We'd just returned from vacation and a 260 mile drive. We were hungry, too tired to drive to a restaurant, and there wasn't much in the house. We did have spaghettini, olive oil, garlic, some lover salad vegetables, and parsley growing in the garden.
I put a pot on salted water on to boil, and prepared what would be the sauce by heating a couple tablespoons of olive oil with a few cloves of roasted garlic (fresh sliced or minced would be just as good), four cherry tomatoes, and a few sliced snap peas.
As soon as the vegetables were soft and the water was boiling I tossed the pasta in the pot, where it cooked until it was not quite done. I then transferred it to the pan with the oil and vegetables, adding small scoops of the pasta water and letting the pasta absorb it until the pasta was al dente and the remaining liquid formed and emulsion with the oil.
At that point I dumped it all into a serving bowl where I tossed it with a lot of fresh grated Parmesan and a fair amount of freshly minced parsley. It wasn't fancy- but it was satisfying.