Rita Sodi's Spaghetti with Garlic and Olive Oil

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.

spaghetti
Rita Sodi's Spaghetti with Garlic and Olive OilMichelle Heimerman
Rita Sodi's Spaghetti with Garlic and Olive Oil
A simple Italian pasta, full of garlic and salty Pecorino, is full flavored with a kick of heat from the extra crushed red pepper.
Yield: serves 4

Ingredients

  • 14 oz. spaghetti
  • 14 cup plus 3 Tbsp. olive oil
  • 1 head garlic, minced (1/3 cup)
  • 1 tbsp. crushed red pepper
  • 12 oz. grated Pecorino Romano

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a large serving platter and top with the remaining pecorino. Serve immediately.