Spaghetti "aglio olio peperoncino" is in any Italian cook's repertoire, since its ingredients—garlic, olive oil, hot dried chillies and pasta—are pantry staples.

Serves 4 to 6


  • 4 ounces of cheese rinds from Parmesan
  • 3 quarts water
  • 1 pound spaghetti
  • 1/3 cup extra-virgin olive oil
  • 10 cloves garlic, thinly sliced
  • ½ tsp. red chili flakes
  • 3 Tbsp. butter
  • 6 Tbsp. chives, chopped
  • ½ c. Parmesan, finely grated
  • ½ c. toasted breadcrumbs


Make Parmesan brodo: place rinds and water in a saucepan. Simmer 1½ hours. Strain through a fine mesh strainer. Discard rinds. Cool and store in the refrigerator until ready to use.

Bring a large pot of water to a boil. Add a generous amount of salt to the water. The water should taste like the sea. Add the pasta to the water and cook until just under al dente.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and chili flakes. Cook the garlic until it just barely starts to turn brown. Immediately add ½ cup Parmesan brodo and simmer until the pasta is ready.

Add the pasta to the garlic oil. Add the butter, chives and grated Parmesan. Toss together and simmer for 1-2 minutes. Garnish with breadcrumbs.


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