A tip for anyone who may read this, this dish is made or broken by the pasta water. Use as little water to boil the pasta as possible, I recommend boiling it in a pan. The more starch that the water has the more it with emulsify with the oil. And don't be shy about adding pasta water, if it's too runny it will just cook off.
@@alcappuccino3403 especially the bad breath garlic 🧄 brings . You only it garlic if you would be at home all day. If you are going somewhere important or social, you don't wanna carry that garlic breath along with you. I've seen people embarrassed by it.
My favorite comfort meal. I ate and still eat this often at 61. My Father and Grandmother taught me the way to make it. I loved out cheap meals as an Italian family.
I really needed this! I love Pasta so I Always keep it in the pantry Especially because on a tight budget. Filling and Satisfying. Even if you don’t have access to fresh ingredients. Always keep spices/seasonings and canned good stuff you like and need for sustenance in the cupboard/pantry. Follow the instructions. Tonight I added a can of Red clan sauce, chopped some olives from fridge, garlic oil, seasonings. Breakfast Lunch and Dinner. It’s Really good next day. Fancied up with some shrimp from fisher friend saved in freezer. I think I got my Mojo back! No need to be Sad because I can’t afford restaurants. Oh, side dish salad greens peppers and onions from local food pantry! 66yr SS (Social Security). It is what it is. 🥰
If you like mushrooms add those as well. I had this very dish some 30 plus years ago while working for Marriott LAX. I'd have the chef at fine dining prepare this for me and he'd add shrimp, crab claws and mushrooms. It took me a minute to replicate this beautiful recipe at home and now anyone I've prepared it for loves it!!!! Out
To fancy it up in occasion: Add a couple anchovy fillets to the frying garlic if you have them-they dissolve in the oil and add umami. Also can add lemon zest near the end.
The best thing to eat when you’re full of a cold. When I was a commis I was dying on my feet and it was on a Saturday, my first boss and greatest mentor was Italian and he made this for me. Happy days.
I prepare this dish for my friend, Jack, who says it’s his favorite pasta dish ever. If you add anchovies, dissolve them in the oil prior to adding the garlic and leave out the salt in the pasta water but a pinch in the pan is fine. Your pronunciation is perfect. Ciao il fratello mio!
This is one of my favourite dishes. It’s an amazing idea if you want a delicious meal and you don’t have much time to cook. It’s ready in less than 20 minutes.
This is or was considered peasant food and as a Sicilian I have had many pasta dishes. This is also my favorite pasta! I’ve never have added lemon but that seems it would be a nice addition. It’s also delicious with roasted cauliflower or broccoli rabe. Well done!
What are the high class dishes? What about the middle class? I don’t know much about Italy’s food other than it’s mostly pasta, cheese, olio, pomodoro and spices, lmao.
@@jeremifrancisco1 …..well I think it’s common sense. In northern Italy the diet is bissteca which back in the day was considered expensive. Now you go to a restaurant and they charge you $20 bucks for pasta agio olio. It’s the cheapest thing to make. I make it at home all of the time.
@@michellemeyer1649cosa stai dicendo? cibo contadino siciliano se non conosci la nostra cucina che è considerata una delle migliori al mondo non parlare grazie.
Beh...non proprio!noi mettiamo l'aglio intero e certamente non in questa quantità da buttare giù un battaglione,non mettiamo acqua nell' olio e manco prezzemolo
Have this often! Thank you.. I sometimes add a small amount of butter to the oil and garlic and a fine chopped chilli pepper (remove seeds for less heat or keep half seeds for medium) Fast and tasty.
I like to add fresh red chilli, deseeded and finely chopped . I never have parsley in my fridge ( Can barely taste it ) . Fresh basil tastes nice too , if you have some .
@@suryakandikonda5572 the most traditional base for italian sausace is onion, cilantro and carrots, superfine chopped, in boiling olive oil. You start with that and once the oil has cooked the veggies you can add tomato sauce. Ot's called SOFFRITTO if you wanna look it up. 😊 no uncooked cilantro on pasta, tho. 😅
The secret of this dish is the ingredients: a good extra virgin olive oil, fresh parsley, fresh garlic,Calabrese pepper and last but not least, a good spaghetti with "filatura al bronzo". The quality is the secret!
