Nick Anderer's Spaghetti with Garlic and Olive Oil

Classically Roman, this garlicky pasta dish—as interpreted by Nick Anderer of Maialino and Marta in New York City—is brightened with pepperoncino and a handful of vibrant parsley. It gets a hit of salt from grated Grana Padano and roundness from extra-virgin olive oil.

Nick Pasta Recipe
Nick Anderer's Spaghetti with Garlic and Olive OilMichelle Heimerman
Nick Anderer's Spaghetti with Garlic and Olive Oil
Classically Roman, this garlicky pasta dish is brightened with pepperoncino and a handful of vibrant parsley.
Yield: serves 2

Ingredients

  • 8 oz. spaghetti
  • 1 pepperoncino (small red chile)
  • 2 cloves garlic, thinly sliced
  • 14 cup plus 1 tablespoon extra-virgin olive oil
  • Small handful chopped Italian parsley
  • 14 cup plus 1 Tbsp. freshly grated Grana Padano or Parmigiano Reggiano

Instructions

  1. In a large pot of well-salted boiling water, add the spaghetti. Cook, stirring occasionally, until al dente.
  2. Meanwhile, in a large skillet over medium heat, add 1 tablespoon of the oil, the sliced garlic, and the pepperoncino; cook, stirring frequently, until the garlic is slightly brown on the edges, 2-3 minutes. Add the parsley and 2 tablespoons water to stop the browning. Remove the pasta using tongs and add it to the skillet; cook, tossing, for one minute.
  3. Transfer the pasta to a bowl. Taste and adjust the seasoning as needed. Toss in the cheese and the remaining ¼ cup olive oil. Serve immediately.