• Salt
• 4 ounces spaghetti
• 3 tablespoons extra-virgin olive oil plus more for drizzling
• 3 tablespoons finely chopped flat-leaf parsley
• 1 small whole dried red chile, crumbled or 1/4 to 1/2 tsp. crushed red pepper flakes
• 1/4 teaspoon finely chopped fresh thyme or pinch dried thyme
• Freshly ground black pepper
• 2 small ripe tomatoes, quartered (optional)
   

Bring a large pot of salted water to boil. Add spaghetti and cook until al dente.

Meanwhile, combine oil, parsley, chile, thyme and pinch salt and pepper in a small saucepan. Gently heat over very low heat, stirring occasionally, until oil is fragrant and flavored, 3 to 5 minutes (do not boil). Remove from heat.

Drain pasta and transfer to a large bowl; add warm oil and toss to combine. Season with salt. Serve atop tomato pieces, if you like, drizzled with oil and sprinkled with pepper.