When Italians crave a midnight snack or other impromptu meal, it is time for a spaghettata, meaning a “spaghetti party.” A spaghettata calls for something very fast and uncomplicated, with lively flavors that jump off the plate and into your mouth. It has to be made with ingredients on hand: There is no time to shop. For a spaghettata perfetta, this recipe can’t be beat. It’s a variation on the theme of aglio e olio, garlic and oil sauce. In this version, red wine stains the pasta a rosy color, while the garlic, olives, and hot pepper give it a punch. Like most aglio e olio pastas, it does not call for cheese.

Spaghetti alla Spaghettata is a delightful Italian pasta dish featuring the bold flavors of red wine, garlic, and olives. This simple yet satisfying recipe captures the essence of traditional Italian cuisine with its vibrant and robust taste. The combination of thinly sliced garlic, fresh parsley, and a pinch of crushed red pepper creates a flavorful base in extra-virgin olive oil. The addition of sliced black olives brings a touch of saltiness and depth to the dish. The pasta is cooked until perfectly al dente and then tossed in the skillet with the aromatic sauce, allowing the flavors to meld together. The final touch is the addition of dry red wine, which infuses the pasta with a rich and distinctive taste. Spaghetti alla Spaghettata is a classic Italian dish that will impress your taste buds and transport you to the heart of Italy with every delicious bite.

Serves 2 to 4

INGREDIENTS

• 2 large garlic cloves, thinly sliced
• 2 tablespoons chopped fresh parsley
• Pinch of crushed red pepper
• ¼ cup extra-virgin olive oil
• ½ cup thinly sliced pitted imported black olives
• Salt
• 8 ounces spaghetti or linguine
• 1 cup dry red wine

INSTRUCTIONS

1. In a skillet large enough to hold all of the ingredients, cook the garlic, parsley, and red pepper in the oil over medium heat until the garlic is lightly golden, about 3 minutes.
2. Stir in the olives and cook for 5 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, stir, and cook, stirring often, until almost, but not quite al dente. Drain.
4. While the pasta is cooking, turn the heat under the skillet to high, add the wine, and bring to a boil.
5. Add the spaghetti to the skillet and cook, stirring, until al dente, about 2 minutes more.
6. Serve immediately.

VARIATION:

• Add some chopped anchovies, canned tuna, or capers with the olives.

SERVING SUGGESTIONS:

1. Fresh Garden Salad: Serve a crisp and refreshing salad with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette dressing. The salad’s freshness will balance the richness of the pasta.
2. Garlic Bread: Prepare some garlic bread by toasting sliced Italian bread with garlic-infused butter. The crispy and garlic-infused bread is perfect for dipping into the flavorful sauce.
3. Grilled Vegetables: Grill a selection of seasonal vegetables such as zucchini, eggplant, bell peppers, and asparagus. The smoky charred flavors of the grilled vegetables will provide a nice contrast to the pasta.
4. Caprese Salad: Create a classic Caprese salad with ripe tomatoes, fresh mozzarella, and basil leaves. Drizzle it with olive oil and balsamic glaze for a burst of freshness and tanginess.
5. Italian Antipasto Platter: Assemble an antipasto platter with an assortment of cured meats, cheeses, marinated vegetables, and briny olives. The variety of flavors and textures will add depth to your meal.
6. Red Wine Pairing: Since red wine is a prominent ingredient in this dish, consider serving a full-bodied red wine such as Chianti, Sangiovese, or Merlot. The wine’s tannins and fruity notes will complement the flavors of the pasta.
7. Tiramisu: For a sweet ending to the meal, indulge in a classic Italian dessert like Tiramisu. The combination of creamy mascarpone cheese, espresso-soaked ladyfingers, and a hint of cocoa is the perfect way to conclude your Italian feast.