Nick Anderer’s Spaghetti with Garlic and Olive Oil

  • Serves

    serves 2


By Nick Anderer

Published on March 21, 2017

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 Anderer's Spaghetti with Garlic and Olive Oil


  • 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


Step 1

In a large pot of well-salted boiling water, add the spaghetti. Cook, stirring occasionally, until al dente.

Step 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.

Step 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.

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