Spaghetti aglio e olio

This timeless Italian classic is another staple of cucina povera - the traditional Italian peasant-style cooking that makes as much as possible with the fewest ingredients. Even though the official name of this simple, iconic dish literally translates to spaghetti, garlic, and oil, there's also an optional ingredient that adds a spicy kick and a nice touch of warmth - the tiny red chili pepper known in Italian as peperoncino rosso, or diavolillo (lit. little devil), as it is affectionately referred to in some parts of the country.

The dish is made simply by tossing spaghetti together with garlic (and crushed chili for aglio, olio, and peperoncino) sautéed in olive oil. It is sometimes suggested that this basic pasta recipe might have originated in the neighboring regions of Abruzzo and Campania, but the Italian Academy of Cuisine officially listed spaghetti aglio e olio as a typical dish of Lazio.

As such, it remains one of Rome's culinary darlings that can be found in nearly every trattoria in the city and throughout the region.