I often skip sponsorships but you speak with such earnestness that it’s a joy to hear you no matter what you’re sharing. I’m learning german and spanish but want to learn italian one day too. thank you for this recipe!!!
My Great Grandmother on my mother's side was from Potenza, she made this all the time, but on Christmas Eve she added Anchovies to the sauce. We loved it and have passed the tradition down through the generations.
Pasta Aglio ed Olio is sometimes enriched with anchovies which is a way of adding a delicious savory taste without adding additional salt. The anchovies add a more complex flavor.
I’ve been making this since I was a kid in Brooklyn. If I woke up after my family was sleeping, I would tiptoe downstairs and make spaghetti aglio e olio. Sometimes I would hear my dad’s footsteps and he would join me.
I'm a single mom and cash was tight when the kids were all home. I made many simple home-made recipes that were cheap and yummy and one day did something like this because all I had to work with was garlic and spaghetti, but we did have olive oil around. It's still a family favorite : ) I had no idea it had such roots! I'm not Italian (Canadian with Eastern European roots), but have been loving this channel and Italian ingredients for years ♥ Thank you for the wonderful lesson! 🍝
My grandmother, Amelia (God rest her soul), was an excellent Italian chef (like you). Every time I see your wonderful recipes, it takes me back to the smells of her cooking wafting in the air. My grandma was from Naples, and always had food ready (for anyone) who came to visit. Although she passed in 1987, I still miss her terribly. I even got my father’s permission to take my grandmothers maiden name-so I can feel close with her. Thank you for your videos and your wonderful recipes. When I see you and Howard enjoying the food you so skillfully prepared, it gives me comfort and memories.
The best dish ever made for me! My grandmother made it all the time. I make it myself but never tastes quite as good. Wonderful memories! Grazie Mille!
I learn so much from you and your videos. Shockingly, it's basic stuff that I learned incorrectly years ago. Would you please consider teaching cacio e pepe?
Christmas Eve in grandma & grandpa's house was a feast of fish. One of the dishes was Aglio E olio. Of course for that to fit in with the fish theme, anchovies were added. The anchovies were made into a mash by scraping with a knife. That and the oil from th can were put into the EVOO. Once that was cooked with pasta water added it went directly onto the angel hair pasta. I continue using that recipe throughout the year as well as at Christmas. Thank you for all the great recipes.
Ms. Giovanna! To begin with, I love your name. Your vid popped up with your tutorial of Malfatti. I'm a cheeseless American Mexican/AmeriMex, lol. I love pasta, my fav is Fettuccine, Linguine & Bow Tie. Your dish with just garlic & O.O is also one of my fav. Regarding language, I'm Bilingual, Español & English. I would love to learn Portuguese. It reminds me of Italian, French & Spanish blended in one beautiful spoken Sonnet, lol. Someday, I hope to try "Babel". Gracias again for this video. Paz be with us all 🙏. "Isa"
I just discovered your channel last night and then spent a few hours catching up on all your videos. I love the freshness of your ingredients and simplicity of your recipes. I could sense the clean taste and deliciousness of your dishes. I look forward to new videos. Now a big fan from Canada.
Wow simple easy foods are the best .Love your easy to follow videos , the clothes , the nail polish and jewellery too !! I am vegetarian Love from Croatia .
Sounds good to me! Garlic is such a basic, delicious and satisfying flavor. I don't understand the people who take garlic pills instead of enjoying the real McCoy in their food!
Hello , my dear Giovanna . I love spaghetti aglio e olio . is simple to make and exquisite. Sending you lots of love from Utah . Grazie di Cuore 💕🌷🌞🌟✨️🥰😋
My Momma made this on fasting Fridays and holidays. Her sauce was more to a soup, she made with pasta water. On Christmas Eve, she added acciughe to it for the Feast of Seven Fishes. It very flavorful and light for a pasta dish. The usual tomato or cream sauces are good but sometimes you just want a dish of simple pasta. Satisfying! Grazie!
Just made this delicious easy dish with homemade fetuccini yesterday! I do add a pinch of oregano, fresh cilantro, and white white to the sauce. I find that Asiago cheese compliments this well. So glad to hear from you again Giovanna!
I’ve made this for years as did my family but I go a step further and add anchovies, my fav! And sometimes pancetta! So delicious, so filling, either way.
