Spaghetti Aglio e Olio
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- Опубліковано 29 тра 2024
- EASY Recipe!: pressureluckcooking.com/spagh...
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
I’m going to keep this headnote as short and simple as this beautiful and light, classic recipe known as Spaghetti Aglio e Olio. "Aglio" is Italian for garlic and "Olio" is Italian for olive oil. Therefore, this Neapolitan dish is done in minutes as it only contains olive oil, garlic, optional red pepper flakes and pasta. It can also typically feature Parmesan and parsley, which I do here. But what amplifies the dish to the max is the addition of Better Than Bouillon Italian Herb Base from the Culinary Collection!
#aglioeolio #betterthanbouillon #pressureluck
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Putting a wooden spoon on top absolutely does keep water from boiling over. Ive done it for 50 yrs and never have a boil over. Love your videos and recipes!
The wooden spoon absolutely works! 🍝💕🧄 #Physics
I’m glad it works for you! But I’m going to share a video proving this doesn’t work for me ;) I find once the water is boiling to reduce the heat to medium and you get perfectly cooked pasta with no worries of overflow.
@@PressureLuckit doesn’t work for me either.
I would like to see more recipes with these Culinary Collection. I have several of them in my cabinet.
The wooden spoon over the top works for me!
Glad it does!
I ❤ pasta olio e aglio, and this looks perfect. The only additional thing I do is add some pickled banana pepper rings to the olive oil, garlic, and red pepper flakes.
I love Better than Bouillon. Unfortunately, from their website, they can't deliver to Canada at this time. So I guess we are limited to the basic ones like beef, chicken and vegetables.
Thanks for your recipes!
Diane
Ontario, Canada 🇨🇦
Definitely my fave pasta dish. Had it for the first time while visiting Rome over a decade ago. (Oh, and aglio is pronounced more like ah-leo, which is garlic. Aglio e olio literally just means garlic and oil )
I agree, I've never had any luck with the wooden spoon hack. Thank God your recipes are fool-proof! Can't wait to try this!😊❤
The wooden spoon trick absolutely works! #Physics
@@NolaDeb lol. Not for me it doesn’t.
@@PressureLuck I'll have to watch your video. 🙂
I make this in the instant pot a lot quicker than on the stove
This has to be my all time favorite Friday meal!
I also use a touch of Better Than Bouillon roasted garlic to give the garlic a boost.
Thank you for sharing this simple recipe! I do have some jars of better than bouillon, not the Italian Herb flavor! Just added it to my shopping list and will be making this later in the week! Mangia bene! ❤
Make this with any better than bullion..can not miss ..add mine with ..mushrooms..
Another excellent recipe & I’m definitely going to make this, thank you, Jeffrey 😊
Enjoy!
OMG! Jeffrey! This is one of my favorite pasta dishes. It's so easy, on the lighter side as pastas go, and always delicious. Thank you! ❤️❤️❤️❤️
Any chance you could do a lemon linguini dish...on the stove?
Stay tuned ;)
This is one of my absolute favorite dishes! If you want to add just a little something extra to the taste, finely dice up the parsley stems and add them when you put the garlic in. I also add about half the parsley when I put the pasta in the sauce and the other half for the garnish, but adding it to the cooking process really opens up the aroma in the kitchen! I also only add cheese as a topping once the dish is assembled as the traditional recipe doesn't use cheese and the garlic is the star of the dish, but cooking's all about personalizing so if you like cheese, go for it! I can't wait to see what else you do with Better Than Bouillon if you have more recipes coming. The BTB chili base really upped my chili game, thanks to you!
🥳❤️❤️
@@PressureLuck Just to add, I always make Spaghetti Aglio e Olio with your blackened chicken recipe. The garlic and pepper flakes in the pasta mixed with the seasonings in the blackened chicken make for a very good combination!
Looks delish!! I might melt a couple of anchovies in that olive oil too. 🤗 ps I have all your books and would love one on pasta! 😘🙌🏻
Love that idea! Will give it a puttanesca touch!
I so agree with you. I love food too!