@S3mproniusDensus well if your are obese yes...but in Italy this pasta is know as "midnight pasta" or "after party pasta" because "sazia la fame chimica"
When I was doing Fisheries Field Work, the 5 people on the Team took turns cooking dinner. One of the guy’s parents & their families grew up in Italy and his mom taught him to cook. He introduced us so many ways of making Italian food, “Properly,” (as he described it). This was the first thing he taught me to make and it was perfect, delicious, yet easy ‘Comfort Food’; especially when Autumn began and the evening temperatures started to drop to ~ 7°- 9°C.
Bello vedere un collezionista mettere in prima linea la passione, con un proprio criterio collezionistico senza star troppo lì a pensare al valore economico facendosi prendere troppo dal prodotto appetibile in termini di mercato... che poi vi siano pezzi importanti è un dato di fatto ma non è stato certamente quello il motore che l'ha portato a collezionare, così almeno si intuisce nel video. Complimenti a Luca, non solo per il popò di roba che ci ha mostrato, di cui ho apprezzato soprattutto gli scatoloni fatti con le immagini dei primi 10 Topolino libretto, ma anche e soprattutto quando mostrandoci la tua libreria di libri moderni esprimi il tuo parere in merito alla lettura; grazie mille per tutto! NB: non sei nuovo a queste iniziative Alain, bravo e continua così ;)
I have done this recipe for more than 30 years, just I don't use too much oil. Now I use coconut extra virgin oil to cook, as is healthiest then I add at the end the extra virgin olive oil. I will try this recipe with lemon. Let's see how it turns out! 😋
We don't care about what's traditional. Italians are food snobs . We don't like food gatekeeping. If he wants to add lemon he can add lemon. You aren't eating it
Looks “DELICIOUS” the only word that can truly describe it. I love pasta with oil and garlic NOTHING ELSE NEEDED I was told once it was considered by the Italians as being the poor man’s dish boy did they get that one incorrect. 😋
No ragazzo. Sei tu che hai capito male. Aglio, olio e peperoncino sono un piatto tradizionale della cucina povera italiana. Povero non significa che manchi di gusto. Assolutamente no. Però resta un piatto povero che tutti potevano permettersi di mettere sulla tavola. Questa ricetta è antichissima e ogni tanto qualcuno prova a rivisitarla, come ha fatto questo signore, non sempre con successo.
The other comment is telling you that by "poor" we don't mean in taste, we only mean it's so cheap to make that everyone can afford it. By the way, we don't put that much garlic and most people don't use parsley or lemon at all. It's called "garlic, oil and spicy pepper" for a reason
@@henryottis295 you can put whatever you want, as long as you don't claim it's "traditional". If you don't wanna learn how things are done, 'cause you're ok with your own version, do what u like
@@annatrevy3306 I didn’t mean any harm nor trying to claim I’m Italian or that I know the history. I just know that is just one of fondest memories in my life during a short blessing to live with an Italian family. I loved that one dish so much the grandmother made sure they cooked it everyday for me which I gladly devoured. No and by no means were they poor they owned several restaurants and walk in pizza places so they had food galore. I loved it then and I still love it today. I’m now 75 and that’s one of the special treats my son cooks for me when I’m a little low or not feeling like eating anything. That along with crunchy bread with olive oil. Didn’t mean to start a riff just wanted to share a loving memory of an old 75 year old grandmother.
Adding a bunch of freshly ground pepper and a bit of butter in with the garlic oil and a bunch of fresh grated parmigiano reggiano when tossing the pasta makes this dish really explode with flavor
This easy to make pasta dish with parsley, garlic, chili flakes, and lemon juice looks delicious. These days, I use very little salt and olive oil when cooking, so I'll use these ingredients sparingly. I'm going to add a big veggie salad to go with the pasta.
@@sandrahatherley2184 Not a lot especially considering that he put similar amount in pasta water which means pasta itself is barely salty. For my tastes these are to big chunks of garlic. I like aglio e olio, but i don't like chewing big pieces of garlic.
As an Italian, please let me tell you that: 1) the garlic must be kept entire, and when it is brown you have to throw it away; 2) linguine is not the best choice for this recipe: we use spaghetti only; 3) to cook properly pasta, you have to wait for the water to boil, and after that you put it in the boiling water. Not before the water boils. 4) lemon just doesn’t make sense in the original recipe.
