The tip of adding water to the oil to stop the garlic from burning is amazing. I can’t believe that 40 years of watching cooking shows on tv and 100s of cookbooks that no one ever said this before.
Same is done for caramelized onions. Caramelizing takes a while, but you risk burning the onions. Adding water allows them to cook longer without turning to char.
That is the reason you put smalls amounts water before the oils get super because eventually the water will evaporate and the onions will begin to fry again just like when you are browning growned beef lots of moisture comes out but eventually when it is all gone the beef starts to fry in its own oil.
I've heard chefs say to prevent scorching use a drop of water, you're deglazing the pan a little to remove the stuck deposits your food is sticking to. Pre non stick hack.
My honey and I made this last night for dinner. She is first generation Italian. Her parents came from the Tuscany region. We watched the video and had to make it. No chili this time. It was heaven. Less than 20 minutes from start to the plate. She put some pecorino cheese on hers, I had the toasted bread crumbs. We are in our 60's and cooking together is a joy. Grazie Vincenzo for the inspiration.
That's truly heartwarming to hear! Cooking together and enjoying a delicious meal is a wonderful way to create cherished memories. I'm honored to have been a source of inspiration. Grazie mille! 🇮🇹❤️👨🍳🍝
Vincenzo, as a Chef, mine is the classic *CREAMY* and *NOT* oily sauce! Very thinly sliced garlic and *LOTS* of oil at the start with little water, when pasta is ready, add to the pan and *SLOWLY* add pasta water while stirring to make the cream! No added oil at the end! Just *EMULSIFIED* cream, that's it! Ottimo lavoro Vincenzo, goditi il tuo pasto!
I appreciate your insight, and you have a great technique for achieving that creamy emulsified sauce! Ottimo lavoro on your part too, and enjoy your delicious meal! 🍝👨🍳😊
My dad makes this for us and we love it, when i asked him he didnt know it was an actual recipe. This proves that these simple ingridients just come together naturally!
That tip of saving pasta water and also adding some pasta water to the oil so that garlic doesn’t burn is A GAME CHANGER!!!! I have been using your recipe for almost 2 years now. It is fantastic.. ❤️😍
Thank you so much! 😊 Saving pasta water and using it in the sauce is a traditional Italian trick for flavor and creaminess. Glad you've been enjoying my recipes for so long! 🍝❤️😍
Vincenzo, hello! I just made this recipe, following each one of your steps. This is one of the tastiest pasta dishes I have ever cooked! Of course, me being greek, I had to add lemon juice and lemon zest. It was amazing! Thank you so much for this recipe!
I've been making the older recipe version ever since you've uploaded it, it's my wife's favorite Italian dish! thanks for the new version Vincenzo I'm sure my wife will be happy when I make it for her ❤
One of the best pasta dishes ever! I usually remove the center part of te garlic and crush it with a knife to create a paste that I add to the oil. I ate some today and I still want to eat more...
I'm thrilled to hear that you love this pasta dish! 😄 Your technique of creating garlic paste adds a wonderful depth of flavor to the oil. It's no wonder you want more-it's truly delicious! Enjoy your extra servings. 🍝👨🍳😋
This was the one pasta dish that got me through quarantine back in 2020. When I saw your first Aglio e Olio video 3 years ago, that's when I became a subscriber for your channel. No regrets at all. I'm always learning new things from you and it's always entertaining to watch especially in reaction videos. Thank you for this updated recipe video! ❤
I'm delighted to hear that Aglio e Olio was your quarantine go-to dish, and I appreciate your support as a subscriber! It's wonderful to know that you've been enjoying the content and learning from the channel. Thank you for your kind words, and I hope to continue providing you with delicious recipes and entertaining videos. Grazie mille! 🍝👨🍳❤️😊
Ever since I watched your video about brands of pasta, I got some of them. I now use them all the time. They are SO much better than regular pasta from the store. Gorgeous too. Thank you for these easy yummy dishes!
Absolutely! Aglio e Olio is a simple yet delicious dish that can be prepared in no time. Sometimes, all it takes is a little confidence and willingness to give it a try. It's all about enjoying the process of cooking and savoring the flavors. 🍝👨🍳😊🇮🇹
Vincenzo, thank you. This dish is a special one for my family and I. My Papa who recently passed loved Aglio e Olio. I had been using your previous recipe for a couple years. This video released while my husband and I were on our honeymoon in Italy and I couldn't wait to make it when I got home. I got some of the best olive oils I could find while there and I think between the beautiful, fresh Italian olive oil and the new updates to this recipe, I made the BEST Aglio e Olio I ever had tonight. I had so much fun while making it. I cooked along to your video and found myself smiling and having so much fun while tossing the pasta in the pan even though it got a little messy. Definitely tossing the pan makes a huge difference and it's so easy and fun once you get the hang of it! My husband was speechless when he tried this dish. I felt so happy that not only have I made this beautiful dish so well, but I feel connected to my Papa and Italy, a very special person and a very special place, both of which I miss so much. Food is so important for the soul. I will keep using this recipe forever. Grazie mille Vincenzo! ❤
I'm deeply touched by your heartfelt message. Cooking can truly be a beautiful way to connect with memories and loved ones. I'm honored that my recipe played a part in such a special moment for you and your husband. Grazie mille for sharing your story. ❤️👨🍳🇮🇹
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest all the spaghetti aglio olio looks very yummy and delicious I am so going to make it
As always Vincenzo, mille grazie! What would we do without you. Another delicious pasta to up my pasta game. My family and myself are forever grateful. ♥️👏
Mille grazie to you and your family for your kind words and support! I'm delighted to hear that I've been able to contribute to your pasta game. Enjoy every delicious bite! ♥️🍝👨🍳😊
Your instruction is so great. Definitely top 10 dish for me. I like to use a lot of pasta water so that way it'll still be extra creamy after the pasta absorbs most of it.
Dear Vincenzo, thanks a lot for this version with its new details and twists. I have already enjoyed the older version of the recipe very much and am now curious about the improvements by the new one.
I made this for the first time a few days ago. I followed your directions and recipe. It turned out beautiful with all of my guests loving it. Thank you for the great videos and recipes.
I lived in Italy for 6 years, in Pordenone, Italy to be exact. This was by far my favorite dish with Pork Milanese being # 2. Over the past 20 years of making it here at home I have added chopped shallots, red pepper flakes, and last but not least shredded chicken breast boiled then browned in the pan I made the sauce.. I garnish with lots of parsley and lots of fresh grated Parmesan cheese! So delicious, I could eat at least once a week…❤ thanks for the video!
Wow, your additions sound amazing! Shallots, red pepper flakes, and shredded chicken must add great flavor. So glad this dish brings back fond memories. Buon appetito! 🍝❤️
It seems to be a simple dish but that does not prevent me to make mistakes while cooking it. Thanks for the tipp of adding pasta water while heating the garlic togehter with the olive oil. I used to add the pasta water after I put the spaghetti in the pan togehter with the garlic, olive oil and peperoncini. I also started to use thick spaghetti and cook them one minute less than indicated (I use Rummo pasta, an italian chef once told me on holiday in Cesenatico that this is the best pasta brand in his opinion). Sometimes I also add gamberetti, but then I use linguine instead because they fit excellent with sea food. Thank you for the tipps, Vincenzo. I get closer and closer to perfection! Greetings from Switzerland.
You're very welcome! It sounds like you're mastering the art of making aglio e olio, and your adaptations and attention to detail are impressive. Using Rummo pasta and adjusting the cooking time to your preference is a great approach. Adding gamberetti with linguine is a delicious twist too. Keep up the fantastic cooking, and greetings to Switzerland! 🇨🇭🍝👨🍳😊
I love this dish so much, to me it's easily top 5 Italian dishes. Personally I use a green and a red pepper, and up to now I put some Parmesan or Grana Padano in there, but now I know it's not part of the cucina povera. I can't wait to try this out with some toasted bread crumbs to fully and truly pay my respect to the cucina povera! Also, putting in parsley in pretty much every step including plating is a new one for me, this is gonna be soooooo good!
That sounds fantastic! Toasted breadcrumbs and parsley will elevate the dish. Enjoy embracing the true cucina povera! 🍝🍞🌿 Can’t wait to hear how it turns out!
