Rita Sodi, a native Florentine, is the chef-owner of I Sodi, a restaurant in the West Village where she cooks rustic Italian food including heaping bowls of pasta. This simple dish, full of garlic and salty Pecorino, is surprisingly full flavored with a kick of heat from the extra crushed red pepper.
- 14 oz. spaghetti
- 1⁄4 cup plus 3 Tbsp. olive oil
- 1 head garlic, minced (1/3 cup)
- 1 tbsp. crushed red pepper
- 12 oz. grated Pecorino Romano
In a large pot of well-salted boiling water, add the spaghetti; cook, stirring occasionally to separate the pasta, until al dente, 8-10 minutes.
Meanwhile, in large skillet over medium heat, add ¼ cup of the olive oil, garlic, and red pepper. Cook, stirring constantly, until the garlic is cooked but not browned, 2 minutes. Remove from the heat.
Remove the spaghetti using tongs, and transfer to the skillet over low heat. Add a few tablespoons of the pasta cooking water and toss until the noodles look coated in the sauce. Add a little of the pecorino and the remaining olive oil, tossing well.
Transfer to a large serving platter and top with the remaining pecorino. Serve immediately.