A fabulous Share! This is a Classic Northern Italian Standard, I enjoy so and sometimes eat 3/week. Its a great base dish to add any meat, herb, vegs, and/or cheeses. I like it with Sundried Tomatoes. Add chopped Basil and Parmesan to the Garlic and Oil and as Chef John knows, You've got Pesto. With an Insalada Caprese or any fresh Salad and an Italian Table Wine, I recommend: Fortisimo ...and you have a true Northern Italian Standard. I enjoyed learning Northern Italian Dishes and details from my Father-n-law, born in Piemonte, Italy and raised post 8 yrs old in New York and Connecticut. It was a worthy life experience for some 14 years (and I wish Papa Lou and Delphina eternal Positive Energies) and the family wellbeing. The x remains a well liked celebrity and is happily remarried and continuing residence in Las Vegas. All of our Life Journey Experiences are worthy and each provide vast opportunities of creative energies, the subject I understand to be *"our greatwe Life purpose and what Universes are made of"* (Research and some subject studies in Quantum Physics has resulted in much greater: clarity, balanced self-love, and a more secure wellbeing.) *The "things" that foods can be a reminder of.* lol Now, I should hope our host has had the opportunity to dine at: "Piero's" in Law Vegas, the truly best Northern Italian Restaurant in the USA. Freddy Glussman owner (if things remain as they had been for over 27 years, and when I was last there) ... It's the "Osso-Bucco" that all rave over and "I have the recipe", I copied via taste and got it point on! A fabulous dining experience and Piano Bar was a Classy Life Memory experience (use to stop there at least once a week when I lived in Las Vegas). This is what is referred to as "Old Vegas Locals" info. There's a "small circuit in every city" that gives it that era flavor and it was a truly "book-worthy" living experience. I think I may, use my Journalism degree on that very subject. I should enter the story, leaving Chef John this very message. Bon Appetit' 😘🍷
THIS IS IT! This is what I had in Germany that was so good. Made by 2 high school students. It was the best spaghetti I ever had. I thought they were being frugal by not putting sauce on it but it wasn't the case. It didn't need it. The garlic and oil was all that was needed. Flavorful, light, satisfying. I never forgot it. That was 25 years ago.
Been watching Chef John 10 years 💖 I was 12 years old , thanks for teaching me and your amazing cooking knowledge, went to culinary school and being in the culinary world , you’re an inspiration!!
Fernanda Ohashi another thing is if your using a strainer don't shake it vigorously just lift the pasta through the water or dump pasta through. Don't shake the strainer!!!
I made this yesterday per your video. My Italian husband came in and looked at it while I was cutting garlic and made a face. I said what? He just smiled. He ate two big bowls.
yea i think it is. I made it and it just tastes like it's missing so much ingredients. very very bland dont waste your time with this recipe. Would be much better if you added shrimp or scallop's or something.
Jon Jones, people like you are the reason we can't have nice things. food should be simple, rustic and ultimately "local" I bet you eat steak well done, right off the grill with catsup. heathen.
I am eating this right now and it's delicious. Just the right amount of oil, garlic etc. Easy, simple, fast, just what you want if you don't want to cook an elaborated meal thumbs up!
I'm actually making this dish now. I added chicken that was baked in the oven in foil, then opened to get a little browning action going. I took the broth from the baked chicken and mixed it in my noodles. followed the rest of the steps to a T. My husband worked late tonight, so I decided to prepare this dish for him. I hope he loves it. I'm pretty sure he will.
N.J. Wæïne He loved it. I loved it too, lol I couldn't resist trying it. I actually plan on making it again this week, with fresh garlic bread on the side.
The cheapest spaghetti available in my country is so starchy if I don't rince that it will be the mushiest al dente pasta. never that those two words would be used in the same sentence but here I am...
For a couple years I had some wild garlic growing in the back yard. The heads were small, but one grape sized clove of the wild stuff packed way more garlic punch than a whole head of commodity store bought garlic!
Alen K. Is that supposed to be proof? Where is it in the websters dictionary? Doubt if its there. And either way your still an ignorant jackass and your original comment proves it.
I could live with this... but we dont have Italian parsley and parmesan.... but i can still do this. Italian culture is so beautiful. I hope Italy will heal sooner.
Use curly parsley; just snip it finely. I LOVE parsley, so I actually prefer curly parsley to Italian! WHERE do you live that you don't have parmesan? You can order it off of the internet...or use Romano.
Snapepet southeast asia. there is grated Parmesan (kraft). Its rarely available though and its probably just an American thing. Parsley might be available. But it has a different name.
This dish is so simple yet unbelievably delicious! For years i always made my cooking overcomplicated and with too many ingredients. This recipe made me realise that less is more. I eat this at least once per week!
I have done this "dish" several times but I have always just run the Garlic through a micro-plane, heated it with the Olive Oil, and tossed the pasta with Parmigiano Reggiano, the hot oil and garlic. WOW! I am now enlightened after watching this video. I am doing this tonight for dinner and "toasting" the garlic with the oil as shown. Then serving it as you have indicated. Thank you so much for this video and good luck with the Laryngitis. My Grandmother always used garlic as the cure all! Keep up the great videos.