Bonjour, J'aime beaucoup regarder vos vidéos parce que vous faites souvent, d'un simple plat de pâtes, un vrai chef-d'œuvre !... 😋 Bon week-end à vous... Et MERCI pour le partage ! 💜 Albane 💋
You're very welcome! I'm delighted to have inspired your next evening meal. Enjoy making and savoring this classic Italian dish with your high-quality spaghetti. Buon appetito! 🍝👨🍳😊
I make my aglio e olio extactly like this, but with ansjovis. Great, great recipe. With La Molisana pasta, which was a tip from Vincenzo. Many thanks for that!
Vincenzo, a wonderful vegetarian recipe! You explain everything so perfectly! My vegetarian Friend at work will Love this recipe as much as I do! Keep up the great work, Chef! I will be watching....and happy birthday! ❤❤❤
Thank you so much for your kind words and birthday wishes! I'm delighted to hear that you enjoyed the vegetarian recipe, and I hope your friend at work does too. Your support means a lot! ❤️👨🍳🍝
Absolutely love this channel, love the simplicity of each dish. Our family loves pasta so it’s refreshing to find a chef that knows delicious food without it taking all day to create 👌
Thank you for the video, i have been trying a lot of different take and ways to make aglia e olio, i like that you explain the concept of the sauce. I add sliced garlic for texture, minced garlic is nice because it coats the pasta evenly, i didnt use pasta water when simmering the garlic, i let it soak and simmer longer in olive oil on low heat, and i add mushroom and let all the goodness soaked in.
You're very welcome! Adding sliced garlic for texture is a great idea! Glad my recipe was helpful. Do you have any other recipes from my channel that you'd like to try next? Enjoy!
Love your advice for being authentic, and being very awesome for like 6 people!…. Can we have a video of you making this for 600 people?…. I would really love to see which shortcuts you would take!…. ❤️
Haha, cooking for 600 people would definitely require some creative shortcuts! While I can't make a video for that specific scenario, I appreciate your support and enthusiasm for my content. I'll keep sharing recipes and tips to inspire your cooking adventures! ❤️👨🍳🍝
Exceptions made and surpassed . The simplicity della cucina di Italia , I amo il tuo lavoro . I eat like an Italian to feed the parts of la mia anima which are becoming Italian. I eat therefore I am ... and will be .A piccolo pezzo pui Italiano. Grazie Vincenzo
Bellissimo! 🇮🇹 Your passion for Italian cuisine and culture shines through your words. Continue to savor the flavors and embrace that Italian spirit. Grazie mille! 🍝👨🍳🇮🇹🍷😊
Very great recipe… my favorite, perhaps. For its simplicity and the taste pleasure it provides. I do it exactly like this with one small exception: I add lemon juice to the olive oil, instead of water, before cooking the garlic (and to prevent it from burning! ). Sometimes I also replace spaghetti with bucatini… A killer !
I am almost addicted to this dish. However, I also often make the "rich man's version": I fry a little diced guanciale in a separate pan until it becomes slightly crispy and mix it into the sauce together with the spaghetti at the end. Top with grated Parmigiano Reggiano. Of course, I also use more garlic ;-) The version with anchovies was new to me. I'll experiment with that too. Thank you for this wonderful video!
Your "rich man's version" sounds absolutely delicious! Guanciale adds a wonderful depth of flavor, and the extra garlic sounds flavorful too. Enjoy experimenting with the anchovies, it can add a unique twist. Thank you for your kind words, and happy cooking! 🍝👨🍳😊
Omigash! I just ate 2 plates of this dish! (In honor of my grandfather John, who fought in WW2 and Korea. This was his favorite dish!) I use the parsley, black pepper, olive oil, and garlic, but no red peppers. I can't get enough Italian food! You made it yummy, Vincenzo! (BTW, I have 3 Vincenzo's in my family!) 😂❤
Wow, that's incredible! 😄 It warms my heart to know that you honored your grandfather with this dish. Italian food brings families together! 🍝🇮🇹❤️ Thank you for your support, and say hi to the other Vincenzos! 😂👋
Thank you for posting this. I usually go light on the garlic but so many fresh herbs would work beautifully with a hint of garlic and that luxurious pan sauce. I'm going to try it with chives and parsley this weekend for a breath of summer in December. ❤
You're very welcome! 😊 Fresh herbs like chives and parsley will bring a burst of flavor and freshness to your dish. Enjoy that touch of summer even in December! 🌿❤️🍽️
Looks good😊. Seems to be easier to make than pronounce 🤪. Although, I'm pretty cheesy and might accidentally spill a little fresh Pecorino Romano on top of my serving😉.
Haha, no worries! Cheesy moments make the meal even better! 🧀🍝😉 Enjoy your culinary adventures, and if you ever need more recipes or tips, just let me know! 🇮🇹😄
Definately my favorite pasta of all times. 🤤 I watch this video and want to go to the kitchen and prepare me some. Great tip about putting water in at the beginning to avoid the garlic to burn. I'll be trying that next time 🤩
I'm thrilled to hear it's your favorite! 🍝😄 The tip about adding water at the beginning helps infuse the garlic flavor without burning it. Enjoy making it next time, and it'll be just as delicious as ever! 🇮🇹👨🍳👍😋
I wish I knew about this earlier in my life. It is certainly good. I'm not sure what the level of salt is supposed to be for the end result, but I do try to cook this with minimal water so that all the starch is saved and used for the sauce. Thank you very much. I didn't learn about Aglio e Olio until a few months ago.
I'm delighted that you've discovered and enjoyed Aglio e Olio! It's a wonderful classic Italian dish, and your technique of using minimal water to save the starch for the sauce is a great way to enhance its flavor and texture. Thank you for your kind words, and happy cooking! 🍝👨🍳😊
Yo make my Sicilian grandpa sooo proud!!!That was his prefered dish ...(one of them,) This is a celebration of simplicity and rejoice!! Bellissimo!! Regards. Fred from Chicago.
Ciao Fred from Chicago! 🇺🇸👋 I'm honored to hear that this recipe brings back memories of your Sicilian grandpa and his favorite dish. Simplicity can indeed be a celebration of flavors and traditions. Grazie mille! 🍝👨🍳🇮🇹😊
Yes! My Italian grandma would make this and add the anchovies to it only on Christmas Eve when she made it as a part of the feast of the seven fishes. She did toss it with seasoned breadcrumbs and grated cheese. I hated it as a kid because she put the anchovies in it but I grew to love it as i got older!
What a wonderful memory and tradition! The Feast of the Seven Fishes is a special Italian-American tradition, and it's fantastic that you have such fond memories of your grandma's Aglio e Olio with anchovies. It's amazing how our tastes can change and mature over time. Thank you for sharing this heartwarming story! 🍝🇮🇹❤️😊
This is a classic. My all-time favorite dish. When I learned the trick from you of adding a bit of water to prevent the garlic burning, this dish got a whole new dimension. Mille grazie, Vincenzo. One question though, which pan are you using? I can see you are scraping the bottom without any hasitation 😁👌
I'm thrilled to hear that you love this classic Carbonara recipe and found the tip about adding water helpful! 😄 As for the pan, it's essential to use a non-stick pan when making this dish to prevent sticking and help with the scraping. Buon appetito! 🍝🇮🇹👨🍳
You're absolutely right, there's a certain beauty in the simplicity of Aglio e Olio. I'm delighted to provide you with useful recipes, and I hope you continue to enjoy them. Buon appetito! 🍝👨🍳🇮🇹😊
This is my favorite cheap meal that I make. Thank you for giving great recipes for free. I have to be honest I put parmigiano reggiano on it, not too much, just eleve it to the next level.
You're very welcome! Adding Parmigiano Reggiano is a fantastic idea to elevate the flavors even further. It's all about personalizing your meal to your taste. Enjoy your delicious and budget-friendly dish! 😄🍝🧀👍
Vincenzo I am surprised how different you made Aglio olio this time, I watched your video from 3 years ago and I always make Aglio e Olio like in that video :) I put the long stalks of the parsley to infuse the oil and then I remove them, I put a lot more parsley leaves too in the pan and on top, I also put 1 clove garlic per person like you said in the previous video :) Cheers from Bulgaria!
