my trick for aglio e olio is to use just enough water to cover the pasta when I boil it (and maybe add more if ever not enough), that way I can maximize the starch content when i emulsify it in the olive oil. It makes it ultra creamy.
Never ever burn the garlic!! Play with this dish, but stick to the rules!! Good pasta, cook the garlic slow, get the starch in the emulsion and most important of all - have fun!!
I’m one Italian Nana who loves your show, how you demonstrate both ways to make the recipe and your version of the traditional recipe. You are a gem. Thank You for sharing your recipes and journey, teaching us how to make the traditional recipes and your version. This is Your True Calling. Much love and blessings to You and Your Family ❤
@@maximan4363 Thank You so much for your beautiful comment. I’m sure your Nana was very proud of you. She taught you to cook how great. Every time you make something she is sharing the process with You. My Mom taught me to cook and when I make her recipes I feel like I’m sharing her traditions and teaching my grandchildren. Much love and blessings to You and Your Family
@@theresahernandez6923 My Mother is a terrible, terrible cook!! I mean really, really bad - she actually put red wine vinegar in a Bolognese sauce because she didn't have any red wine in! I nearly threw up with the first, and only, taste!!! 🤢 God, I wish I was lying!!!! I'm not even going to start about using red wine instead of white in a Bolognese!
@@theresahernandez6923 Thank you, I absolutely love cooking dishes from all round the world! My parent's have a lovely place in Nice on the Promenade de Anglais and the food around there is always awesome! I've been lucky enough to travel all around the world but the best food ever was in Greece, in a little farm house & we had a lamb stew I would die for.... Marocco was pretty awesome as well, but alway's eat out where the locals do! Make new friends.....
The 'Ch' in Italian is always pronounced as a 'K'. Spaghetti alla Chitarra = alla Kitarra, not Tchi-tarra. It refers to the pasta cutting tool with strings like a "guitar" after all. Also ,the 'e' in "aglio e olio" is pronounced a 'eh' sound, not the English pronunciation of 'EE'. If you claim it's important to pronounce it right, than this is important. I understand that non-Italian speakers don't know how to pronounce this and might not care. But if you care, now you know.
I figured that someone else commented on this already. If you're gonna start the video by giving people crap about mispronouncing Italian words, make sure that you're pronouncing the words correctly yourself.
@Lemond75 Rizohto does annoy me too - I don't know why all anglos do that. There's a double consonant there which in English means a short vowel too. It's risotto as in Otto, folks. No one says ohto.
The "gli" in Italian is pronounce like the LL in "million". You can't just pretend the g isn't there in the word "aglio." Also, whenever you have a double consonant, you hit the first consonant at then end of one syllable and hit it again at the start of the next syllable. In the case of RISOTTO is pronounced: REE-SOUGHT-TOE. That said, I like the recipes.
I’ve cooked this twice over the past two days! Since we are going down the unconventional route of deep frying the garlic and making an incredible creamy sauce - I’m enjoying splashing on some lemon afterwards. Giving it a touch of citric and freshness.
I've heard that it's more Sicilian to add lemon but I'm going to try it! OMG they know how to cook!! It was a Sicilian who first gave me proper Italian home cooking in Johannesburg when I was 19! Never looked back....
I made this for dinner tonight but I only had the cheap brand of spaghetti. Using the same techniques you showed in the video gave me the CREAMIEST pasta ive had in a long time! It really works - all the pasta dishes ive had like this before are more oily than anything, and the oil slips off the spaghetti, so you get left with a pool of oil at the bottom of the bowl. truly fantastic man, thanks a million!!!!
SIR- Lemme say this. First, your Pasta al Limone video from like 6 months ago? That's a staple dish in my home now. Fiance loves lemons so she asks me to make it for her all the time. I make it like once a week at this point, and just that face she gives me. Immaculate, thank you so much. Gonna give this one a go tonight. There is beauty in simplicity in what you teach here, and you can literally taste the love. Thank you man.
It’s a few years I follow you now, and as Italian I think I can safely say you’re the best non Italian TH-cam channel that deals with Italian food. Particularly for pasta dishes you’re 100% spot on, probably also a lot better than many Italian food TH-camrs out there. I also love how you insist and explain how to distinguish good from average quality pasta, well done! (la Molisana is one of my favourites as well). Keep up the good work mate!
As an Italian that burns hell when sees 'italian cooking' online, you are the ONLY channel that is no - bullshit, real Italian products (la molisana Is actually expensive even here in Italy but is the best one) real recipes, and real culinary science, you sir are APPROVED-AH.
Your focus on technique is always outstanding. I've been making variations of a lot of your dishes for years but never quite perfected them because I was lacking technique and style. You are fantastic at demonstrating the crucial details necessary to make a pro restaurant grade dish. Hats off. My only hangup is that you tend to demo the single dish technique whereas I need to cook for 4 minimum....my pan payloads are always out of whack because I'm basing my techniques off of your single serving methods. That said...your teachings have opened up new dimensions in my chef brain and I can't thank you enough.
