This recipe is a take on your classic garlic and oil pasta (aglio et olio) and can be found in this month's Bon Appétit (the recipe is from Luce in Portland). It's a bit more refined than the latter as you infuse the oil with garlic and chile flavor, but discard everything but the seeds for the final dish. If you're like me and have a bag of chile de árbol sitting in your dried pepper stash (what, everybody doesn't have a dried pepper stash!?) then you probably have all you need to make this dish sitting in your pantry. Given how easy it is to pull together I'd advise knowing how to make at least once version of this dish... in fact, the classic red pepper flake version linked above was one of the few things I knew how to cook before I took cooking seriously.
As for this particular rendition, I liked the dish, but found it to be a little on the subtle side. If/when I make it again I'd increase the amount of garlic and peppers involved. Note that the seeds really are a key component of the flavor... they're not especially spicy but they impart a nice toasty flavor.
Vegetarian and can obviously be made vegan by not finishing with parmesan.
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