Spaghetti aglio, olio e peperoncino belongs to the everyday pasta traditions of southern Italy and is especially associated with Naples. The name simply points to garlic and oil, while dried chili adds the gentle heat of the familiar peperoncino variation. Unlike a tomato or cream sauce, its light coating is made by tossing hot pasta with fragrant olive oil and a little starchy cooking water. The water helps disperse the oil into a glossy film instead of leaving a greasy puddle. Garlic should turn only pale gold: dark, burnt slices would overpower the dish. Flat-leaf parsley is added after the heat is switched off, so it stays bright and aromatic. This is a quick pasta dish for a simple evening meal or an informal gathering. Many modern versions add cheese or lemon, but this recipe keeps the focus on garlic, olive oil, chili and parsley; the pasta itself contains wheat.
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