Ciao! It's wonderful to hear about your own take on Aglio e Olio, infusing the oil with parsley stalks and adding plenty of parsley leaves - that sounds absolutely delicious. Cooking is all about personal preferences and creativity, and it's fantastic to see how you've made this classic dish your own. Cheers from Bulgaria, and keep enjoying your culinary adventures! 🍝🇧🇬👨🍳😊
😋😋😋😋😋😋Yum. So good! I learnt this recipe years ago on your channel. Still make this dish regularly, with some big grilled tigerprawns. Thanks again Vincenzo!
❤ ur so inspiring and empowering . I want to try everything you do . There's alot more than just spaghetti an sauce . Thx so much . I'm binge watching all ur videos ❤❤❤
Thank you so much for your kind words and support! I'm thrilled to hear that you're enjoying my videos and finding inspiration in them. Cooking is a wonderful journey, and I'm here to help you explore new delicious dishes. Buon appetito! ❤️👨🍳🍝😊
I just tried this recipe. I followed your instructions carefully Vincenzo, but I didn't get the creamy result enough. I slowly added 1 cup of pasta water. Maybe I used to much olive oil... It tasted really good anyway so I am not so disappointed. I will do this recipe again to try to improve. Thanks Vincenzo! I love your videos. Some ingredients in your recipes are hard to find here in Québec city, especially Italian cheeses, and when to you find them they are very expensive!
You're very welcome! I'm glad to hear that you enjoyed the flavorful dish. If you have any more questions or need more recipes, feel free to ask. Happy cooking! 😄🍝👨🍳
One of my favorite pasta. ♥️ Good job Vincenzo. One question. Why do you never use none stick pans. Is it because the coating isn't that good for the health ? Ty.
Thank you for your kind words! When it comes to cookware, non-stick pans can be convenient for some dishes, but in Italian cooking, especially when making traditional dishes like Aglio e Olio, stainless steel or carbon steel pans are often preferred. These pans can develop a "fond" or browned bits on the bottom, which add flavor to the dish. Additionally, some chefs prefer not to use non-stick pans at high temperatures due to concerns about the coating breaking down and potentially releasing harmful fumes. However, it's essential to use whatever cookware you are comfortable with and feel is safe for your cooking style. 😊🍝👨🍳
Great, Vincenzo! One thing i always have to carry about this pasta is not overdo it with oil/garlic to prevent this to be bitter. So you always advice ppl be generous but i guess this one is exact case when you really need to control your generosity :)))
Dear Vincenzo, my dad grew up in Casoli, Abruzzo. My favourite memory as a child when we visited at Christmas was eating chocolate torrone from Sorelle Nurzia. It not torrone dei morti, with hazelnuts, it was more a nougat. I have tried to replicate this over the years, adding chocolate to a basic nougat, and have also tried making a mix of gianduja and nougat, but, it's just not the same. I would love to see your take on a chocolate torrone, especially since it is the season Much love.
Hey Vincenzo I love all of your videos but can I make a request? I know it’s not traditional but I’d love to see a video with a traditional bolognese with an extra ingredient, bone marrow, I’d like to see if it makes a difference to the traditional version, cheers mate
Of course, mate! 🇮🇹👨🍳 Adding bone marrow to Bolognese can be an interesting twist. I'll give it a try and share the delicious results! Stay tuned! 😄🍝👍
HI CHEF VINCENZOS THIS IS ONE OF MY ALL TIME FAVOURITE PASTA.I,VE BEEN WORKING IN ITALIAN RST FOR 28YRS. BUT I LOVE HAVING THIS PASTA DAY AND NIGHT FOR MY LUNCH AND DINNER. I,VE COOK THIS AOP MORE THAN THOUSANDS OF TIME.MY BELOVED PASTA FOR 28YRS ITALIAN RST .NEVER EVER FEEL BORING OF COOKING AND EATING. IT REALLY SMELLS SO DELICIOUS OMG.CHEAP AND BEST. AND RISOTTO FUNGI MUSHROOM WITH TRUFFEL SAUCE AND TRUFFEL OIL OMG . RISOTTO MUSHROOM IS MY 2ND BEST DISH AND SALTIMBOCCA.YUMMY PORK,CHICKEN VEAL .BRAVO ITALIAN CUISIE .I LOVE ITALIAN CUISINS CHEF VINCENZO. THANKYOU VERY MUCH .❤❤❤❤❤😂😂😂😂😊😊😊😊😊😊😅😅😅😅
Ciao! Your passion for Italian cuisine is truly inspiring, and it's heartening to hear about your love for these classic dishes. Your dedication to cooking and enjoying these dishes for 28 years is truly commendable. Grazie mille for your kind words, and may your love for Italian cuisine continue to bring joy and delicious flavors to your kitchen!
Grazie mille per questo video e per questo piatto: meraviglioso, semplice, veloce da preparare! L'ho fatto in meno di 15 minuti. Una combinazione perfetta di aglio, pepe e prezzemolo.
I tend to use the juice of one lemon in stead of the teaspoon of water, but if the pasta is ready I do still add pastawater! It tastes amazing! While I was typing you actually just mentioned it 😊
Molto bene Vincenzo! I like to use crushed garlic too but also add extra sliced garlic because I like the texture and the intense taste in every bite :)
One of my all-time faves. 😋 So simple and delicious. I made a vegetarian version of your beef lasagna last weekend (I replaced the beef with a Mediterranean vegetable mince - mushrooms, zucchini and eggplant) and I almost got a marriage proposal out of it! 😅 There were no leftovers, that's for sure.
That's fantastic to hear! 😄 Your vegetarian twist on the beef lasagna sounds amazing, and it's no surprise that it was a hit. Cooking delicious meals can indeed lead to some marriage proposals! Keep up the great cooking, and I'm here for more recipes whenever you need them. 👨🍳🍝😋
I tried this recipe. I did a very good taste out of this dish. I’m Asian who is highly addicted to spicy and umami. I put the pork bouillon and a bit of sugar (Italian don’t be mad at me) when I was making the sauce. It was very delicious, and I was always put the protein in also. So, it is very easy to make as the Asian-Italian fusion. Just try! I recommend.
Suggestion for an awesome video: make an overview of the most iconic pasta dishes, adding the region where it's from. Something like: Rome: Carbonara, Gricia Bologna: Al ragu (bolognese) Bari: All'Assasina Sicily: Alla Norma Etc, etc, but just the classic, traditional pasta's, amatriciana, arrabiata, al limone, al tonno, burro e alici. Not in all details, but just a tour of italy, showing all the variations. Reason i'm so interested, i was recently in Bari, and i saw that their local pasta is all'assasina. And when i was about 25km out of Bari visiting Polignano, i asked where i can find a restaurant that serves a good classic all'assasina. They told me i should go back to Bari if i want to try the best ones. Just 25km and there's already differences to the pasta they make. Fascinating!
That's a fantastic idea for a video! Exploring the most iconic pasta dishes from different regions of Italy and showcasing their variations would be both educational and delicious. It's incredible how each region has its own pasta traditions and specialties. I hope you get to see such a video in the future! 🍝🇮🇹🎥😊
Oh yeah! This is a great dish! Question, though, what type of chilis are you using in this dish? I love your videos and have learned a lot about Italian cooking! Thank you!
Grazie mille! Your idea sounds fantastic - that flavorful sauce on a pizza shell would indeed be a delicious twist. Pizza has endless possibilities! If you give it a try, let me know how it turns out. Buon appetito!
Vincenzo, now I have to go hungry to bed. I am sure that I will be dreaming of eating something delicious like your spaghetti. I wish that my tinnitus would have the sound of spaghetti being tossed…. Thank you very much, Vincenzo, for sharing your wonderful video with us.
I'm sorry to hear about your hunger, but I'm glad you enjoyed the video and found it delicious! Dreaming of tasty dishes like spaghetti can be quite delightful. I appreciate your kind words, and I hope you have a delicious meal soon. Buon appetito in your dreams! 🍝👨🍳😊
I like adding some of the parsley stalks (very finely chopped) in with the garlic. Lots of flavor in the stalks. In fact I was pretty sure I got that trick from this channel… was this the second aglio e olio video you’ve done?