I'm with you on that! I come from an Italian family with mom, grandmother, aunts, sisters all outstanding cooks. They're accustomed to cooking for 6-12 people and sometimes more. These recipes should cater to meals for a minimum of four people.
If he cooked for 4 -6 people every time then he would have lots of left overs and his cost would skyrocket and maybe even his weight. Just use a bigger pan, more ingredients, it's the same technique, you'll surprise yourself. Best of luck & enjoy!
Take some flour. Dissolve it in a little bit of cold water. Then add it to the cooking water before the pasta goes in. It mimics the cloudy "end of shift" pasta water from high quality pasta. It amplifies the "magic of pasta water" and improves its sauce making ability.
Quick tip: As Stephen implies here, when you use quality, brass-cut pasta with a nice texture, you don't need as much salt in the water as when you use smooth, industrial pasta. The texture holds more salt flavor and you can actually over salt your pasta.
I've seen so many Aglio e Olio recipes and they are always the same and boring. But this, I've learned something new here, didn't think one could make this dish creamy. Nice video!
I'm making your version tonight. Everything I have tried to make on this channel has become a staple in my kitchen. Genuinely, thank you so much. Your work is truly helpful, inspiring, and delicious!! ❤
First off, thank you for transforming my Italian game over the past few years. The traditional aglio e olio in particular is my favorite for its elegant simplicity. I can appreciate your putting a spin on it (and as a garlic lover myself will give it a try!) but can’t help feeling like the traditional is so beautiful because of it’s simplicity, just requiring attention and technique to shine.
As an aglio e olio obsessive who has been trying to make the perfect aglio e olio for years, I cannot tell you how excited I was to see this notification pop up. Thanks man! Edit: I usually do garlic confit in the oven and finish the pasta with the starchy water in the saucepan...almost like a mix of the two methods!
Thank you for pretentiously correcting the way people say “aglio” and then immediately mispronouncing the very next word “e” and two minutes later mispronouncing the word “chitarra.” “You should be able to pronounce it correctly, ok?”
My honey is Korean, and my first thought was "it has enough garlic, but I think I'm going to use Gochugaru and Gochujjang instead". She really likes my traditional Aglio e Olio, but your method is going to be next level. Well done! 👍
I’m Korean and Chinese, and I make a gochujang and aglio e olio hybrid and it’s great! You can even add a little hint of ssamjang for a really nice umami kick,
Wow, yes that sounds fantastic!! Gochujang with this would be awesome!!! Ssamjang I think might be a bit overpowering it but as you say just a little would really give it a kick!! I'm going to try this - luckily we have excellent Chinese & Korean shops in Mancester & Liverpool!! God I love Chinese cooking!!!
@@HATINTHEKAT Ohhhh I love Sichuan cooking!!! You really can't go wrong! I love cooking the basic, mama's cooking! Like my Grandmother taught me! I do love learning though!! Proper dim sum - oh it's just one of those food that's to die for - McDonald's you don't stand a chance in Hell!!
This is one of my family's favorite dishes, but what you just did brother. Man oh man I am excited to get into the kitchen this evening. Thanks a million.
I have a hack to make a simple version of this recipe. I cook the pasta as usual. However, when adding it to the oil (prepared as shown in the video), I incorporate a big pinch of wheat starch (readily available in the pastry section) dissolved in a small amount of cold water. Then, I gradually add pasta cooking water until I achieve the desired creamy consistency.
Took the time to try both…i prefer the traditional way but it was close. The roasted garlic method was slightly too much garlic for me. Though my wife preferred it. Both excellent.
this is perfect, i've often struggled to make aglio o olio very well because its turned out too oily, but this looks beautifully emulsified. i have to try this next time, thank you!
I tried the version with the sauce two weeks ago and it’s great! The taste was kinda strange at first but it really grew on me. It’s rich and unique. I added lemon to the second half of my portion and that was a mistake as it ruined the rich garlicness. Also didn’t even feel like adding cheese as I do to the regular version.
Made this dish multiple times and always ended up with overcooked pasta in a pool of oil. After watching this and trying your way (method 1), I can honestly say that I just had the best aglio e olio I've ever had. Treating it like a risotto really is the key here. Wastes none of the starch and all of it serves to make the sauce more creamier. Excellent. Weird that I didn't figure this out before, since I cook my pasta in the sauce pretty often and also make risotto a lot. 🤷♂
all very good, especially for a non-italian, one radical change is you don't add the parsley in the sauce but you sprinkle it fresh once served on the platte. otherwise you end up with a green-ish parsly-pesto. still best American pasta channel on YT
Dude! Made this dish last weekend! OMG it was the best pasta dish I’ve ever made. The simplicity of the ingredientes is what shines in this dis(. The significant other loved it, she wants it again. Keep the the Italian dishes. Can’t wait try Don Angie pinwheels.
