I'm Italian there is a good why first the amount of garlic depends on how many people eat still you have to be careful how much put garlic you put in you don't the the garlic flavor to dominate
I can't help but feel that Mr. Tucci missed a trick. If I were working alongside the beautiful Ms. Winslet, I would prepare lunches for her that would be flavoured with all the love and affection that my miserable body could muster. Hopefully, she would only want to eat my pasta. 😀
I met my Italian neighbors when I was 14. They introduced me to this dish, and I’ve loved it all my life. I ended up marrying their son so we’re still eating it. We add cheese at the end. Very delicious!
I need Tucci and Goldblum starring in a cooking show. Tucci cooking correctly while Goldblum being chaotic and just eating anything he can get his hands on
I just started a new job and it takes about 3 weeks to get paid. This recipe has helped me immensely. What I mean to say is The Price is Right. Thank you thank you Mr tucci for helping me fiscally and taste buddily.
Mid-80s, serving (Army) in Germany. Spent a week in Geissen Germany. My boss and I went to an Italian restaurant and had this dish. Best thing I've every eaten. Eat it every evening while there. Since then I've had it whenever possible. It's now midnight....might make it now.
I'm a second generation Italian, born in South Philly. My recipe for aglio olio comes from my father who got it from his mother-who emigrated from Caserta, near Naples. We never added cheese, but one day my German wife sprinkled Parmesan on it, and…I liked it! I make it often with scallops. It’s quite a hardy treat, and sooo much quicker than regular spaghetti.
You are the man, Stanley Tucci! I grew up in Italy. I was born in Independence, KS, but relocated to Italy when I was 6, went to Italin elementary school, and spoke fluent Italian. My Italian stepfather would cook this kind of thing, the sparse spaghetti with only garlic and olive oil, because we were pretty broke at the time. I do remember these kind of spaghetti dishes, and I can cook this even to this day and I'm almost age 60! You go, Mr. Tucci!!!!
I remember the first time I ordered this in Italy. I was in a little osteria in Florence. When the waiter/owner brought the dish I asked for some parm. He looked at me like I was from Mars. 'Uh, Italians don't put cheese on this dish?' I asked. 'No' he said flatly, 'we don't.' and walked away. I very quietly finished my meal and left the wiser for it.
@@lecutter9382 Of course We put cheese on Aglio & Olio, it's not a sin. The original dish in Naples was made with toasted breadcrumbs (aka have-nots' cheese) because they couldn't afford either Parmigiano or Pecorino. Waiters on the tourists' path act as if they are the Indomitable Guardians of the Holy Recipe... they probably think tourists expect it.
The original Italian recipe is known as aglio, olio e peperoncino and commonly includes chili flakes, as Tucci mentioned in his video. Clearly his father preferred it without chili , which is perfectly acceptable, as it's very much one of those dishes that you will make when you're out of ingredients. It's probably the simplest pasta recipe that exists and has long been a staple of people grabbing a bite to eat after coming home following a long night out. It'll also be found on the menu's of most Italian restaurants in continental Europe.
@@chrissimon8368 I'm in Toronto (Canada), there's only a single store I found that sells guanciale lol, I have to start looking for pork jowl to make it myself I think
This is adorable. Seeing him complain about the cooking process while also expressing love for the dish and the nostalgia it bring him while also telling us what not to do lol
He's a fish outta water; doesn't belong in da kitchen. the demo was horrendous. it's another example of a clueless "entertainer" in the kitchen... "oh don't put cheese.... but, lemme put in paprika." ... No one ever puts paprika in it in Italia...But, the cheese varies by region...tho most places don't put cheese.... but paprika.... he's a clown who needs to stick 2 being a sub par actor....
i just dont see it as a dish. its oil water and pasta. that's not a dish. he could have easily made a carbonara from this. it's not hard. i would not be able to eat oily spaghetti, sorry.
The vivid and well written article about Mr Tucci's unspeakably appalling battle with cancer that was published in The Daily Mail a couple of months back was deeply moving. I had no idea just what he went through; one thing after another. The detail in the article was not spared and I'm glad for it. Sometimes you need that sort of brutal detail and language in order to even BEGIN to comprehend another's life experience. Thank you to Mr Tucci for sharing. I can't wait to be able to eat in Italy again.
@@JudiChristopher The worst thing about the particular type of cancer he had was that it attacked his throat and tongue. Imagine a lusty, gregarious food lover and cook unable to socialise and enjoy eating. Horrible, so awful. I wish that article were easier to find for people abroad (I'm in the UK) as it's incredibly engaging and terribly evocative. I read and felt increasingly intense sympathy pains. So glad he's well now. It's an appalling disease.
I have to say, as a long time Stanley Tucci fan, That was one of the most enjoyable (and concise) cooking videos I have ever had the pleasure of watching. Stanley, Ti Amo!!!
@@kristianbasile7141 he really didnt do anything that wrong, the end product was pretty standard, I mean yeah, paprika (oh yeah also it's paprika with a k) isn't all that wacky and wild like you're making it out to be.
I love that he says no cheese allowed! The beauty of the flavours is in its simplicity. I've tried the cheese version and it becomes an entirely different, heavier, cheese-flavoured pasta - less delicious than the silky garlic pasta, in my opinion.