I actually love the taste of slightly browned garlic so I usually add half early and the rest later, maybe a minute before the pasta. Gives you plenty of fresh garlic flavour and the nuttiness of the browned garlic
I bet this would be good with chopped basil as well (though I’ve always been a huge fan of pesto so it might be a bit similar to that). Still, might be a wonderful flavor to try in this. Oooh or cilantro! This makes me so glad I grow fresh herbs in my garden! Yummm. 😋
I make this about once a week, but I add some sliced mushrooms and a can of good tuna. I use paprika and black pepper instead of peperoncinos. Love it!
In Italy that's sacrereligious... definitely no butter it's a Southern dish and butter is Northern Italian. Also it's a poor man's dish an cheese is expensive
This looks lovely! I learned a recipe that must’ve been based off of this as an extreme budget type of meal. You cook your pasta & drain, then add some olive oil, lemon juice, generous amounts of garlic salt, pepper, and dried basil. You can also add Parmesan cheese at the end if you’d like. It’s been a delicious and extremely inexpensive dish I’ve made for years and never knew it was based on something much more refined 😂 I’ll give your way a go next time! 😊
@@vfgoditachyyy8446 this dish is really good to experiment with tbh , I tried it with all sorta different type of stuff with it , sambal , black garlic, soy , cilantro , garlic chives , etc .
This I love 😍 I would normally make this with white clam sauce. This is a great recipe for vegans, vegetarians too. If you have pescaterians over for dinner add fresh clams and seafood. I would try this with canned clams and lobster meat toss in spinach, mushrooms, butter, and extra lemon juice for a heartier meal. Looks delicious and top it with parmesan cheese, parsley, and pepper. Really fancy truffles too.
I added diced red and orange peppers and shrimp with the garlic, oil and chili flakes and - yes - a squeeze of lemon along with the parsley. My family loved it so much, this is my third night in a row making it using the rest of the shrimp lololol
I love this! I've made it pure many times, but also added sausages and mushrooms, even clams. Yes, it may be a different pasta by definition, but this aglio e olio base is amazing.
i know its supposed to be made without lemon, but sometimes i add lemon aswell, and it really adds in my oppinion. i guess its not really "aglio e olio" anymore, but fuck it.
I really wanted to try this recipe for a while. I'm glad I run into yours and all these lovely comments. Your recipe looks very approacheable and the comments anre encouraging and helpful. Will definitely try it this week. Thank you!
Oil, pasta, garlic, parsley, chilli flakes, lemon.. That's 6 Edit: the title is changed now, but it said something like "simple pasta from 3 ingredients"
@@MysticWarrior123 Forgot the master ingredient: 2 humans that procreate you: allowing you to cook the better version of aglio e olio or how I call it: aglio e olio v2.0
@@mitchtrubisky999 without. But I saw some Italians using lemon zest. Aglio olio e peperoncino means it clearly. Garlic, oil and chillies. Some put an anchovy, some parsley at the end.
You mean to tell me my "broke delicious" pasta I've been making for ten years is a legit italian dish and I just have to add an ass load of parsley and chili to make it even better?
Actually, in Italy we don't use that much of garlic and parsley. Usually, 1 or 2 cloves of garlic, for let's day 100 gr of pasta. You can also make a paste out of the garlic by using the flat part of your kitchen knife. Just make sure to not burn it, so add it only a few seconds before adding the water in the pan.
A tip for anyone who may read this, this dish is made or broken by the pasta water. Use as little water to boil the pasta as possible, I recommend boiling it in a pan. The more starch that the water has the more it with emulsify with the oil. And don't be shy about adding pasta water, if it's too runny it will just cook off.
Great tip, thank you!
@@Fluffy._.Doggo.123
Lovely tip. Thank you for sharing.
He said/did all this in the video...
@@NotesOfBoredom With less emphasis and details though, so nothing wrong with that tip.
thank you so much for the advice!
You had my full attention at '6-8 cloves of garlic' 🥰
So real, I absolutely love garlic and I always end up doubling or tripling the amount of garlic in a recipe
Oh yess😅
Y'all garlic lovers need to be studied fr
@@alcappuccino3403 especially the bad breath garlic 🧄 brings . You only it garlic if you would be at home all day. If you are going somewhere important or social, you don't wanna carry that garlic breath along with you. I've seen people embarrassed by it.
@@Maxlly As they should be embarrassed,it literally reeks so bad us normal people wanna puke🤢
It's my favorite pasta dish. Sometimes the simplist things are the best.
@@rn2787 I make this a lot too. I put onions in too. I love this simple dish.
Yep, pasta spaghetti with olive oil, garlic and grated black pepper is one of my favourites. Simple but good.