I just made this and no joke here, I didn't have red pepper flake so I added a little shake of Cayenne. Update: Holy crap this came out great! I may tinker with it next time I make it, but man. Chef John says it so good for you, body, mind , and spirit. He wasn't kidding , I feel pretty good right now
No it wasn't strong. It came out as Chef John said it would. It really does have a mild garlic flavor. I just wish I had some red pepper flake or some fresh basil to add.
+See it or Flick it. If you use basil, try adding a small amount of lemon juice. Olive oil, garlic, basil, lemon juice (in order of amounts) is divine. I pour that over pan seared Mahi-Mahi.
The real dish is "aglio, olio and peperoncino" that means that you should add hot chili pepper in the pot with the garlic and not after. Usually we cook spaghetti one or two minutes less and finish the cooking directly in the pot with the oil, garlic and chili pepper. There is also a very good variation of this dish which consists in adding one or two (or more if you like) anchovies to the oil and garlic (they should melt). Many people add also fried breadcrumbs (in a separate pot breadcrumbs are fried in oil until slightly brown). I usually add both anchovies and breadcrumbs and I assure you that's amazingly good. And finally we don't put Parmigiano Reggiano nor any other cheese on pasta aglio, olio and peperoncino. Love from Italy ❤️
Aaron Rodriguez I meant the real Italian dish. Many Italian recipes are always slightly changed when prepared abroad. Many dishes that American think are Italian have been invented in America (chicken Parmesan, pasta Alfredo, spaghetti and meatballs and so on)
Used to make other fancy pastas, then i asked an italian what kind of pasta to they like the most, and he said Aglio e Olio, tried it, now I only cook this pasta lol. So good, so easy to cook, and a lot healthier.
This is a Classic Northern Italian Standard, I enjoy so and sometimes eat 3/week. Its a great base dish to add any meat, herb, vegs, and/or cheeses. I like it with Sundried Tomatoes. Add chopped Basil and Parmesan to the Garlic and Oil and You've got Pesto. With an Insalada Capriese or any fresh Salad and an Italian Table Wine, I recommend: Fortisimo ...and you have a true Northern Italian Standard. I enjoyed learning Northern Italian Dishes and details from my Father-n-law, born in Piemonte, Italy and raised post 8 yrs old in New York and Connecticut. It was a worthy life experience for some 14 years (and I wish Papa Lou and Delphina eternal Positive Energies) and the family wellbeing. 😘🍷
I gave up meat and my health thanked me for it. This looks great and simple and proves you don't need meat to eat well. You obviously love your work. It shows.
I tried this last night and only used 4 garlic cloves. I should have used 6 or even more. It was delicious even with 4, though I added a lot of fresh, chopped parley. This will become a stable dish in our household.
Twenty plus years ago I had a French roommate and an Italian one and yep this is what the Italian one made almost every day. But he didn't add cheese and we thought he was starving himself to death slowly. He was. But this dish was, and is, incredibly tasty. Having a heavy plate of this with a dusting of cheese and 2-3 moderate glasses of wine (red, chianti even better) and you have a wonderful meal for the day after you go to one of those burger or pizza joints.
I cooked this recipe the othe night for my daughter who was home visiting and my wife and I . I have to say that it was the best spaghetti recipe that I have ever eaten without sauce or meatballs. It was so light, tasty, easy to make if you follow the recipe and the garlic was beautiful cooked this way for me for the first time.
Oh wow. This is awesome. I love simple dishes. This will be my lazy night dinner. Why would anyone dislike this? 2.2k people terrified of comfort food.
Try just taking the 'macaroni' from the pot right into the pan of olive oil and garlic. You will get enough of the water. Works fine. By the way, pasta means dough. One shouldn't call it dough after it has been cooked.
It takes less than 10 minutes and almost no effort to make (just cutting up the garlic, takes maybe 3 min), it's a great recipe for beginners and very fun to make :)
+Chitra Adkar It's not an overly expensive hobby (you got to eat anyway) and good food made at home is much less expensive and more satisfying than buying it at a restaurant. I'm not saying jump totally into cooking all meals, but when you have the time, target a couple of evenings or afternoons to "express yourself" in the kitchen. It's a stress reliever for me.
Love the simplicity of classic Italian dishes. Also, no need to cook the thin spaghetti separately, just throw them straight into the pain with the oil, garlic, and a bit of water. Add a splash more if you think they're not cooked yet. This way they will taste even better!
awesome recipe, my mom made it this way. Heads up on pasta rincing. If your using gluten free pasta it's necessary or it tastes a bit gluey. My daughter is a celiac, so that's what we use.
Back in the early 1960’s when I was in high school some of the teachers would get laryngitis and could barely talk. As a teenage boy I couldn’t understand how that could even happen. Well I do now at 75 years old. I’ve got to admit I was somewhat concerned by making a recipe from a guy who was having a tough time talking but this dish was delicious AND I didn’t loose my voice either. I do hope you feel much better now.