@@MrDukeSilverr Yeah. Aglio e olio with parmesan/grana padano cheese is much better in my opinion. And you can still taste that simple, but lovely sauce.
There is NEVER too much garlic! I love how he's a messy cook. Doesn't hide the fact it's not all neat and clean when you're cooking. I always add a lot more pasta water when I make my version.
In the Roman restaurant I've worked at (while living in Rome) the chef used to add pecorino romano at the end, it was delicious (without cheese is nice, but with pecorino cheese is better).
My goodness, now I found you on cooking shows! We’ll done, I enjoyed watching this dish very much as I also love cooking Thank you, Marietta, from Brisbane.
Absolutely loved this! Thank you. Followed everything but made a few small changes for our liking. Strained the garlic and Chilli through a sieve and threw it over. Also, against his words, added some feta and parmesan... but was simply divine!
Beautiful! This is what we make in our house when we have no idea what dinner is going to be! What's for dinner? I don't know.. how about garlic & oil spaghetti? Done! If I have some shrimp in the freezer, those might get added in.. easy peasy.. Stanley - When are you going back to Italy? We enjoyed those show so much!
I've always made aglio olio with EVOO, melt down some anchovies in the EVOO, add 6 cloves chopped garlic (middle green stem removed), a good dose of chili flakes to infuse the oil, salt, pepper, and toss with spaghetti. Finito!
He was scolding me directly when he said "You do not add cheese to this". I'm looking for a quick meal to make and this is the 3rd aglio e olio video I've watched and after each one I'm imagining cheese being grated in.
I also do the same with chicken thigh pieces and origanum instead of garlic. Garlic + parsley + pepper flakes is great too. Thank you for the cooking lesson.
There's something comforting about watching people doing their passions. Of course he acts for a living but his true love and hobby seems to be cooking and it's really fun to watch him!
love it. “turn and burn” has been an expression in the restaurant industry for a very, very long time. It means to get the guest their food order as quickly as possible, so that hopefully they finish their meal as quickly as possible, so that they will pay and leave sooner, so that the waiter/server can get another table more quickly and make more in tips that day. “Turn and burn”! But also, I do like Tucci’s application of it here to his recipe! Alas, he did not make it up hahaha
Here in Italy, students also eat "pasta al tonno". Practically you cook pasta, and then you add a can of tuna fish to it. I must say: it is not so bad, but if I fix that, I always dress it up in a different way. I slightly cook the tuna in a pan, and many times I add some tomato sauce or fresh Pachino tomatoes (or ciliegino also) if they are in season.
Great actor, awesome guy, cooking not so much at least not this recipe. Use whatever amount of garlic you like, no oil in the water ever. Use the least amount of water possible for the most amount of starch. No need to drain, take the pasta out of the water and put it directly into the pan with the residual water that hangs on three minutes before Al dente. Use more starchy water as required to finish while keeping the pasta moving and jumping. Finely chopped parsley is fine. Peperoncino if you wish. No paprika.
Ah, Mr Tucci ! You don't have to be in a movie to get our attention. We'll even watch you cooking the family meal ! Thank you, sir. It's an honor to be one of your subscribers ! Your last TV series which was shown in Australia was glorious , by the way.
I worked in fine dining Italian restaurants for years and guests would always ask what my favorite pasta dish was and it was always something simple like this. If you have good noodles, nothing is better than just butter and parm or just oil with a little spice like Stanley does here.
What kind of noodles should I look for in the store? They all seem to be made with Semolina. I heard there is another type using eggs and all purpose flour. I couldn't find this in store, I imagine it wouldn't keep well, but I'd like to try it too
I think that is why a lot of mediterranean food is so popular - simple dishes made with a few good ingredients treated in a respectfull manner. There is nowhere to hide in food like that.
@@TheChadPad Pasta is made of semolina, a bit of oil and salt, end of story. You may add some egg, but not necessarily. Why would you look for something else?
Your spaghetti with garlic is heavenly. My husband dose not like pasta like me and he enjoyed it. I have watched your trip all over Italy 10 times. You did a awesome job.
I got turned onto this dish at Doc's Marina and Grill in Port Townsend, WA. I was obsessed with the pureness of the garlic - present but not visible. Also, had a gorgeous piece of salmon topping it. Still sighing over it.
Complimenti Stanley!! 👏🏻👏🏻 Well done man! Finally i found an italian-american who makes an italian recipe exactly like the tradition uses to, and like we italians also do, without any terrible or even disgusting addition/variation on it.
oddio mi fa un pò strano l'olio nell'acqua di cottura...però nel complesso si non ci sono quelle brutte cadute di stile di tanti cuochi che rifanno piatti italiani
@@alessandrogibogini3526 l'olio nell'acqua di cottura non altera in alcun modo il sapore, alcuni in Italia lo fanno perché dicono che così la pasta non si attacchi. In ogni caso non altera la ricetta.