If you want to gild the lily, take some bread crumbs, drizzle them with olive oil, and toast them over the stove while mixing constantly until they become golden and fragrant. Then top your pasta with them!
This is the first thing I ever learned how to cook. My father’s family was from Naples, and apparently I made aglio e olio (aiul in the Napoletano dialect) very well. Fond memories of feeding my parents with this. So simple, so perfect. And fond memories of studying Italian at Bronx Science with Mrs Errante! And art classes with Mrs LaMarca.
Ciao, Peter - what a pleasure to hear from you! I learned the beautiful and very expressive Neapolitan dialect from listening to the songs of Roberto Murolo,. Mrs. Anna Errante was a native speaker of Italian rom Naples, and I still miss her friendship and joyous laughter; and, hearing from one of my dear former student, always makes my day!
I just love you two and your granddaughter who is the videographer! I make this all the time! Anytime is right! I like a little fresh grated Parmesan on mine! I was told by Irene Mancini who works for the Italian Citizenship Agency, I'm eligible for my dual citizenship through my Great grandfather Bernardo Cinquemani who was born in Sclafani, Sicily! I have a zoom call with her on Sept 16th for more info! I've been trying to learn Italian on TH-cam! Babbel might be a good choice for me to look into for my education on the language! Thank you Giovanna! ❤
Dear Annette, it's heart warming that you are getting Italian Citizenship and that you wish to improve your Italian skills by studying our beautiful language. You honor your own ancestors and also the Italians in America! Brava!
So simple and so delicious! Thank you for this super tasty recipe! A little idea for a video maybe?? How did you and your husband Howard meet? What is your favorite Italian meal that you enjoy together? ❤
Howard and I met at the end of March in 1963 at the Casa Italiana of Columbia University, and we marveled at the fact that we both had planned a trip to Italy for that summer. We started dating, and we got married on July 7th, the day before we flew to Italy on the same plane! That was 61 years ago! It's too hard to pick a specific meal, I think that we both like what we are enjoying at the moment!
it's funny how different chiefs say different things for the most basic principles; I've often heard to never 'brown' the garlic as it becomes bitter and to only use it to season the oil and then remove it entirely (it's never supposed to be eaten in the finished dish). I've only 30 minutes ago finished a shrimp pasta (oil, garlic, shrimp, a little peperoncino and some parsley) where I smashed the garlic cloves and let them simmer on low heat in in the olive oil before removing them (and then adding the rest of the ingrediences in due time) regarding the amount of water used, I'm 100% in agreement; why use too much water, when it's the starch, and the creaminess, you're after. use the least amount possible I say!
I've never seen a reason to remove the garlic from a dish after flavoring the oil; if it was adeded whole I would mash it into the sauce. Some recipes call for 1/2 an onion to flavor the disk and then remove it which is wasteful and plain silly.
The one that you personally like!! Go to a store where you can taste it on a piece of bread, but do make sure that it's Cold Pressed Extra Virgin Olive Oil!
My Aunt and Uncle had a house on the bluffs at Fort Lee. I tried everything to buy that house but they had a shyster for the executor and and he took a big kick back to sell it to a rich yuppie couple. Bergan County said prove it.
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Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 60% off your subscription ➡ Here: bit.ly/kitchenonthecliffwithgiovannasept
What a wonderful recipe--AND YOUR NAILS ARE FIRE!
My grandmother only used a cutting board for meat--fruit and veg were always cut in hand.
Oh my goodness…I haven’t seen you forever! Welcome back! 🤗👏👏👏🫶
I.m back withe bells on! Thank you, my Friend.
I often skip sponsorships but you speak with such earnestness that it’s a joy to hear you no matter what you’re sharing. I’m learning german and spanish but want to learn italian one day too. thank you for this recipe!!!
Thank you so much my Friend! I hope that Babel will make learning Italian possible!
My Great Grandmother on my mother's side was from Potenza, she made this all the time, but on Christmas Eve she added Anchovies to the sauce. We loved it and have passed the tradition down through the generations.
Yes same here! I still make it every Christmas Eve!
Pasta Aglio ed Olio is sometimes enriched with anchovies which is a way of adding a delicious savory taste without adding additional salt. The anchovies add a more complex flavor.
