Spaghetti with Garlic, Olive Oil, and Chile
Once served at the end of a meal—post dessert—this simple, classic Roman pasta dish has become a staple first-course across the city.
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Ingredients
- Kosher salt
- 1 lb. spaghetti
- <sup>1</sup>⁄<sub>3</sub> 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
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