I love all quick Italian pasta recipes, and my favorites include Carbonara, Aglio e Olio, Lemon Pasta, Cacio e Pepe, Napoli (Tomato), Arrabbiata, and many more. However, I much prefer to parboil the pasta for just 5 minutes and then finish cooking it in the pan (or cook it entirely in the pan). In my opinion, this method (long boiling on the pan) enhances the taste and texture, giving it a velvety smoothness that elevates the dish to perfection. Your new recipe wonderfully preserves the flavor of the olive oil and the spaghetti, maintaining a taste that's closer to pure pasta with olive oil. Conversely, longer pan-cooking transforms the pasta into something smooth and distinct, almost like a different dish. Nevertheless, they all turn out great in the end! 👍
I love this dish. So easy and tasty. Only thing I dont agree with you, water does not keep the garlic from burning. Controlled cooking om a medium low heat does. What kind of olive oil do you recommend?
Aglio e olio (your previous recipe) is one of my most made pastas, it's amazing in many ways. You added some interesting touches for this new version, though personally I think I'll be staying with the older version, because while the new touches are interesting they also change the biggest strength of the older recipe - that these are all ingredients you already have in your home. If I have to plan to have fresh parsley and fresh chile rather than crushed (honestly I usually do the latter so I might go that route sometimes) it's no longer a recipe I can make when I don't have ingredients for the other stuff at home. It also ads a few more steps, which requires a bit more energy for prep. The trick on how to emulsify the sauce was interesting though so I'll be taking that, I think. Not knocking the new recipe at all, just my personal thoughts comparing the two.
He used fresh parsley in the old recipe as well. The only new ingredient here was the chili. I understand you might not have the chili at home at all times, but how many extra steps or energy is required for cutting a chili if you do have it at home?? Kind of a mute point imo.
Sup Vince, looks great, my dad's favorite fish, he would put a lot of whole garlic bulbs(15-20?) In a quart of extra virgin olive oil and poach overnight, that oil was just for this, fresh chopped garlic and Chilies, the slow roasted garlic and some anchovies spread on crostini and heated🤤, I just do toasted breadcrumbs with Parmesan and anchovy oil, in USA if find this on a menu never order it lol, usually like raw garlic flavor😡, get the steak they charge the same lol. Happy holidays, tyvm tc 🍝 I miss my dad, this brought memories 🙏
Thanks Vincenzo..... dinner is sorted tonight.... just gonna add some steamed asparagus on top ( tossed in EV olive oil pink salt & sichuan pepper).... Cheers !
You're welcome! Your dinner plan sounds delicious with the addition of steamed asparagus and those flavorful seasonings. Enjoy your meal! 🍝🌿👨🍳🍽️ Cheers! 🥂😊
Using basil and homegrown Calabrian or Sicilian chilis sounds fantastic! Fresh ingredients from your garden can add a special touch to your Aglio e Olio. Keep enjoying the flavors of your own garden! 🌿🌶️🍝😊
Great video! I also recommend trying a one pot version of the dish i created (adapted from Luciano Monosillo)! Basically take the stems of the parsley and tie them up with kitchen twine (optional but makes it easier to pick them out at the end; tbh i usually don't wrap it cause i'm lazy or don't have it). Then add olive oil, parsley stems, garlic and chili to the pan and the raw pasta and toast the pasta a little bit. Then you add boiling/hot chicken broth or water to the pan (I use a microwave) and you start to cook the pasta. You don't add too much because you want to add enough to cook the pasta fully and be left with a creamy sauce so add just enough to cover the pasta and keep adding every so often till its cooked. When the pasta is fully cooked you add the chopped parsley and lemon and take out the stems. Cooking the pasta in the one pot makes the resulting sauce SOOOO Creamy and delicious. I've had people tell me its the best pasta they've ever tasted. and the best part is, in true Italian tradition there is no waste cause you use the whole parsley :).
Tried that, and the amount of starch in the end sauce made it "gummy", if that makes sense. I had to add a lot more oil to offset that, but at that point the amount of oil consumed per portion was a lot.
You're very welcome! Making people hungry with delicious food is part of the joy of sharing recipes. If you decide to make Aglio e Olio, I hope it turns out as delicious as it looks. Buon appetito! 🍝👨🍳🤤😊🇮🇹
This pasta recipe is simplicity at its best You can find the written recipe On my website www.vincenzosplate.com/spaghetti-aglio-e-olio-recipe/
Bravo ! come sempre.... Devi fare un video con " Le uova in Purgatorio ' .... Ne ho mangiato parecchio ultimamente !
Filipino spaghetti is better.
The best 3am dish is spaghetti alla Gennaro. would love to see you make it Vincenzo
@@Wilfredo-nr2vk no
이맛에 산다!
This is whatI live for!
The tip of adding water to the oil to stop the garlic from burning is amazing. I can’t believe that 40 years of watching cooking shows on tv and 100s of cookbooks that no one ever said this before.
Same is done for caramelized onions. Caramelizing takes a while, but you risk burning the onions. Adding water allows them to cook longer without turning to char.
OR simply turn yr heat down and stay with yr dish….
That is the reason you put smalls amounts water before the oils get super because eventually the water will evaporate and the onions will begin to fry again just like when you are browning growned beef lots of moisture comes out but eventually when it is all gone the beef starts to fry in its own oil.
You have not watch all the videos in TH-cam 😂
I've heard chefs say to prevent scorching use a drop of water, you're deglazing the pan a little to remove the stuck deposits your food is sticking to. Pre non stick hack.
My honey and I made this last night for dinner. She is first generation Italian. Her parents came from the Tuscany region. We watched the video and had to make it. No chili this time. It was heaven. Less than 20 minutes from start to the plate. She put some pecorino cheese on hers, I had the toasted bread crumbs. We are in our 60's and cooking together is a joy. Grazie Vincenzo for the inspiration.
That's truly heartwarming to hear! Cooking together and enjoying a delicious meal is a wonderful way to create cherished memories. I'm honored to have been a source of inspiration. Grazie mille! 🇮🇹❤️👨🍳🍝
Almost every night at around 2am, the algorithm will recommend me an Aglio Olio video, leaving me no choice but to make one.
Hahahaha I loooove it 🤣🤣🤩 so you’re now an expert!
Vincenzo, as a Chef, mine is the classic *CREAMY* and *NOT* oily sauce! Very thinly sliced garlic and *LOTS* of oil at the start with little water, when pasta is ready, add to the pan and *SLOWLY* add pasta water while stirring to make the cream! No added oil at the end! Just *EMULSIFIED* cream, that's it! Ottimo lavoro Vincenzo, goditi il tuo pasto!
I appreciate your insight, and you have a great technique for achieving that creamy emulsified sauce! Ottimo lavoro on your part too, and enjoy your delicious meal! 🍝👨🍳😊
My dad makes this for us and we love it, when i asked him he didnt know it was an actual recipe. This proves that these simple ingridients just come together naturally!
That tip of saving pasta water and also adding some pasta water to the oil so that garlic doesn’t burn is A GAME CHANGER!!!! I have been using your recipe for almost 2 years now. It is fantastic.. ❤️😍
Thank you so much! 😊 Saving pasta water and using it in the sauce is a traditional Italian trick for flavor and creaminess. Glad you've been enjoying my recipes for so long! 🍝❤️😍
Vincenzo, hello! I just made this recipe, following each one of your steps. This is one of the tastiest pasta dishes I have ever cooked! Of course, me being greek, I had to add lemon juice and lemon zest. It was amazing! Thank you so much for this recipe!
Kalimera! 🇬🇷 Adding lemon juice and zest is a fantastic Greek twist. I'm delighted to hear you enjoyed the dish. Efharisto poli! 🍋🍝👨🍳😊
I've been making the older recipe version ever since you've uploaded it, it's my wife's favorite Italian dish! thanks for the new version Vincenzo I'm sure my wife will be happy when I make it for her ❤
Oh wow I love to hear that 😍 grazie mille!
Now you should try this new recipe, I’m sure you will love it!
@@vincenzosplate absolutely! Thank you for sharing all the best, most delicious and authentic Italian recipes! 😋
This is one of my all time favorites!!! So quick, so easy and so very delicious. Everybody should try it if they have not had it. Thanks, Vincenzo.
This is simplicity at its best, isn’t it? 😍 this is what Italian cuisine is all about!!
One of the best pasta dishes ever! I usually remove the center part of te garlic and crush it with a knife to create a paste that I add to the oil.