These two are heartwarming people
I’ve been making this since I was a kid in Brooklyn. If I woke up after my family was sleeping, I would tiptoe downstairs and make spaghetti aglio e olio. Sometimes I would hear my dad’s footsteps and he would join me.
What a wonderful memory of love and sharing!
My father's family was from Sicily and I was too young to ask for recipes. Thank you for sharing your wonderful recipes with us.
It's my greatest pleasure!, Catherine!
I'm a single mom and cash was tight when the kids were all home. I made many simple home-made recipes that were cheap and yummy and one day did something like this because all I had to work with was garlic and spaghetti, but we did have olive oil around. It's still a family favorite : ) I had no idea it had such roots! I'm not Italian (Canadian with Eastern European roots), but have been loving this channel and Italian ingredients for years ♥ Thank you for the wonderful lesson! 🍝
This is proof that simple ingredients ,and adhering to traditional home cooking, produces satisfying deliciousness !
Thank you , Nonna. I think 'trust yourself' is excellent advice. 🍝
Yes indeed; don't be a slave to recipes!. Create, Create, Create!
Chef Giovanna, we love ur work.We love ur 'old-school' touch & bless ur wise hands, all the way from Barcelona city ❤
My grandmother, Amelia (God rest her soul), was an excellent Italian chef (like you). Every time I see your wonderful recipes, it takes me back to the smells of her cooking wafting in the air. My grandma was from Naples, and always had food ready (for anyone) who came to visit. Although she passed in 1987, I still miss her terribly. I even got my father’s permission to take my grandmothers maiden name-so I can feel close with her.
Thank you for your videos and your wonderful recipes. When I see you and Howard enjoying the food you so skillfully prepared, it gives me comfort and memories.
I appreciate your comments and it gives me pleasure to know that our videos bring back wonderful memories of your beloved grandmother!
❤❤❤ Thank you ❤❤❤ Grazie
Prego ❤️ Youre very Welcome!
I love making delicious food in a short time with simple ingredients. Thanks for the recipe. You and Howard are wonderful ❤️ ♥️
ThankYou. These exchanges keep us both young!
The best dish ever made for me! My grandmother made it all the time. I make it myself but never tastes quite as good. Wonderful memories! Grazie Mille!
they never do
I'm sure that your versions are equally delicious........Still, the Memories are Precious!
Love your kitchen
Thank you, Angela dear!
Good morning. Welcome back, Giovanna!I love all your recipes, and they are delicious!
Thank you so much for your welcome back!
Thank you for this recipe. Tne magic of simple things😊
Yes indeed! Simple is easy and satisfying!
Complimenti per la decorazione delle unghie: Lei è una nonna rock.
Grazie Mille; Rosalba, anche le nonne devono rimanere aggiornate....specialmente le nonne!
Thankyou bella Giovanna for the pasta water explanation. It makes great sense. You and your delicious recipes make my heart sing.
Your approval makes my own heart sing!
It's always such a delight to see your videos, and Howard at the end is the cherry on top. ❤
Thank you, Carol; and Howard at 90 is only getting better!
So nice to know I am doing it right.
And, I picked up some tips to make it better.
So grateful.
Namaste
I love Howard at the end of your videos. You two are such a cute couple ❤
Thank you so much!
I'd love to be sitting there with you enjoying this lovely and very tasty dish.
Ishmush😂 thanks, Babbel! Grazie, Mammina❤
Thank you to my Darling Daughter, Nicoletta!
I learn so much from you and your videos. Shockingly, it's basic stuff that I learned incorrectly years ago. Would you please consider teaching cacio e pepe?
You didn't learn it incorrectly, you probably just earned another version!
So simple and delicious. Thank you for showing us the technique and the video, Giovanna. 😊
Christmas Eve in grandma & grandpa's house was a feast of fish. One of the dishes was Aglio E olio. Of course for that to fit in with the fish theme, anchovies were added. The anchovies were made into a mash by scraping with a knife. That and the oil from th can were put into the EVOO. Once that was cooked with pasta water added it went directly onto the angel hair pasta. I continue using that recipe throughout the year as well as at Christmas. Thank you for all the great recipes.
