Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Visit foodwishes.blo... for more info and over 500 more original video recipes! I hope you enjoy this Spaghetti Aglio e Olio Recipe!
A fabulous Share! This is a Classic Northern Italian Standard, I enjoy so and sometimes eat 3/week. Its a great base dish to add any meat, herb, vegs, and/or cheeses. I like it with Sundried Tomatoes. Add chopped Basil and Parmesan to the Garlic and Oil and as Chef John knows, You've got Pesto. With an Insalada Caprese or any fresh Salad and an Italian Table Wine, I recommend: Fortisimo ...and you have a true Northern Italian Standard. I enjoyed learning Northern Italian Dishes and details from my Father-n-law, born in Piemonte, Italy and raised post 8 yrs old in New York and Connecticut. It was a worthy life experience for some 14 years (and I wish Papa Lou and Delphina eternal Positive Energies) and the family wellbeing. The x remains a well liked celebrity and is happily remarried and continuing residence in Las Vegas. All of our Life Journey Experiences are worthy and each provide vast opportunities of creative energies, the subject I understand to be *"our greatwe Life purpose and what Universes are made of"* (Research and some subject studies in Quantum Physics has resulted in much greater: clarity, balanced self-love, and a more secure wellbeing.) *The "things" that foods can be a reminder of.* lol Now, I should hope our host has had the opportunity to dine at: "Piero's" in Law Vegas, the truly best Northern Italian Restaurant in the USA. Freddy Glussman owner (if things remain as they had been for over 27 years, and when I was last there) ... It's the "Osso-Bucco" that all rave over and "I have the recipe", I copied via taste and got it point on! A fabulous dining experience and Piano Bar was a Classy Life Memory experience (use to stop there at least once a week when I lived in Las Vegas). This is what is referred to as "Old Vegas Locals" info. There's a "small circuit in every city" that gives it that era flavor and it was a truly "book-worthy" living experience. I think I may, use my Journalism degree on that very subject. I should enter the story, leaving Chef John this very message. Bon Appetit' 😘🍷
Fernanda Ohashi another thing is if your using a strainer don't shake it vigorously just lift the pasta through the water or dump pasta through. Don't shake the strainer!!!
Absolutely yes, but "We" make it a different way (the pasta is taken directly from the water before it is fully cooked and sauteed in the pan with the garlic and oil, slowly adding more pasta water to the pan to make a sauce with the starch and oil) Parmesan on aglio e olio is not usual, some people like it but it's kinda overkill To make it more interesting, you can add anchovies or tomato paste (everyone has them in the fridge) to the oil and garlic, the flavor is not altered very much but its gud
The cheapest spaghetti available in my country is so starchy if I don't rince that it will be the mushiest al dente pasta. never that those two words would be used in the same sentence but here I am...
I fixed this Spaghetti Aglio e Olio tonight from your recipe for my wife Sue. It was outstanding & I thank you. I am retired for some time & I needed something to do so I have taken up cooking & baking bread for a hobby. When your new at something & when what you cooked turns out perfect, its like WOW I made that. Thanks again.......Ted
Ted Melonas Also try reading more books and listening to some good audiobooks some are here on RU-vid , the audio books get a kindle app on your phone tablet etc sign up for amazon good reading ! Here on RU-vid : Divas can cook is a another good channel As for baking as well Emma’s goodies best one of thee best bakers here recipes are so simple and easy here recipes in grams and cups in her description box of each video Another good baker is BakeLikeAPro Check out Pinterest as well for food hobby’s ideas it’s free as well. Thought I’d share!
For a couple years I had some wild garlic growing in the back yard. The heads were small, but one grape sized clove of the wild stuff packed way more garlic punch than a whole head of commodity store bought garlic!
This recipe base has completely changed my approach to cooking vegetables. I started adding broccoli to the oil, now my favorite way to flavor broccoli. Today I worked up a bacon, butternut squash, and brussel sprouts version (aglio i olio base) and it turned out great too. Thanks for taking my cooking up to the next level (my family appreciated it too)!
