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)
Add garlic and cook for about 30 seconds or until limp (do not brown). Add salt and parsley and cook, stirring occasionally, for a few minutes more. Remove from heat.
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!