Ms. Giovanna! To begin with, I love your name. Your vid popped up with your tutorial of Malfatti. I'm a cheeseless American Mexican/AmeriMex, lol. I love pasta, my fav is Fettuccine, Linguine & Bow Tie. Your dish with just garlic & O.O is also one of my fav. Regarding language, I'm Bilingual, Español & English. I would love to learn Portuguese. It reminds me of Italian, French & Spanish blended in one beautiful spoken Sonnet, lol. Someday, I hope to try "Babel". Gracias again for this video. Paz be with us all 🙏. "Isa"
Another a great video from Giovanna and Kitchen on the Cliff.....!!!! Thank you
Another piece of generous encouragement for a Dear Friend! Thank You!
You’re rocking those nails Nonna ! 3:35 You look awesome! Welcome back and thank you for teaching us your recipes!
Thank you my Friend! ❤️
I just discovered your channel last night and then spent a few hours catching up on all your videos. I love the freshness of your ingredients and simplicity of your recipes. I could sense the clean taste and deliciousness of your dishes. I look forward to new videos. Now a big fan from Canada.
Thank you ever so much, my new Canadian Friend!
Wow simple easy foods are the best .Love your easy to follow videos , the clothes , the nail polish and jewellery too !! I am vegetarian
Love from Croatia .
You are our neighbor on the beautiful Adriatic!
Welcome back Geovanna, love your pasta recipes. Thanks for sharing 👍👍
Thank you, Shirley, for the Welcome...... I appeciate it!
The design on your nails is fantastic!
Thank you so much!!! Your comment puts a smile on my face!
I LOVE that & didn't have the recipe!! Thank you for sharing this with us!! SO good to see you sgain!!❤❤❤❤❤
Thank You, Sherry, your welcome back is heart warming!
So glad you are being sponsored by Babbel- that is a great language-learning program. And thanks for the lovely simple recipe!
Thank you, there is nothing that is more enriching than learning new languages!
Buongiornio amica! Always a pleasure to see you in good health and spirits. Last night at midnight... I heated up pizza and adding garlic on it ☺️
Sounds good to me! Garlic is such a basic, delicious and satisfying flavor. I don't understand the people who take garlic pills instead of enjoying the real McCoy in their food!
Hello , my dear Giovanna .
I love spaghetti aglio e olio .
is simple to make and exquisite.
Sending you lots of love
from Utah .
Grazie di Cuore 💕🌷🌞🌟✨️🥰😋
Thank you so much, Dolores, and best regards from New Jersey to Utah!
a beautiful simple masterpiece and thank you for sharing
You are so right; it's my pleasure to share it!
Thank you for sharing your amazing recipes!
Thank you for thanking me! Grazie Mille!
My Momma made this on fasting Fridays and holidays. Her sauce was more to a soup, she made with pasta water. On Christmas Eve, she added acciughe to it for the Feast of Seven Fishes. It very flavorful and light for a pasta dish. The usual tomato or cream sauces are good but sometimes you just want a dish of simple pasta. Satisfying! Grazie!
Yes indeed! Sometimes, after Chicken Under Glass, you need the simplicity of Aglio ed Olio!
E' la mia ricetta preferita!
Grazie grazie grazie
Sono d'accordo mio Caro Cugino Giovanni! ❤️
I piatti semplici, tradizionali, e genuini sono i migliori.
Thanks ❤
Looks delicious!!! ❤❤❤
Try it , Maryann, and you'll love it!
Thank you. Lovely....I make this quite often.
A person of good taste!
You are a beautiful family ❤
Thank you so much, my Friens!
One of my family’s favorite quick meals! It’s comfort food.
Yes indeed, Pat, for me it's soul food!
I just love these videos!
I appreciate your enthusiasm! Thank You.
This is one of the best meals I ever had! So tasty! ❤ watching from Canada 🇨🇦
Best Regards from the USA 🇺🇸 all the way to beautiful Canada !
Great to see you again❤
Thank you Gillian, very happy to be back!
What a lovely classy Lady. My daughter best friend Mother was from Capri… lovely people & I like receipes from that area.
My favorite!!
Thank You, Ralph!
Ha! Was just thinking about you guys this week! They back baby!!! 🎉
Thank you so much, Justin; we are delighted to be back!