I understand the argument that some of you have presented... that this recipe is all wrong. My Italian grandfather was the awesome chef in our household and even he would have told you that this dish would differ slightly depending on what part of the country you came from. He too would have added the pasta to the pan and kind of stir fry it a bit... that being said, I don't think chef John is that far off the beaten path. After all, he did say at the end of his video/tutorial that this was HIS take on the classic version so all is forgiven in my book... not to mention that his version looked pretty darn appealing to me, I wouldn't hesitate to eat it! LoL I also might be a tad bias, chef John happens to be my fave thus far. He keeps his tutorials simple without a bunch of added babble. No offense to all the other awesome chefs on UA-cam but sometimes I just want to get to the recipe so I can start cooking! LoL
I stumbled upon this recipe last night, and decided there and then that it needed to be tried. So tonight, I went for it. Sadly, I had no parsley available, but my garden yielded an abundance of fresh, young thyme. Just in case - lets face it, it's difficult to trust recipes - I left a tin of tuna to the side, in case the dish lacked flavour, and needed to be redeemed. But I could not have been more wrong. I tasted the finished product and saw with optimum clarity that no further flavour infusion was necessary. I enjoyed this meal to an extent to which I could never have anticipated. I ate hungrily, even greedily. And every mouthful was simply sublime. This is, without doubt, one of the best meals I have ever eaten. Thank you so much.
the funny thing is i had a bi of a brain fart and thought i could actually smell it, but i forgot that I'm eating some variant of Tom Yum soup (its less of a soup and more like noodles in a sauce) that has a bunch of garlic oil in it :P
So I made this last night for dinner and Aglio Olio is my ultimate comfort food. This recipe is probably the best I’ve ever seen and it tasted literally perfect. I am never going to making it any other way but this! Thank you so much for sharing this with us!!
Another great easy recipe Chef John! It kept popping up in my suggested, made it tonight with baked chicken breast and broiled cherry tomatoes. Fantastic! Even my kids liked it. (Made it as shown, will tweak a little next time but I always do your recipes close to exactly first and have had no failure :)
My 100 year old Italian grandma (nana) taught me to substitute white dry wine for the pasta water. Sure the starch water helps bind things up, but hey, the wine works with the hot pepper flakes, plus she’s a freaking century old... 🥂
ya rinse it, if ya cook a big batch at once (think 3kg plus). There ain't no other choice to prevent it from being overcooked and sticky (just adding oil into the boiling water won't cut it). Lot o these kinda cooking guidelines are reminiscent of a time when a cook was essential to provide actual food instead of recreation.
Oh, I always seen people finishing the pasta on the Aioli pan, lightly frying the pasta. This is my favourite recipe ever, since my childhood. Simple, cheap and Super flavorful.
This is by far my favorite pasta dish! I make this rather often, but I use Kraft cheese since it's cheaper and easier to find and no oregano (parmesan is expensive in my country and fresh oregano is rare). But I do add extra red chilli flakes a.k.a. dry sambal and it tastes awesome!
haha yes and dry sambal, i bet my life on it. it is bon cabe, and i can find fresh parsley easy in big supermarket like superindo, and it was 0.3 cent, oregano though little bit expensive around 1$ but worth it
@@bellmeisterful HAHA Thanks for calling me on that.. It was really amazing I used angel hair ....although I think I need to cut the garlic a bit thinner.. Maybe I'll use a razor blade like on the Sopranos
Yum ,I love simple recipes without fuss and fanfare ,I love garlic and love the health benefits especially in these Covid times ,be well everyone and God Bless .
Check out the recipe: www.allrecipes.com/Recipe/222000/Spaghetti-Aglio-e-Olio/
Food Wishes hello can you give us an alternative to this without garlic. And preferably without spaghetti as well.
Ken Cur- Seriously?🤔
Please share your and your wife's go to tuna spaghetti you described on your LIVE video please ?
A fabulous Share!
This is a Classic Northern Italian Standard, I enjoy so and sometimes eat 3/week.
Its a great base dish to add any meat, herb, vegs, and/or cheeses. I like it with Sundried Tomatoes.
Add chopped Basil and Parmesan to the Garlic and Oil and as Chef John knows, You've got Pesto.
With an Insalada Caprese or any fresh Salad and an Italian Table Wine, I recommend: Fortisimo
...and you have a true Northern Italian Standard.
I enjoyed learning Northern Italian Dishes and details from my Father-n-law, born in Piemonte, Italy and raised post 8 yrs old in New York and Connecticut.
It was a worthy life experience for some 14 years (and I wish Papa Lou and Delphina eternal Positive Energies) and the family wellbeing.
The x remains a well liked celebrity and is happily remarried and continuing residence in Las Vegas.
All of our Life Journey Experiences are worthy and each provide vast opportunities of creative energies, the subject I understand to be *"our greatwe Life purpose and what Universes are made of"*
(Research and some subject studies in Quantum Physics has resulted in much greater: clarity, balanced self-love, and a more secure wellbeing.)