Thank you Jeff for this video. I love all your recipes and I love you. I had no idea that BTB made Italian Herb. Sorry but I did put your vid on pause to go to Amazon and ordered a 2 pack. Now I can't wait to get it.
You’re so welcome! Enjoy!
looks delicious 🍽 haven't had that in a long time (never with the better then bouillon) think I'll be making this really soon✨💖✨
Do it!
Been missing you love you instant pot recipes
I’m right here ;)
Made this for dinner tonight! And oh my goodness it was so good !!!!😊 crusty bread and a nice red wine 🍷 perfect dinner for two thank you!
Great video. I love it when you cook pasta. 😁
First post! Looks great!
Yay!
As always, Thank You for sharing your recipe, tips and tricks. ⭐
• Adding salt to boiling water when adding the pasta - increases the water temperature and keeps the water boiling. The goal when cooking pasta is - Never let your water stop boiling!
• If you add salt to the water when you put the water on to boil - you are simply 'boiling salt' - which (depending on what material is used to make the cookware) can sometimes cause pitting to the cookware.
• The wooden spoon trick absolutely works! #Physics
• I have added Better Than Bouillon - Italian Herb - Culinary Collection to my shopping list.
🍝💕🧄🍃
You’re welcome! I always salt my water just before adding the pasta but have to disagree about having the keep the water always fully boiling when cooking the pasta. Once boiling, it’s perfectly fine to reduce the heat to medium. I assure you the pasta will still fully cook for the time indicated on the package for “al dente”. Enjoy!
@@PressureLuck ✔️ I agree with you! Your method is how I boil my pasta also.
The water does not have to be FULLY boiling. The goal is, to KEEP the water boiling. More of a bubble, as opposed to a full blown rolling boil. Sorry for the confusion.
Better than Bullion is amazing and I wouldn't have known about them if I hadn't heard it from you.
Awwww. So much love!
Whould love to see some recepies using fresh fruits and crème hollandaise to put on top of the fruits❤
I feel bad; I watch your videos and just lurk. I will buy a book to support the channel. Thanks for the great content Jeffrey.
That’s so kind of you! I assure you you won’t be disappointed!
Whats the oven you got on your counter ? Never seen you use it 😮
Hi Jeff! Having your Singapore Spaghetti right now 😋. Would you consider making Panang? Thanks!
One of my faves! And yes!
Suggestions if we would rather not use any garlic?
Try some chopped shallots
little stint of sun dried tomatoes make a lot of difference. Try them next time !!
Pressure Luck but no IP?? Confused in UK 🇬🇧 ❤
For that quanitity of water you should use 2.5 TB of kosher salt, which gives you 1% salinity.
You can increase it if you wish. But I find 1 tbsp salt per 4 quarts of water is just the right touch for me. Especially with everything else going on in the dish.
I wish I would have watched this video when I first got the notification. But I didn't. I went to the grocery store instead. I actually saw the BTB Italian Herb and bypassed it. Now I'm kicking myself in the butt 🤦♀️
The concept of better than bouillon is good but the ingredient list is not good. Maltodextrin stops me. 😔
Ah lee uh oleo- g sound is silent, hope that helps, love ya
I love Aglio e Olio. The only issues you have to eat it fast because it gets cold quickly. For me I hate cold pasta.
You can keep it heated on very low in the pan
While you argue over wooden spoons, May I send my instant pot books for a refund?
Provided it’s in the return window from the retailer you ordered them from and they are willing to do that for you, go for it!
@@PressureLuck thank you on the way
@@PressureLuckI want your cookbooks so badly! Wish I could afford to buy them. They are reasonably priced, but I can’t afford it right now.
Sorry to tell you this but you are overcooking the garlic. The moment it starts to turn brown, you should add the pasta water which will stop the singeing of the garlic.
I disagree but to each their own!
Surprised to see better than bullion is now using Genetically Modified food
Better than Bouillon needs to remove the "bioengineered ingredients" out of their products. Organic all the way.
explaining too much
Why the hell wouldn't you use a pressure cooker for this? Better Than Bullion is like $5 dollars a jar which you'll probably only end up using a teaspoon of it before you throw the rest away. What a Pressure Joke.