Kids, let me straighten something out. First of all I'm Sicilian 100%. The only reason why you would not want to add olive oil to the pasta water, is because this makes the pasta too slick to receive and have the pasta sauce stick to it...BUTT, CIAO!! THE SAUCE IN THIS DISH IS OLIVE OIL. so calm down you're welcome 🏆🍿
Uh..kind of right, but the principal of not putting oil in the water is so the sauce adheres better to the pasta. This sauce is mostly, but not only oil. Therefore, it's still best practice to not oil the water. He should have used a greater amount of boiling water to start with. After all, if he's making a cooking video, don't build in a mistake! I'm Sicilian too. From Alta Villa. Ciao.
@@fabiiwrld2994 beh oddio... ragazzi questa ci unisce dal Piemonte alla Sicilia... il sale... nell'acqua lo devi mettere! 😃 Però adoro comunque Stanley Tucci!
A couple of mistakes here. First I know of nobody in Italy who adds oil to boiling water, it's pointless. Second, never add salt to pasta sauce after you cooked the pasta in salty water. There should be enough to begin with. Of course, if you taste it and feel that adding salt would help, by all means do it. Just don't add salt w/o tasting it first, this a basic mistake, since once you put too much salt it's almost impossible to go back.
Actually, oil can be added to boiling water exactly for the purpose that Stanley mentioned. However, typically we add it (if necessary) to the fresh pasta, made with eggs. Everything else you said is correct. Pasta needs to be cooked in salty water. So, the correct procedure is: you put the water to boil; it boils; you add the salt; you wait for it to resume boiling; you add the pasta. Also, yeah there was way too much garlic in that pan 😅
The biggest mistake is he made way too much pasta. When he put 1.5lb I was thinking that's way too much for such a little pan. I would've added .5lb at most. Another thing I would've done differently is stur the pasta in the oil for much much longer to emusify the sauce. If it's not emulsified the sauce is going to look very oily and greasy, which you really don't want.
I love Stanley and his acting. Great video. OMG. We put about 10 to 20 times the amount of garlic to ours, but then we don't speak all evening for some odd reason...
He is one of the best actors. I'll watch him in any movie he's in. I'll try this recipe today! But I'll HAVE to add butter to the olive oil and also parmesan cheese on top! Sorry Stanley!
One of my favorites, ever. Now that I have purchased a professional kitchen knife, cutting parsley and garlic is a next level expercience. Keep in mind, this is not a first date dish :)
Cheese is perfect, it is just not spaghetti aglio e olio anymore. But, come on, just do what you love in life. Except from tossing oil in the pasta boiling water, just don't do that and you will be ok... :)
You can add olive oil to the water if you want but it does nothing to prevent pasta from sticking. The olive oil remains floating on top while the pasta remains cooking on the bottom. Yes, you can add cheese or even seasoned breadcrumbs. If you add cheese try a block of fresh Pecorino Romano instead of the traditional Regiano Romano.
Love Stanley, btw as an Italian I can tell you there are lots of mistakes there. First he added the pasta when the water was not boiling and the water must be bubbling when you add the pasta otherwise you just DON'T an wait for the water to actually boil. Second he put too little oil for a kilo of pasta, third you never ever chop the garlic too thin otherwise it will burn, garlic needs to cook in oil a little more time and in big pieces, in Italy we put whole cloves and then we remove them before putting the pasta into the pan cause I don't think you would want a piece of garlic ending up into your mouth would you? Also you never put salt on top of pasta, the only way to ad salt to pasta is through the water it cooks in and you should use coarse salt otherwise the pasta would never absorb the salt. Anyway the biggest mistake there is that you never EVER add oil to the water ffs...pasta never gets sticky if cooked in a big enough casserole with enough water to cook it so adding oil it's just utter nonsense, I think his parents were rolling in the grave when he did that lol. Final thing, I agree 100% with the quote no cheese allowed, but sweet paprika on spaghetti aglio and olio?? 😂 Seriously man? I know over there in NY you probably have too much of a cultural mix but this is an Italian recipe not some Indian shite.
See our brand new interview with Stanley here: th-cam.com/video/OCgOP4poMHU/w-d-xo.html
What a waste of olive oil. Just put more water
"I added too much garlic..." Those words together have no meaning to me.
So true...What's that all about? LOL...
Amen!!
Oh man, the Italians basically make a sport of berating Americans and British for overdoing garlic in Italian dishes.
Haha! I’m with you there Russell👏🏼
I'm Italian there is a good why first the amount of garlic depends on how many people eat still you have to be careful how much put garlic you put in you don't the the garlic flavor to dominate
I remember hearing Kate Winslet talk about Stanley bringing his own food to their movie set, and not sharing 🤣🤣🤣
I kind of like that, most folks when they head to work only pack their own lunch. Not for everyone. Hes a normal dude. 😄
I think that is pretty normal lol
And why not? Preparing lunch for others is a different proposition entirely.
Compare with Africa, where food is shared with everyone, even complete strangers.
I can't help but feel that Mr. Tucci missed a trick. If I were working alongside the beautiful Ms. Winslet, I would prepare lunches for her that would be flavoured with all the love and affection that my miserable body could muster. Hopefully, she would only want to eat my pasta. 😀
I met my Italian neighbors when I was 14. They introduced me to this dish, and I’ve loved it all my life. I ended up marrying their son so we’re still eating it. We add cheese at the end. Very delicious!