It’s not chitarra like in chicken, it’s chitarra like in Christmas 😉 The sound you make in chicken appears in Italian only if a c is followed by an i or an e. Like in ciao or certo. That’s why there is an h in chitarra
finishing the pasta in the pan with the garlic was a gamechanger for me man. thanks for this tip! the creamy garlic one i will try the next time also look great.
Thanks. I love taking your ideas and making them mine. I roast 4-5 dozen head at a time in the oven and store that for use. If I take the original and add the peppers and garlic to the sauce just before the pasta water…😮 Bella!
There are two essential variants to the base dish: 1. Add anchovies to the oil when you're frying the garlic. This is very common in the South and Sicily. 2. Add very fresh Calabrian paprika into the oil with the garlic AND the anchovies. This is done in the South by the Arbereshe and how I ate this growing up and still make it today.
I love how you showed us both ways of doing it. I do like your way better. Honestly I'd make extra garlic oil to make a calzone, garlic bread w/cheese, or make an amazing sauce later on.
I made this last night. It went exactly the way it did in the video except that, owing to my poor knife skills, I was not able to achieve the paper thin garlic slices. I will definitely make this again.
Love your channel! And I’m a Canadian that did something very similar to you and researched all the proper italian recipes and techniques and you’re pretty much bang on on everything as far as I can tell! My next step, was to learn italian on duo lingo, and I’m now a year in. Would highly recommend. One thing I wanna add to the pasta comment is that the cheap pasta is dried extremely fast at higher heat which caramelizes some of the sugars in the flour, giving it that yellowish/orangish colour at times. This is bad. As you mention, you want the pasta cut with bronze dies and dried slowly. A good sign with spaghettis and longer pastas is when you can see the pasta strands folded in half as every strand was hung to dry. You know that’s the real deal then. Now concerning your italian: 1. The “e” in aglio e olio is pronounced like the english letter “a”. And the word “chitarra” is pronounced Kitara. Ch in italian makes the K sound (or hard C in english). Chitarra means guitar. Now in this case they’re extruding it with a bronze die for commercial purposes, but the real deal is egg pasta sheet that’s literally pushed through a tool (La Chitarra) that looks like a bunch of guitar strings - hence why the square cross section. This is actually the type of pasta they favour in Rome for doing a carbonara. Great video! Will try your non traditional version
I followed this recipe exactly apart from doing the potatoes separately (mashed). It was absolutely delish but I did have to cook the casserole longer than the 3 1/2 hours suggested.
My technique is a bit different but what really unlocked this recipe for me a while ago is indeed the choice of pasta. This is the single most important thing which many online recipes skip over. The starch in pasta water binds that oil with water and emulsify it.
I really don’t care about how authentic or traditional a dish is! I only care whether it tastes delicious. Cream in pasta is ok if the chef cooks it well! Pineapple on pizza is great, etc....
I am really not a fan of spaghetti over the other types of pasta, but i must say that your recipe is clearly appealing. Only one remark : it needed, i would degerrm the garlic before using it. Otherwide, it looks perfect to me. I can taste it already 😄😄😄Thanks for the sharing.
Thank you for the your awesome video especially the spin you put to it with your version. I've been a fan of this dish since I first tried it out, and now I can't wait to try it your way. ❤😊
Your tips really are the magic touch I was looking for! I never imagined I could make such a creamy Aglio e Olio at home. Thank you for sharing this secret and making my kitchen experience even better!
Rissottare la pasta is a wonderful trick for us, cooking at home (of course, some Italian chefs hate it). Your aglio olio version looks great, by the way!
Oh wow, ur method just gave me an idea to add prawn heads/shells to the garlic confit process. Then brown and add some prawns at end to get a nice Prawn Aglio Olio.
amazing! i also do my aglio e olio with garlic confit, but your version looks even better! gonna try it like you mixing pasta water 💯🙌 yours looks so creamy ⭐⭐⭐⭐⭐
I've heard that deep orange colour you get from adding together something creamy and some kind of chile pepper get called "the colour of deliciousness", and your version has that, I'm making it tonight!
When I make it soon it will be the roasted garlic version. I have been using the risotto style pasta cooking with chili crisp and a few other things. This looks real good and never heard of this dish or I would have already been making it.
Looks amazing . Love the idea of that sauce for all kinds of things...a tad too much sauce on the pasta for me, but that's preference...well done as always...
You've earned a subscriber from this one video. No bs intros, straight to the point, excellent practical advice, and your confit sauce was similar to the one I make 😂
I've been cooking this dish for a decade and have tried a TON of dried pastas, and the best I have found is Benedetto Cavalieri Spaghettine. Extremely starchy and will make an insanely creamy result.
