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 fixed this Spaghetti Aglio e Olio tonight from your recipe for my wife Sue. It was outstanding & I thank you. I am retired for some time & I needed something to do so I have taken up cooking & baking bread for a hobby. When your new at something & when what you cooked turns out perfect, its like WOW I made that. Thanks again.......Ted
Ted Melonas Also try reading more books and listening to some good audiobooks some are here on UA-cam , the audio books get a kindle app on your phone tablet etc sign up for amazon good reading ! Here on UA-cam : Divas can cook is a another good channel As for baking as well Emma’s goodies best one of thee best bakers here recipes are so simple and easy here recipes in grams and cups in her description box of each video Another good baker is BakeLikeAPro Check out Pinterest as well for food hobby’s ideas it’s free as well. Thought I’d share!
This is my absolute favorite Pasta dish. I’m Sicilian and I have eaten it my whole life. My Aunt Angela used to add steamed broccoli to it. Man it’s so good
This recipe base has completely changed my approach to cooking vegetables. I started adding broccoli to the oil, now my favorite way to flavor broccoli. Today I worked up a bacon, butternut squash, and brussel sprouts version (aglio i olio base) and it turned out great too. Thanks for taking my cooking up to the next level (my family appreciated 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!
Hello Chef John! I tried this per your instructions, and it was by far, the best version of Spaghetti Aglio e Olio that I ever had. The funny thing was, I put the left-overs in a Tupperware container, and the next evening, all the excess oil was absorbed by the pasta. I just added more EVOO and away I went! Straight to food heaven for a second time! Thank you!
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!!
I'm notoriously a bad cook, I've set something on fire trying to cook macaroni, but this recipe was so simple and explained/showed SO WELL that I actually managed to make it! And you were right! It smells and tastes amazing! I was about to give up on trying to learn to cook before this. So thank you for your videos and your amazing recipes!!!!
Echoing many people on here, after a decade, this is my go to video every time I need a refresher on this. But I have a feeling I am not the only one who comes back to this video as a comfort blanket. As simple as this dish is to make, there is something magical about just hearing Chef John narrating and guiding us through it. Thank you for the years of culinary experiences my friend.
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'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.
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.
Some 60 + years ago my family lived next to an Italian family. During the summers the aromas from their kitchen made their way to our kitchen thanks to open windows. Garlic was the predominant fragrance and I've been a garlic lover ever since. One night she made pasta with garlic and olive oil and I was in heaven. O always got a kick out of gallon cans of oglio Oliva on the counter in the house. I live in a small town in Southern New Hampshire and we have a small Italian restaurant. And while it's not on the menu, they are aware of my love for this dish and make it for me.
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 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.
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!!!
Absolutely yes, but "We" make it a different way (the pasta is taken directly from the water before it is fully cooked and sauteed in the pan with the garlic and oil, slowly adding more pasta water to the pan to make a sauce with the starch and oil) Parmesan on aglio e olio is not usual, some people like it but it's kinda overkill To make it more interesting, you can add anchovies or tomato paste (everyone has them in the fridge) to the oil and garlic, the flavor is not altered very much but its gud
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.
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. 😘🍷
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.
OMG! I watched Chef John religiously in high school (study break for finals LOL) and was serendipitously brought back to this video 10 years later. Must make sure I hit the Subscribe button this time around.
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 :)
12 years ago I used this video as a reference for an assignment in high school where I had to make a recipe pamphlet. The bit at 2:00 about never rinsing spaghetti still sticks with me to this day.
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.
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.
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)
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!!
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...
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.
My absolute favorite pasta dish. I make it all the time. Add a tablespoon of butter when tossing to guild the lily and give the dish a luxurious finish.
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 think it is a classic...I lived with a French family when I was 18 and the mom was from Palermo and this was my favorite dish of hers but I will try yours now, because of how you did the garlic. Wonderful! Merci!
I love simple pasta with garlic and olive oil, but in my version, I only boil salt, water, pasta n fry oil, garlic, hot chili. No black pepper, parsley or cheese and I don't really brown the garlic, but rather low-heat fry the garlic to flavour the extra virgin olive oil. I tried it your way and it was good, but I still like the simpler version better.
