It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
I've made Spaghetti Aglio e Olio similar to this, but without the short pre-boiling step. I do the whole thing in one pan, using a pan wider than the length of my spaghetti. When the soffritto is done I add the pasta and add barely enough water to cover it, and bring it to a boil, and I do the whole thing in the pan that way. I have gotten enough experience where I can add just the right amount of water without needing to adjust it. However, I do add salt at the beginning, but only as much salt as I want to have in the dish, knowing that I will not be draining the pasta water. I also like to add about one anchovy fillet's worth of anchovy paste. The flavor is just better with a bit of anchovy.
@@PiattoRecipes I like that this variation only takes one pan. When making "midnight spaghetti" using fewer pans is preferable. If I'm feeling next-level lazy I even eat out of the pan.
Thanks for the great tip!! I didn’t read the part where you said to add barely enough water to cover it and I was scared to add too much water so I started adding little by little and yeah, it needs quite a lot of it but it came out super delicious!! Chef’s 😘
What would I add to this sauce to make it "spicy". Or is it already spicy? I like a big chili pepper kick. My favorite restaurant makes my aglio olio spicy for me, but nobody else can match theirs. And they charge way too much $
Just add way more fresh chili pepper, or add a few more pinches of ground cayenne pepper to taste if needed. If you enjoy spicy pasta dishes, be sure to check out our 'Penne Arrabbiata': th-cam.com/video/Fy3L-70JR5Y/w-d-xo.html
Check out this article on our website to understand what we look for on pasta labels in order to select good pasta: www.piattorecipes.com/best-pasta-brand-in-italy-our-picks/
2:15 - "If you have guests who do not enjoy pieces of cooked garlic". Ha! Jokes on you! I don't allow garlic haters in my home. They might be vampires and I just cannot take that chance.
Made this for dinner tonight, followed the directions exactly. Turned out perfectly! Just the right amount of heat, not too scorching hot! Thanks for a great, easy pasta recipe. Husband says it's s keeper! 😋
I am speechless. This has been my favorite dish for 25 years; I eat it easily once per week and have served it to countless guests through the years. This recipe is simply the best I have ever encountered and I cannot wait until tomorrow when I’ll be running out to get the parsley. The only thing I’ll tweak is a bit of fresh Parmesan (can’t do without jt) and I’ll use MUCH more garlic - I’m a bit nuts when it comes to garlic. To a dish like this I’ll use 8-10 cloves. A simple salad, a chunk of hot, crusty bread and a glass of Sauvignon. Heaven!! Many thanks from a new subscriber! 👏👏👏
We love making this spaghetti dish. So simple and quick to prepare. My wife will sometimes put ground Italian sausage and sliced mushroom in the sauce. I know that changes it into an entirely different dish but it is good that way. Agree, do not overcook the sliced Garlic. Thanks for the great tips in this video. We’re making this tonight
Hi Even, Thanks for watching and leaving a comment! Your ideas sound tasty :) If you haven't already, we hope you'll consider subscribing to our channel for more recipes like this. Click the bell for new video notifications. Buon appetito!
I absolutely love this. I make this once in awhile BUT never slowly cooked the pasta in there. I just added pasta water. This looks SO much better. BUT, one question. One of my sons has Celiac Disease. Any specific brands found in the USA that you happen to know would add the "starchy" texture? Thanks
Hi Sandy- thanks for your question! We haven't evaluated any gluten-free pasta in the USA specifically for starchiness. According to research though, gluten-free pasta tend to naturally be starchier, so maybe that could work to your advantage here. I'll put this topic on the list for a future video idea. If you try a brand and it works well, please come back and let us all know in the comments!
Great video! Can't wait to try this especially since I am not an experiened cook. What do you think about adding butter to the olive oil? Where can La Molisana pasta be purchased?
@@PiattoRecipes Thank you for the response. I used butter and oil and practically covered the bottom of the pan with garlic, but didn't have any parsley available and followed the instructions best I could. The spaghetti Aglio Olio turned out just OK, wasn't as strong a flavor as I had hoped, it was bland. I also used Barilla spaghetti, which what I had available. Next time I won't use butter and will try to use La Molisana. Thanks again.
