“Spaghetti with Garlic and Oil” is a traditional Italian pasta dish, said to have originated from the region of Abruzzo, although it is popular across the country. This is a classic Roman dish, one that most Italian men know how to make. It’s also quite popular as a late night snack among friends, for example, after a night out at the theater.
Ingredients Serves 4-62 cloves of garlic, minced, or more to taste1/2 of a dried chili pepper, crumbled,1/3 cup extra virgin olive oil1 pound spaghettiGrated Parmigiano or Pecorino Romano (optional)Parsley, chopped
Bring 6 quarts of lightly salted water to a boil and add the spaghetti.
Meanwhile, mince the garlic, crumble the red pepper and sauté them in the oil in a large skillet until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don’t want it to overbrown and become bitter).
When the spaghetti is cooked, drain and transfer it to the skillet. Mix well. Garnish with parsley.
Via Mariano Pallottini