Simple spaghetti when you don’t want to cook

Posted by Michael on Jun 28, 2008 in Recipes | 0 comments

1 serving spaghetti or linguine
1 tablespoon good extra virgin olive oil (Bertolli or Gallo is fine)
1 small fresh or dried chili pepper (optional actually)
1 finely minced (or sloppily chopped, depending on your knife skills, it doesn’t really matter) clove of garlic
2 tablespoons chopped flat leaf italian parsley
dash of fresh ground black pepper

Cook the pasta in plenty (like a gallon) of heavily salted water (several tablespoons of salt – most of it is going down the drain people) until just al dente (if you overcook your pasta, I’ll find out and I’ll hunt you down), drain and toss with a teaspoon or two of olive oil in a bowl. Heat a non-stick pan over medium heat for a couple of minutes (put it on when the pasta is close to done), add the oil, then the garlic and chili. Sizzle for a few seconds then add the parsley and a few grinds of pepper. Sizzle a few more seconds then throw in the cooked pasta. Toss and serve on a plate you have gently warmed in the oven (it’s the little things that make a great meal – heat the damn plate). When in season, feel free to throw in some nice chopped tomato, basil, etc…..