I ate some today and I still want to eat more...
I'm thrilled to hear that you love this pasta dish! 😄 Your technique of creating garlic paste adds a wonderful depth of flavor to the oil. It's no wonder you want more-it's truly delicious! Enjoy your extra servings. 🍝👨🍳😋
This was the one pasta dish that got me through quarantine back in 2020. When I saw your first Aglio e Olio video 3 years ago, that's when I became a subscriber for your channel. No regrets at all. I'm always learning new things from you and it's always entertaining to watch especially in reaction videos. Thank you for this updated recipe video! ❤
Have you done the upgraded Carbonara in the bain-marie yet? I'm totally obsessed with it now. can't get enough - and it's perfect everytime.
I'm delighted to hear that Aglio e Olio was your quarantine go-to dish, and I appreciate your support as a subscriber! It's wonderful to know that you've been enjoying the content and learning from the channel. Thank you for your kind words, and I hope to continue providing you with delicious recipes and entertaining videos. Grazie mille! 🍝👨🍳❤️😊
Simplicity at it's best.
Thanks for this recipe Vincenzo
You're very welcome! Simplicity often leads to the best flavors in Italian cuisine. Enjoy making and savoring this classic dish! 😄🍝🇮🇹
Cheap, easy and tasty. That's the beauty of some recipes, especially this one
Well said, I fully agree with you! 😍
Ever since I watched your video about brands of pasta, I got some of them. I now use them all the time. They are SO much better than regular pasta from the store. Gorgeous too. Thank you for these easy yummy dishes!
I love to put anchovies in it, as you showed in your previous videos. It is absolutely my most favorite spaghetti recipe.
Absolutely! Aglio e Olio is a simple yet delicious dish that can be prepared in no time. Sometimes, all it takes is a little confidence and willingness to give it a try. It's all about enjoying the process of cooking and savoring the flavors. 🍝👨🍳😊🇮🇹
Vincenzo, thank you. This dish is a special one for my family and I. My Papa who recently passed loved Aglio e Olio. I had been using your previous recipe for a couple years. This video released while my husband and I were on our honeymoon in Italy and I couldn't wait to make it when I got home. I got some of the best olive oils I could find while there and I think between the beautiful, fresh Italian olive oil and the new updates to this recipe, I made the BEST Aglio e Olio I ever had tonight. I had so much fun while making it. I cooked along to your video and found myself smiling and having so much fun while tossing the pasta in the pan even though it got a little messy. Definitely tossing the pan makes a huge difference and it's so easy and fun once you get the hang of it! My husband was speechless when he tried this dish. I felt so happy that not only have I made this beautiful dish so well, but I feel connected to my Papa and Italy, a very special person and a very special place, both of which I miss so much. Food is so important for the soul. I will keep using this recipe forever. Grazie mille Vincenzo! ❤
I'm deeply touched by your heartfelt message. Cooking can truly be a beautiful way to connect with memories and loved ones. I'm honored that my recipe played a part in such a special moment for you and your husband. Grazie mille for sharing your story. ❤️👨🍳🇮🇹
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest all the spaghetti aglio olio looks very yummy and delicious I am so going to make it
Thank you! Finally found someone who shows the right way to make these dishes. Your cooking makes my mouth water..
We appreciate all your dedication and hard work. Thanks for letting us know about your culture.
Many many thanks to you Sophia, this is much appreciated 🙏🏻 have you ever made Spaghetti aglio e olio?
As always Vincenzo, mille grazie!
What would we do without you.
Another delicious pasta to up my pasta game. My family and myself are forever grateful. ♥️👏
Mille grazie to you and your family for your kind words and support! I'm delighted to hear that I've been able to contribute to your pasta game. Enjoy every delicious bite! ♥️🍝👨🍳😊
You can never go wrong with the simple classics. 5 ingredients you should have at your house, thanks my friend and have a great day.
Your instruction is so great. Definitely top 10 dish for me. I like to use a lot of pasta water so that way it'll still be extra creamy after the pasta absorbs most of it.
Grazie mille! Using extra pasta water is a great tip for extra creaminess. So glad you enjoyed the dish! 🍝😊
Dear Vincenzo, thanks a lot for this version with its new details and twists. I have already enjoyed the older version of the recipe very much and am now curious about the improvements by the new one.
I love watching you eat…..you enjoy your food so much….great recipe 😊
Your kind words mean a lot, and I'm delighted you liked the recipe!
I made this for the first time a few days ago. I followed your directions and recipe. It turned out beautiful with all of my guests loving it. Thank you for the great videos and recipes.
I lived in Italy for 6 years, in Pordenone, Italy to be exact. This was by far my favorite dish with Pork Milanese being # 2. Over the past 20 years of making it here at home I have added chopped shallots, red pepper flakes, and last but not least shredded chicken breast boiled then browned in the pan I made the sauce.. I garnish with lots of parsley and lots of fresh grated Parmesan cheese! So delicious, I could eat at least once a week…❤ thanks for the video!
Wow, your additions sound amazing! Shallots, red pepper flakes, and shredded chicken must add great flavor. So glad this dish brings back fond memories. Buon appetito! 🍝❤️
It seems to be a simple dish but that does not prevent me to make mistakes while cooking it. Thanks for the tipp of adding pasta water while heating the garlic togehter with the olive oil. I used to add the pasta water after I put the spaghetti in the pan togehter with the garlic, olive oil and peperoncini. I also started to use thick spaghetti and cook them one minute less than indicated (I use Rummo pasta, an italian chef once told me on holiday in Cesenatico that this is the best pasta brand in his opinion). Sometimes I also add gamberetti, but then I use linguine instead because they fit excellent with sea food. Thank you for the tipps, Vincenzo. I get closer and closer to perfection! Greetings from Switzerland.
You're very welcome! It sounds like you're mastering the art of making aglio e olio, and your adaptations and attention to detail are impressive. Using Rummo pasta and adjusting the cooking time to your preference is a great approach. Adding gamberetti with linguine is a delicious twist too. Keep up the fantastic cooking, and greetings to Switzerland! 🇨🇭🍝👨🍳😊
I love this dish so much, to me it's easily top 5 Italian dishes. Personally I use a green and a red pepper, and up to now I put some Parmesan or Grana Padano in there, but now I know it's not part of the cucina povera. I can't wait to try this out with some toasted bread crumbs to fully and truly pay my respect to the cucina povera!
Also, putting in parsley in pretty much every step including plating is a new one for me, this is gonna be soooooo good!
That sounds fantastic! Toasted breadcrumbs and parsley will elevate the dish. Enjoy embracing the true cucina povera! 🍝🍞🌿 Can’t wait to hear how it turns out!
Köszönjük!
Bonjour,
J'aime beaucoup regarder vos vidéos parce que vous faites souvent, d'un simple plat de pâtes, un vrai chef-d'œuvre !... 😋
Bon week-end à vous...
Et MERCI pour le partage ! 💜
Albane 💋
I bought some good Italian spaghetti last week Im going to try this out for a evening meal this week! Thanks for the idea Vincenzo!
You're very welcome! I'm delighted to have inspired your next evening meal. Enjoy making and savoring this classic Italian dish with your high-quality spaghetti. Buon appetito! 🍝👨🍳😊
Wow so simple and cheap and high quality. I definitely have to make this recipe. Thank you Vincenzo for keeping everything as traditional as possible.
You're very welcome! Enjoy the recipe and don't forget to share your experience with us. Buon appetito!
Grazie! Thanks for your reply. This deserves a subscribe 👍@@vincenzosplate
I make my aglio e olio extactly like this, but with ansjovis. Great, great recipe. With La Molisana pasta, which was a tip from Vincenzo. Many thanks for that!
Thank you for this! Simple, beautiful, and wonderful!
Glad you like it!