Omg wow that’s for garlic lovers … and I am lol … I’m definitely trying it with the roast garlic … I’m craving now!! It’s midnight here and I just had a vegetable soup, I’m wishing I had this pasta . Yummmm
This is one of my favourite dishes of all time!!! Dead easy, but a bugger to get 'just right'! Yes, a really good pasta is a must - it makes all the difference!!! I can't stress this enough!! I always use freshly chopped chilli, the best garlic & parsley I can find! The true secret is getting the pasta cooked just right, get that water full of starch!! Then get the emulsion just right so the pasta will soak up those favours - this will take a bit of care but it's not hard! Cook for you!! Personally I like to add Anchovies to mine as I add the chilli and slowly cook them so they melt! I also like to add a table spoon of Boursin cheese after I put the spaghetti in, sacrilege I know, but add another ladle of water, stir well and OMG it is amazing!!! I could eat this every day!!!
FYI, for my fellow Celiacs, Rummo pasta is a bronze die cut gluten free (and Italian made) pasta. It's not quite as toothy as wheat pasta--because it has a different chemistry than wheat--but it is similar enough I have gotten it to work for recipes like this.
@@Maritime_Homestead it's surprisingly hearty. Unlike Catelli, I found it doesn't really break up. The only downside, which applies here to your question, is (a) you have to cook it nearly twice as long as regular pasta, and (b) it has a fairly sturdy al dente texture. That said, it behaves the most like pasta of anything I've tried through cooking, reheating, and mixing. Of course, nothing taste like wheat but wheat but it's a good mild sweet flavour.
@@Maritime_Homestead I hope I haven't oversold it and it meets your expectations! It's not perfect, but then nothing will be. The closest I've found, that's what I can say confidently.
Where do you suggest purchasing that LaMolisana pasta? I love that sauce that was added, I can never have too much garlic, plus I understand garlic has so many health benefits. All I need is some kind of blender.
You could also just smash garlic on the side of the pan with a spatula or a spoon. Helps stabilize that emulsion, not having to bother with the amount of starch (which may also create rather unpleasant texture in excessive amount).
The OG version of this Aglio e Olio is made by italian chef Alessandro Negrini, he softly boils his garlic to remove a lot of the pungent flavour, then blends that soft garlic with oil, peperoncino, salt and some water. His sauce becomes super light and is one of the best summer pastas i have ever had.
my trick for aglio e olio is to use just enough water to cover the pasta when I boil it (and maybe add more if ever not enough), that way I can maximize the starch content when i emulsify it in the olive oil. It makes it ultra creamy.
I'm going to try this tonight
@@cicithatzme132 how did it go? 😄
@@konymp4 fantastic. Did #2. The garlic was so delicious!
Never ever burn the garlic!! Play with this dish, but stick to the rules!! Good pasta, cook the garlic slow, get the starch in the emulsion and most important of all - have fun!!
Just add cornstarch
I’m one Italian Nana who loves your show, how you demonstrate both ways to make the recipe and your version of the traditional recipe. You are a gem. Thank You for sharing your recipes and journey, teaching us how to make the traditional recipes and your version. This is Your True Calling. Much love and blessings to You and Your Family ❤
God bless you, Nana!! My Nana taught me so much about cooking, I miss her so much!🙏🙏🙏
@@maximan4363 Thank You so much for your beautiful comment. I’m sure your Nana was very proud of you. She taught you to cook how great. Every time you make something she is sharing the process with You. My Mom taught me to cook and when I make her recipes I feel like I’m sharing her traditions and teaching my grandchildren. Much love and blessings to You and Your Family
@@theresahernandez6923 My Mother is a terrible, terrible cook!! I mean really, really bad - she actually put red wine vinegar in a Bolognese sauce because she didn't have any red wine in! I nearly threw up with the first, and only, taste!!! 🤢
God, I wish I was lying!!!! I'm not even going to start about using red wine instead of white in a Bolognese!
@@maximan4363 Sometimes it skips a generation and you are the one who can cook and carry on the traditions.
@@theresahernandez6923 Thank you, I absolutely love cooking dishes from all round the world! My parent's have a lovely place in Nice on the Promenade de Anglais and the food around there is always awesome! I've been lucky enough to travel all around the world but the best food ever was in Greece, in a little farm house & we had a lamb stew I would die for.... Marocco was pretty awesome as well, but alway's eat out where the locals do! Make new friends.....
The 'Ch' in Italian is always pronounced as a 'K'. Spaghetti alla Chitarra = alla Kitarra, not Tchi-tarra. It refers to the pasta cutting tool with strings like a "guitar" after all. Also ,the 'e' in "aglio e olio" is pronounced a 'eh' sound, not the English pronunciation of 'EE'.
If you claim it's important to pronounce it right, than this is important. I understand that non-Italian speakers don't know how to pronounce this and might not care. But if you care, now you know.
You beat me to it!
I figured that someone else commented on this already. If you're gonna start the video by giving people crap about mispronouncing Italian words, make sure that you're pronouncing the words correctly yourself.
@@JoshuaTMageeagree, especially when you butchered the pronunciation of risotto.
@Lemond75 Rizohto does annoy me too - I don't know why all anglos do that. There's a double consonant there which in English means a short vowel too. It's risotto as in Otto, folks. No one says ohto.
