Pasta Aglio e Olio
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- เผยแพร่เมื่อ 1 มิ.ย. 2018
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INGREDIENTS:
Spaghettini, extra virgin olive oil, anchovies, garlic, red pepper, salt, green onion, Parmesan, water.
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RIP mate, thank you for all the great times ive had watching your videos
@Marco Casamenti Australi yes
@Marco Casamenti Australi triple bypass in december but his heart failed in may 11th :( SO SAD
Gracia gracias Master
No fucking way,,,,,, seriously?
Im sad af right now
That is sad I didn't know that 😔 I love the homey feel of his restaurant & cooking videos!! RIP Daddy Jack
The world is a lonelier place because this man left us, I learned a lot about cooking watching his videos and his jolly ways always making those dishes look so appetizing RIP Big Daddy!
Well said
im watching his videos on how to cook spaguetti, r.i.p.. good man. thanks for his videos..
There will never be another Daddy Jack but his memory and the wonderful food he prepared will live on.
Jack cooks according to basic principles he learned over the years. He doesn’t measure. He doesn’t talk A lot about ingredients. He throws them in and trusts his instinct.
Man can he cook. Music baby
That is cooking!
To quote uncle.roger" just use feeling."
@@jakzeddon’t glorify that Chinese propaganda machine. There’s a reason so much Asian stuff appears on our feeds
@@snakebitmcgee6532Huh?
Daddy Jack's range burners have 2 settings- off, and blast furnace. Love it!
Would love to have a stove top like that!
The olny way, high or no high, line cook heaven
It goes to 11...
LOL...10 big burners. Notice the flame are true blue ! Perfectly mixed gas/air.
If they are on The are Blasting
Although he's been gone for some time, I find myself coming back to his videos from time to time. As a person who loves to cook, I feel that this is how cooking should be done, no script, just from the heart.
Condolences to jacks family and the viewers
The man was treasure
Rest In Peace jack ☮️
what happened to jack omg
@@mikecourage7247 hi mike jack passed away
May he Rest In Peace ☮️
Didn’t know about that. A great loss for certain.
i just noticed this channel and i already like him a lot, rest in peace jack
So sorry to hear that he's gone! I used to watch his channel a few years ago and forgot about it and just came back today. I was thinking of a recipe he did and couldn't remember it. The guy was a heck of an innovative chef. Prayers and condolences to his family.
My grandmother always added breadcrumbs to the oil, garlic and anchovies. Delicious :)
We make it every Christmas Eve dinner
Gonna be re watching these videos for years, thank you to the only father I know
RIP, Jack.
Of all the chefs, I consider you my mentor. Your recipes are simple, and I've learned so much from you. I miss you, Jack.
0:38 I like the way you opened spaghetti. real pro.
Hi from England i have to say Daddy Jack is literally now my go to TH-cam chef, great recipes and the guy is clearly a really good guy. I bet his restaurant is a fun place to eat.
Thanks Hereward, check out some of my old stuff on chaplinsrestaurant page. Blessings, Jack Become a Member Of "Cooking With The Blues"
www.patreon.com/CookingWithTheBlues
Always loved watching Jack cook. Thank you for all you did for us. RIP
Io sono italiano. Vivo in Paraguay. 68 anni. Mi ha colpito la Sua originalità e simpatia. L'ambiente, il materiale, ecc. Il ventilatore ed i fornelli impazziti. Anche la Sua statura e presenza fisica. Viva la semplicità. Un forte abbraccio! Zavatta Luciano
Il fatto è che mi appasiona la cucina e sono di gusti raffinati. Sempre in cerca di novità. Amo la cucina di tutto il Mondo🌐. Non esiste una migliore dell'altra. Solamente bisogna saper apprezzare e scoprire il meglio di ogni Paese. Di cuore salute a tutti i cuochi e cuoche che si dedicano a quest'arte e scienza culinaria!