What a lovely story, Thanks for sharing, so romantic :O)
But he said you don't add cheese ?
But ...but...but....Cheese is NOT allowed!
Beautiful story, so happy you added the cheese! I love cheese! 🧀😁
NOOO NOT THE CHEESE
I don’t care about the recipes i just love the way he talks and move, he could be talking about anything. He really has a gift.
Could you imagine a show with him and Jeff Goldblum just vibin?
He's just so darned cute! And smart! He shows us incredibly delicious food that gets us moving in the kitchen and delighting our tums!
@@Blackgriffonphoenixg 😍🤩 Oh My!! 😍🤩
thats the only reason I stopped my browsing to have a looksee 🥰
I love this dish. The fact that his cooking videos are mostly under 8-10 minutes is a bonus. I want to watch it & get cookin'!!
I need Tucci and Goldblum starring in a cooking show. Tucci cooking correctly while Goldblum being chaotic and just eating anything he can get his hands on
And every episode ends on a still of Tucci rage-attacking Goldblum with a different kitchen utensil
@@supertoyg and with a warner brothers cartoon style fade out
That's a brilliant idea! I would binge watch that show.
What a great show that would be! Genius. 🤓
Now you said this I need it badly 😂
I just started a new job and it takes about 3 weeks to get paid. This recipe has helped me immensely. What I mean to say is The Price is Right. Thank you thank you Mr tucci for helping me fiscally and taste buddily.
There is something very charming about Stanley Tucci.
There’s a lot charming about Stanley Tucci. 😀
He's just a very likable man :)
Indeed.
Watch the movie Beethoven, I cannot believe it’s the same guy 😳
I completely agree with you! He’s very charming!
"You dont add cheese to this so dont."
I have never felt more compelled in my life to put cheese on something.
Lydia Bastianich DOES add cheese (Pecorino) to her aglio e olio!
Cheese is a must!
Adding cheese in spaghetti aglio e olio is blasphemy. It's the sheer determination to spoil a good traditional dish
@@carld2796 Savage.
@@carld2796 you can add parsley, but NO CHEESE PLEASE!!😁
Having the pasta water ready for the finish-up is a sign he knows what he’s doing
But what a strange way to get it.
Stanley has the nerve to tell us no cheese, after he adds olio to the pasta water!
Oil can be added to the drained pasta, just not in the water when cooking
@@shitlista4283 he added to the water.
@@marciocouto3543 You're right, I missed that!
I know , right?
@@shitlista4283 Then please explain what Stanley is doing at 00:45???
Mid-80s, serving (Army) in Germany. Spent a week in Geissen Germany. My boss and I went to an Italian restaurant and had this dish. Best thing I've every eaten. Eat it every evening while there. Since then I've had it whenever possible. It's now midnight....might make it now.
I'm a second generation Italian, born in South Philly. My recipe for aglio olio comes from my father who got it from his mother-who emigrated from Caserta, near Naples. We never added cheese, but one day my German wife sprinkled Parmesan on it, and…I liked it!
I make it often with scallops. It’s quite a hardy treat, and sooo much quicker than regular spaghetti.
You are the man, Stanley Tucci! I grew up in Italy. I was born in Independence, KS, but relocated to Italy when
I was 6, went to Italin elementary school, and spoke fluent Italian. My Italian stepfather would cook this kind of thing, the sparse spaghetti with only garlic and olive oil, because we were pretty broke at the time. I do remember these kind of spaghetti dishes, and I can cook this even to this day and I'm almost age 60! You go, Mr. Tucci!!!!
I just LOVE how serious he got about NOT adding cheese.
I rather use cheese instead of salt
I remember the first time I ordered this in Italy. I was in a little osteria in Florence. When the waiter/owner brought the dish I asked for some parm. He looked at me like I was from Mars. 'Uh, Italians don't put cheese on this dish?' I asked. 'No' he said flatly, 'we don't.' and walked away. I very quietly finished my meal and left the wiser for it.
@@lecutter9382 had a similar situation when I went to Italy
@@lecutter9382 Of course We put cheese on Aglio & Olio, it's not a sin. The original dish in Naples was made with toasted breadcrumbs (aka have-nots' cheese) because they couldn't afford either Parmigiano or Pecorino. Waiters on the tourists' path act as if they are the Indomitable Guardians of the Holy Recipe... they probably think tourists expect it.
It's so funny to me, everything is better with cheese.
The original Italian recipe is known as aglio, olio e peperoncino and commonly includes chili flakes, as Tucci mentioned in his video. Clearly his father preferred it without chili , which is perfectly acceptable, as it's very much one of those dishes that you will make when you're out of ingredients. It's probably the simplest pasta recipe that exists and has long been a staple of people grabbing a bite to eat after coming home following a long night out. It'll also be found on the menu's of most Italian restaurants in continental Europe.
simple recipe, easy to make but hard to master.
Yeah, usually I eat amatriciana or carbonara, but I ran out of guanciale so I'm eating aglio e olio until I go to the store 😂, it is amazing though
@@AndrewDaniele87 Where do you live?