Often!
@@rn2787 this Is italian cousine. Simplicity and freshness 🇮🇹
My absolute favorite too. Simplicity is key.
@@BlackRiverBay YES, absolutely 💯
someone as lazy as me haha loves something like this !
My favorite comfort meal. I ate and still eat this often at 61. My Father and Grandmother taught me the way to make it. I loved out cheap meals as an Italian family.
Fake italian lol non menti
@LadyEnyalus hello do you do it exactly as the video
the pasta you eat at midnight when you get hungry or after a hangover with friends
Yesssss
Yes, tonight!👍🏽🥰
Yup with a can of chicken
Who?
No
I made this and it came out so good! Have absolutely overeaten it and it still doesn't feel heavy. Thank u for the recipe
"I overate pasta and it didn't feel heavy" k...
@@Nebx1989 He ate more than he should but it didn't feel heavy!
@@Nebx1989 Quality pasta does not make you feel heavy, you'd be surprised how much grams a grown up man can swalllow when hungry.
@@Rehtenether
Mikey mucemeci proves that every day.
Homemade pizza and pasta from scratch everyday
You looks like a she her him
I really needed this! I love Pasta so I Always keep it in the pantry Especially because on a tight budget. Filling and Satisfying. Even if you don’t have access to fresh ingredients. Always keep spices/seasonings and canned good stuff you like and need for sustenance in the cupboard/pantry. Follow the instructions. Tonight I added a can of Red clan sauce, chopped some olives from fridge, garlic oil, seasonings. Breakfast Lunch and Dinner. It’s Really good next day. Fancied up with some shrimp from fisher friend saved in freezer. I think I got my Mojo back! No need to be Sad because I can’t afford restaurants. Oh, side dish salad greens peppers and onions from local food pantry! 66yr SS (Social Security). It is what it is. 🥰
If you like mushrooms add those as well. I had this very dish some 30 plus years ago while working for Marriott LAX. I'd have the chef at fine dining prepare this for me and he'd add shrimp, crab claws and mushrooms. It took me a minute to replicate this beautiful recipe at home and now anyone I've prepared it for loves it!!!!
Out
It's ok. Congratulations for to be so open minded 😊; may the Lord surprise you. Despide we can't see Him, I know He's in there with you. Keep praying.
I'll definitely be making this.
@@ISSSA-j4b Thank You for Blessing. Peace and Blessings to you as well!🥰🇺🇸
@@thegoose2724YES! Thank You! Peace!🥰🇺🇸
Adoro la pasta! Lo tengo sempre in dispensa soprattutto perché ho un budget limitato. Riempiente e soddisfacente. Saluti dall'Italia, amico.❤
To fancy it up in occasion: Add a couple anchovy fillets to the frying garlic if you have them-they dissolve in the oil and add umami. Also can add lemon zest near the end.
Yes, the anchovies LIFT the flavour 💯👌 & not Fishy at all..
The most simple with few ingredients, Anchovy?
The best thing to eat when you’re full of a cold. When I was a commis I was dying on my feet and it was on a Saturday, my first boss and greatest mentor was Italian and he made this for me. Happy days.
I prepare this dish for my friend, Jack, who says it’s his favorite pasta dish ever. If you add anchovies, dissolve them in the oil prior to adding the garlic and leave out the salt in the pasta water but a pinch in the pan is fine. Your pronunciation is perfect. Ciao il fratello mio!
Pasta ALWAYS needs to be seasoned by the pasta water even if it’s just a little
@@jacobaccurso adding the anchovies is my mine and my dads fave way to eat it. His version of olio aglio is one of my favourite comfort foods…
I love the phrase "a glug of oil". It just sounds delicious.
That's a tell
sounds appetizingly generous 🥰
@misstrice84 I have a recipe for Christmas pudding which calls for a glug of brandy!
Thank Jamie Oliver for that vernacular.
@@Sporacle underrated comment
This is one of the greatest dishes ever created. You did a great job on it too. This dish will never get old.
This is one of my favourite dishes. It’s an amazing idea if you want a delicious meal and you don’t have much time to cook. It’s ready in less than 20 minutes.
I love that this is also vegan but so flavorful and rich at the same time.
Nah it is not vegan bud, the pasta has egg in it.
Many, many brands of pasta do not contain egg, and are in fact vegan...just check the label. (I eat this dish often and it is indeed vegan friendly.)
