ニューヨーク・タイムズのインスタグラム(nytimes) - 1月10日 00時00分

This meat-free dish is a version of aglio e olio pasta, often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. It can take a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. Tap the link in our bio to get the recipe from @nytcooking. Photo by @johnny_miller_

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