@@chrissimon8368 I'm in Toronto (Canada), there's only a single store I found that sells guanciale lol, I have to start looking for pork jowl to make it myself I think
And also 1 salted Sicilian sardine
I love how Stanley Tucci plays characters with hidden lives and his real hidden life is that he is a chef.
he's overrated AF as an actor...and he doesn't belong in da kitchen.
He can't keep getting away with this!
He likes to cook. He's hardly a chef. lol
@@lucascoval828 He will. He knows there no shortage of slobbering fans who'll watch and think he's unique. lol
I could listen to him speak for hours on end. Such a wonderful voice.
That's Mr Harvey
He's just so relaxed, it's naturally relaxing.
This is adorable. Seeing him complain about the cooking process while also expressing love for the dish and the nostalgia it bring him while also telling us what not to do lol
He's a fish outta water; doesn't belong in da kitchen. the demo was horrendous. it's another example of a clueless "entertainer" in the kitchen... "oh don't put cheese.... but, lemme put in paprika." ... No one ever puts paprika in it in Italia...But, the cheese varies by region...tho most places don't put cheese.... but paprika.... he's a clown who needs to stick 2 being a sub par actor....
i just dont see it as a dish. its oil water and pasta. that's not a dish. he could have easily made a carbonara from this. it's not hard. i would not be able to eat oily spaghetti, sorry.
@@jamesgarner2103 it is a food preparation to be eaten or served. So it is a dish.
@@jamesgarner2103quesadilla are just tortilla and cheese. Some days u want a simple easy dish.
I'm a rulebreaker and added all the cheese I could find....
I love him so much. He’s so elegant and charming.
The vivid and well written article about Mr Tucci's unspeakably appalling battle with cancer that was published in The Daily Mail a couple of months back was deeply moving. I had no idea just what he went through; one thing after another. The detail in the article was not spared and I'm glad for it. Sometimes you need that sort of brutal detail and language in order to even BEGIN to comprehend another's life experience. Thank you to Mr Tucci for sharing. I can't wait to be able to eat in Italy again.
OH MY GOSH... I did not know of this at all...
How is he doing now?
Gotta love the 'Tuc!
@@JudiChristopher The worst thing about the particular type of cancer he had was that it attacked his throat and tongue. Imagine a lusty, gregarious food lover and cook unable to socialise and enjoy eating. Horrible, so awful. I wish that article were easier to find for people abroad (I'm in the UK) as it's incredibly engaging and terribly evocative. I read and felt increasingly intense sympathy pains. So glad he's well now. It's an appalling disease.
I have to say, as a long time Stanley Tucci fan, That was one of the most enjoyable (and concise) cooking videos I have ever had the pleasure of watching. Stanley, Ti Amo!!!
You two would make great couple
He fucked up so many times. Paprica fucking paprica? This should be considered cultural defamation.
@@kristianbasile7141 he really didnt do anything that wrong, the end product was pretty standard, I mean yeah, paprika (oh yeah also it's paprika with a k) isn't all that wacky and wild like you're making it out to be.
Stanley Tucci is amazing actor! Always steals the show!
I love listening to him! He has a Soothing voice!
Stanley Tucci needs to stick with acting! And not "acting" like he knows what he's doing when cooking.
Yum! And I love how you added the recipe at the end just perfect enough to screen shot. Love all of your Italy productions Mr. Tucci!
Going to admit, got a huge crush on this man. He's just perfect.
He sure is 😍
Me too!!
its those arms
So do I. His voice is sexy too.
ME TOO... I admire him so much.
I love that he says no cheese allowed! The beauty of the flavours is in its simplicity. I've tried the cheese version and it becomes an entirely different, heavier, cheese-flavoured pasta - less delicious than the silky garlic pasta, in my opinion.
@@bobdepaola7828 yes! Food is one of the pleasures of life - absolutely not misplaced to be passionate and specific with it!
I always add cheese, cause I love parmesan, never really cared about people going "You cant add this to that" kinda goes against my cooking philosphy
@@MrDukeSilverr Yeah. Aglio e olio with parmesan/grana padano cheese is much better in my opinion. And you can still taste that simple, but lovely sauce.
@@MrDukeSilverr Well said. If you don't claim it's traditional, who has the right to stop you?
@@siNicSiew exactly, stop gate keeping recipes
I just like this man...I don't know why. I'm even more pleased to know he's cooking and telling me how to.
I like it alot.
Me too, no idea why I like this guy.
There is NEVER too much garlic! I love how he's a messy cook. Doesn't hide the fact it's not all neat and clean when you're cooking. I always add a lot more pasta water when I make my version.
Extra virgin olive oil, pecorino, black pepper, and salt. This is "Cacio e pepe." It's very tasty if you want to avoid garlic
I just finished his book, Taste, and it was fabulous. What a man.
Hello
I can see your comments on the channel. Thank you for your kind words,
Reply when you see this!
The two strings of pasta above the pan are driving me nuts 🤣
Lol
Me too!
In the Roman restaurant I've worked at (while living in Rome) the chef used to add pecorino romano at the end, it was delicious (without cheese is nice, but with pecorino cheese is better).
