Simple 7-Ingredient Recipe

Here is a recipe for a rich, savory dish that tastes like it took hours to make, but comes together with just a few staples.

Dish Name: The Midnight Pantry Pasta

Flavor Profile: Savory, Garlicky, and Umami-rich Total Time: 15–20 minutes

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The 7 Ingredients

1. Pasta: (Spaghetti or Linguine work best)
2. Butter: (Salted or unsalted)
3. Garlic: (Fresh cloves are best, but jarred minced works too)
4. Soy Sauce: (The secret umami kicker)
5. Grated Parmesan Cheese: (The powdery shelf-stable kind works perfectly here)
6. Black Pepper: (Freshly cracked if you have it)
7. Red Chili Flakes: (Optional, but recommended for a little kick)

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Instructions

1. Boil the Water (5 mins) Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente.

2. The "Liquid Gold" (1 min) Before draining the pasta, carefully scoop out about ½ cup of the starchy pasta water and set it aside. This is crucial for the sauce! Drain the pasta.

3. Make the Sauce Base (3 mins) While the pasta is cooking, melt 4 tablespoons of butter in a large skillet or the empty pasta pot over medium heat. Add minced garlic (about 3–4 cloves) and red chili flakes. Sauté for 1–2 minutes until the garlic is fragrant and golden (don't let it burn!).

4. Combine and Emulsify (2 mins) Turn the heat to low. Add the cooked pasta back into the pot with the garlic butter. Pour in the ½ cup of reserved pasta water and add 2 tablespoons of soy sauce. Stir vigorously. The starch from the water and the fat from the butter will combine to create a creamy, glossy sauce.

5. The Cheesy Finish (1 min) Remove the pot from the heat. Add a generous handful (about ½ cup) of grated parmesan cheese and a heavy crack of black pepper. Toss everything together until the cheese melts into the sauce and coats every noodle.

6. Serve Plate immediately. Top with extra cheese and pepper if desired.

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Why this works:

The soy sauce replaces the salt and adds a deep, savory depth that mimics slow-cooked meat or mushrooms, while the pasta water emulsifies the butter and cheese into a velvety sauce without needing heavy cream.