I made this yesterday per your video. My Italian husband came in and looked at it while I was cutting garlic and made a face. I said what? He just smiled. He ate two big bowls.
yea i think it is. I made it and it just tastes like it's missing so much ingredients. very very bland dont waste your time with this recipe. Would be much better if you added shrimp or scallop's or something.
Jon Jones, people like you are the reason we can't have nice things. food should be simple, rustic and ultimately "local" I bet you eat steak well done, right off the grill with catsup. heathen.
This is my absolute favorite Pasta dish. I’m Sicilian and I have eaten it my whole life. My Aunt Angela used to add steamed broccoli to it. Man it’s so good
Alen K. Is that supposed to be proof? Where is it in the websters dictionary? Doubt if its there. And either way your still an ignorant jackass and your original comment proves it.
THIS IS IT! This is what I had in Germany that was so good. Made by 2 high school students. It was the best spaghetti I ever had. I thought they were being frugal by not putting sauce on it but it wasn't the case. It didn't need it. The garlic and oil was all that was needed. Flavorful, light, satisfying. I never forgot it. That was 25 years ago.
ya rinse it, if ya cook a big batch at once (think 3kg plus). There ain't no other choice to prevent it from being overcooked and sticky (just adding oil into the boiling water won't cut it). Lot o these kinda cooking guidelines are reminiscent of a time when a cook was essential to provide actual food instead of recreation.
Mmh.. you make this recipe look a lot harder than it actually is: you should have put the red pepper flakes together with the oil and the garlic (the real name of the recipe is "Aglio, olio e peperoncino"), then the water in the oil is not needed if you are careful about the time it takes to make the garlic golden. But more importantly you should have added the pasta to the pan with the oil and stir-fry it for a minute so that the pasta would have absorbed the flavor of the condiment. The rest of the things you have put at the end (besides the parsley) are all unnecessary.
If he says that this is the Italian recipe, than the original recipe is the one I described. And anyway, I was just kindly explain him the differences between the original recipe and his version. No need to be all that angry about what I said, since it's meant to be a constructive comment.
tone may Pff, how can you say something like that if you don't even try it? Oh, but of course, the Italian taste can't be understood by everyone, only by a few gourmets.
Been watching Chef John 10 years 💖 I was 12 years old , thanks for teaching me and your amazing cooking knowledge, went to culinary school and being in the culinary world , you’re an inspiration!!
I love Chef John and this recipe but my only critique is that instead of placing the pasta on a platter and pouring the sauce over it, I add the pasta to the pan and mix everything together before plating.
I'm notoriously a bad cook, I've set something on fire trying to cook macaroni, but this recipe was so simple and explained/showed SO WELL that I actually managed to make it! And you were right! It smells and tastes amazing! I was about to give up on trying to learn to cook before this. So thank you for your videos and your amazing recipes!!!!
Hello Chef John! I tried this per your instructions, and it was by far, the best version of Spaghetti Aglio e Olio that I ever had. The funny thing was, I put the left-overs in a Tupperware container, and the next evening, all the excess oil was absorbed by the pasta. I just added more EVOO and away I went! Straight to food heaven for a second time! Thank you!
I am eating this right now and it's delicious. Just the right amount of oil, garlic etc. Easy, simple, fast, just what you want if you don't want to cook an elaborated meal thumbs up!
I just made this and no joke here, I didn't have red pepper flake so I added a little shake of Cayenne. Update: Holy crap this came out great! I may tinker with it next time I make it, but man. Chef John says it so good for you, body, mind , and spirit. He wasn't kidding , I feel pretty good right now
No it wasn't strong. It came out as Chef John said it would. It really does have a mild garlic flavor. I just wish I had some red pepper flake or some fresh basil to add.
