Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 1-2 cloves of garlic, minced, or more to taste
- 1/2 a dried chili pepper, crumbled, or more to taste (don't overdo it, and fresh hot peppers, will be fine too)
- 1/3 cup good olive oil
- 1 pound spaghetti
- Grated Parmigiano or Pecorino Romano (optional)
When the spaghetti are done, drain them well, transfer them to a bowl, and stir the sauce into them. Serve with grated Parmigiano or Pecorino Romano on the side; some people like it, including some Romans, whereas others, especially traditionalist Romans, shudder at the idea.
The wine? A white, from the Castelli Romani.
Yield: 4-6 servings spaghetti aio oio.