I hope this yummy, easy recipe will make up for it. It's called Pasta Rapido, and I've been cookin' this stuff for at least 20 years. I usually make it as a side dish for breaded chicken cutlets, but it's hearty enough to stand on it's own if you prefer.
You know where I got this recipe from? One of those good old fashioned Sunset paperback cookbooks. The collection of Sunset cookbooks definitely fall into the "oldie but goodie" category. You may want to pick one up if you see any at a yard sale this summer.
1/2 cup olive oil
2 small dried hot red chilies, broken into pieces
3or 4 cloves of garlic, minced or pressed
3/4 teaspoon salt
1 bunch fresh parsley, chopped (I usually use Italian parsley, but we had some fresh curly parsley from the garden so I just used that this time, and it tasted just as good)
1 lb your favorite pasta (we like thin spaghetti)
Your water for the pasta should be boiling by now, so add the pasta and cook until Al dente. Drain, toss with your freshly made mixture of parsley goodness, and it is ready to serve. We always like it topped with a few shakes of Parmesan cheese.
It's quick ("rapido"), easy, and delicious! Mangia!
There are some other great recipes in this book, but this one stands the test of time. I like it as a side with scallopine, pork chops, chicken....one thought, if you make this the first time, remove the pan from the heat then add the garlic....less chance it will burn.
ReplyDeleteA Standard at our house. Add some fresh chopped tomatoe at the end. Good quality olive oil and some Locatelli Romano cheese really help this simple dish.
ReplyDeleteI have a question - I've been making this for years too, and usually added some cooked chicken or shrimp for protein. I've got a vegetarian in the house now, and am wondering how it would taste with cannellinis (white beans) in it. Anyone tried that?
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