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