*The "things" that foods can be a reminder of.* lol
Now, I should hope our host has had the opportunity to dine at: "Piero's" in Law Vegas, the truly best Northern Italian Restaurant in the USA. Freddy Glussman owner (if things remain as they had been for over 27 years, and when I was last there) ... It's the "Osso-Bucco" that all rave over and "I have the recipe", I copied via taste and got it point on!
A fabulous dining experience and Piano Bar was a Classy Life Memory experience (use to stop there at least once a week when I lived in Las Vegas).
This is what is referred to as "Old Vegas Locals" info.
There's a "small circuit in every city" that gives it that era flavor and it was a truly "book-worthy" living experience.
I think I may, use my Journalism degree on that very subject.
I should enter the story, leaving Chef John this very message.
Bon Appetit'
😘🍷
i love aglio olio. and this recipe is ♥️
It's been just over 10 years, and I still use this method to flavor my pasta dishes. You're one of the greats, chef John.
Omg chef John didnt realize how important your voice is until this video 😫
I feel so sad for Chef John man
Sexy. John
So much better in these old videos.
Excellent observation Kayla! Notice his face his worth zero!
Abdul Kader Yep, his usual voice is so cheerful, this sick chef John hits right in the heart... :(
THIS IS IT! This is what I had in Germany that was so good. Made by 2 high school students. It was the best spaghetti I ever had. I thought they were being frugal by not putting sauce on it but it wasn't the case. It didn't need it. The garlic and oil was all that was needed. Flavorful, light, satisfying. I never forgot it. That was 25 years ago.
thanks for sharing what a great story food unites us all
@@deutschmarked 😂😂😂😂😂
I used to make this all the time for friends, after coming back from the club, drunk, great student/lazy food.
@@sikxo why laugh when it's the truth??
Random npc
Been watching Chef John 10 years 💖 I was 12 years old , thanks for teaching me and your amazing cooking knowledge, went to culinary school and being in the culinary world , you’re an inspiration!!
Way to go Cindy! Gotta follow that dream!
@@jayfromtexas6718 thank you 😊
I’ve been watching since I was 12 too. Now turning 28 in August. I never cracked my eggs with two hands because of Chef John lol.
Just in case you didn't get it. Do not rinse your spaghetti people lol
Are you sure!?
Sure I'm sure ;) He's also very sure lol
Fernanda Ohashi another thing is if your using a strainer don't shake it vigorously just lift the pasta through the water or dump pasta through. Don't shake the strainer!!!
Fernanda excOhashi 3nd3ndz yuiioloktg5fe.g.ffy|ujkooouu8igujlooooo451559
The punishment is laryngitis.
I made this yesterday per your video. My Italian husband came in and looked at it while I was cutting garlic and made a face. I said what? He just smiled. He ate two big bowls.
EmeraldCity is it too bland?
yea i think it is. I made it and it just tastes like it's missing so much ingredients. very very bland dont waste your time with this recipe. Would be much better if you added shrimp or scallop's or something.
Jon Jones if you season the pasta while it's boiling, season after, and use good cheese and olive oil it will turn out delicious:)
Jon Jones, people like you are the reason we can't have nice things.
food should be simple, rustic and ultimately "local"
I bet you eat steak well done, right off the grill with catsup. heathen.
You serve a Real man that in a restaurant and your liable to get beat with those noodles, your breath has to be horrible!!
When I was a kid we called it oy oy.. My italian grandmom would make this for us we loved it.. Brings back memories
Shh, don’t tell Olive Garden. They’ll have it on their menu for $18.95
Olive garden is fake italian anyway
Robbery
@The Jerma985 And as Pizza Hut and the like are to real pizza.
I hope Fazziolis bring it too
I am eating this right now and it's delicious. Just the right amount of oil, garlic etc. Easy, simple, fast, just what you want if you don't want to cook an elaborated meal thumbs up!
I tried this today... so tasty .. I am such a GARLIC lover and this was PERFECT..
I didn't know Seth rogen could cook
Lmao im dead 😂😂😂
Jiangarang™ EPIC :D
OMG sounds JUST LIKE HIM
Omg! After I read your comment it's Seth rogen now ahahah
😂😂😂😂
I can't count how many times I've come back to this video to make this amazing dish.
"If you could smell this, you'd be like 'Man, that smells good', or something to that effect"
I'm actually making this dish now. I added chicken that was baked in the oven in foil, then opened to get a little browning action going. I took the broth from the baked chicken and mixed it in my noodles. followed the rest of the steps to a T. My husband worked late tonight, so I decided to prepare this dish for him. I hope he loves it. I'm pretty sure he will.
N.J. Wæïne He loved it. I loved it too, lol I couldn't resist trying it. I actually plan on making it again this week, with fresh garlic bread on the side.
N.J. Wæïne I love Garlic though. Onions as well. My mother knows how to overwhelm a dish with garlic for sure.
N.J. Wæïne I'm going to have to take you up on that advice. I'll let you know how well it tasted with this dish.
