How to make a Spaghetti boss

The Naples classic of spaghetti all’aglio, olio e peperoncino — spaghetti tossed with extra-virgin olive oil in which a bit of garlic and red chile pepper (either dried or fresh) have been sauteed — is one of the simplest, quickest, and yet most satisfying, pasta dishes of all. It takes no more than about 15 minutes to make, including boiling the pasta water, so it’s great when you’re pressed for time, or for a late-night snack too close out an evening. It’s probably the one dish that just about every Italian man knows how to make.

The most basic version contains only pasta, olive oil, chile pepper, garlic, and salt, things that most people will always have on hand in their pantry, but the optional ingredients that I always add (if I happen to have them or planned ahead of time and bought some) — fresh flat-leaf parsley and breadcrumbs — make this delicious dish even better.