You can add more garlic and pepper to suit your taste. La molisana is hard to find in groceries in the US. That’s why we shared the Amazon link where it can be purchased. Good alternatives are Rummo or DeCecco BRONZE cut pasta
Thanks for this video! It's fantastic! I just made this for dinner tonight using your method and my mum was raving over the "restaurant quality" standard of tonight's pasta dinner! 😁😎
Been making this forever born and raised Brooklyn NYC Italian. Love your style on this classic dish. Creamy Garlic and Oil you will never see this. Definitely have to make this using your style thank you 🤝
@Piatto Recipes Your Welcome! 🤝 Always open to new techniques. Hmmmmm. What Dish? Not Carbonara we all got our own style lol. Do a Calamari Fra Diavolo Sauce see what your technique is on that one one of my favorites to make especially with the added Shrimp, Mussels, Clams.
Wow! Thanks so much for taking the time to comment. You made our day :) If you haven't already, we hope you'll consider subscribing to our channel. Click the bell for video notifications. More classic Italian pasta recipes coming soon!
@@PiattoRecipes It is an excellent video, as is the process you describe in making this simple and satisfying dish. I've made it twice now and I'm getting excellent results whereas previously the sauce did not bind the way it should. Thanks!
How many ladles of water do we need to put in the pan during the cooking process? Also 2 minutes to saute the the garlic isn't too short for them to get golden (unless very high temperature)? Last question at what heat do we need to cook the pasta? Medium high? I think i overcooked mine it's why i'm asking 😄
Hi Conor - I think the written recipe on our website will help: www.piattorecipes.com/best-spaghetti-aglio-olio-recipe-garlic-and-oil-pasta/ We cooked the pasta over medium heat, like a risotto. It's important to aim for the total amount of time required for 'al dente' on the package instructions and taste at that time. Cook a bit more if still undercooked. Practice makes perfect! :)
I learned it's far better to cook the spaghetti almost entirely in the pan from this video, it makes such a difference. I do it a bit differently however, but without changing any of the ingredients. I would submerge some garlic and parsley stems in olive oil and roast it for 1-2 hours at 125 Celsius. That way I can emulsify the sauce without ever having oil and water in the same pan.
It's in the COOKBOOK! 📖 Find this recipe and 49 more in our new cookbook “PASTA AFFAIR: 50 Authentic Italian Recipes from Italy”! Available on Amazon🍝👉 amzn.to/3BkWFXJ
This is by far the BEST pasta I've ever made! Thanks, chef, for this awesome recipe.
I love aglio olio spaghetti and I've watched most videos on how to make it. This is one of the best if not the best. Very thorough and understandable.
Grazie!
Brilliant pasta recipe and the directions are so well explained. One of our favourites now, love from Cornwsll
I've made Spaghetti Aglio e Olio similar to this, but without the short pre-boiling step. I do the whole thing in one pan, using a pan wider than the length of my spaghetti. When the soffritto is done I add the pasta and add barely enough water to cover it, and bring it to a boil, and I do the whole thing in the pan that way. I have gotten enough experience where I can add just the right amount of water without needing to adjust it. However, I do add salt at the beginning, but only as much salt as I want to have in the dish, knowing that I will not be draining the pasta water. I also like to add about one anchovy fillet's worth of anchovy paste. The flavor is just better with a bit of anchovy.
Sounds delicious! Yes anchovies are another common variation
@@PiattoRecipes I like that this variation only takes one pan. When making "midnight spaghetti" using fewer pans is preferable. If I'm feeling next-level lazy I even eat out of the pan.
Yes, indeed it is perfect as a midnight snack!
Sounds awesome!
Thanks for the great tip!! I didn’t read the part where you said to add barely enough water to cover it and I was scared to add too much water so I started adding little by little and yeah, it needs quite a lot of it but it came out super delicious!! Chef’s 😘
Wow guys - that is perfect and so well explained
🥰
Just prepared it and I can say it's amazing.