@@mitchellbooth8435 most pastas are water and flours
@@BlackberryTitties Only dried which are not real pasta.
@@mitchellbooth8435 go cry about it. Italians use dried all the time. That says it all
This is or was considered peasant food and as a Sicilian I have had many pasta dishes. This is also my favorite pasta! I’ve never have added lemon but that seems it would be a nice addition. It’s also delicious with roasted cauliflower or broccoli rabe. Well done!
What are the high class dishes?
What about the middle class?
I don’t know much about Italy’s food other than it’s mostly pasta, cheese, olio, pomodoro and spices, lmao.
@@jeremifrancisco1 …..well I think it’s common sense. In northern Italy the diet is bissteca which back in the day was considered expensive. Now you go to a restaurant and they charge you $20 bucks for pasta agio olio. It’s the cheapest thing to make. I make it at home all of the time.
I say that all of the time!!! Lol
@@michellemeyer1649cosa stai dicendo? cibo contadino siciliano se non conosci la nostra cucina che è considerata una delle migliori al mondo non parlare grazie.
Michelle you’re a 4th generation american you’re not sicilian
Thank for explaining emulsion
As an Italian I m telling you: chef kiss! This pasta is spot on
Certamente non ci serve prezzemolo 😜.
Beh...non proprio!noi mettiamo l'aglio intero e certamente non in questa quantità da buttare giù un battaglione,non mettiamo acqua nell' olio e manco prezzemolo
@@editkalina823 boh io la faccio proprio così
@@mesciangicca4777 io la faccio proprio così
@@martadallago7050 de gustibus...
Ate this for the first time 35 years ago.Add some butter to it as well.Its my go to.Delicious.
I absolutely love it. The most easiest and tastiest version of Pasta❤❤
何を言ってるのかは分からないのだけど、これが確実に美味しいことはしっかりと伝わってきます！！
食べたい！！
彼らはレシピを説明しています。スパゲッティ、ニンニク、オリーブオイル、塩、コショウ、レモン汁で構成されています
@@wallflower15875and parsley
Just ADD Fry mushrooms & it turns into A DeLuxe dish ! 😂 ❤
Okay I made this and it was everything I thought it was going to be! So good! Simple quick! Flavor is out of this world!
I love it! I add Parmesan cheese to mine too. ❤
I just wanted to say, "where's the Parmesan?" Lol
Yes. Tons of it
You never add cheese to aglio e olio… never never never!! Stanley Tucci will be having some stern words with you 😂
@@tedgreensmith631 Umm. Ok.
Black girl magic approved✨, gotta indeed really try this then☺️🤭
Da italiana approvo, bravo!
Ottima esecuzione.
I prepare this dish at least once a week. One of my favorites and easiest to prepare.
OMG that looks SOOOOOOOOOOOO good
Have this often! Thank you.. I sometimes add a small amount of butter to the oil and garlic and a fine chopped chilli pepper (remove seeds for less heat or keep half seeds for medium) Fast and tasty.
I like to add fresh red chilli, deseeded and finely chopped . I never have parsley in my fridge ( Can barely taste it ) . Fresh basil tastes nice too , if you have some .
Or cilantro!
@@therealtruth111 oh cilantro works? Thanks! Will give it a try
Yes I use basil leaves rather than parsley 😋 also a bit of chili oil 👍🏽
@@suryakandikonda5572 the most traditional base for italian sausace is onion, cilantro and carrots, superfine chopped, in boiling olive oil. You start with that and once the oil has cooked the veggies you can add tomato sauce. Ot's called SOFFRITTO if you wanna look it up. 😊 no uncooked cilantro on pasta, tho. 😅
@@annatrevy3306 Cilantro is not in soffritto
Aglio, olio, peperoncino. Gustosissima!!
I find aglio e olio a king of pastas - superquick, easy, delicious, vegetarian and possible to make from ingredients you always have at home ❤
And you will be hungry after 5 minutes
@@PhilL30tard0 They will...or you will?
after 5 minutes you make another :P
The secret of this dish is the ingredients: a good extra virgin olive oil, fresh parsley, fresh garlic,Calabrese pepper and last but not least, a good spaghetti with "filatura al bronzo".
The quality is the secret!
@S3mproniusDensus well if your are obese yes...but in Italy this pasta is know as "midnight pasta" or "after party pasta" because "sazia la fame chimica"
Italian food is life!
Finally someone on the internet that can cook
I saw this and made it immediately. Amazing.
