|Pasta/8 ounces packaged medium wide noodles||1 Cup (16 tbs) (1 Recipe All Purpose / Whole Wheat)|
|Dried hot chilies||2 Small, each broken into 3 pieces|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Boiling salted water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Cut fresh pasta into medium-wide noodles about 10 inches long.
In a small pan over low heat, cook chile peppers in olive oil until they begin to brown.
Add garlic and cook for about 30 seconds more or just until limp (do not brown).
Add salt and parsley and cook, stirring occasionally, for 1 minute longer.
Remove from heat.
In a large kettle of boiling salted water, cook noodles until al dente
Drain noodles, then place in a serving bowl.
Pour sauce over noodles, toss gently, then serve.