Spaghetti with Garlic, Hot Pepper & Pecorino

Spaghetti with Garlic, Hot Pepper & Pecorino
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • 4 cloves garlic, cut in half and smashed
  • Freshly ground black pepper
  • ¾ lb. dried spaghetti
  • Kosher salt
  • Heaping ¼ tsp. crushed red pepper flakes
  • ¾ cup freshly grated Pecorino Romano
  • + 1 more ingredients
    • 2 tsp. chopped fresh rosemary

Bring a large pot of well-salted water to a boil. Heat the oil and garlic in a 10-inch straight-sided sauté pan over medium-low heat, stirring until the garlic becomes fragrant and starts to brown all over, 4 to 5 minutes. Add the red pepper flakes and rosemary, cook for 30 seconds, and then rem...

View full recipe at Fine Cooking


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