I said the same... I always put a little pecorino on it. It certainly doesn't take away from the garlic oil. :)
I wish I could find good Pecorino here in Toronto. It never compares to what my grandfather brought back from Abruzzo.
Absolutely must have peccorino
@@thereccher8746 No Pecorino ??? That's just sad.... :(
That’s what I’m talkin’ about Stanley
@2:50 Respectfully, Mr. Tucci, I don't think that water contains much gluten. Water removes starch while the gluten protein stays in the pasta.
man has this great energy almost nonchalant with some dryness. really nice!
I love that he measures the ingredients randomly
I cannot tell you how many times I used to make this for my late husband. Definitely add lots of fresh chopped parsley, it adds nice flavor.
sounds beautiful.. sorry for your loss.
Love this dish. Learned to add 1-2 anchovies…they literally melt away but add a nice salty taste. Will try the paprika but have not seen that before
I LOVE Stanley Tucci!
My goodness, now I found you on cooking shows! We’ll done, I enjoyed watching this dish very much as I also love cooking Thank you, Marietta, from Brisbane.
I always add a couple of anchovies to my garlic spaghetti...it disintegrates into the sauce and gives it a great depth of flavor.
Yes, the secret ingredient.
very, very good...
Yep - adds a massive umami boost from not a lot of anchovy.
I use worcestershire sauce, it has anchovies in it and gives also a similar great taste! Also great to add in tomato sauce
@@Sarchina That's a really good idea especially when I don't have anchovies on hand. Thank you...
Love your cooking, sense of humor, and acting.
I am in love with that cutting board.
I find it relaxing to watch you cook these wonderful plates
Absolutely loved this! Thank you. Followed everything but made a few small changes for our liking. Strained the garlic and Chilli through a sieve and threw it over. Also, against his words, added some feta and parmesan... but was simply divine!
Beautiful! This is what we make in our house when we have no idea what dinner is going to be!
What's for dinner? I don't know.. how about garlic & oil spaghetti?
Done!
If I have some shrimp in the freezer, those might get added in.. easy peasy..
Stanley - When are you going back to Italy? We enjoyed those show so much!
See?! I love it when people like Stanley can actually cook for themselves and loved ones! Brilliant 👏 👏
Something tells me It's a Going To Be a Big Night!! Bravissimo! All we needa now is a Louis Prima!!
So fun to see Stanley's version of this delicious dish!
I've always made aglio olio with EVOO, melt down some anchovies in the EVOO, add 6 cloves chopped garlic (middle green stem removed), a good dose of chili flakes to infuse the oil, salt, pepper, and toss with spaghetti. Finito!
My mother would make that, called "spaghetti con alici." It was one of the meatless dishes she'd make on days of abstinence. We still make it.
“That is a lot of garlic, oh shit” me cooking all the time
Stanley Tucci is a fantastic actor and now I see him as a great cook.💗
He was scolding me directly when he said "You do not add cheese to this". I'm looking for a quick meal to make and this is the 3rd aglio e olio video I've watched and after each one I'm imagining cheese being grated in.
I also do the same with chicken thigh pieces and origanum instead of garlic. Garlic + parsley + pepper flakes is great too. Thank you for the cooking lesson.
There's something comforting about watching people doing their passions. Of course he acts for a living but his true love and hobby seems to be cooking and it's really fun to watch him!
He is adorable and hilarous
love it. “turn and burn” has been an expression in the restaurant industry for a very, very long time. It means to get the guest their food order as quickly as possible, so that hopefully they finish their meal as quickly as possible, so that they will pay and leave sooner, so that the waiter/server can get another table more quickly and make more in tips that day. “Turn and burn”! But also, I do like Tucci’s application of it here to his recipe! Alas, he did not make it up hahaha
Top Gun
I love everything he does I could watch him watching paint dry or grass grow I’m here for it I love him
We had on Friday's too, either plain or with chopped broccoli. Love this dish.
Wish I had known about this dish when i was a poor student living on my own 😂 Garlic, Oil and Pasta - Done
LOL is what we used to make as student, this and carbonara :) or pasta e pesto, the cheapest one.
It’s the Italian equivalent of Ramen, cost wise!
Doing it his way who have meant you wasted a lot of money on Olive Oil by adding it to the cooking water....
Here in Italy, students also eat "pasta al tonno". Practically you cook pasta, and then you add a can of tuna fish to it. I must say: it is not so bad, but if I fix that, I always dress it up in a different way. I slightly cook the tuna in a pan, and many times I add some tomato sauce or fresh Pachino tomatoes (or ciliegino also) if they are in season.
@@andromacha83 My personal receipe for tunna fish pasta is: fry an onion, add the tuna, add cherry tomatoes.
Great actor, awesome guy, cooking not so much at least not this recipe. Use whatever amount of garlic you like, no oil in the water ever. Use the least amount of water possible for the most amount of starch. No need to drain, take the pasta out of the water and put it directly into the pan with the residual water that hangs on three minutes before Al dente. Use more starchy water as required to finish while keeping the pasta moving and jumping. Finely chopped parsley is fine. Peperoncino if you wish. No paprika.
👏 he says no cheese and adds paprika 😳
This is the correct way 👏🏼
@@danjohnston2155 you were told wrong...