Caro Luciano , conoscerai anche tutte le cucine del mondo, ma come si mangia in Italia, non si mangia in nessun posto . In questa pasta manca un ingrediente fondamentale : prezzemolo. E poi, troppo aglio , mai il formaggio in chiusura, meno acciuga , peperoncino rosso piccante ed una mantecatura più lunga aggiungendo acqua della pasta colata almeno 2/3 minuti prima del tempo previsto ! Saluti
@@mauriziobracale6956 la mantecatura non è che va sempre fatta eh....però si,il formaggio se proprio ce lo vuoi lo metti a fuoco spento,il sale cosi poi sopra la pasta è qualcosa di fastidiosissimo,quando ero piccolo,e salavo poco la pasta e poi ce lo mettevo sopra una volta pronta,era sempre una gran merda,manco alle 4 del mattino accetterei di mangiare una pasta cosi.il sale lo metti nell olio e poi con un goccio di acqua fredda si scioglie,e blocchi cosi anche la cottura dell aglio che va assolutamente piu croccante di quello di questo video.una grattugiata di buccia di limone da un buon risultato.
I can't believe how time flew by so fast. It's great that his videos are still up. RIP.
So happy he left a video archive.
Best cooking show on the internet and better than the ones on tv. I can watch Jack all day long and I have.
100% agreeance...
One of my favorite pasta recipes! I grew up in a large Italian family, and we ate this pasta nearly every week. You can never have too much garlic!
There's no such thing as too much garlic..😉...lol...lol....
@@user-cl5sp4ik3s that's what he said
@@snoozeyoulose9416 Two heads of garlic? Lord. No one was kissing you.
Right.... There is no 'to much garlic' :-D
God bless you and your nana from the old country
Your videos are a refreshing change to the cosmetically enhanced cooking shows I see on television. A real chef working in a real working kitchen, using cooking tools that look like they have seen their share of battle. Thank you for all your effort.
I love the chunky, rustic nature of his Aglio e Olio. Lots of garlic. Yuuummm. Looks absolutely incredible. I'm gonna try his way. This man has an array of amazing, yet simple recipes. Haven't been on his channel for over a year. Very sad to hear he has passed. Condolences to his friends and family.
I’d be fun to have a beer with this guy. He’s authentic just like his food
The guy is awesome. However lets not go to the "Authentic" ok? 😂😂😂 Thats not authentic in any way shape or form.
@@karolismazys7287 Imagine being so down bad that you have to talk down on a dead cook, who the hell hurt you. Find something to do with your life
I have made this dish many times and served it at my restaurant many times. You hit it right on-one suggestion, respectfully, salt the pasta water more and you will not need to add salt later on-lessens the chance of over salting the dish. Great video as always-thanks for keeping it real-you do it right !
Been watching since 2009...great show....love how you make your audience feel like we are right there with you cooking....thxTodd
RIP Daddy J we love you and you shall live here on youtube until smell a vision.
Looks delicious . Definitely a keeper.
Hi Jack. I was a Chef in New York for over thirty years in Italian restaurants. You made that dish perfect!, Glad to see you back making videos brother!, btw. I make it with anchovies also, I even put some anchovies in my Marinara sauce and I learned from old school Italian chefs straight off the boat...
I find Chinese fish sauce to work wonders also when you're looking for that flavor. Also made from anchovies. Awesome videos chef Jack.
If you were a chef in New York, you wouldn't have even had a remote connection to Italian food. Meatballs with pasta WTF is that all about?
@@robertdeieso not to mention marinara "sauce" doesn't exist in Italy, and aglio e olio is without anchovies..
The way he opened that pasta needed to be a scene in Sopranos
Made some agli e olio yesterday, omg the aromas inside of my house were phenomenal, the garlic as it roasts, oooooffff. I think I’ll make some more today, so simple and tasty.
Daddy Jack this is REAL PEOPLE food - Thanks! God Bless!
He sounds like such a nice guy, I’m sure it was so much fun to eat and cook with him!
For whoever would like to try aglio olio and peperoncino, I have some recommendations, but of course, everybody can cook however they want:
1) The oil has to be hot but not boiling: you want the flavors to melt in it, you don’t want the oil to burn them
2) traditional aglio olio and peperoncino only has these 3 ingredients: garlic, hot pepper and olive oil
3) the pieces of garlic are supposed to be small enough for them to melt in the oil, you don’t want them to be big, otherwise you will be chewing garlic
Most of all though, have fun cooking!
A big hug from Italy!
thanks
But I do like big garlic chunks!! I want to be able to bite into them in the pasta. Lol I also find the garlic flavor is stronger if you use big slices.
Looks good thanks for sharing this recipe
Going to miss this guy.
Yo Jack! It’s awesome to see you doing more videos, you the man!!!
That looks tasty!