El Buitre De Madrid Thanks :) I like it the simpler the better. But if I am in the mood for different flavours, then there are so many things one can do to modify this recipe such as add some cheese or spices or meat or all-of-the-above. I have even tried it with whole wheat pasta for a "more healthy" meal and also pasta made with Kamut. But there is a simple beauty when you crush some fresh garlic from your garden and make it the traditional way with a beautiful olive oil.
bozoxxx79125 yes, I agree totally, it is fun to play around, get creative, with recipes when the mood strikes. I had an aunt that made a wonderful Italian old family-style sauce she said was passed down, but somehow I never mastered it exactly. One time she went a little crazy and in addition to her home-baked meatballs she added pork chops bone-in and some chicken meat, she only did this once, her husband found it was a bit unorthodox but it was a meat-lovers delight and it was delicious, more like a ragout on pasta and my uncle loved his fresh-grated Romano too. So much fun to be creative.
yeah this is why cooking is fun , you can just simply mix up anything on your hands and boom you found an amazing recipe. cooking should not be looked upon as a mundane task but instead as form of having fun
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.
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.
Made this in the beginning of the year and is now One of my weeklies with a nice peice of meat! My 7 y/o sister who has autism and eating problems LOVESSSSS IT❤️ she asks for it all the time!! THANK YOU Food Wishes!! 🙏🏼
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!
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.
This is a great recipe because you always have the ingredients in the house. To spiff it up a bit (no longer Aglio e Olio) - instead of stopping the browning of the garlic with pasta water - add frozen shrimp and/or baby scallops and/or preserved (and chopped) roasted red peppers - and/or finely cubed smoked sausage (earlier). Nothing goes to waste.
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.
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
I was VERY nostalgic today and I searched for your channel and specifically played a video 11 years old to get THE OG chef John. That's one good decision I made today. Thanks.
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!
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.
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.
I fixed this Spaghetti Aglio e Olio tonight from your recipe for my wife Sue. It was outstanding & I thank you. I am retired for some time & I needed something to do so I have taken up cooking & baking bread for a hobby. When your new at something & when what you cooked turns out perfect, its like WOW I made that. Thanks again.......Ted
Ted Melonas
Also try reading more books and listening to some good audiobooks some are here on UA-cam , the audio books get a kindle app on your phone tablet etc sign up for amazon good reading !
Here on UA-cam :
Divas can cook is a another good channel
As for baking as well Emma’s goodies best one of thee best bakers here recipes are so simple and easy here recipes in grams and cups in her description box of each video
Another good baker is BakeLikeAPro
Check out Pinterest as well for food hobby’s ideas it’s free as well.
Thought I’d share!
Two more years for me Ted. Seems like I’ll never get there. Retirement on the brain!
Ted are you still alive?
This is my absolute favorite Pasta dish. I’m Sicilian and I have eaten it my whole life. My Aunt Angela used to add steamed broccoli to it. Man it’s so good
The broccoli sounds like a great idea.
it's a roman dish
@Sorley Walker it does
@@madapigi1 nope
Hi Maureen, steamed broccoli would be a welcomed addition of course. thanks Aunt Angela. also, may try fresh spinach.
This recipe base has completely changed my approach to cooking vegetables. I started adding broccoli to the oil, now my favorite way to flavor broccoli. Today I worked up a bacon, butternut squash, and brussel sprouts version (aglio i olio base) and it turned out great too. Thanks for taking my cooking up to the next level (my family appreciated it too)!
Sounds amazing, you made me hungry 🇮🇹
I can imagine that woud work
I add cherry tomatoes 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!
At last a dish that even I can make. Honestly you have the best food channel on UA-cam. Thank you soo much.
zoltan87 Two years, still no reply. Have this.
Hello Chef John! I tried this per your instructions, and it was by far, the best version of Spaghetti Aglio e Olio that I ever had. The funny thing was, I put the left-overs in a Tupperware container, and the next evening, all the excess oil was absorbed by the pasta. I just added more EVOO and away I went! Straight to food heaven for a second time! Thank you!
When I was a kid we called it oy oy.. My italian grandmom would make this for us we loved it.. Brings back memories
I tried this today... so tasty .. I am such a GARLIC lover and this was PERFECT..
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.
It’s amazing how much my cooking skills have evolved throughout the years of watching your videos. Thank you Chef John!
I'm notoriously a bad cook, I've set something on fire trying to cook macaroni, but this recipe was so simple and explained/showed SO WELL that I actually managed to make it! And you were right! It smells and tastes amazing! I was about to give up on trying to learn to cook before this. So thank you for your videos and your amazing recipes!!!!
How's your progress going?
He burnt the house down
Man, that DOES smell good! Even through the TV nine years later.
😂for real
Karen's well liked, wise crackin sister, Kara
Kara Pelletier ikr
And even though your comment is 1 year later😂
@@AntiCompressionCompressionClub a highly understanding rated comment for our cultural climate at the moment :)
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... :(
Echoing many people on here, after a decade, this is my go to video every time I need a refresher on this. But I have a feeling I am not the only one who comes back to this video as a comfort blanket. As simple as this dish is to make, there is something magical about just hearing Chef John narrating and guiding us through it. Thank you for the years of culinary experiences my friend.
