“Aio e Oio” Roman Garlic and Oil Sauce

Cook the pasta in boiling water, salting it more than usual since the sauce itself contains no salt.

While the pasta cooks, put the olive oil, garlic, and chili pepper in a small saucepan over medium-low heat. Stir and cook until the garlic turns a pale gold, and stop before it browns.

Toss the hot drained pasta with the entire contents of the saucepan, turning strands repeatedly to coat evenly. Taste and adjust salt if needed, add parsley, toss once more, and serve immediately.