Known in the Cortivo and Cecchinato family as “midnight spaghetti,” adapted from the self-published Osteria Mamma cookbook, this dish is meant to be made with foods easily found in your pantry and refrigerator staples. Loredana “Mamma” Cecchinato made this dish for her family in Italy long before her sons opened the Italian restaurant Osteria Mamma in Larchmont, and she often used it to feed them and their friends into the wee hours of the morning. Lightly garlicky and a textural delight thanks to fresh herbs and flecks of imported tuna in the quick tomato sauce, it’s especially satisfying after a night of drinking or socializing. Do as the Osteria Mamma team does and pair this dish with a mineral-rich white wine like Tornatore’s Etna Bianco.
Osteria Mamma's Midnight Spaghetti Recipe