🌸
You must have been at home and so hungry 😅
Did you added lemon too?
@@farhafaizer we did and then learned how to make pasta from scratch so that we could try it fresh. Wow.
my mom’s aunt always made this for us growing up. i miss it so much so i think i will start making it as it seems easy to make
That’s your great aunt, homie
So simple, yet looks delicious! ❤
When I was doing Fisheries Field Work, the 5 people on the Team took turns cooking dinner. One of the guy’s parents & their families grew up in Italy and his mom taught him to cook. He introduced us so many ways of making Italian food, “Properly,” (as he described it). This was the first thing he taught me to make and it was perfect, delicious, yet easy ‘Comfort Food’; especially when Autumn began and the evening temperatures started to drop to ~ 7°- 9°C.
Bello vedere un collezionista mettere in prima linea la passione, con un proprio criterio collezionistico senza star troppo lì a pensare al valore economico facendosi prendere troppo dal prodotto appetibile in termini di mercato... che poi vi siano pezzi importanti è un dato di fatto ma non è stato certamente quello il motore che l'ha portato a collezionare, così almeno si intuisce nel video.
Complimenti a Luca, non solo per il popò di roba che ci ha mostrato, di cui ho apprezzato soprattutto gli scatoloni fatti con le immagini dei primi 10 Topolino libretto, ma anche e soprattutto quando mostrandoci la tua libreria di libri moderni esprimi il tuo parere in merito alla lettura; grazie mille per tutto!
NB: non sei nuovo a queste iniziative Alain, bravo e continua così ;)
Bravissimo, complimenti!!!! 👏👏👏
Dici? Io non ho mai visto una simile quantità di aglio e, soprattutto, di prezzemolo
Senza limone!!!!
Non ti sembra..un po esagerato con aglio 😊
Original recipe has no lemon, but I will absolutely give it a try next time I do this dish.
I have done this recipe for more than 30 years, just I don't use too much oil.
Now I use coconut extra virgin oil to cook, as is healthiest then I add at the end the extra virgin olive oil.
I will try this recipe with lemon. Let's see how it turns out! 😋
It's so good
It's so good
We don't care about what's traditional. Italians are food snobs . We don't like food gatekeeping. If he wants to add lemon he can add lemon. You aren't eating it
Nemmeno l' uso del prezzemolo. Anche se pure in Italia qualcuno lo mette.
Simple food tastes 😋 better 😃
Great simple dish
My mom makes the same thing but adds clams. So delicious!!
As someone who loves Italian food this looks clutch!!!!!!!!!!!
MY FAVORITE PASTA DISH 😋 ❤
My favorite over the tomato-based and creamy white sauce recipes.😊😊
"Creamy white"?
@@annatrevy3306 😂😂
Looks “DELICIOUS” the only word that can truly describe it. I love pasta with oil and garlic NOTHING ELSE NEEDED I was told once it was considered by the Italians as being the poor man’s dish boy did they get that one incorrect. 😋
No ragazzo. Sei tu che hai capito male. Aglio, olio e peperoncino sono un piatto tradizionale della cucina povera italiana. Povero non significa che manchi di gusto. Assolutamente no. Però resta un piatto povero che tutti potevano permettersi di mettere sulla tavola. Questa ricetta è antichissima e ogni tanto qualcuno prova a rivisitarla, come ha fatto questo signore, non sempre con successo.
The other comment is telling you that by "poor" we don't mean in taste, we only mean it's so cheap to make that everyone can afford it.
By the way, we don't put that much garlic and most people don't use parsley or lemon at all. It's called "garlic, oil and spicy pepper" for a reason
@@annatrevy3306
A pat of butter is also good to add to this..... and I put even more garlic that the video !
NEVER ENOUGH GARLIC !
@@henryottis295 you can put whatever you want, as long as you don't claim it's "traditional". If you don't wanna learn how things are done, 'cause you're ok with your own version, do what u like
@@annatrevy3306 I didn’t mean any harm nor trying to claim I’m Italian or that I know the history. I just know that is just one of fondest memories in my life during a short blessing to live with an Italian family. I loved that one dish so much the grandmother made sure they cooked it everyday for me which I gladly devoured. No and by no means were they poor they owned several restaurants and walk in pizza places so they had food galore. I loved it then and I still love it today. I’m now 75 and that’s one of the special treats my son cooks for me when I’m a little low or not feeling like eating anything. That along with crunchy bread with olive oil. Didn’t mean to start a riff just wanted to share a loving memory of an old 75 year old grandmother.
sometimes the simplest meals test the best 😋
Just made this. It’s a very light and fresh dish. Not too many ingredients, so the little ingredients here shine through 😊.