The "gli" in Italian is pronounce like the LL in "million". You can't just pretend the g isn't there in the word "aglio." Also, whenever you have a double consonant, you hit the first consonant at then end of one syllable and hit it again at the start of the next syllable. In the case of RISOTTO is pronounced: REE-SOUGHT-TOE. That said, I like the recipes.
I’ve cooked this twice over the past two days!
Since we are going down the unconventional route of deep frying the garlic and making an incredible creamy sauce - I’m enjoying splashing on some lemon afterwards. Giving it a touch of citric and freshness.
lemon goes amazingly well with aglio e olio! I always add it to mine as well
I've heard that it's more Sicilian to add lemon but I'm going to try it! OMG they know how to cook!! It was a Sicilian who first gave me proper Italian home cooking in Johannesburg when I was 19! Never looked back....
adding lemon is indeed the start of pasta al limone, which is also an amazing receipe !
I made this for dinner tonight but I only had the cheap brand of spaghetti. Using the same techniques you showed in the video gave me the CREAMIEST pasta ive had in a long time! It really works - all the pasta dishes ive had like this before are more oily than anything, and the oil slips off the spaghetti, so you get left with a pool of oil at the bottom of the bowl. truly fantastic man, thanks a million!!!!
SIR- Lemme say this. First, your Pasta al Limone video from like 6 months ago?
That's a staple dish in my home now. Fiance loves lemons so she asks me to make it for her all the time.
I make it like once a week at this point, and just that face she gives me. Immaculate, thank you so much. Gonna give this one a go tonight.
There is beauty in simplicity in what you teach here, and you can literally taste the love. Thank you man.
Same here lol
Yup. That lemon pasta is epic. 😚👌🏻
everything is almost perfect, just so you know it’s spaghetti alla chitarra (key-tara) chitarra is guitar. 🎸
I did the traditional method, but threw in shallots and mushrooms. First try. Beautiful dish, sir. Thank you for the lesson.
I was surprised to see so many comments on pronunciation rather than the final product(s) themselves.
It’s a few years I follow you now, and as Italian I think I can safely say you’re the best non Italian TH-cam channel that deals with Italian food. Particularly for pasta dishes you’re 100% spot on, probably also a lot better than many Italian food TH-camrs out there. I also love how you insist and explain how to distinguish good from average quality pasta, well done! (la Molisana is one of my favourites as well). Keep up the good work mate!
I made this today and was blown away. The "risotto" method finally provided an amazing sauce, unlike my previous attempts. Thanks bro
As an Italian that burns hell when sees 'italian cooking' online, you are the ONLY channel that is no - bullshit, real Italian products (la molisana Is actually expensive even here in Italy but is the best one) real recipes, and real culinary science, you sir are APPROVED-AH.
who gives a shit if youre italian
voiello and molisana for lifeeeee
@@gliddenlakede cecco
Monograno
but what about that burned comfe gfarlic :D :D :D and i use just mollisana 1,60euro for 500g good q pasta its not money :D
Your focus on technique is always outstanding. I've been making variations of a lot of your dishes for years but never quite perfected them because I was lacking technique and style. You are fantastic at demonstrating the crucial details necessary to make a pro restaurant grade dish. Hats off. My only hangup is that you tend to demo the single dish technique whereas I need to cook for 4 minimum....my pan payloads are always out of whack because I'm basing my techniques off of your single serving methods. That said...your teachings have opened up new dimensions in my chef brain and I can't thank you enough.
I'm with you on that! I come from an Italian family with mom, grandmother, aunts, sisters all outstanding cooks. They're accustomed to cooking for 6-12 people and sometimes more. These recipes should cater to meals for a minimum of four people.
If he cooked for 4 -6 people every time then he would have lots of left overs and his cost would skyrocket and maybe even his weight. Just use a bigger pan, more ingredients, it's the same technique, you'll surprise yourself. Best of luck & enjoy!
Cooking is my therapy.
Perfect for my solo Valentine’s Day dinner lol
100% hahah
haha!
I've got a box of Kraft Mac n Cheese with my name on it tonight.
You're worth it.
@@Squatch_11 eugh - nasty processed food - enjoy
Not only that your content and recipes are so unique and creative, but more importantly, you are a really great teacher! Thank you! ☺️
Agreed
I agree! I couldn’t have said it better 😊
Take some flour. Dissolve it in a little bit of cold water. Then add it to the cooking water before the pasta goes in. It mimics the cloudy "end of shift" pasta water from high quality pasta. It amplifies the "magic of pasta water" and improves its sauce making ability.
Quick tip: As Stephen implies here, when you use quality, brass-cut pasta with a nice texture, you don't need as much salt in the water as when you use smooth, industrial pasta. The texture holds more salt flavor and you can actually over salt your pasta.
You are a genius, literally the only channel from which I appreciate the personal touch on Italian recipes. Cheers from Italy
Just caught a cool tip from Vincenzo’s plate- use the parsley stems finely chopped during the garlic soffits-they have the most flavor.
I've seen so many Aglio e Olio recipes and they are always the same and boring.
But this, I've learned something new here, didn't think one could make this dish creamy.
