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.
- 8 oz. spaghetti
- 1 pepperoncino (small red chile)
- 2 cloves garlic, thinly sliced
- 1⁄4 cup plus 1 tablespoon extra-virgin olive oil
- Small handful chopped Italian parsley
- 1⁄4 cup plus 1 Tbsp. freshly grated Grana Padano or Parmigiano Reggiano
In a large pot of well-salted boiling water, add the spaghetti. Cook, stirring occasionally, until al dente.
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.
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.