+See it or Flick it. If you use basil, try adding a small amount of lemon juice. Olive oil, garlic, basil, lemon juice (in order of amounts) is divine. I pour that over pan seared Mahi-Mahi.
I love simple pasta with garlic and olive oil, but in my version, I only boil salt, water, pasta n fry oil, garlic, hot chili. No black pepper, parsley or cheese and I don't really brown the garlic, but rather low-heat fry the garlic to flavour the extra virgin olive oil. I tried it your way and it was good, but I still like the simpler version better.
El Buitre De Madrid Thanks :) I like it the simpler the better. But if I am in the mood for different flavours, then there are so many things one can do to modify this recipe such as add some cheese or spices or meat or all-of-the-above. I have even tried it with whole wheat pasta for a "more healthy" meal and also pasta made with Kamut. But there is a simple beauty when you crush some fresh garlic from your garden and make it the traditional way with a beautiful olive oil.
bozoxxx79125 yes, I agree totally, it is fun to play around, get creative, with recipes when the mood strikes. I had an aunt that made a wonderful Italian old family-style sauce she said was passed down, but somehow I never mastered it exactly. One time she went a little crazy and in addition to her home-baked meatballs she added pork chops bone-in and some chicken meat, she only did this once, her husband found it was a bit unorthodox but it was a meat-lovers delight and it was delicious, more like a ragout on pasta and my uncle loved his fresh-grated Romano too. So much fun to be creative.
yeah this is why cooking is fun , you can just simply mix up anything on your hands and boom you found an amazing recipe. cooking should not be looked upon as a mundane task but instead as form of having fun
the funny thing is i had a bi of a brain fart and thought i could actually smell it, but i forgot that I'm eating some variant of Tom Yum soup (its less of a soup and more like noodles in a sauce) that has a bunch of garlic oil in it :P
I'm actually making this dish now. I added chicken that was baked in the oven in foil, then opened to get a little browning action going. I took the broth from the baked chicken and mixed it in my noodles. followed the rest of the steps to a T. My husband worked late tonight, so I decided to prepare this dish for him. I hope he loves it. I'm pretty sure he will.
N.J. Wæïne He loved it. I loved it too, lol I couldn't resist trying it. I actually plan on making it again this week, with fresh garlic bread on the side.
I could live with this... but we dont have Italian parsley and parmesan.... but i can still do this. Italian culture is so beautiful. I hope Italy will heal sooner.
Use curly parsley; just snip it finely. I LOVE parsley, so I actually prefer curly parsley to Italian! WHERE do you live that you don't have parmesan? You can order it off of the internet...or use Romano.
Snapepet southeast asia. there is grated Parmesan (kraft). Its rarely available though and its probably just an American thing. Parsley might be available. But it has a different name.
The real dish is "aglio, olio and peperoncino" that means that you should add hot chili pepper in the pot with the garlic and not after. Usually we cook spaghetti one or two minutes less and finish the cooking directly in the pot with the oil, garlic and chili pepper. There is also a very good variation of this dish which consists in adding one or two (or more if you like) anchovies to the oil and garlic (they should melt). Many people add also fried breadcrumbs (in a separate pot breadcrumbs are fried in oil until slightly brown). I usually add both anchovies and breadcrumbs and I assure you that's amazingly good. And finally we don't put Parmigiano Reggiano nor any other cheese on pasta aglio, olio and peperoncino. Love from Italy ❤️
Aaron Rodriguez I meant the real Italian dish. Many Italian recipes are always slightly changed when prepared abroad. Many dishes that American think are Italian have been invented in America (chicken Parmesan, pasta Alfredo, spaghetti and meatballs and so on)
This is a Classic Northern Italian Standard, I enjoy so and sometimes eat 3/week. Its a great base dish to add any meat, herb, vegs, and/or cheeses. I like it with Sundried Tomatoes. Add chopped Basil and Parmesan to the Garlic and Oil and You've got Pesto. With an Insalada Capriese or any fresh Salad and an Italian Table Wine, I recommend: Fortisimo ...and you have a true Northern Italian Standard. I enjoyed learning Northern Italian Dishes and details from my Father-n-law, born in Piemonte, Italy and raised post 8 yrs old in New York and Connecticut. It was a worthy life experience for some 14 years (and I wish Papa Lou and Delphina eternal Positive Energies) and the family wellbeing. 😘🍷
Try just taking the 'macaroni' from the pot right into the pan of olive oil and garlic. You will get enough of the water. Works fine. By the way, pasta means dough. One shouldn't call it dough after it has been cooked.