Nice video!
I'm making your version tonight. Everything I have tried to make on this channel has become a staple in my kitchen. Genuinely, thank you so much. Your work is truly helpful, inspiring, and delicious!! ❤
First off, thank you for transforming my Italian game over the past few years. The traditional aglio e olio in particular is my favorite for its elegant simplicity. I can appreciate your putting a spin on it (and as a garlic lover myself will give it a try!) but can’t help feeling like the traditional is so beautiful because of it’s simplicity, just requiring attention and technique to shine.
Both pastas look just brilliant
As an aglio e olio obsessive who has been trying to make the perfect aglio e olio for years, I cannot tell you how excited I was to see this notification pop up. Thanks man!
Edit: I usually do garlic confit in the oven and finish the pasta with the starchy water in the saucepan...almost like a mix of the two methods!
I also add the zest and juice of a small lemon. It's AMAZING.
Thank you for pretentiously correcting the way people say “aglio” and then immediately mispronouncing the very next word “e” and two minutes later mispronouncing the word “chitarra.”
“You should be able to pronounce it correctly, ok?”
Riiiiiiiight? 😂😂😂
He’s mispronouncing everything… driving me crazy. Recipes are divine however!
Just made this for the first time. Absolutely delicious. How can something so simple be so good? Italian food kicks ass.
My honey is Korean, and my first thought was "it has enough garlic, but I think I'm going to use Gochugaru and Gochujjang instead". She really likes my traditional Aglio e Olio, but your method is going to be next level. Well done! 👍
I’m Korean and Chinese, and I make a gochujang and aglio e olio hybrid and it’s great! You can even add a little hint of ssamjang for a really nice umami kick,
Wow, yes that sounds fantastic!! Gochujang with this would be awesome!!! Ssamjang I think might be a bit overpowering it but as you say just a little would really give it a kick!! I'm going to try this - luckily we have excellent Chinese & Korean shops in Mancester & Liverpool!! God I love Chinese cooking!!!
@@maximan4363 definitely give it a try! Another idea is a Chinese or Sichuan chili oil with your aglio e olio, with cilantro too, tons of variations
@@HATINTHEKAT Ohhhh I love Sichuan cooking!!! You really can't go wrong! I love cooking the basic, mama's cooking! Like my Grandmother taught me!
I do love learning though!! Proper dim sum - oh it's just one of those food that's to die for - McDonald's you don't stand a chance in Hell!!
This is one of my family's favorite dishes, but what you just did brother. Man oh man I am excited to get into the kitchen this evening. Thanks a million.
I have a hack to make a simple version of this recipe. I cook the pasta as usual. However, when adding it to the oil (prepared as shown in the video), I incorporate a big pinch of wheat starch (readily available in the pastry section) dissolved in a small amount of cold water. Then, I gradually add pasta cooking water until I achieve the desired creamy consistency.
So authentic at its best. From what I saw when I was in Italy. 🇮🇹
I can't believe I never thought about doing this meal the second way. It's genius!
Took the time to try both…i prefer the traditional way but it was close. The roasted garlic method was slightly too much garlic for me. Though my wife preferred it. Both excellent.
Thank you for showing me the difference. I've been using De Cecco for everything, i need to try this La Molisana
What a brilliant take on a classic dish. No over the top gimmicks or superfluous additions. A great looking dish I can’t wait to try 👌🏻
this is perfect, i've often struggled to make aglio o olio very well because its turned out too oily, but this looks beautifully emulsified. i have to try this next time, thank you!
I tried the version with the sauce two weeks ago and it’s great! The taste was kinda strange at first but it really grew on me. It’s rich and unique.
I added lemon to the second half of my portion and that was a mistake as it ruined the rich garlicness. Also didn’t even feel like adding cheese as I do to the regular version.
Easily one of my favorite channels. Thank you for the hard work man! I look forward to these videos more than you'll know!
Taking an already great dish and just making it better. A little twist on a classic, I like how you innovate like that
innovation through years of recipes bouncin around one's head
Your techniques are impeccable. I really like making alio e oglio at home, and ill definitely give your upgraded version a go!
Made this dish multiple times and always ended up with overcooked pasta in a pool of oil. After watching this and trying your way (method 1), I can honestly say that I just had the best aglio e olio I've ever had. Treating it like a risotto really is the key here. Wastes none of the starch and all of it serves to make the sauce more creamier. Excellent. Weird that I didn't figure this out before, since I cook my pasta in the sauce pretty often and also make risotto a lot. 🤷♂
all very good, especially for a non-italian, one radical change is you don't add the parsley in the sauce but you sprinkle it fresh once served on the platte. otherwise you end up with a green-ish parsly-pesto.
still best American pasta channel on YT
Simple pragmatic tasteful Italian cucina…Grazie merci beaucoup🎉
Dude! Made this dish last weekend! OMG it was the best pasta dish I’ve ever made. The simplicity of the ingredientes is what shines in this dis(. The significant other loved it, she wants it again. Keep the the Italian dishes. Can’t wait try Don Angie pinwheels.