+Candice S. Try Fettucine Alfredo
peppermints666 I've made that dish a lot of times. I want something different yah know. A Authentic pasta dish
Why in the devils butthole am i watching this in the middle of the night. God im dying of hunger
Devils butthole 😅
+Sara ZTS i know, right?!
HA my situation. But I actually searched Pasta dishes
Ikr I'm so hungry and it's 11pm lmao
same
imma rinse the spaghetti
+naomi ,
You never rinse cooked pasta.....the point is you want that surface starch there that's what helps to soak up the sauce.
Regards + HH
Bill
+B Wong No... no he does not...
DO NOT RINSEE THE SPAGHETTI as he says 😂
+naomi Be sure to scrub it clean too
I "PERSONALLY" prefer washing off the starch, but for this dish I wont.
748 people rinsed their spaghetti.
Hi hi...they sure did
or have laryngitis
haktan akdoģan
That's something I never do.
The cheapest spaghetti available in my country is so starchy if I don't rince that it will be the mushiest al dente pasta. never that those two words would be used in the same sentence but here I am...
"Start slicing 6 cloves of garlic"
YOU GOTTA PUMP THOSE NUMBERS UP! THOSE ARE ROOKIE NUMBERS
depends on the quality of the garlic. the Turkish here in the Netherlands say our garlic isn"t garlic but a weak watered down strain, so..
😂😂 Exactly.
For a couple years I had some wild garlic growing in the back yard. The heads were small, but one grape sized clove of the wild stuff packed way more garlic punch than a whole head of commodity store bought garlic!
6 bulks of garlic more like it
Damn it is 2:00 AM and I'm hungry after watching this😧 i love spaghetti 😩😋
Finally I know I'm not the only one who s hungry when always stays up on 2:00 am. I always stay up until then
I've been making and eating this recipe now non-stop for a week. It should come with a warning!
This recipe is unbelievable! Eating it made me feel like I was eating the food of kings and queens. ❤️
That moment when you watch dis in the middle of the night and get so hungry that you have to cook some pasta :)
Can you stop with the ebonics crap? I'm sure you know that "dis" is actually spelled t-h-i-s and pronounced with a "th" sound.
SAM BRICKELL Dude chill the fuck down, it is the UA-cam comment section it's not like you have to spell everything correct.
Ashish Koduri thank you
Alen K. Funny how you're mocking someones english but then you use a made up word like "tardling".
Alen K. Is that supposed to be proof? Where is it in the websters dictionary? Doubt if its there. And either way your still an ignorant jackass and your original comment proves it.
He forgot to say don't rinse the spaghetti
Haha!
I think he actually forgot to rinse the spaghetti.
Mónica ,
If you rinse the spaghetti the sauce doesn't adhere as well....so yeah never rinse the spaghetti.
Regards
Bill
Mónica zXIzx
JoBroSwagHarmony Lovato he said it three times
I learned this from a fellow student in college, almost 50 years ago. Since, I have taught it to my sons and grandkids. We all love it. It is classic.
You are a gentleman and a scholar. Best version of this I have ever had. My spouse made it today following this recipe and it was lovely!
I could live with this... but we dont have Italian parsley and parmesan.... but i can still do this. Italian culture is so beautiful. I hope Italy will heal sooner.
Use curly parsley; just snip it finely. I LOVE parsley, so I actually prefer curly parsley to Italian! WHERE do you live that you don't have parmesan? You can order it off of the internet...or use Romano.
Snapepet southeast asia. there is grated Parmesan (kraft). Its rarely available though and its probably just an American thing. Parsley might be available. But it has a different name.
This dish is so simple yet unbelievably delicious! For years i always made my cooking overcomplicated and with too many ingredients. This recipe made me realise that less is more. I eat this at least once per week!
I have done this "dish" several times but I have always just run the Garlic through a micro-plane, heated it with the Olive Oil, and tossed the pasta with Parmigiano Reggiano, the hot oil and garlic. WOW! I am now enlightened after watching this video. I am doing this tonight for dinner and "toasting" the garlic with the oil as shown. Then serving it as you have indicated. Thank you so much for this video and good luck with the Laryngitis. My Grandmother always used garlic as the cure all! Keep up the great videos.
I just made this and no joke here, I didn't have red pepper flake so I added a little shake of Cayenne.
Update: Holy crap this came out great! I may tinker with it next time I make it, but man. Chef John says it so good for you, body, mind , and spirit. He wasn't kidding , I feel pretty good right now
Was the garlic taste strong? I mean I ain't complaining I love garlic.
No it wasn't strong. It came out as Chef John said it would. It really does have a mild garlic flavor. I just wish I had some red pepper flake or some fresh basil to add.
