I need this rescue tonight. Nothing else will do.
As the very salted water roils, the strands, just a
second ago straight as straws, start to fold into a
fated al dente perfection.
I am going to gently heat the Virgin Olive Oil, and stir
in a few cloves of garlic, smashed with a cleaver
against the marble board. I love softened garlic,
not fried to a crisp, so I baby it till it's done.
A few flakes of red pepper scattered atop the mix,
float like a school of very tiny goldfish.
Then the pasta is finished and poured into the colander.
Hurrying, I'll then toss it into the oil mix, heat for a sec,
grab the blue ironstone bowl, drop in the pasta, and
every lick of oil. Black pepper, ground again and again,
dots the entirety. Last, I'll use the grater to shave a
small handful of Parmegiano Reggiano.
Stir. Breathe in. Eat.