In this video, Chef Gero DiMaria - an Italian expert chef, founder and owner of Kucina Italian Restaurant with over 30 years of experience shares insights & tips on how to prepare Aglio Olio the real Italian way.
I knew someone from a chef school who used to put a small bit of anchovies in with the chilli instead of salt and then a few strips of sundried tomato at the end just before the garnish. Best pasta id ever eaten in my life. He ended up going to some fancy 5 star hotel overseas and i never got to eat that pasta again. Tried recreating it but i never could.
Maybe try anchovies stock. I used chicken stock and coarse black pepper, and bird eye chilli I wonder if I should boil pasta with salt and chicken stock (since you want to soak in flavours). It's easy to cook like the chef for individual portion. Not when you want to cook whole pack of spagattie.
Slice garlic thin low flame in Xtra virgin olive oil, when garlic is golden pour into pasta add dried red pepper and Parmigiano reggiano, walla simple and easy
I’ve been cooking this dish a lot as of late. It’s my favorite authentic Italian dish, because it’s so simple, yet if you master these crucial steps outlined in this video, it’s very tasty. A lot of amateurs butcher this dish on YT; they do not prepare it correctly. This is one of the few professional real chefs on YT that makes it correctly.
Deceptive recipe in the sense that it is actually a very subtle dish. The chef has done an excellent job of showing us how this should be done. This is as close to perfect way to make this dish as I’ve seen.
I make a quick version of this using chili flakes, but I usually rush it, not waiting for it to absorb everything. I will slow it down next time, thank you for the great video.
I just cut the garlic into thin slices, put them in the pan with olive oil, chilli and a few pieces of the parsley rod and cook it slowley 5/12, while the pasta is also cooking. When the garlic gets a light caramel color i put in some pasta water and increase the heat so the water/oil mix can reduce. When the pasta is cooked al dente, i put them into the pan and add pastawater until i've the right consistency and add the chopped parsley. I did this dish so often, its all about timing to get it right and your liking, but its so rewarding like many pasta recipes. Aglio e Olio and Al Limone are my two favorite pasta recipes.
That's exactly how I do it. I cook my pasta in an oval pan meant for frying fish, to cook it in as little water as possible, so as to concentrate the starchiness of the water.
What a beautiful dish. A like to garnish mine with a little bit of lemon. Not sure if it’s traditional but I love it, adds a nice bit of brightness and acidity.
My nonna taught me this pasta dish amongst many many others. My only difficulty is getting the spiciness correct. Five chilli's perfect, do it again with 5 chilli's from a different batch and no spiciness at all, do it again and it takes your head off. She always hot it perfect.
We had these platters at a restaurant I've worked at and they're very elegant high quality ceramic from the UK if I remember correctly, chef what is the brand of these dishes?
Ive been cooking this for a little while now, but picked uo a couple of useful tips. For one i always used the raw garlic and secondly i never followed the step of making sure the spaghetti absorbs all of the oil sauce. I would have a kind of soup in the bottom of the pan that i would sip at in between bites 😂
He never mentioned that the pasta has to be al dente tho to absorb the sauce. His pasta in the restaurant is precooked Then he just warms it up in the water but it's probably still al dente. That's a critical thing that you need to mention and I can't believe he didn't say that.
Spaghetti aglio e olio, which translates to spaghetti with garlic and oil, originated in Southern Italy as a quick and easy meal for poor families. It was made with minimal, readily available, and affordable ingredients, including spaghetti, garlic, olive oil, and chili flakes. So if you want to experience the original version of the dish, this is it but you’re always welcome to make your own version of it
Excellent recipe but I’m still waiting for second part of the whole garlic method recipe. Only half the recipe was done in follow up video This is one of the most informative cooking videos I’ve watched btw just eager for more
I made this the "American" version and it was the best pasta i ever had. Thanks Chef! Instead of peppers (I don't like them) I used cherry tomatoes and used pasta water, lots of pepper, touch of butter (😅) and real parmesan. AWESOME!
So Garlic and chilli to infuse oil, and with olive oil which is low smoke point, so the oil will absorb to the pasta, with water to caremelozed it, thank you chef👍
Here’s how I do it and it never fails, I chop the garlic into little bits but not too small, in a cold pan I add a generous amount of extra virgin olive oil, then the garlic, one chilli pepper, a pinch of salt, dry herb italian mix and dry dill. I start the stove at the lowest heat and keep it that way. My electric stove has the scale of heat from 1 to 12. I turn it on and keep it at lvl 2 till the garlic gets fragrant, not cooked. (I’m using a stainless steel fry pan.) That’s when I add the pasta and some pasta water, turning the heat to minimum high heat till the water evaporates. I turn the heat off and add freshly chopped italian paseri on top. Done. Btw even my cats eat it, they go wild over it which is very funny.
@@veronical3135 This. Also cream the pasta with a little olive oil after adding it and the pasta water to the pan. I've never seen anyone bring the garlic to the point that they can deglaze the pan afterward. I guess that's why he precooked it?
Put garlic cloves in a glass dish submerge them in olive oil and put in the oven until they’re soft. Set it to 250 and bake for around 2 hours. Pull the garlic out, save the garlic infused olive oil, and use the garlic as you need it.
The most important thing is to half cook the pasta and finish to cook in the pan so the starch of the pasta make it creamy....pls no stock just pasta water.