I had this for the first time in Little Italy, decades ago, and have been making it at home ever since.
I really enjoy these videos. Great to see someone who truly enjoys what he does..the dishes are easy to make and your freestyle makes it so anyone can make them..
Hope all is well and keep up the great work!!
I miss this guy, R.I.P.
ehhhh! Jack, my fams has been doing aglio e olio with achovies all my life, i checked this video out specifically to see if you would be using them. You are the best my man. Cant wait until we can come down to see your spot.
One of my favourite recipes !
I’ve seen different variations of this with and without bread crumbs , great recipe !
This guy knows. Thank you for sharing.
Great to see you again, Chef. My favorite on all of the internet!
Jack passed away on May 11, 2021, from complications of a triple heart bypass surgery. Sad news indeed.
I have been watching him for years.
OMG NEW CHANNEL! :D I don't know how I only found out now, but I'm glad I have!
I use anchovies in mine as well, and it's delicious!
i love watching all of his videos. makes it all look so easy. once the miez en place is done it makes all his dishes seem simple but it his his technique that is great to watch.
R.i.p big man, you were a great chef and a great teacher. Just cooked the this dish came out delishious. Cooking with the blues #1 cooking channel.
Huge fan of the videos Daddy Jack! Look forward to MORE content!
So good to see you again, Daddy...i love making this dish, usually grill brats, slice them and put heirloom mators in there too...
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Love it. This video makes me happy. Thank you, Jack.
The best. Simple and delicious. No pretentious crapola. Great Chef.
Sick knife skills
@Sean O Deli Plenty of Italians put anchovies in their garlic and oil.
Looked delicious!
Love it, just what I was looking for. Thank you.
Absolutely the simplest and best pasta dish!
What a character, I'd love to get him to cook something and sit down for a beer with me.
Great recipe! Thanks for posting!!!
Keep these videos rolling...we miss wathcing you here on your channel😀
th-cam.com/video/pY1ZlzPSc9w/w-d-xo.html
Looks delish n easy to make...awesome!! Gotta try this!
Looks great! And simple to make
I really gotta stop watching these videos before I go to bed!!!! I'm Stahhhhhvin!!!!
Me too!
He said aglee oleo ?? lol
He is a genius, and everyone is his friend.
No, he's not a genius. In Italy, we take cooking very seriously. He makes a (Italian) American style cuisine.
giovanni macaluso you sound mad my friend lol
The Chef has died, i just read. RIP Jack! Let the angels enjoy your cooking!
God bless you always ! Thank you for sharing with us your knowledge and unbelievable cooking talent in the kitchen !
Rest in peace !!
You’re the best Jack!
Jack, great recipe.....your video's rock!!
It's brilliant! My favorite recipe.
Like your pans. Wish i could visit. So much culinary knowledge. A lot of cooking sense. Well done man.
Anchovy = Italian msg.
All foods contain MSG naturally. As do humans.
@SinisterMinister you got something better?
Welcome back Daddy Jack! Gone to long my friend your the best!
Rest in peace Jack. Thanks for all the knowledge. Your videos kept me going during the pandemic.
He's dead?
@@lucazon4942 yes, very unfortunately. He died earlier in May. Never met jack but I and I am sure many others feel like we lost a great friend.
i've always made it just like this but with the addition of fresh parsley and basil at the end. love your videos, jack.
This is such a fantastic simple dish that tastes amazing. And i like the added anchovies he put in there too. Adds to the already delicious flavor. The addition of the pasta water is supposedly to stop the browning of the garlic so it doesn't get burn and get bitter. I love alot of pecorino romano with mine
As soon as the spring onions go in....hands went up
Didn’t realize that was spring onions ... oh god why ?
I tried it with spring onions for the first time today, I love it now. Just let them sit in the hot pasta for 5 mins and they are tender and sooo flavorful..goes nicely with the garlic
The prescence Daddy Jack projected leaves little wonder why he was made to do TH-cam videos. I've been watching since he had a dancing cutting board in the old place. RIP fine gentleman.
Love this man's cookin!❤️❤️❤️
Glad you're back!!
Now sad you’re gone ):
Jack that is good one. I got to score some of those anchovies from you, they look killer. Being from Louisiana I would like to top that off with a oyster
@@CookingWithTheBlues - Jack, do a Clams casino for us.