God love the Italian and Greek food and people,...♥️🙏🌎🌍
I’m going to make this right now 🤤💚
Pasta is life
Adding a bunch of freshly ground pepper and a bit of butter in with the garlic oil and a bunch of fresh grated parmigiano reggiano when tossing the pasta makes this dish really explode with flavor
NOOO parmigiano in pasta aglio e olio....
That's how you kill the vibe of Aglio e Olio
Recipe saved ✅
How to save this comment 😅
This easy to make pasta dish with parsley, garlic, chili flakes, and lemon juice looks delicious. These days, I use very little salt and olive oil when cooking, so I'll use these ingredients sparingly. I'm going to add a big veggie salad to go with the pasta.
Sounds great but looks like a lot of salt! I would use much less if any.
@@sandrahatherley2184 Not a lot especially considering that he put similar amount in pasta water which means pasta itself is barely salty. For my tastes these are to big chunks of garlic. I like aglio e olio, but i don't like chewing big pieces of garlic.
As an Italian, please let me tell you that:
1) the garlic must be kept entire, and when it is brown you have to throw it away;
2) linguine is not the best choice for this recipe: we use spaghetti only;
3) to cook properly pasta, you have to wait for the water to boil, and after that you put it in the boiling water. Not before the water boils.
4) lemon just doesn’t make sense in the original recipe.
@@BlueVanilla90 that's correct! I agree
I agree
about garlic is bullshit
I actually love the taste of slightly browned garlic so I usually add half early and the rest later, maybe a minute before the pasta. Gives you plenty of fresh garlic flavour and the nuttiness of the browned garlic
I bet this would be good with chopped basil as well (though I’ve always been a huge fan of pesto so it might be a bit similar to that). Still, might be a wonderful flavor to try in this. Oooh or cilantro! This makes me so glad I grow fresh herbs in my garden! Yummm. 😋
Yes! I was thinking basil also.
Basil would be my choice, I'm not a huge parsely fan
So many variations on this pasta fave. Might make it tonight myself with a few grape tomatoes thrown in.
Salmon would have to compliment this nicely. I've never had it, but this must be the freshest tasting pasta.
*complement
Amazingly simple!
Pronunciation was one of the best, mate. Cheers from Italy
Looks really good 😋
I love making this dish. Also good with broccolini!
Also, good with smoked salmon stirred in at the end… 🤤
I make this about once a week, but I add some sliced mushrooms and a can of good tuna.
I use paprika and black pepper instead of peperoncinos.
Love it!
I tried this tonight and it was amazing. I still can’t believe how such a simple recipe can taste so good
I'm Italian and your pronunciation was good :)
Looks fast,easy, and delicious.
I put half butter half olive oil when I make this and throw some Parmigiano cheese on top. Yummy
In Italy that's sacrereligious... definitely no butter it's a Southern dish and butter is Northern Italian. Also it's a poor man's dish an cheese is expensive
No cheese
Repent for your sin
Butter? What are you fuckin saying? From Italy. There's no fucking butter there.
😅😅😅@@Peakyblinderspeakseries
Simple, quick & looks absolute Yummy.
Thank you.
This looks lovely! I learned a recipe that must’ve been based off of this as an extreme budget type of meal. You cook your pasta & drain, then add some olive oil, lemon juice, generous amounts of garlic salt, pepper, and dried basil. You can also add Parmesan cheese at the end if you’d like. It’s been a delicious and extremely inexpensive dish I’ve made for years and never knew it was based on something much more refined 😂 I’ll give your way a go next time! 😊
Love it with salmon
I like this simple food.the simplies tha tastiest
Crazy this short came up for me today I made this but with spaghetti instead of linguini last night
I like spaghetti !
Nice meal mate!
Very quick simple and it is very good
It's my death row dinner too. Had it so many times. Italians frown on the addition of parmesan but I think it works really well
i use miso for it lol , they can suck it up
If i were allowed one dish to put parmesan on, i would choose aglio e olio. I think it works perfectlx
@@vfgoditachyyy8446 this dish is really good to experiment with tbh , I tried it with all sorta different type of stuff with it , sambal , black garlic, soy , cilantro , garlic chives , etc .