So glad to hear it! Thanks for watching and taking the time to leave a comment :)
What would I add to this sauce to make it "spicy". Or is it already spicy? I like a big chili pepper kick. My favorite restaurant makes my aglio olio spicy for me, but nobody else can match theirs. And they charge way too much $
Just add way more fresh chili pepper, or add a few more pinches of ground cayenne pepper to taste if needed. If you enjoy spicy pasta dishes, be sure to check out our 'Penne Arrabbiata': th-cam.com/video/Fy3L-70JR5Y/w-d-xo.html
@@PiattoRecipes thank you!
Pasta so salty that you can’t give it to the girls I thought you mentioned Ghost😂
Actually we said ‘goats’- goats like to lick salt :)
why no pine nuts ? also, how can you tell best pasta from the label, where i live I do not see the second two brands like the Molisan
Check out this article on our website to understand what we look for on pasta labels in order to select good pasta: www.piattorecipes.com/best-pasta-brand-in-italy-our-picks/
I cooked last night🧡and I use the exact same spaghetti, la Molisana my favourite and my favourite midnight snack❤
2:15 - "If you have guests who do not enjoy pieces of cooked garlic". Ha! Jokes on you! I don't allow garlic haters in my home. They might be vampires and I just cannot take that chance.
😂
Made this for dinner tonight, followed the directions exactly. Turned out perfectly! Just the right amount of heat, not too scorching hot! Thanks for a great, easy pasta recipe. Husband says it's s keeper! 😋
I am speechless. This has been my favorite dish for 25 years; I eat it easily once per week and have served it to countless guests through the years. This recipe is simply the best I have ever encountered and I cannot wait until tomorrow when I’ll be running out to get the parsley. The only thing I’ll tweak is a bit of fresh Parmesan (can’t do without jt) and I’ll use MUCH more garlic - I’m a bit nuts when it comes to garlic. To a dish like this I’ll use 8-10 cloves. A simple salad, a chunk of hot, crusty bread and a glass of Sauvignon. Heaven!! Many thanks from a new subscriber! 👏👏👏
❤❤❤❤
I love La Molisana pasta. Best higher end pasta for the money.
I've only watched 3 of your videos before this one, I'm already hitting the like button in less than 30 seconds in. 👍😁
People who don't like garlic slices in their spaghetti are what I call "See ya later" 😂
😅👍🏼🤣
We love making this spaghetti dish. So simple and quick to prepare. My wife will sometimes put ground Italian sausage and sliced mushroom in the sauce. I know that changes it into an entirely different dish but it is good that way. Agree, do not overcook the sliced Garlic. Thanks for the great tips in this video. We’re making this tonight
Hi Even, Thanks for watching and leaving a comment! Your ideas sound tasty :) If you haven't already, we hope you'll consider subscribing to our channel for more recipes like this. Click the bell for new video notifications. Buon appetito!
yum yum
This is a beautiful technique to learn instead of a nasty oily mess like most aglio e oleo
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► Written recipe? piattorecipes.com
Grazie mile for the English translation 👍 Για σου from Greece 💙
I love this recipe but i use spiach insteat of parsley
Готовил неоднократно по такому рецепту, могу сказать,что будет очень остро. Меньше острого перца. Мое мнение.
I absolutely love this. I make this once in awhile BUT never slowly cooked the pasta in there. I just added pasta water. This looks SO much better. BUT, one question. One of my sons has Celiac Disease. Any specific brands found in the USA that you happen to know would add the "starchy" texture? Thanks
Hi Sandy- thanks for your question! We haven't evaluated any gluten-free pasta in the USA specifically for starchiness.
According to research though, gluten-free pasta tend to naturally be starchier, so maybe that could work to your advantage here. I'll put this topic on the list for a future video idea. If you try a brand and it works well, please come back and let us all know in the comments!
@@PiattoRecipes Thank you so much!
Barilla gluten free spaghetti is great.
I tried to create this so many times and failed. Until now, thanks to you awesomness.