+See it or Flick it. If you use basil, try adding a small amount of lemon juice. Olive oil, garlic, basil, lemon juice (in order of amounts) is divine. I pour that over pan seared Mahi-Mahi.
cetkat 7
The real dish is "aglio, olio and peperoncino" that means that you should add hot chili pepper in the pot with the garlic and not after. Usually we cook spaghetti one or two minutes less and finish the cooking directly in the pot with the oil, garlic and chili pepper. There is also a very good variation of this dish which consists in adding one or two (or more if you like) anchovies to the oil and garlic (they should melt). Many people add also fried breadcrumbs (in a separate pot breadcrumbs are fried in oil until slightly brown). I usually add both anchovies and breadcrumbs and I assure you that's amazingly good. And finally we don't put Parmigiano Reggiano nor any other cheese on pasta aglio, olio and peperoncino. Love from Italy ❤️
If this ain't a real dish, what it is?
ALWAYS add cheese to EVERYTHING.
Aaron Rodriguez I meant the real Italian dish. Many Italian recipes are always slightly changed when prepared abroad. Many dishes that American think are Italian have been invented in America (chicken Parmesan, pasta Alfredo, spaghetti and meatballs and so on)
Carrie See as much as I love cheese unfortunately there are dishes you shouldn't add it to, like pasta with fish and aglio e olio.
A reminder that you should cook according to how you like, not what archaic rules exist to protect a culture from evolution.
I'm case you didn't hear him in the back" please, do not rinse your spaghetti" 🤣🤣
hahhah
Never!
I've always rinsed mine. And I'm still alive.
@@biggreenbananas8929 You remove a lot of the starch that thickens the sauce in such a pleasant way.
I've made this recipe many times...its become one of my kids favorite dinner dishes. Fast, easy, inexpensive ingredients. Thanks so much
"If you could smell this you'd be like man thats smells good" LOL.
10 years later already, and yet the nice smell of a good pasta still coming out through my lcd
Used to make other fancy pastas, then i asked an italian what kind of pasta to they like the most, and he said Aglio e Olio, tried it, now I only cook this pasta lol. So good, so easy to cook, and a lot healthier.
Made this tonite. Added shrimp, hatch red chile and garlic from a the garden. Delicious. Thank you.
This is a Classic Northern Italian Standard, I enjoy so and sometimes eat 3/week.
Its a great base dish to add any meat, herb, vegs, and/or cheeses. I like it with Sundried Tomatoes.
Add chopped Basil and Parmesan to the Garlic and Oil and You've got Pesto.
With an Insalada Capriese or any fresh Salad and an Italian Table Wine, I recommend: Fortisimo
...and you have a true Northern Italian Standard.
I enjoyed learning Northern Italian Dishes and details from my Father-n-law, born in Piemonte, Italy and raised post 8 yrs old in New York and Connecticut.
It was a worthy life experience for some 14 years (and I wish Papa Lou and Delphina eternal Positive Energies) and the family wellbeing.
😘🍷
Did anyone have Goodfellas pop up in their heads when they saw Chef cutting the garlic thin? 🤣
Duke Togo should have used a razorblade ... smh
Thought about it before reading your comment.
Haha for sure ☺
First thing I thought of. Lol
hmm...an aristocrat
I like to put my red pepper flakes with the garlic and the oil to release more of its own flavor.
Renata Russo me too! I knew I wasn't the only one. I also like to substitute the parsley with Italian basil.
yes, I was wondering why he didn't do that
Stirring spices with hot oil for 10-20 seconds intensifies potency. I never skip this step. Makes a world of difference in flavor.
Spaghetti without red pepper flakes is like a day without sunshine.....
to be fair then it is no longer AO, but now AOP. Italians make that huge distinction. Just saying
I gave up meat and my health thanked me for it. This looks great and simple and proves you don't need meat to eat well. You obviously love your work. It shows.
Your voice is very, very, very INTENSE! Love it.
I add fresh jumbo shrimp or clams ... I know it changes the name but its sooooo goooood!
His poor , sweet, precious voice ;-;
I tried this last night and only used 4 garlic cloves. I should have used 6 or even more. It was delicious even with 4, though I added a lot of fresh, chopped parley. This will become a stable dish in our household.
"If you could smell this, you'd be like 'man, that smells good', something to that effect"
I have never heard such beautiful commentary in my life.
Damn, I can't believe I've been with this channel for so long. I remember the first time I saw this. Glad I'm still here.
Twenty plus years ago I had a French roommate and an Italian one and yep this is what the Italian one made almost every day. But he didn't add cheese and we thought he was starving himself to death slowly. He was. But this dish was, and is, incredibly tasty. Having a heavy plate of this with a dusting of cheese and 2-3 moderate glasses of wine (red, chianti even better) and you have a wonderful meal for the day after you go to one of those burger or pizza joints.
I make this 3-4 times a month. We love it! Sometimes I add a little shrimp or some salmon on the side...a little green salad. Wow. Delish!
Chef John turns into a hommie when he's sick.
XD
Straight up lmfao
+yakob willhellm smh
It's 2:31am and I am seriously considering making this right now
Looks like it's great when topped with a thinly sliced medium-rare ribeye steak. :)
Ooooohhhh.... yummmm...
That was a great idea.