Vincenzo, a wonderful vegetarian recipe! You explain everything so perfectly! My vegetarian Friend at work will Love this recipe as much as I do! Keep up the great work, Chef! I will be watching....and happy birthday! ❤❤❤
Thank you so much for your kind words and birthday wishes! I'm delighted to hear that you enjoyed the vegetarian recipe, and I hope your friend at work does too. Your support means a lot! ❤️👨🍳🍝
One of my beloved Comfort Food for lonely Evenings, quick and easy to make and absolutly delicous
You're very welcome! 😊 I'm glad to hear that my recipe brings you comfort and joy. Italian comfort food at its finest! 🍝❤️😋
Absolutely love this channel, love the simplicity of each dish. Our family loves pasta so it’s refreshing to find a chef that knows delicious food without it taking all day to create 👌
Thank you for the video, i have been trying a lot of different take and ways to make aglia e olio, i like that you explain the concept of the sauce. I add sliced garlic for texture, minced garlic is nice because it coats the pasta evenly, i didnt use pasta water when simmering the garlic, i let it soak and simmer longer in olive oil on low heat, and i add mushroom and let all the goodness soaked in.
You're very welcome! Adding sliced garlic for texture is a great idea! Glad my recipe was helpful. Do you have any other recipes from my channel that you'd like to try next? Enjoy!
Love your advice for being authentic, and being very awesome for like 6 people!…. Can we have a video of you making this for 600 people?…. I would really love to see which shortcuts you would take!…. ❤️
Haha, cooking for 600 people would definitely require some creative shortcuts! While I can't make a video for that specific scenario, I appreciate your support and enthusiasm for my content. I'll keep sharing recipes and tips to inspire your cooking adventures! ❤️👨🍳🍝
Your food speaks to me. My mother made something similiar but used brocolli florets vice parsley. Amazing. I'll make it this week.
Thank you! 😊 That's a lovely twist with broccoli florets. Enjoy making and savoring the dish! 🍝👩🍳
Exceptions made and surpassed . The simplicity della cucina di Italia , I amo il tuo lavoro .
I eat like an Italian to feed the parts of la mia anima which are becoming Italian. I eat therefore I am ... and will be .A piccolo pezzo pui Italiano. Grazie Vincenzo
Bellissimo! 🇮🇹 Your passion for Italian cuisine and culture shines through your words. Continue to savor the flavors and embrace that Italian spirit. Grazie mille! 🍝👨🍳🇮🇹🍷😊
@@vincenzosplate 🇮🇹🫂🏴 Avanti insieme
Very great recipe… my favorite, perhaps. For its simplicity and the taste pleasure it provides.
I do it exactly like this with one small exception: I add lemon juice to the olive oil, instead of water, before cooking the garlic (and to prevent it from burning! ).
Sometimes I also replace spaghetti with bucatini… A killer !
Grazie mille! Adding lemon juice sounds fantastic, and bucatini is a great twist! Love your creativity! 🍋🍝🔥
I am almost addicted to this dish. However, I also often make the "rich man's version": I fry a little diced guanciale in a separate pan until it becomes slightly crispy and mix it into the sauce together with the spaghetti at the end. Top with grated Parmigiano Reggiano. Of course, I also use more garlic ;-)
The version with anchovies was new to me. I'll experiment with that too.
Thank you for this wonderful video!
Your "rich man's version" sounds absolutely delicious! Guanciale adds a wonderful depth of flavor, and the extra garlic sounds flavorful too. Enjoy experimenting with the anchovies, it can add a unique twist. Thank you for your kind words, and happy cooking! 🍝👨🍳😊
Omigash! I just ate 2 plates of this dish! (In honor of my grandfather John, who fought in WW2 and Korea. This was his favorite dish!) I use the parsley, black pepper, olive oil, and garlic, but no red peppers. I can't get enough Italian food! You made it yummy, Vincenzo! (BTW, I have 3 Vincenzo's in my family!) 😂❤
Wow, that's incredible! 😄 It warms my heart to know that you honored your grandfather with this dish. Italian food brings families together! 🍝🇮🇹❤️ Thank you for your support, and say hi to the other Vincenzos! 😂👋
Thank you for posting this. I usually go light on the garlic but so many fresh herbs would work beautifully with a hint of garlic and that luxurious pan sauce. I'm going to try it with chives and parsley this weekend for a breath of summer in December. ❤
You're very welcome! 😊 Fresh herbs like chives and parsley will bring a burst of flavor and freshness to your dish. Enjoy that touch of summer even in December! 🌿❤️🍽️
Looks good😊. Seems to be easier to make than pronounce 🤪. Although, I'm pretty cheesy and might accidentally spill a little fresh Pecorino Romano on top of my serving😉.
Haha, no worries! Cheesy moments make the meal even better! 🧀🍝😉 Enjoy your culinary adventures, and if you ever need more recipes or tips, just let me know! 🇮🇹😄
Yeah a little pecorino on aglio e olio is great, pairs better with it than parmigiano imho.
Definately my favorite pasta of all times. 🤤 I watch this video and want to go to the kitchen and prepare me some. Great tip about putting water in at the beginning to avoid the garlic to burn. I'll be trying that next time 🤩
I'm thrilled to hear it's your favorite! 🍝😄 The tip about adding water at the beginning helps infuse the garlic flavor without burning it. Enjoy making it next time, and it'll be just as delicious as ever! 🇮🇹👨🍳👍😋
I wish I knew about this earlier in my life. It is certainly good. I'm not sure what the level of salt is supposed to be for the end result, but I do try to cook this with minimal water so that all the starch is saved and used for the sauce. Thank you very much. I didn't learn about Aglio e Olio until a few months ago.
I'm delighted that you've discovered and enjoyed Aglio e Olio! It's a wonderful classic Italian dish, and your technique of using minimal water to save the starch for the sauce is a great way to enhance its flavor and texture. Thank you for your kind words, and happy cooking! 🍝👨🍳😊
I had a dream about this dish last night and now the Genius of Italian Cuisine has uploaded the video
Nice one sunshine ❤️
Yo make my Sicilian grandpa sooo proud!!!That was his prefered dish ...(one of them,)
This is a celebration of simplicity and rejoice!!
Bellissimo!!
Regards.
Fred from Chicago.
Ciao Fred from Chicago! 🇺🇸👋 I'm honored to hear that this recipe brings back memories of your Sicilian grandpa and his favorite dish. Simplicity can indeed be a celebration of flavors and traditions. Grazie mille! 🍝👨🍳🇮🇹😊
The video production level is reaching new levels Vincenzo!!! That spaghetti was made for GOD!!! Full of love!!! Delicious!!!
Grazie mille! So happy you enjoyed the video and the spaghetti! Made with lots of love. 🍝❤️🙏
Yes! My Italian grandma would make this and add the anchovies to it only on Christmas Eve when she made it as a part of the feast of the seven fishes. She did toss it with seasoned breadcrumbs and grated cheese. I hated it as a kid because she put the anchovies in it but I grew to love it as i got older!
What a wonderful memory and tradition! The Feast of the Seven Fishes is a special Italian-American tradition, and it's fantastic that you have such fond memories of your grandma's Aglio e Olio with anchovies. It's amazing how our tastes can change and mature over time. Thank you for sharing this heartwarming story! 🍝🇮🇹❤️😊
This is a classic. My all-time favorite dish. When I learned the trick from you of adding a bit of water to prevent the garlic burning, this dish got a whole new dimension. Mille grazie, Vincenzo.
One question though, which pan are you using? I can see you are scraping the bottom without any hasitation 😁👌
I'm thrilled to hear that you love this classic Carbonara recipe and found the tip about adding water helpful! 😄 As for the pan, it's essential to use a non-stick pan when making this dish to prevent sticking and help with the scraping. Buon appetito! 🍝🇮🇹👨🍳
I've learnt to prepare Aglio Olio with your old recipe. I'll try this new one as soon as I have an opportunity!
That's awesome to hear! 😊 Aglio e Olio is a classic, and I hope you enjoy trying the new recipe when you get the chance! Buon appetito! 🍝👨🍳❤️
Thank you, literally exactly what I needed because I'm fasting these days, grazie!😊
Beauty in its simplicity, thank you for another useful recipe!
You're absolutely right, there's a certain beauty in the simplicity of Aglio e Olio. I'm delighted to provide you with useful recipes, and I hope you continue to enjoy them. Buon appetito! 🍝👨🍳🇮🇹😊
This is my favorite cheap meal that I make. Thank you for giving great recipes for free. I have to be honest I put parmigiano reggiano on it, not too much, just eleve it to the next level.
