This traditional Roman dish is my go-to when I am feeling run down and at risk of getting ill. I know the combination of abundant garlic and pepper will get my immune system’s attention and keep me in good health. Plus it is a super fast and flavorful recipe — perfect for a quick bite. My recipe is based on Marcella Hazan’s from Classic Italian Cooking, the only Italian food cookbook anyone needs to own!

Adapted from The Essentials of Classic Italian Cooking by Marcella Hazan

Ingredients

• Kosher salt

• 1 pound (450g) dried spaghetti

• 1/2 cup (120ml) extra-virgin olive oil, divided

• 4 medium cloves garlic, thinly sliced

• Red pepper flakes, to taste (optional)

• Freshly ground black pepper

• Parmigiano (freshly grated)

• Minced flat-leaf parsley, for serving (optional)

Directions

• In a pot of very well salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs).

• Reserve pasta cooking water.

• Meanwhile, in a large skillet, combine a generous 6 tablespoons oil and garlic.

• Add pinch of red pepper flakes, if using.

• Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)

• Once the spaghetti are cooked, drain, being careful to reserve some of the pasta water when draining the spaghetti.

• Transfer pasta to skillet and mix thoroughly with the skillet sauce. Add as much of the pasta water as necessary to coat all the spaghetti with the silken sauce.

• Increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles.

• Remove from heat, add remaining 2 tablespoons Parmigiano, abundant freshly ground black pepper, and a little more olive oil if desired.

• Stir well to combine. Mix in parsley, if using, and serve right away.

  Yield: 4-5 servings

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