Just made this delicious easy dish with homemade fetuccini yesterday! I do add a pinch of oregano, fresh cilantro, and white white to the sauce. I find that Asiago cheese compliments this well. So glad to hear from you again Giovanna!
Dear Rev. Anthony, thank you for sharing your own version of Aglio ed Olio! Wonderful to hear from you! Stay well, and be of good cheer!
I’ve made this for years as did my family but I go a step further and add anchovies, my fav! And sometimes pancetta! So delicious, so filling, either way.
If you want to gild the lily, take some bread crumbs, drizzle them with olive oil, and toast them over the stove while mixing constantly until they become golden and fragrant. Then top your pasta with them!
I have missed you! Love you Giovanna ♥️
Thank you so much, Amy!
It’s the best receipe of pasta, I try it and now this is my favourite pasta👍🔥
Isn;'
Isn't it remarkable that such simplicity produces such deliciousness!
So happy to have discovered your channel.
I welcome you with an open heart, Yvonne!
This is the first thing I ever learned how to cook. My father’s family was from Naples, and apparently I made aglio e olio (aiul in the Napoletano dialect) very well. Fond memories of feeding my parents with this. So simple, so perfect. And fond memories of studying Italian at Bronx Science with Mrs Errante! And art classes with Mrs LaMarca.
Ciao, Peter - what a pleasure to hear from you! I learned the beautiful and very expressive Neapolitan dialect from listening to the songs of Roberto Murolo,. Mrs. Anna Errante was a native speaker of Italian rom Naples, and I still miss her friendship and joyous laughter; and, hearing from one of my dear former student, always makes my day!
I just love you two and your granddaughter who is the videographer! I make this all the time! Anytime is right! I like a little fresh grated Parmesan on mine! I was told by Irene Mancini who works for the Italian Citizenship Agency, I'm eligible for my dual citizenship through my Great grandfather Bernardo Cinquemani who was born in Sclafani, Sicily! I have a zoom call with her on Sept 16th for more info! I've been trying to learn Italian on TH-cam! Babbel might be a good choice for me to look into for my education on the language! Thank you Giovanna! ❤
Dear Annette, it's heart warming that you are getting Italian Citizenship and that you wish to improve your Italian skills by studying our beautiful language. You honor your own ancestors and also the Italians in America! Brava!
@@GiovannaBelliaLaMarca thank you! Grazie!
Progere perfetto ❤
Thank you both 🤍
You are most Welcome, Khrystyna!
@@GiovannaBelliaLaMarca So nice to hear from you!
My dad and I have pasta e olio for lunch and play scopa every Sunday, it's a simple pleasure!
It's you own beautiful ritual; may you continue to enjoy it in good health!
Such a great masterclass.. this will help improve my aglio e olio skills. This dish is one of my absolute favorites! Mille grazie
Certamente, it's my favorite as well, Grazie a te, Michael!
Hi Howard! It's nice to see you. Thanks for the recipe Giovanna. I'll have to try it.
Thank you for your warm greetings, and do try the recipe; we're sure that you'll like it!
Thank you for the pointer on using less water!
I think that most recipes exaggerate the amount of water needed!
Thank you, enjoyed your video. Your food looks delicious.
Nth Queensland Australia 🇦🇺 ❤
Bewst Regards from the USA to Australia!
@@GiovannaBelliaLaMarca Thank you. Many Blessings to you.
Y’all got sponsors?! Congrats and nice to watch again!
Yes, and we are delighted to be ack!
I LOVE YOUR RECIPE, !!!!
I add one anchovy with the garlic,It's just the way my mother made it so I don't change and pepercino.
Perfect, John, and perfectly delicious and satisfying!
I am hungry for pasta dish so I'll give this a try😊 Thank you.
Try it any time as a meal or as a snak, and you'll love it!
Love this💛✨🥰🍝
❤️❤️❤️
Very beautiful, thanks you from Moscow
I welcome you from Moscow to the USA with pleasure!
Lovely
Thank You Elisa!
My Italian father-in-law taught me to serve pasta at night to aid sleep.❤❤❤
Yes indeed; old wisdom! It can't do any harm and it might do some good!