Love these videos! Could watch all day!!💕
Thanks Daddy Jack, been making my version of this for 20 years thought it was perfect, now I have to have anchovies in it. Looking forward to visit you soon
Saluti from Italy! Always respect for your recipes, although I have to point out that this is the "american" version of spaghetti aglio e olio😁👍💯
Maybe but I earned if straight from an Italian Santo. All The Best To You and Italy. Thoughts and Prayers about the virus, Jack
Well, he is an american.
Cooking With The Blues Change “ Santo “!
@@CookingWithTheBlues che schifo di ricetta e di cuoco....vergogna...ma come si fa a presentare questa merda nel piatto, nemmeno il cibo per cani fa cosi schifo.
Jack -- Let’s add chopped garlic to the sliced garlic. Now We have 2 pounds of garlic in this goddam dish 🤣
and cheese which is a no way with aglio and olio
Simple, yet delicious. Well done.
A true professional to his craft. Your the gold standard for great food. Thanks for another outstanding video.
“Smell-o-vision” 😂
Mi favorite chef big Daddy he’s the man.
Ma vàmmazzate tu e to favorite..🤨
I love how every kitchen has the same equipment. Always brings back so many memories.
Just came back to watch this one again. R.I.P. and thanks for all the great tips.
That's a good one sir, congratulations! I would recommend putting some chopped parsley at the end and it will give amazing taste! And good choice the anchovies, I'm sicilian and we love anchovies 😍 especially in Aglio e olio or puttanesca
are the anchovies salted or not ??
Aglio olio is literally just garlic and oil pasta
@@MarinKoprtla Yes you're right and it's delicious just like that. I like to add red pepper flakes to mine as that is how we make it in my region. Parsley would make another good addition and also anchovies. But you can add whatever you want and make it your own.
@@thatwantoncat I never had a TH-cam discussion in my life so this is a first. Look aglio olio is just garlic and oil. I have no problem with you putting up a video and call it a garlic, olive oil, red pepper pasta. It is not aglio olio pasta
@@thatwantoncat btw not trying to sound like an a**. Sorry If it came out like that 😁
glad your back daddy
Simple and perfect.
miss you daddy jack. god rest you.
Im surprised you only have 2100 subscribers. Looks great. Greetings from sunny Tucson Az
He had far more on his older channel.
He had 27K followers on the other channel, but had a 'falling out' with the camera man/page maintainer. It's a shame that he's had to start all over again after developing that following. All that content, and DJ gets no more income/credit for all the hard work he did before.
He's gotten too political
+nibot kram - go home, you're drunk!
+b minor So what happened between him and Bob Jacko?
Look's great. Defiantly going to give this a try! Just wondering how the garlic doesn't burn on what seems like a very high heat. Good to see you back Daddy Jack!
I just dont think it's as high as it seems
Awesome video Daddy Jack...One of my all time favorites!
Thanks for the garlic chopping tip!
Comprala una padella nuova, questo è uno spaghetto al Teflon
Hahahahaha
Good execution with the anchovies chef! Here in Italy, we add finely chopped parsley (at the end, when you added the green onion) and strictly "pecorino cheese".
Mmmm, Pecorino! I think I'll go that route over my traditional parmesan. Seems like it would have way more bite to it. Thanks! :D Making this tonight.
@@zmodem4619 being a sheep cheese, pecorino (make sure it's "pecorino romano") is a bit more savoury than parmesan cheese, but it's definitely the one for this particular recipe - as well as, for example, for "amatriciana" and any other central-southern Italy recipe. Give it a go!...
@@Enrico2806 Thanks for the details! I had to borrow a cut off my mom's block. The local Italian store imports their products directly, so I assumed it was as close as I was going to get.
Wound up making this last night, and it was amazing! Thank you so much :D
wow great! simple but must be so tasty. trying it out tomorrow. thanks!
My son and I made this for dinner tonight. Thank you for sharing your skills with us.
I like mine with sun dried tomatoes.
That sounds good
Great idea, going to have to try it !
HERACY
Ao, sei riuscito a sfonna' pure questa de ricetta...
questo è il charly Chaplin della cucina. fermateloooooo
Era difficile ma c'è riuscito.. un campione
i love garlic and i love anchovies, i definitely have to try this one out! COOKIN' WIT DA BLUEZZ
Thank you my friend another great dish. Cheers!🍸