Spaghetti alla Carrettiera

By LeeBoruchow

In the style of the cart driver.

Ingredients

• 1/2 cups extra-virgin olive oil
• 1 teaspoon red chili flakes
• 2 tablespoon fennel seeds, crushed
• 1 teaspoon dried oregano
• 6 cloves garlic, crushed
• Salt
• 1 handful baby arugula
• 1 pound spaghetti
• pecorino for grating

Preparation

Step 1

Bring 6 quarts of water to a boil and add 3 tablespoons salt. Drop pasta in the water.

In a heavy-bottomed saucepan, heat the olive oil. Add the chilis, fennel seed, oregano and garlic and cook until garlic is lightly toasted, then remove the pan from the heat. Add some pasta cooking water if necessary to slow the cooking. When al dente, drain the pasta and place it in a large, warmed bowl. Pour the oil over the pasta and toss to coat. Add a arugula and toss again. Divide among four individual bowls and serve immediately wth a grating of pecorino.