Recipes
Rita Sodi’s Spaghetti Aglio e Olio
One secret ingredient makes all the difference in this classic Neapolitan pasta with garlic and olive oil.
- Serves
4
- Time
20 minutes
Rita Sodi, a native Florentine, is the chef-owner of the beloved New York City restaurants Via Carota and I Sodi, where she cooks rustic Italian food including heaping bowls of pasta. Her rendition of the beloved spaghetti aglio e olio is surprisingly full-flavored, thanks to the unorthodox but welcome addition of salty Pecorino Romano cheese.
Featured in: “The Battle of the Spaghettis: Traditional Meets Experimental.”
Ingredients
- Kosher salt
- 14 oz. spaghetti
- ¼ cup plus 3 Tbsp. extra-virgin olive oil
- 10 garlic cloves, finely chopped (¼ cup)
- 1 Tbsp. crushed red chile flakes
- 1½ cups (5 oz.) coarsely grated Pecorino Romano, plus more
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Instructions
Step 1
Bring a large pot of generously salted water to a boil, then add the spaghetti and cook, stirring frequently, until al dente, 8–10 minutes.
Step 2
Meanwhile, to a large skillet over medium heat, add ¼ cup of the oil, the garlic, and chile flakes. Cook, stirring continuously, until the garlic is softened but not yet browned, about 2 minutes. Remove from the heat.
Step 3
Using tongs, transfer the spaghetti to the skillet and turn the heat to low. Add ¼ cup of the pasta water and cook, tossing frequently, until the spaghetti is coated in a thin pan sauce, about 1 minute (add a few more tablespoons of pasta water if the spaghetti seems dry). Add half of the pecorino and the remaining oil, tossing well.
Step 4
Transfer the spaghetti to a large platter, or divide among wide pasta bowls, and top with the remaining pecorino. Serve immediately, with additional pecorino on the side if desired.
- Bring a large pot of generously salted water to a boil, then add the spaghetti and cook, stirring frequently, until al dente, 8–10 minutes.
- Meanwhile, to a large skillet over medium heat, add ¼ cup of the oil, the garlic, and chile flakes. Cook, stirring continuously, until the garlic is softened but not yet browned, about 2 minutes. Remove from the heat.
- Using tongs, transfer the spaghetti to the skillet and turn the heat to low. Add ¼ cup of the pasta water and cook, tossing frequently, until the spaghetti is coated in a thin pan sauce, about 1 minute (add a few more tablespoons of pasta water if the spaghetti seems dry). Add half of the pecorino and the remaining oil, tossing well.
- Transfer the spaghetti to a large platter, or divide among wide pasta bowls, and top with the remaining pecorino. Serve immediately, with additional pecorino on the side if desired.
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