I cooked this recipe the othe night for my daughter who was home visiting and my wife and I . I have to say that it was the best spaghetti recipe that I have ever eaten without sauce or meatballs. It was so light, tasty, easy to make if you follow the recipe and the garlic was beautiful cooked this way for me for the first time.
I love GARLIC! I love Spaghetti Garlic! Yummm
Guys I'm starting to wonder if I should rinse my spaghetti
Yeah me too!
Oh wow. This is awesome. I love simple dishes. This will be my lazy night dinner.
Why would anyone dislike this? 2.2k people terrified of comfort food.
The dislikes are from people who (gasp)😲 rinse their spaghetti!
if you rinse the pasta spaghetti whatever Chef John is coming to your house to kick your ass and say as always enjoy
He'll send chuck norris
This was delicious!!! Will be making it again!
what kind of oil he use???
you should use Olive Oil
Princess Roxanna no is not originally ingredients
Yes they are.
Try just taking the 'macaroni' from the pot right into the pan of olive oil and garlic. You will get enough of the water. Works fine. By the way, pasta means dough. One shouldn't call it dough after it has been cooked.
This classic is one of me top 3 go to recipes. I could eat it every day
I ordered this pasta immediately after seeing this video!
Bet you would have more fun making it.
It takes less than 10 minutes and almost no effort to make (just cutting up the garlic, takes maybe 3 min), it's a great recipe for beginners and very fun to make :)
nibbleninjas Not to mention experimenting with different ingredients according to your taste. It makes for a fun evening.
Gosh! I should really cook :)
+Chitra Adkar It's not an overly expensive hobby (you got to eat anyway) and good food made at home is much less expensive and more satisfying than buying it at a restaurant.
I'm not saying jump totally into cooking all meals, but when you have the time, target a couple of evenings or afternoons to "express yourself" in the kitchen. It's a stress reliever for me.
This looks so good..I'm dying here!! I could eat 10 bowls of this!!
Another version of this I've seen and cooked myself had squeeze from half a lemon added. Tastes amazing.
I LOVE your do NOT rinse your spaghetti!! Never, EVER rinse your spaghetti!!! Thanks for the great video!
Love the simplicity of classic Italian dishes. Also, no need to cook the thin spaghetti separately, just throw them straight into the pain with the oil, garlic, and a bit of water. Add a splash more if you think they're not cooked yet. This way they will taste even better!
Made this and added clams...oh my God. Actually, the recipe is so good, you could probably throw in shoe leather and it would taste amazing.
If you ever try THAT out, pls let the rest of the community know about the results. Brand of the shoe and everything.... I'll stay tuned LMAO!
@@peterdoe2617 I'm only interested in Italian leather.
The clam juice makes a lot of difference in the tasting.
Sole food.
And parsley
10 years later and I'm using this recipe, thank you!
“If you could smell this you’d be like, man, this is good”
awesome recipe, my mom made it this way. Heads up on pasta rincing. If your using gluten free pasta it's necessary or it tastes a bit gluey. My daughter is a celiac, so that's what we use.
Back in the early 1960’s when I was in high school some of the teachers would get laryngitis and could barely talk. As a teenage boy I couldn’t understand how that could even happen. Well I do now at 75 years old.
I’ve got to admit I was somewhat concerned by making a recipe from a guy who was having a tough time talking but this dish was delicious AND I didn’t loose my voice either.
I do hope you feel much better now.
When my ex husbands Italian GMA made this you could smell the garlic as soon as you stepped out of the car!!!
My favorite!!!💖💖💖
I understand the argument that some of you have presented... that this recipe is all wrong. My Italian grandfather was the awesome chef in our household and even he would have told you that this dish would differ slightly depending on what part of the country you came from. He too would have added the pasta to the pan and kind of stir fry it a bit... that being said, I don't think chef John is that far off the beaten path. After all, he did say at the end of his video/tutorial that this was HIS take on the classic version so all is forgiven in my book... not to mention that his version looked pretty darn appealing to me, I wouldn't hesitate to eat it! LoL I also might be a tad bias, chef John happens to be my fave thus far. He keeps his tutorials simple without a bunch of added babble. No offense to all the other awesome chefs on UA-cam but sometimes I just want to get to the recipe so I can start cooking! LoL
Chef John, I came upon your recipe and made it with gluten free pasta. Yum, yum, yum and oh if I didn't already say, yum.
I stumbled upon this recipe last night, and decided there and then that it needed to be tried. So tonight, I went for it. Sadly, I had no parsley available, but my garden yielded an abundance of fresh, young thyme. Just in case - lets face it, it's difficult to trust recipes - I left a tin of tuna to the side, in case the dish lacked flavour, and needed to be redeemed. But I could not have been more wrong. I tasted the finished product and saw with optimum clarity that no further flavour infusion was necessary. I enjoyed this meal to an extent to which I could never have anticipated. I ate hungrily, even greedily. And every mouthful was simply sublime. This is, without doubt, one of the best meals I have ever eaten. Thank you so much.