Americanized Italian "cooking"... What did you expect? Oil on pasta... Paprika.. Geez, go back to acting, guy!
Ehm, sir... you are utterly wrong. You need one liter of water for every 100 grams of pasta. Please, let the Italians teach you, really. 😎
"That's a lot of garlic!"
For four? I beg to differ, Mr. Tucci!
Lovely stuff, this pasta. So simple and pure.
Ah, Mr Tucci ! You don't have to be in a movie to get our attention. We'll even watch you cooking the family meal ! Thank you, sir. It's an honor to be one of your subscribers ! Your last TV series which was shown in Australia was glorious , by the way.
I love that pasta. Beautifully made, Stanley.
I worked in fine dining Italian restaurants for years and guests would always ask what my favorite pasta dish was and it was always something simple like this. If you have good noodles, nothing is better than just butter and parm or just oil with a little spice like Stanley does here.
Pasta, oil, grind or two of black pepper, sprinkle of cheese is my favorite dish.
What kind of noodles should I look for in the store? They all seem to be made with Semolina. I heard there is another type using eggs and all purpose flour. I couldn't find this in store, I imagine it wouldn't keep well, but I'd like to try it too
I think that is why a lot of mediterranean food is so popular - simple dishes made with a few good ingredients treated in a respectfull manner. There is nowhere to hide in food like that.
I hope you woundn't add oil to the pasta water. Totatly stupid thing to do.
@@TheChadPad Pasta is made of semolina, a bit of oil and salt, end of story. You may add some egg, but not necessarily. Why would you look for something else?
2:00 "That's a lot of garlic"
There is *no* such thing as too much garlic. You're doing great, Stanley my man. Sei bravissimo
Italians left the chat when you put oil in the water …
He made a few crucial mistakes. Smh
Just the ones that they think they know better.
Your spaghetti with garlic is heavenly. My husband dose not like pasta like me and he enjoyed it. I have watched your trip all over Italy 10 times. You did a awesome job.
I'm gonna try to make this. It seems simple enough.
I LOVE these videos! Stanley needs his own cooking show!
This is a really easy dish!! Very simple and quick. There's a website called Love and Lemons with an exact recipe for it and it hasn't failed me yet.
@@kellygreengables3936 Thanks! I'll check that out!
I'M GOING YO TRY THIS SOON THANK YOU STANLEY TUCCI .. LOVE YOUR ACTING CAREER .. AS WELL .. 😊
yes but make sure you buy the actual good pasta, I see here in north of europe they have some very dubious pasta....go with Barilla
I purchased his wonderful cooking books. Love his acting, but wouldn't object to more cooking recipe videos.
"Too much garlic"... Is that a thing?
You put garlic in till you feel the spirits of your ancestors whisper in your ear "enough child".
EXACTLY!!!
Your dad sounds like my dad. Eat would do the same, because my mom was working too 🍝🍷🍝🍷🍝
Looks so delicious and Thank you for sharing 👍🏼👍🏼👍🏼👍🏼
I got turned onto this dish at Doc's Marina and Grill in Port Townsend, WA. I was obsessed with the pureness of the garlic - present but not visible. Also, had a gorgeous piece of salmon topping it.
Still sighing over it.
This would be my choice for my last supper
Complimenti Stanley!! 👏🏻👏🏻 Well done man! Finally i found an italian-american who makes an italian recipe exactly like the tradition uses to, and like we italians also do, without any terrible or even disgusting addition/variation on it.
oddio mi fa un pò strano l'olio nell'acqua di cottura...però nel complesso si non ci sono quelle brutte cadute di stile di tanti cuochi che rifanno piatti italiani
@@alessandrogibogini3526 l'olio nell'acqua di cottura non altera in alcun modo il sapore, alcuni in Italia lo fanno perché dicono che così la pasta non si attacchi. In ogni caso non altera la ricetta.
Kids, let me straighten something out. First of all I'm Sicilian 100%.
The only reason why you would not want to add olive oil to the pasta water, is because this makes the pasta too slick to receive and have the pasta sauce stick to it...BUTT, CIAO!! THE SAUCE IN THIS DISH IS OLIVE OIL.
so calm down
you're welcome 🏆🍿
Uh..kind of right, but the principal of not putting oil in the water is so the sauce adheres better to the pasta. This sauce is mostly, but not only oil. Therefore, it's still best practice to not oil the water. He should have used a greater amount of boiling water to start with. After all, if he's making a cooking video, don't build in a mistake! I'm Sicilian too. From Alta Villa. Ciao.
first sentences are irrelevant. just dont put oil in your pasta water, why waste good oil?
So you are 100% sicilian and not even One Word about putting salt on top of already cooked spaghetti? Pi daveru?
@@graziellagranata5776 exactly non si po' taliari,😂 però dai ne ha messo una quantità minima la proverei comunque.
@@fabiiwrld2994 beh oddio... ragazzi questa ci unisce dal Piemonte alla Sicilia... il sale... nell'acqua lo devi mettere! 😃 Però adoro comunque Stanley Tucci!