You're very welcome! Adding Parmigiano Reggiano is a fantastic idea to elevate the flavors even further. It's all about personalizing your meal to your taste. Enjoy your delicious and budget-friendly dish! 😄🍝🧀👍
Vincenzo I am surprised how different you made Aglio olio this time, I watched your video from 3 years ago and I always make Aglio e Olio like in that video :) I put the long stalks of the parsley to infuse the oil and then I remove them, I put a lot more parsley leaves too in the pan and on top, I also put 1 clove garlic per person like you said in the previous video :)
Cheers from Bulgaria!
Ciao! It's wonderful to hear about your own take on Aglio e Olio, infusing the oil with parsley stalks and adding plenty of parsley leaves - that sounds absolutely delicious. Cooking is all about personal preferences and creativity, and it's fantastic to see how you've made this classic dish your own. Cheers from Bulgaria, and keep enjoying your culinary adventures! 🍝🇧🇬👨🍳😊
😋😋😋😋😋😋Yum. So good! I learnt this recipe years ago on your channel. Still make this dish regularly, with some big grilled tigerprawns. Thanks again Vincenzo!
So happy to hear that! Grilled tiger prawns sound like a fantastic addition. Enjoy! 🍝🍤😊
❤ ur so inspiring and empowering . I want to try everything you do . There's alot more than just spaghetti an sauce . Thx so much . I'm binge watching all ur videos ❤❤❤
Empowering?
Thank you so much for your kind words and support! I'm thrilled to hear that you're enjoying my videos and finding inspiration in them. Cooking is a wonderful journey, and I'm here to help you explore new delicious dishes. Buon appetito! ❤️👨🍳🍝😊
I just tried this recipe. I followed your instructions carefully Vincenzo, but I didn't get the creamy result enough. I slowly added 1 cup of pasta water. Maybe I used to much olive oil... It tasted really good anyway so I am not so disappointed. I will do this recipe again to try to improve. Thanks Vincenzo! I love your videos. Some ingredients in your recipes are hard to find here in Québec city, especially Italian cheeses, and when to you find them they are very expensive!
Excellent vincenzo, it is the dish that has a lot of flavor, thank you
You're very welcome! I'm glad to hear that you enjoyed the flavorful dish. If you have any more questions or need more recipes, feel free to ask. Happy cooking! 😄🍝👨🍳
One of my favorite pasta. ♥️ Good job Vincenzo.
One question. Why do you never use none stick pans. Is it because the coating isn't that good for the health ? Ty.
Thank you for your kind words! When it comes to cookware, non-stick pans can be convenient for some dishes, but in Italian cooking, especially when making traditional dishes like Aglio e Olio, stainless steel or carbon steel pans are often preferred. These pans can develop a "fond" or browned bits on the bottom, which add flavor to the dish. Additionally, some chefs prefer not to use non-stick pans at high temperatures due to concerns about the coating breaking down and potentially releasing harmful fumes. However, it's essential to use whatever cookware you are comfortable with and feel is safe for your cooking style. 😊🍝👨🍳
Great, Vincenzo! One thing i always have to carry about this pasta is not overdo it with oil/garlic to prevent this to be bitter. So you always advice ppl be generous but i guess this one is exact case when you really need to control your generosity :)))
Dear Vincenzo, my dad grew up in Casoli, Abruzzo. My favourite memory as a child when we visited at Christmas was eating chocolate torrone from Sorelle Nurzia. It not torrone dei morti, with hazelnuts, it was more a nougat. I have tried to replicate this over the years, adding chocolate to a basic nougat, and have also tried making a mix of gianduja and nougat, but, it's just not the same. I would love to see your take on a chocolate torrone, especially since it is the season Much love.
Hey Vincenzo I love all of your videos but can I make a request?
I know it’s not traditional but I’d love to see a video with a traditional bolognese with an extra ingredient, bone marrow, I’d like to see if it makes a difference to the traditional version, cheers mate
Of course, mate! 🇮🇹👨🍳 Adding bone marrow to Bolognese can be an interesting twist. I'll give it a try and share the delicious results! Stay tuned! 😄🍝👍
HI CHEF VINCENZOS THIS IS ONE OF MY ALL TIME FAVOURITE PASTA.I,VE BEEN WORKING IN ITALIAN RST FOR 28YRS.
BUT I LOVE HAVING THIS PASTA DAY AND NIGHT FOR MY LUNCH AND DINNER.
I,VE COOK THIS AOP MORE THAN THOUSANDS OF TIME.MY BELOVED PASTA FOR 28YRS ITALIAN RST .NEVER EVER FEEL BORING OF COOKING AND EATING. IT REALLY SMELLS SO DELICIOUS OMG.CHEAP AND BEST. AND RISOTTO FUNGI MUSHROOM WITH TRUFFEL SAUCE AND TRUFFEL OIL OMG . RISOTTO MUSHROOM IS MY 2ND BEST DISH AND SALTIMBOCCA.YUMMY PORK,CHICKEN
VEAL .BRAVO ITALIAN CUISIE .I LOVE ITALIAN CUISINS CHEF VINCENZO.
THANKYOU VERY MUCH .❤❤❤❤❤😂😂😂😂😊😊😊😊😊😊😅😅😅😅
Ciao! Your passion for Italian cuisine is truly inspiring, and it's heartening to hear about your love for these classic dishes. Your dedication to cooking and enjoying these dishes for 28 years is truly commendable. Grazie mille for your kind words, and may your love for Italian cuisine continue to bring joy and delicious flavors to your kitchen!
Grazie mille per questo video e per questo piatto: meraviglioso, semplice, veloce da preparare! L'ho fatto in meno di 15 minuti. Una combinazione perfetta di aglio, pepe e prezzemolo.
Vincenzo, i cannot wait to try this! It looks very tasty! Thank you again!😊
You're very welcome! 😊 I hope you enjoy making and eating this delicious dish. Buon appetito! 🍝👨🍳🇮🇹😋
La bellezza della semplicità 👏👏 bravissimo, è meravigliosa!
Il piatto più semplice della cucina italiana, eppure la più saporita!!!
Que delicia! Queda exquisito! Gracias por compartir detalle a detalle!
Excelentes tips, gran cocina!
Saludos desde México!
¡Gracias! Me alegra mucho que te haya gustado. Saludos desde Italia hasta México! 🇲🇽🍝😊
@@vincenzosplate va de vuelta desde México!!! Mi familia ha disfrutado cada platillo!
The central message coming across to me with your recipes: Life is beautiful! 💚💛💙
I tend to use the juice of one lemon in stead of the teaspoon of water, but if the pasta is ready I do still add pastawater! It tastes amazing! While I was typing you actually just mentioned it 😊
Great minds think alike! Lemon juice adds a lovely zing. So glad you enjoy it! 🍋😊🍝
I'm going to make this tonight. Thank you so much, Vincenzo! Beautiful 😀
Molto bene Vincenzo! I like to use crushed garlic too but also add extra sliced garlic because I like the texture and the intense taste in every bite :)
Molto bene! That sounds delicious. Crushed and sliced garlic together must create an amazing flavor and texture. Enjoy every bite! 🍝🧄😊
Just made it for dinner. So delicious!! Thank you!
Happy to hear that! Enjoy your dinner! 😊🍝
One of my all-time faves. 😋 So simple and delicious. I made a vegetarian version of your beef lasagna last weekend (I replaced the beef with a Mediterranean vegetable mince - mushrooms, zucchini and eggplant) and I almost got a marriage proposal out of it! 😅 There were no leftovers, that's for sure.
That's fantastic to hear! 😄 Your vegetarian twist on the beef lasagna sounds amazing, and it's no surprise that it was a hit. Cooking delicious meals can indeed lead to some marriage proposals! Keep up the great cooking, and I'm here for more recipes whenever you need them. 👨🍳🍝😋
@@vincenzosplate lmao is ChatGPT writing these responses?
I tried this recipe. I did a very good taste out of this dish. I’m Asian who is highly addicted to spicy and umami. I put the pork bouillon and a bit of sugar (Italian don’t be mad at me) when I was making the sauce. It was very delicious, and I was always put the protein in also. So, it is very easy to make as the Asian-Italian fusion. Just try! I recommend.
