From Elisabetta Alti

Spaghetti Aio Oio


This is the one dish that all Italian men know how to make. It's also quite popular as a late night snack among friends, say after a night out at the theater. To serve 4-6 you will need:
1-2 cloves of garlic, minced, or more to taste
1/2 a dried red pepper, crumbled, or more to taste (don't overdo it)
1/4 cup plus two tablespoons extra-virgin olive oil
1 pound spaghetti
Grated Parmigiano

Bring 6 quarts of lightly salted water to a boil and add the spaghetti.
Meanwhile, mince the garlic, crumble the red pepper, and sauté them in the oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don't want it to overbrown and become bitter).
When the spaghetti are done, drain them well, transfer them to a bowl, and stir the sauce into them. Serve with grated Parmigiano on the side; some people like it. The wine? A white, from the Castelli Romani.
Serves 4 to 6.