Great video! Stanley is wonderful. 🥰
Thank you for a simple introduction to your family and great food that is simple fresh and not a step down. Garden Salad probably there at the table
A couple of mistakes here. First I know of nobody in Italy who adds oil to boiling water, it's pointless. Second, never add salt to pasta sauce after you cooked the pasta in salty water. There should be enough to begin with. Of course, if you taste it and feel that adding salt would help, by all means do it. Just don't add salt w/o tasting it first, this a basic mistake, since once you put too much salt it's almost impossible to go back.
Actually, oil can be added to boiling water exactly for the purpose that Stanley mentioned. However, typically we add it (if necessary) to the fresh pasta, made with eggs. Everything else you said is correct. Pasta needs to be cooked in salty water. So, the correct procedure is: you put the water to boil; it boils; you add the salt; you wait for it to resume boiling; you add the pasta. Also, yeah there was way too much garlic in that pan 😅
he made it sound very optional. So cheese is not used with it.
Ottima analisi. È proprio come dici tu
Corectamundo
The biggest mistake is he made way too much pasta. When he put 1.5lb I was thinking that's way too much for such a little pan. I would've added .5lb at most. Another thing I would've done differently is stur the pasta in the oil for much much longer to emusify the sauce. If it's not emulsified the sauce is going to look very oily and greasy, which you really don't want.
A lot of negativity for such a lovely man. Shouldn't the idea of good cooking be " Cook what You Like" !!
Not with traditional Italian cuisine!
Some Italians can be asses about food. They don't even get that different people do things differently.
I love Stanley and his acting. Great video. OMG. We put about 10 to 20 times the amount of garlic to ours, but then we don't speak all evening for some odd reason...
He is one of the best actors. I'll watch him in any movie he's in. I'll try this recipe today! But I'll HAVE to add butter to the olive oil and also parmesan cheese on top! Sorry Stanley!
It honestly seems flavourless
“My father also taught me how to stir daiquiris after my mother poured us Grand Cru Burgundy all week.”
One of my favorites, ever. Now that I have purchased a professional kitchen knife, cutting parsley and garlic is a next level expercience. Keep in mind, this is not a first date dish :)
Oh why not? Because of garlic breath? 😂
@@mgg5418 if you both eat it it should be fine cuz neither will notice lol
@@mgg5418 if you both eat it it should be fine cuz neither will notice lol
@@mgg5418 if you both eat it it should be fine cuz neither will notice lol
@@mgg5418 if you both eat it it should be fine cuz neither will notice lol
The secret of Italian cuisine is simplicity
Shakespear!!! watching mid summer night. Bless you!!!!!!!!!!!!!!!
I love Stanley Tucci! How am I just finding this😊
Cheese is ALWAYS allowed, especially when it’s added to bread crumbs fried in olive oil on this dish. Finally, loads of parsley and lemon zest.
Not for this dish, sweaty.
That's how to ruin this recipe. And he put paprika in it but you shouldn't
You're turning THIS recipe into THAT recipe, sugarbum. It might even be edible, but what's the point of a recipe then?
chiese is not always allowed in italian cusine, I'm sorry
Cheese is perfect, it is just not spaghetti aglio e olio anymore. But, come on, just do what you love in life. Except from tossing oil in the pasta boiling water, just don't do that and you will be ok... :)
Great recipe. Love his acting!! Something about him teaching us this dish was very comforting
You can add olive oil to the water if you want but it does nothing to prevent pasta from sticking. The olive oil remains floating on top while the pasta remains cooking on the bottom. Yes, you can add cheese or even seasoned breadcrumbs. If you add cheese try a block of fresh Pecorino Romano instead of the traditional Regiano Romano.
Made this. Very delicious. Loved this. Thank you
So simple -Stanley did a great job explaining how to make it
A man who cooks seriously and sensitively is just delicious.
Me: Now some Parmesan!
at that exact thought
Stanley: DON’T put cheese on it.
😶
Love Stanley, btw as an Italian I can tell you there are lots of mistakes there. First he added the pasta when the water was not boiling and the water must be bubbling when you add the pasta otherwise you just DON'T an wait for the water to actually boil. Second he put too little oil for a kilo of pasta, third you never ever chop the garlic too thin otherwise it will burn, garlic needs to cook in oil a little more time and in big pieces, in Italy we put whole cloves and then we remove them before putting the pasta into the pan cause I don't think you would want a piece of garlic ending up into your mouth would you? Also you never put salt on top of pasta, the only way to ad salt to pasta is through the water it cooks in and you should use coarse salt otherwise the pasta would never absorb the salt. Anyway the biggest mistake there is that you never EVER add oil to the water ffs...pasta never gets sticky if cooked in a big enough casserole with enough water to cook it so adding oil it's just utter nonsense, I think his parents were rolling in the grave when he did that lol. Final thing, I agree 100% with the quote no cheese allowed, but sweet paprika on spaghetti aglio and olio?? 😂 Seriously man? I know over there in NY you probably have too much of a cultural mix but this is an Italian recipe not some Indian shite.
That's why we live in the US, so we don't have to follow all those rules.
why did this 5 minute video feel like an eternity
He was amazing in "Quick Change" (1990).
Watched it again a few days ago.
Classic.