Suggestion for an awesome video: make an overview of the most iconic pasta dishes, adding the region where it's from. Something like:
Rome: Carbonara, Gricia
Bologna: Al ragu (bolognese)
Bari: All'Assasina
Sicily: Alla Norma
Etc, etc, but just the classic, traditional pasta's, amatriciana, arrabiata, al limone, al tonno, burro e alici. Not in all details, but just a tour of italy, showing all the variations.
Reason i'm so interested, i was recently in Bari, and i saw that their local pasta is all'assasina. And when i was about 25km out of Bari visiting Polignano, i asked where i can find a restaurant that serves a good classic all'assasina. They told me i should go back to Bari if i want to try the best ones.
Just 25km and there's already differences to the pasta they make. Fascinating!
That's a fantastic idea for a video! Exploring the most iconic pasta dishes from different regions of Italy and showcasing their variations would be both educational and delicious. It's incredible how each region has its own pasta traditions and specialties. I hope you get to see such a video in the future! 🍝🇮🇹🎥😊
@@vincenzosplate Glad you like the idea. Looking forward to seeing this in a series of videos, or maybe even a cookbook?
Oh yeah! This is a great dish! Question, though, what type of chilis are you using in this dish? I love your videos and have learned a lot about Italian cooking! Thank you!
thank you chef. this has been my favourite food since forever too... so delicious, so easy to make~~
Looks beautiful and delicious. I bet if you made that sauce and put it on a pizza shell, even without cheese would be amazing.
Grazie mille! Your idea sounds fantastic - that flavorful sauce on a pizza shell would indeed be a delicious twist. Pizza has endless possibilities! If you give it a try, let me know how it turns out. Buon appetito!
Vincenzo, now I have to go hungry to bed. I am sure that I will be dreaming of eating something delicious like your spaghetti. I wish that my tinnitus would have the sound of spaghetti being tossed….
Thank you very much, Vincenzo, for sharing your wonderful video with us.
I'm sorry to hear about your hunger, but I'm glad you enjoyed the video and found it delicious! Dreaming of tasty dishes like spaghetti can be quite delightful. I appreciate your kind words, and I hope you have a delicious meal soon. Buon appetito in your dreams! 🍝👨🍳😊
I like adding some of the parsley stalks (very finely chopped) in with the garlic. Lots of flavor in the stalks.
In fact I was pretty sure I got that trick from this channel… was this the second aglio e olio video you’ve done?
Did this last night, it was a triumph 👍🏼Thanks V.
Fantastic! So glad to hear it was a success. Grazie! 👍🏼😊🍝
I love all quick Italian pasta recipes, and my favorites include Carbonara, Aglio e Olio, Lemon Pasta, Cacio e Pepe, Napoli (Tomato), Arrabbiata, and many more. However, I much prefer to parboil the pasta for just 5 minutes and then finish cooking it in the pan (or cook it entirely in the pan). In my opinion, this method (long boiling on the pan) enhances the taste and texture, giving it a velvety smoothness that elevates the dish to perfection. Your new recipe wonderfully preserves the flavor of the olive oil and the spaghetti, maintaining a taste that's closer to pure pasta with olive oil. Conversely, longer pan-cooking transforms the pasta into something smooth and distinct, almost like a different dish. Nevertheless, they all turn out great in the end! 👍
I love this dish. So easy and tasty. Only thing I dont agree with you, water does not keep the garlic from burning. Controlled cooking om a medium low heat does. What kind of olive oil do you recommend?
It does keep the garlic from burning. Water can only heat up to 100°C. So as long as water is there, you simply can't overheat the ingredients.
Aglio e olio (your previous recipe) is one of my most made pastas, it's amazing in many ways. You added some interesting touches for this new version, though personally I think I'll be staying with the older version, because while the new touches are interesting they also change the biggest strength of the older recipe - that these are all ingredients you already have in your home. If I have to plan to have fresh parsley and fresh chile rather than crushed (honestly I usually do the latter so I might go that route sometimes) it's no longer a recipe I can make when I don't have ingredients for the other stuff at home. It also ads a few more steps, which requires a bit more energy for prep. The trick on how to emulsify the sauce was interesting though so I'll be taking that, I think.
Not knocking the new recipe at all, just my personal thoughts comparing the two.
He used fresh parsley in the old recipe as well. The only new ingredient here was the chili. I understand you might not have the chili at home at all times, but how many extra steps or energy is required for cutting a chili if you do have it at home?? Kind of a mute point imo.
@@Shreddah Yes and no. In the old recipe the parsley is presented as optional where here it is not.
@@Shreddahmoot
Sup Vince, looks great, my dad's favorite fish, he would put a lot of whole garlic bulbs(15-20?) In a quart of extra virgin olive oil and poach overnight, that oil was just for this, fresh chopped garlic and Chilies, the slow roasted garlic and some anchovies spread on crostini and heated🤤, I just do toasted breadcrumbs with Parmesan and anchovy oil, in USA if find this on a menu never order it lol, usually like raw garlic flavor😡, get the steak they charge the same lol. Happy holidays, tyvm tc 🍝
I miss my dad, this brought memories 🙏
What a beautiful memory, thank you for sharing. Your dad’s recipe sounds incredible and full of love. Happy holidays to you too! 🍝🙏❤️
It was a gamechanger when I learned how to make this. If it's too hard for you to toss, a wok works (but lower the heat).
Thanks Vincenzo..... dinner is sorted tonight.... just gonna add some steamed asparagus on top ( tossed in EV olive oil pink salt & sichuan pepper).... Cheers !
You're welcome! Your dinner plan sounds delicious with the addition of steamed asparagus and those flavorful seasonings. Enjoy your meal! 🍝🌿👨🍳🍽️ Cheers! 🥂😊
I'll have to make this someday, looks super easy. Thank you for sharing (:
Whenever you're ready to try it out, I hope you enjoy the delicious simplicity of aglio e olio! Let me know how it turns out for you!
Excellent tips that I will certainly try next time I make aglio e olio. Thank you
I tried it, it was amazing! I used 1 anchivy and some lemon juice at the end.
I make mine with hint of basil and my calabrian or siclian chillis from the garden, I'm very great full that i can grow them took few years to do
Using basil and homegrown Calabrian or Sicilian chilis sounds fantastic! Fresh ingredients from your garden can add a special touch to your Aglio e Olio. Keep enjoying the flavors of your own garden! 🌿🌶️🍝😊
Bravo Vincenzo, no formaggio. I love the toasted bread crumbs myself.
Grazie mille! 🙌 Toasted breadcrumbs add a wonderful texture and flavor to the dish. It's all about those delicious Italian traditions! 🍝🇮🇹😋
Great video! I also recommend trying a one pot version of the dish i created (adapted from Luciano Monosillo)! Basically take the stems of the parsley and tie them up with kitchen twine (optional but makes it easier to pick them out at the end; tbh i usually don't wrap it cause i'm lazy or don't have it). Then add olive oil, parsley stems, garlic and chili to the pan and the raw pasta and toast the pasta a little bit. Then you add boiling/hot chicken broth or water to the pan (I use a microwave) and you start to cook the pasta. You don't add too much because you want to add enough to cook the pasta fully and be left with a creamy sauce so add just enough to cover the pasta and keep adding every so often till its cooked. When the pasta is fully cooked you add the chopped parsley and lemon and take out the stems. Cooking the pasta in the one pot makes the resulting sauce SOOOO Creamy and delicious. I've had people tell me its the best pasta they've ever tasted. and the best part is, in true Italian tradition there is no waste cause you use the whole parsley :).
Tried that, and the amount of starch in the end sauce made it "gummy", if that makes sense. I had to add a lot more oil to offset that, but at that point the amount of oil consumed per portion was a lot.
@@Spura83 i generally add pecorino/parmesan at the end instead of oil which is probably why I don't have an issue with gumminess?
@@brainzz712 The gumminess was before I added more oil at the end.
This looks so awesome. Thanks for making me SO hungry right now lol.
You're very welcome! Making people hungry with delicious food is part of the joy of sharing recipes. If you decide to make Aglio e Olio, I hope it turns out as delicious as it looks. Buon appetito! 🍝👨🍳🤤😊🇮🇹
AHHHH one of my favorites.. my preference is really with pasta that just uses oil, so aglio olio and vongole are my two favorites!!
Those are fantastic choices! Aglio e olio and vongole are classic Italian dishes packed with flavor. Enjoy your pasta adventures! 🍝🇮🇹😋