- 3 tablespoons vegetable oil
- 1 tablespoon extra-virgin olive oil
- 3 large garlic cloves, lightly crushed
- 3 dried Calabrian peppers or chiles de árbol
- 4 tablespoons finely grated Parmesan
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).
Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isn't ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.
Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 Tbsp. pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.
Divide pasta among bowls and garnish each with 1 Tbsp. Parmesan.