One of the better American chefs.
Garlic in olive oil-that’s my new method for reduced ingredients pasta with great taste. Thanks!
I haven’t tried your version yet, but I already know I will like it much better. The flavour will be so much better! Brilliant!
It’s not chitarra like in chicken, it’s chitarra like in Christmas 😉
The sound you make in chicken appears in Italian only if a c is followed by an i or an e. Like in ciao or certo. That’s why there is an h in chitarra
Great addition to a traditional recipe.😀
finishing the pasta in the pan with the garlic was a gamechanger for me man. thanks for this tip! the creamy garlic one i will try the next time also look great.
It seems so Good with that garlic!
I will try it.
But,
With ALL this oil and garlic,
I would serve 3or 4 dishes instead of only one! 😊
Thanks. I love taking your ideas and making them mine. I roast 4-5 dozen head at a time in the oven and store that for use. If I take the original and add the peppers and garlic to the sauce just before the pasta water…😮 Bella!
Trying the 2nd version tomorrow. I will circle back and let you know how mine came out! Thanks for the recipe
How did it go?
I’m definitely making “ YOUR “
version I just made your smash burgers for the 10th time last night !! We love you !!
Definitely your version as it’s creamier & the roasted garlic adds a sweetness
I tried this for the first time last night (the classic version) and it was amazing. I never have cooked better aglio e olio before! And it‘s fun af
There are two essential variants to the base dish:
1. Add anchovies to the oil when you're frying the garlic. This is very common in the South and Sicily.
2. Add very fresh Calabrian paprika into the oil with the garlic AND the anchovies. This is done in the South by the Arbereshe and how I ate this growing up and still make it today.
I love how you showed us both ways of doing it. I do like your way better. Honestly I'd make extra garlic oil to make a calzone, garlic bread w/cheese, or make an amazing sauce later on.
I made this last night. It went exactly the way it did in the video except that, owing to my poor knife skills, I was not able to achieve the paper thin garlic slices. I will definitely make this again.
tip:
whenever you need to emulsify your sauce with pastawater, cook the pasta with a smallest possible amount of water to boost up the starch content.
Love your channel! And I’m a Canadian that did something very similar to you and researched all the proper italian recipes and techniques and you’re pretty much bang on on everything as far as I can tell! My next step, was to learn italian on duo lingo, and I’m now a year in. Would highly recommend. One thing I wanna add to the pasta comment is that the cheap pasta is dried extremely fast at higher heat which caramelizes some of the sugars in the flour, giving it that yellowish/orangish colour at times. This is bad. As you mention, you want the pasta cut with bronze dies and dried slowly. A good sign with spaghettis and longer pastas is when you can see the pasta strands folded in half as every strand was hung to dry. You know that’s the real deal then. Now concerning your italian: 1. The “e” in aglio e olio is pronounced like the english letter “a”. And the word “chitarra” is pronounced Kitara. Ch in italian makes the K sound (or hard C in english). Chitarra means guitar. Now in this case they’re extruding it with a bronze die for commercial purposes, but the real deal is egg pasta sheet that’s literally pushed through a tool (La Chitarra) that looks like a bunch of guitar strings - hence why the square cross section. This is actually the type of pasta they favour in Rome for doing a carbonara. Great video! Will try your non traditional version
OMG, this looks so good. I love aglio e olio. This is the first tutorial I see that cooks the pasta this way. I'm going to try it soon!!!
I followed this recipe exactly apart from doing the potatoes separately (mashed). It was absolutely delish but I did have to cook the casserole longer than the 3 1/2 hours suggested.
My technique is a bit different but what really unlocked this recipe for me a while ago is indeed the choice of pasta. This is the single most important thing which many online recipes skip over. The starch in pasta water binds that oil with water and emulsify it.
Fantastic elevation of a traditional recipe! First try was a home run. Great recipe!
I really don’t care about how authentic or traditional a dish is! I only care whether it tastes delicious. Cream in pasta is ok if the chef cooks it well! Pineapple on pizza is great, etc....
I am really not a fan of spaghetti over the other types of pasta, but i must say that your recipe is clearly appealing. Only one remark : it needed, i would degerrm the garlic before using it. Otherwide, it looks perfect to me. I can taste it already 😄😄😄Thanks for the sharing.
Your version looks wicked - I'm definitely trying that one out!!! 😍
Thank you for the your awesome video especially the spin you put to it with your version. I've been a fan of this dish since I first tried it out, and now I can't wait to try it your way. ❤😊
This looks so good, But of course it totally changes the dynamic of the original dish recipe, as it a heavenly vibe of simply garlic and oil.
Your tips really are the magic touch I was looking for! I never imagined I could make such a creamy Aglio e Olio at home. Thank you for sharing this secret and making my kitchen experience even better!
Just in awe at how you re engineered that recipe while keeping the flavors and tradition!
The starchy water is more amazing than we realize. It truly is amazing.