Bro I live in italy and I break pasta into halves every single say, police is yet to show up at my front door so you’re fine 😂
@@flammabletoast5820 you’re playing with fire, Bro!! 😂
That with a couple of frozen prawns n shaved parmesan cheese is my favourite 😊
Delicious
This I love 😍 I would normally make this with white clam sauce. This is a great recipe for vegans, vegetarians too. If you have pescaterians over for dinner add fresh clams and seafood. I would try this with canned clams and lobster meat toss in spinach, mushrooms, butter, and extra lemon juice for a heartier meal. Looks delicious and top it with parmesan cheese, parsley, and pepper. Really fancy truffles too.
Looks good
Let's try. So easy. No need cheese
I added diced red and orange peppers and shrimp with the garlic, oil and chili flakes and - yes - a squeeze of lemon along with the parsley. My family loved it so much, this is my third night in a row making it using the rest of the shrimp lololol
You changed the hold recipe, call it something else !!
I love this! I've made it pure many times, but also added sausages and mushrooms, even clams. Yes, it may be a different pasta by definition, but this aglio e olio base is amazing.
i love making this dish! when i have access to an herb garden, i like to add fresh thyme, oregano and basil as well, it really adds to the flavor.
Yummy 😋 easy .ìll try this😊
Your pronunciation is fine.
Except his pronunciation of the word pronunciation 😂
Without lemon my friend. Salut from Italy
Agree❤
i know its supposed to be made without lemon, but sometimes i add lemon aswell, and it really adds in my oppinion. i guess its not really "aglio e olio" anymore, but fuck it.
@@longdongmc.johnson I love it with lemon as well 😂 fuck it!
I had it without lemon and it doesn’t taste as good as it does with lemon
Senza Limone per favore!
I love pasta like this....
I really wanted to try this recipe for a while. I'm glad I run into yours and all these lovely comments. Your recipe looks very approacheable and the comments anre encouraging and helpful. Will definitely try it this week. Thank you!
In Italy we do 1 clove of garlic per person and additional 1 for the pan. 8 per person wow haha you gonna end up dracula. But nice cooking technique!
That looks beautifully calorific
Oil, pasta, garlic, parsley, chilli flakes, lemon.. That's 6
Edit: the title is changed now, but it said something like "simple pasta from 3 ingredients"
Forgot black pepper.
@@Just4Kixsalso forgot salt, and water.......
@@walterbrunswick what next, oxygen required for the stove flame to ignite?
Also forgot the love
@@MysticWarrior123 Forgot the master ingredient: 2 humans that procreate you: allowing you to cook the better version of aglio e olio or how I call it: aglio e olio v2.0
Learned how to cook this by a Sicilian woman i used to take care of. It's one of my absolute favorites!!!
Garlic and pasta and lemon a match made in heaven
No lemon needed
How do the Italians make it?! With or without lemon
@@mitchtrubisky999 without. But I saw some Italians using lemon zest. Aglio olio e peperoncino means it clearly. Garlic, oil and chillies. Some put an anchovy, some parsley at the end.
You mean to tell me my "broke delicious" pasta I've been making for ten years is a legit italian dish and I just have to add an ass load of parsley and chili to make it even better?
Actually, in Italy we don't use that much of garlic and parsley. Usually, 1 or 2 cloves of garlic, for let's day 100 gr of pasta. You can also make a paste out of the garlic by using the flat part of your kitchen knife. Just make sure to not burn it, so add it only a few seconds before adding the water in the pan.
Add an anchovie to the garlic mix and break it down in the hot oil, top lightly with breadcrumbs when plating
No
@@T0pMan15maybe?
Much appreciated! 🙏🏻✨
Bravo! Un vero piatto italiano, complimenti! 👌
Bro in Italia we dont eat garlic in big pieces but we dissolve it in the oil.
How? What’s the technique?
@@Vayanovic Not slicing it thick like a broomstick helps. Just do it as thin as you can.
@@Vayanovicslice it like he did, then slice that horizontally into tiny cubes
Not everyone has to copy you Italians
@@Visiblenightjyeah but respect and don’t ruin traditional recipes
Why lemon😮😮😮
Cuts through all the fat from the olive oil and gives it a nice freshness
Am not Italian but I love the cuisine, and am pretty sure that is way to much garlic.
Not really. When you roast garlic it becomes far less strong. That seems about right for a pasta where garlic is one of the main ingredients
there is no such thing as too much garlic