Rita Pasta Recipe
Michelle Heimerman
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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 Oil Michelle Heimerman
Rita Sodi’s Spaghetti with Garlic and Olive Oil 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.

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