cook:

30 min

2,613,086 views This quick and easy meal is best prepared late in the evening or perhaps in the wee-hours of the morning. Optionally, serves straight from the pan for the optimal late-night meal experience.

2 Serves:

original

metric

INGREDIENTS

For the Late Night Pasta

2 tbsp olive oil

2 shallots, minced

4 cloves garlic, thinly sliced

2 tbsp tomato paste

8 oz cherry tomatoes, washed

1 ½ tbsp water, if needed

1 tbsp + more to taste kosher salt

12 oz dried pasta of choice

2 tbsp chopped basil

2 tbsp chopped parsley + more to garnish

3 tbsp unsalted butter

½ cup parmesan cheese, grated + more to garnish

To taste freshly ground black pepper

8 oz fresh mozzarella cheese, ripped/cut into cubes

DIRECTIONS

For the Late Night Pasta

Add the oil to a large skillet and preheat over medium heat.

2 tbsp olive oil

Add the shallots and cook until the shallots turn translucent, about 1-3 minutes.

2 shallots, minced

Add the garlic and tomato paste, then cook for an additional 1-2 minutes while stirring or until an orange fond forms at the bottom of the pan.

4 cloves garlic, thinly sliced

2 tbsp tomato paste

Add the cherry tomatoes to the pan and cook for 5-15 minutes or until the tomatoes have broken down and burst. If needed, add water to the pan to help break down the tomatoes.

8 oz cherry tomatoes, washed

1 ½ tbsp water, if needed

Meanwhile, heat a large pot of water to a boil. Season with salt, then add the dried pasta and cook until the pasta is about 2 minutes shy of al dente.

1 tbsp + more to taste kosher salt

12 oz dried pasta of choice

Once the pasta is par-cooked and the tomatoes are burst, add the pasta to the tomato mixture along with ½ cup of the pasta cooking water.

Cover the skillet and finish cooking the pasta to al dente in the tomato sauce. If the mixture gets too dry before the pasta is done, add more pasta cooking water as needed.

Turn off the heat and uncover the skillet. Add the basil, parsley, butter and parmesan cheese, then season to taste with salt and pepper.

2 tbsp chopped basil

2 tbsp chopped parsley + more to garnish

3 tbsp unsalted butter

½ cup parmesan cheese, grated + more to garnish

To taste freshly ground black pepper

Finally, add the mozzarella to the pasta and cover the pan once more. Allow the cheese to melt for 2-3 minutes using the residual heat from the pasta.

8 oz fresh mozzarella cheese, ripped/cut into cubes

10.

Once the cheese has melted, rigorously stir the pasta to incorporate the cheese, then garnish with more parmesan cheese and chopped parsley.

chopped parsley + more to garnish

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