Rissottare la pasta is a wonderful trick for us, cooking at home (of course, some Italian chefs hate it). Your aglio olio version looks great, by the way!
Oh wow, ur method just gave me an idea to add prawn heads/shells to the garlic confit process. Then brown and add some prawns at end to get a nice Prawn Aglio Olio.
amazing! i also do my aglio e olio with garlic confit, but your version looks even better! gonna try it like you mixing pasta water 💯🙌 yours looks so creamy ⭐⭐⭐⭐⭐
Improved technique and less gatekeeping is one of the best ways to keep classic Italian flavors going.
Amazing, the sky's the limit in what you can do with that Roasted Garlic puree in other dishes as well.. Thank you
What can we used instead of the chili pepper if I do not like spicy ?? Thank you ! Looks yummy 😋
I've heard that deep orange colour you get from adding together something creamy and some kind of chile pepper get called "the colour of deliciousness", and your version has that, I'm making it tonight!
When I make it soon it will be the roasted garlic version. I have been using the risotto style pasta cooking with chili crisp and a few other things. This looks real good and never heard of this dish or I would have already been making it.
Looks amazing . Love the idea of that sauce for all kinds of things...a tad too much sauce on the pasta for me, but that's preference...well done as always...
You've earned a subscriber from this one video. No bs intros, straight to the point, excellent practical advice, and your confit sauce was similar to the one I make 😂
This looks incredible! Gonna make it soon. That garlic oil sounds great. Is it ok to rebottle and use this after it’s already been heated like that?
Should be absolutely fine, just refrigerate it and use when ready! I wouldn't use over a week maybe
I've been cooking this dish for a decade and have tried a TON of dried pastas, and the best I have found is Benedetto Cavalieri Spaghettine. Extremely starchy and will make an insanely creamy result.
Omg wow that’s for garlic lovers … and I am lol … I’m definitely trying it with the roast garlic … I’m craving now!! It’s midnight here and I just had a vegetable soup, I’m wishing I had this pasta . Yummmm
Looks amazing , I have to try … I grew up on aglio e olio pasta
Thank you for this
This is one of my favourite dishes of all time!!! Dead easy, but a bugger to get 'just right'! Yes, a really good pasta is a must - it makes all the difference!!! I can't stress this enough!!
I always use freshly chopped chilli, the best garlic & parsley I can find! The true secret is getting the pasta cooked just right, get that water full of starch!! Then get the emulsion just right so the pasta will soak up those favours - this will take a bit of care but it's not hard! Cook for you!! Personally I like to add Anchovies to mine as I add the chilli and slowly cook them so they melt! I also like to add a table spoon of Boursin cheese after I put the spaghetti in, sacrilege I know, but add another ladle of water, stir well and OMG it is amazing!!!
I could eat this every day!!!
8:46 not just of the pasta water, but also and maybe predominantly of the garlic, which is a natural emulisifier.
I am gone try your version tonight and another day ( Saturday) the other one and let you know next week Tourlou..
FYI, for my fellow Celiacs, Rummo pasta is a bronze die cut gluten free (and Italian made) pasta.
It's not quite as toothy as wheat pasta--because it has a different chemistry than wheat--but it is similar enough I have gotten it to work for recipes like this.
Can it be worked like regular pasta as in this recipe, or would it have to be added after the sauce is emulsified?
@@Maritime_Homestead it's surprisingly hearty. Unlike Catelli, I found it doesn't really break up. The only downside, which applies here to your question, is (a) you have to cook it nearly twice as long as regular pasta, and (b) it has a fairly sturdy al dente texture. That said, it behaves the most like pasta of anything I've tried through cooking, reheating, and mixing. Of course, nothing taste like wheat but wheat but it's a good mild sweet flavour.
@@RoryStarr thank you so much for the information! Catelli is the worst. I don’t care if it takes longer!
@@Maritime_Homestead I hope I haven't oversold it and it meets your expectations! It's not perfect, but then nothing will be. The closest I've found, that's what I can say confidently.
@@RoryStarr oh don’t worry. I will try any alternative!
The magic is always in the starch. Agreed that this will unlock so much
*Great* background music choice on this one, and thanks for the work you put into these videos.
Where do you suggest purchasing that LaMolisana pasta? I love that sauce that was added, I can never have too much garlic, plus I understand garlic has so many health benefits. All I need is some kind of blender.
This is such a legit channel I have cooked so many great meals as a result
You could also just smash garlic on the side of the pan with a spatula or a spoon. Helps stabilize that emulsion, not having to bother with the amount of starch (which may also create rather unpleasant texture in excessive amount).
I LOVE this channel. Seriously.
Love the recipe! Fyi..the "e" is pronounced "a" as in apex or angry . Love your recipes!
The OG version of this Aglio e Olio is made by italian chef Alessandro Negrini, he softly boils his garlic to remove a lot of the pungent flavour, then blends that soft garlic with oil, peperoncino, salt and some water. His sauce becomes super light and is one of the best summer pastas i have ever had.