awesome recipe, my mom made it this way. Heads up on pasta rincing. If your using gluten free pasta it's necessary or it tastes a bit gluey. My daughter is a celiac, so that's what we use.
Another great easy recipe Chef John! It kept popping up in my suggested, made it tonight with baked chicken breast and broiled cherry tomatoes. Fantastic! Even my kids liked it. (Made it as shown, will tweak a little next time but I always do your recipes close to exactly first and have had no failure :)
I made this for my boyfriend and his jaw dropped and he said "This is f**** good!" Lmao. (I did add garlic powder to the recipe for a stronger garlic taste). Now he asks all the time when I'm gonna make it again lol.
I tried this last night and only used 4 garlic cloves. I should have used 6 or even more. It was delicious even with 4, though I added a lot of fresh, chopped parley. This will become a stable dish in our household.
Twenty plus years ago I had a French roommate and an Italian one and yep this is what the Italian one made almost every day. But he didn't add cheese and we thought he was starving himself to death slowly. He was. But this dish was, and is, incredibly tasty. Having a heavy plate of this with a dusting of cheese and 2-3 moderate glasses of wine (red, chianti even better) and you have a wonderful meal for the day after you go to one of those burger or pizza joints.
Used to make other fancy pastas, then i asked an italian what kind of pasta to they like the most, and he said Aglio e Olio, tried it, now I only cook this pasta lol. So good, so easy to cook, and a lot healthier.
It takes less than 10 minutes and almost no effort to make (just cutting up the garlic, takes maybe 3 min), it's a great recipe for beginners and very fun to make :)
+Chitra Adkar It's not an overly expensive hobby (you got to eat anyway) and good food made at home is much less expensive and more satisfying than buying it at a restaurant. I'm not saying jump totally into cooking all meals, but when you have the time, target a couple of evenings or afternoons to "express yourself" in the kitchen. It's a stress reliever for me.
12 years ago I used this video as a reference for an assignment in high school where I had to make a recipe pamphlet. The bit at 2:00 about never rinsing spaghetti still sticks with me to this day.
should I rinse the spaghetti? I don't know about anybody else...but if there's ONE THING I took away from this video, its that you should ALWAYS rinse your spaghetti.
Question: I often find myself forced to skip the part where you put the boiling pasta water in the pan to stop the garlic from browning further because unlike how it happens in your video, the moment I put the water in the pan the thing turns into an instant hot oil grenade exploding on my face. What am I doing wrong?
shyadeny yup def have it set too high. im sure your garlic cooked alot faster than 5 minutes too. for this recipe you are meant to have the heat fairly low. and the pasta water believe it or not will help to thicken your sauce
Do what I do. Start the garlic a little later, and just as or slightly before it gets to where you want it, dump it into your drained pasta. The cheese helps cool it down so it doesn't get too much browner.
Some 60 + years ago my family lived next to an Italian family. During the summers the aromas from their kitchen made their way to our kitchen thanks to open windows. Garlic was the predominant fragrance and I've been a garlic lover ever since. One night she made pasta with garlic and olive oil and I was in heaven. O always got a kick out of gallon cans of oglio Oliva on the counter in the house. I live in a small town in Southern New Hampshire and we have a small Italian restaurant. And while it's not on the menu, they are aware of my love for this dish and make it for me.
