I-Don't-Want-to-Cook Pasta and Basic Vinaigrette

This pasta is for those nights (say when you're sick and stuffy) when you really really don't feel like cooking, but you know you should eat. It's ready as fast as noodles can boil and it will always be a welcome plate.

I-Don't-Want-to-Cook Pasta

Open the bottle of red you've got lying around. By the time dinner's ready it will have had ample time to "breathe". Not suggested, however, if you are fighting a fruit-fly invasion.

Throw some capellini or spaghettini (you know, the skinny noodles!) on to boil in salted water. A nice serving, for reference, is about 3/4" - 1" in diameter, dry and held in a bunch.

While the noodles are cooking, heat 3 -4 tbsp of olive oil in a frying pan.

Chop some walnuts, using about 1 - 2 generous tbsp of chopped nuts per serving.

Do the same with some garlic. I like to use a clove per serving here, too, but tastes differ. The whole point of this recipe is use whichever pasta, nut and cheese you prefer. The possibilities are endless!

Toss them into the hot olive oil and don't let them burn. Let them mingle.

At this point you can add salt and chili flakes to taste.

Once your pasta is done, drain it and throw in the nut mixture. Pour the wine.

Grate some sharp cheese over the top of your nutty pasta, I like reggiano parmigiano personally, but old cheddar is also good if you're on a budget.

And that's it. Of course, if you want to be fancy and/or healthy, you'll throw together a quick salad to balance out the oil, starch and protein you're consuming (not to mention salt!).

If you really don't want to cook at all, slice a tomato and just have it on the side.

Just in case you do make a salad, here's a basic vinaigrette:

Basic Vinaigrette

Combine:
1 tbsp balsamic vinegar
1 tsp dijon mustard

Add:
3 tbsp olive oil
garlic, salt and pepper to taste.

Shake it! Then pour it!

Chin-chin!