Glad to hear it :)
Thank you for sharing your recipes ❤
Great video! Can't wait to try this especially since I am not an experiened cook. What do you think about adding butter to the olive oil? Where can La Molisana pasta be purchased?
Butter isn’t traditional here but do what you like :) link to la molisana products in the video description
@@PiattoRecipes Thank you for the response. I used butter and oil and practically covered the bottom of the pan with garlic, but didn't have any parsley available and followed the instructions best I could. The spaghetti Aglio Olio turned out just OK, wasn't as strong a flavor as I had hoped, it was bland. I also used Barilla spaghetti, which what I had available. Next time I won't use butter and will try to use La Molisana. Thanks again.
You can add more garlic and pepper to suit your taste. La molisana is hard to find in groceries in the US. That’s why we shared the Amazon link where it can be purchased. Good alternatives are Rummo or DeCecco BRONZE cut pasta
Thanks for this video! It's fantastic! I just made this for dinner tonight using your method and my mum was raving over the "restaurant quality" standard of tonight's pasta dinner! 😁😎
Thanks for watching! Sounds like you really delivered :)
Been making this forever born and raised Brooklyn NYC Italian. Love your style on this classic dish. Creamy Garlic and Oil you will never see this. Definitely have to make this using your style thank you 🤝
Thanks for watching, Tech NY! Let us know what Italian dish you'd like to see on our channels.
@Piatto Recipes Your Welcome! 🤝 Always open to new techniques. Hmmmmm. What Dish? Not Carbonara we all got our own style lol. Do a Calamari Fra Diavolo Sauce see what your technique is on that one one of my favorites to make especially with the added Shrimp, Mussels, Clams.
6:40 shouldn't you add some water and let it reduce before adding the pasta in ?
Yep this is the best aglio e olio tutorial on the internet. Made it for dinner and it was the best one i’ve ever made.
Wow! Thanks so much for taking the time to comment. You made our day :) If you haven't already, we hope you'll consider subscribing to our channel. Click the bell for video notifications. More classic Italian pasta recipes coming soon!
Lovely video, and the dish is equally lovely. Mine turned out perfectly. Thank you so much.
Thanks for watching!
@@PiattoRecipes It is an excellent video, as is the process you describe in making this simple and satisfying dish. I've made it twice now and I'm getting excellent results whereas previously the sauce did not bind the way it should. Thanks!
Wow 🤩 looks delicious 🤤 🍝
What kind of chili pepper did you use?
Good stuff
Yummy 😋..
This was amazing. We loved it!!
👍
😋
Amazing presentation!
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pls.give me ingriedient to ur recipe
Awesome worth trying thank you 😊
How many ladles of water do we need to put in the pan during the cooking process?
Also 2 minutes to saute the the garlic isn't too short for them to get golden (unless very high temperature)?
Last question at what heat do we need to cook the pasta? Medium high?
I think i overcooked mine it's why i'm asking 😄
Hi Conor - I think the written recipe on our website will help: www.piattorecipes.com/best-spaghetti-aglio-olio-recipe-garlic-and-oil-pasta/
We cooked the pasta over medium heat, like a risotto. It's important to aim for the total amount of time required for 'al dente' on the package instructions and taste at that time. Cook a bit more if still undercooked. Practice makes perfect! :)
@@PiattoRecipes thanks! i will give it another try
@@PiattoRecipesawesome pasta dish loved the video, will be trying it this week
Looking good!👍🏼
why not add pasta water instead of just water? looks amazing
It was the pasta water that we added.
Because you are cooking in it
I don’t eat spicie thing😢😢
Soooooo just don't put the pepper in.......
Wow
Interesting...
Sorry, too much oil
I learned it's far better to cook the spaghetti almost entirely in the pan from this video, it makes such a difference.
I do it a bit differently however, but without changing any of the ingredients. I would submerge some garlic and parsley stems in olive oil and roast it for 1-2 hours at 125 Celsius. That way I can emulsify the sauce without ever having oil and water in the same pan.