So simple and so delicious! Thank you for this super tasty recipe! A little idea for a video maybe?? How did you and your husband Howard meet? What is your favorite Italian meal that you enjoy together? ❤
Howard and I met at the end of March in 1963 at the Casa Italiana of Columbia University, and we marveled at the fact that we both had planned a trip to Italy for that summer. We started dating, and we got married on July 7th, the day before we flew to Italy on the same plane! That was 61 years ago! It's too hard to pick a specific meal, I think that we both like what we are enjoying at the moment!
@@GiovannaBelliaLaMarca What a lovely story! Seeing you two together really warms my heart. 💖
Hello again Geovanna and Howard! I love your show; I hope to go to Naples one day; my dad’s side is from there! 🇮🇹
I hope that you'll go and fall in love with Naples. Tanti Auguri !
@@GiovannaBelliaLaMarca Thank you!
May I please request a show with you giving the difference in Italian cheese. I know it would beneficial to me when cooking your meals.❤❤❤❤❤❤
Great suggestion!, Julia. Thank You.
Wonderful❤❤❤❤
Thank You So Much!
@@GiovannaBelliaLaMarca enjoy your shows with my Mother. We just love you, your recipes and your showmanship.
Paborito grazie nonna 🤗 💖🌏🥰
Prego, il piacere e' tutto mio!
Very nice segment as usual but I like the original opening theme better. It was happier music and unique. God bless either way. 😊
Thank you for the advice! We appreciate all comments.
Yummy
Yes indeed! Thank you.
Lovely ….❤
Many many thanks!
You are wonderful and so is your husband! Passa una buonagiornata!
Grazie Tanto da noi due!
Come for Giovanna, stay for Howard
❤️❤️❤️❤️
Italians: "Āleyō ōleyō"
Me: "Ugly Oily"
❤️❤️❤️
Love the nails Giovanna!
Thank You, Dear Cousin, Mariannina!
This dish was featured in the movie Chef. It added parsley which I can say is good also.
This is a dish that can be personalized with the addition of pasley, anchovies, toasted bread crumbs etc. and still be delicious!
❤🙋♀️💐👏🏻
💙❤️💜
Free & beautiful people, Adeu i bona nit ! Abraçades ❤
Now I can see, that most Brazilian food has Italian origins.
Im making some now😋😋😋Do you sell aprons? I like one like yours de Sicilia.
No, we don't sell aprons. I bought this one in Siciiy, and many are special gifts!
I missed you. I hope you are well.
Thank you so much, we're well and very happy to be back!
it's funny how different chiefs say different things for the most basic principles; I've often heard to never 'brown' the garlic as it becomes bitter and to only use it to season the oil and then remove it entirely (it's never supposed to be eaten in the finished dish). I've only 30 minutes ago finished a shrimp pasta (oil, garlic, shrimp, a little peperoncino and some parsley) where I smashed the garlic cloves and let them simmer on low heat in in the olive oil before removing them (and then adding the rest of the ingrediences in due time)
regarding the amount of water used, I'm 100% in agreement; why use too much water, when it's the starch, and the creaminess, you're after. use the least amount possible I say!
I've never seen a reason to remove the garlic from a dish after flavoring the oil; if it was adeded whole I would mash it into the sauce. Some recipes call for 1/2 an onion to flavor the disk and then remove it which is wasteful and plain silly.
@@GiovannaBelliaLaMarca Thanks!
But have to ask; do you mean 1/2 garlic (not onion)?
What olive oil brand do you recommend?
Rather than a brand, I recommend First, Cold Pressed Extra Virgin Olive Oil.
So insightful madam. Can you please consider posting some vegetarian recipes which do not contain cheese using animal rennet.
Our Cuisine is rich in vegetarian dishes; just leave out the cheese!
What is a good brand of olive oil
The one that you personally like!! Go to a store where you can taste it on a piece of bread, but do make sure that it's Cold Pressed Extra Virgin Olive Oil!
My Aunt and Uncle had a house on the bluffs at Fort Lee. I tried everything to buy that house but they had a shyster for the executor and and he took a big kick back to sell it to a rich yuppie couple. Bergan County said prove it.
Try again.....and I wish you good luck!
I was taught once the garlic turns brown it’s no good, start over.
The point to start over is if it burns. Golden brown enhances its flavor!
chicken liver gizzard intestines feet tasty for me also cow tripe intestines
Dimas, you're a person after my own heart! I like all of those parts; I bought tripe just today to prepare tomorrow!