Ethan's Midnight Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick, flavorful pasta dish with a hidden 'agent' of spicy arrabbiata sauce that surprises with its heat. This Italian-inspired quick recipe, ready in about 35 minutes, pairs Spaghetti, Olive oil, Red pepper flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a deep skillet over medium heat. Add 1/2 tsp red pepper flakes and 4 minced garlic cloves, stirring constantly for 30 seconds until fragrant but not browned.
  3. Step 3: Add 14 oz canned diced tomatoes (with juices) to the skillet, season with 1 tsp salt, and simmer uncovered for 10 minutes until sauce thickens slightly and reduces by 1/3.
  4. Step 4: Add drained spaghetti to the skillet along with 1/4 cup reserved pasta water and 1/4 cup chopped fresh basil. Toss vigorously for 1-2 minutes until sauce coats every strand and becomes glossy.
  5. Step 5: Divide into bowls, top with 1/2 cup grated Pecorino cheese, and serve immediately with extra basil for garnish.

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