This elemental pasta classic is a ubiquitous first course in Rome's trattorias, but was at one time served at the end of the meal, a tradition that is now lost. As with all simple dishes, using the highest-quality ingredients is crucial to achieving the best flavor.
Featured in: On the Hunt for Rome's Disappearing Classic Dishes
- Kosher salt
- 1 lb. spaghetti
- 1⁄3 cup extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, peeled and smashed
- 2 dried red peperoncino chiles, stemmed and broken in half
- 1 tbsp. roughly chopped flat-leaf parsley, plus more to garnish