Chef John’s regular voice = funny guy
Chef John’s hoarse voice = sexy man
ua-cam.com/video/eD5z5Zkcc0s/v-deo.html .,
'if you were here smelling this, you would say something like, wow that smells good' you're quite the wordsmith aren't you
the funny thing is i had a bi of a brain fart and thought i could actually smell it, but i forgot that I'm eating some variant of Tom Yum soup (its less of a soup and more like noodles in a sauce) that has a bunch of garlic oil in it :P
10 years to the day. Looks fantastic.
Oh! So interesting to hear you on this 11 year old video! Thank you for all you good information and stellar work!
OMG that looks yummy!!!! And BTW your voice sounds absolutely adorable!!! =)
So I made this last night for dinner and Aglio Olio is my ultimate comfort food. This recipe is probably the best I’ve ever seen and it tasted literally perfect. I am never going to making it any other way but this! Thank you so much for sharing this with us!!
"If you could smell this, you'd be like, 'Man. That smells good.'" Genius dialogue here.
Another great easy recipe Chef John! It kept popping up in my suggested, made it tonight with baked chicken breast and broiled cherry tomatoes. Fantastic! Even my kids liked it. (Made it as shown, will tweak a little next time but I always do your recipes close to exactly first and have had no failure :)
Perfect the timing is what makes this. If you go to far on the garlic (over cooked), it's ruined
Yep. Tastes nassssssssty.
I think this is what my dad used to make. It was the simplest yet best spaghetti ever. I'm happy to stumble upon this video and can't wait to make it
Hi, I was wondering if we have to rinse the spaghetti?
My 100 year old Italian grandma (nana) taught me to substitute white dry wine for the pasta water. Sure the starch water helps bind things up, but hey, the wine works with the hot pepper flakes, plus she’s a freaking century old... 🥂
Beautiful story! You are so lucky/blessed to have her in your life!
NanaAnn
Always trust the Italian grandma's cooking advice.
@DrinkwithaMexican You're an idiot
I can tell you've came a long ways since you made this video. I know you would do this differently now. Ive learned alot from you. Much appreciated
I have been making this exact same thing for years and didnt know it was an actual dish with a name.
Me too. I "invented" this when I was 11 or 12 years old. Only difference is I add crushed red pepper. Think this dish is probably 60% of my diet.😀
Evil people rinse the spaghetti
That's the great thing about being evil: It doesn't need a reason!
Yes it takes away the starch, but the starch will help the sauce you are using to stick to the pasta much better.
ya rinse it, if ya cook a big batch at once (think 3kg plus). There ain't no other choice to prevent it from being overcooked and sticky (just adding oil into the boiling water won't cut it). Lot o these kinda cooking guidelines are reminiscent of a time when a cook was essential to provide actual food instead of recreation.
any one who do that hold the L FAM 😂😂
People who rinse spaghetti are dead to me,
Made this recipe today, & it came out so good!! Quick & easy! Loved it
Oh, I always seen people finishing the pasta on the Aioli pan, lightly frying the pasta. This is my favourite recipe ever, since my childhood. Simple, cheap and Super flavorful.
This is by far my favorite pasta dish! I make this rather often, but I use Kraft cheese since it's cheaper and easier to find and no oregano (parmesan is expensive in my country and fresh oregano is rare). But I do add extra red chilli flakes a.k.a. dry sambal and it tastes awesome!
he says fresh parsley, not oregano.
i am very very certain that ure indonesian lol
haha yes and dry sambal, i bet my life on it. it is bon cabe, and i can find fresh parsley easy in big supermarket like superindo, and it was 0.3 cent, oregano though little bit expensive around 1$ but worth it
Kraft isn't 100% cheese. Look at the label. It contains cellulose as cheap filler.
+mstalcup cellulose is used to stop pre grated cheese from sticking. cellulose is pretty much sawdust.
This is my favorite, quick, go-to meal when I want a comforting, simple meal.
I kinda liked his voice like this. I MUST make this dish NOW !
Well, how was it? Its been two days.
@@bellmeisterful HAHA Thanks for calling me on that.. It was really amazing I used angel hair ....although I think I need to cut the garlic a bit thinner.. Maybe I'll use a razor blade like on the Sopranos
@@no1leed haha LOVED Sopranos! Thats how I know that scene was Goodfellas. 😂
@@bellmeisterful Oh DAMN ! You are RIGHT..Same bad guys different show... Both faves of mine too though.
@@no1leed Think Im gonna make this dish tonight..
This spaghetti looks really good and the recipe seems easy! I love it! Thank you for sharing!
Yum ,I love simple recipes without fuss and fanfare ,I love garlic and love the health benefits especially in these Covid times ,be well everyone and God Bless .
Always rinse your pasta? Ok! Thanks, chef!
never rinse pasta UNLESS .. you are making a cold pasta salad.
The smell and the taste.. just heavenly. Thank you :)
Ah yes, my favorite pasta dish:
Laryngitis.
Yo dude, that is so goooood... 🤤
laryngitis? hell, he sounds like Seth Rogen - lol - looks soooooo good!!!