I've been making and eating this recipe now non-stop for a week. It should come with a warning!
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 can't count how many times I've come back to this video to make this amazing dish.
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.
I've made this recipe many times...its become one of my kids favorite dinner dishes. Fast, easy, inexpensive ingredients. Thanks so much
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'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
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.
This recipe is unbelievable! Eating it made me feel like I was eating the food of kings and queens. ❤️
Some 60 + years ago my family lived next to an Italian family. During the summers the aromas from their kitchen made their way to our kitchen thanks to open windows. Garlic was the predominant fragrance and I've been a garlic lover ever since. One night she made pasta with garlic and olive oil and I was in heaven. O always got a kick out of gallon cans of oglio Oliva on the counter in the house.
I live in a small town in Southern New Hampshire and we have a small Italian restaurant. And while it's not on the menu, they are aware of my love for this dish and make it for me.
I add fresh jumbo shrimp or clams ... I know it changes the name but its sooooo goooood!
🔴 Here *10 MINUTE TIMER* to cook pasta perfectly! 🍝 ua-cam.com/video/byzzFT8fh0s/v-deo.html
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!!
Your voice is very, very, very INTENSE! Love it.
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
Made this tonite. Added shrimp, hatch red chile and garlic from a the garden. Delicious. Thank you.
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
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 strongly suspect Italians eat this when they have nothing left in their fridge
Anakin Sandwalker 🤣👏🏼
Apparently it's sometimes called "Prison Pasta" because mobsters often make it in prison as the ingredients are easy to come by
*Slight Italian panicking*
Absolutely yes, but "We" make it a different way (the pasta is taken directly from the water before it is fully cooked and sauteed in the pan with the garlic and oil, slowly adding more pasta water to the pan to make a sauce with the starch and oil)
Parmesan on aglio e olio is not usual, some people like it but it's kinda overkill
To make it more interesting, you can add anchovies or tomato paste (everyone has them in the fridge) to the oil and garlic, the flavor is not altered very much but its gud
You bet !! XD
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.
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.
😘🍷
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
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.
OMG! I watched Chef John religiously in high school (study break for finals LOL) and was serendipitously brought back to this video 10 years later. Must make sure I hit the Subscribe button this time around.
I keep watching this to hear your soothing calming and gentle voice.😍
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 :)
12 years ago I used this video as a reference for an assignment in high school where I had to make a recipe pamphlet. The bit at 2:00 about never rinsing spaghetti still sticks with me to this day.
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!
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
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.
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.
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.
10 years later already, and yet the nice smell of a good pasta still coming out through my lcd
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.
Watching this in Nov 2020 during the Covid, and this still looks really tasty.
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!!
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...
"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.
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.
Another version of this I've seen and cooked myself had squeeze from half a lemon added. Tastes amazing.
"If you could smell this you'd be like man thats smells good" LOL.
I made this tonight but added a dozen scallops to the fried garlic near the end and WOW.
Wow!!
Shrimp works well, too!
Or shrimp and clams, yumm
since I don't eat shellfish, I would probably add some yummy sauteed mushrooms!!! Okay, I NEED to make this SOON!
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
😂😂😂😂
My absolute favorite pasta dish. I make it all the time. Add a tablespoon of butter when tossing to guild the lily and give the dish a luxurious finish.
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 rinsed my spaghetti & my house caught on fire, my cat died, & my arm got caught in the ceiling fan.
DO NOT RINSE THE SPAGHETTI
It ruins the nutrients! And alters the pasta period.
@@Eowyn187 it does not.
Ouch
LOL
faitharooo_ HILARIOUS!!!
I love GARLIC! I love Spaghetti Garlic! Yummm
I lived in Italy for three years and everytime I ate this it was Aglio Olio pepperoncino. Always served with red pepper flakes, Love it.
I'm 9 years late but oh man, I have a powerful hankering for this pasta with garlic & oil.
This looks so good..I'm dying here!! I could eat 10 bowls of this!!
"If you could smell this, you'd be like 'Man, that smells good', or something to that effect"
I think it is a classic...I lived with a French family when I was 18 and the mom was from Palermo and this was my favorite dish of hers but I will try yours now, because of how you did the garlic. Wonderful! Merci!
I love simple pasta with garlic and olive oil, but in my version, I only boil salt, water, pasta n fry oil, garlic, hot chili. No black pepper, parsley or cheese and I don't really brown the garlic, but rather low-heat fry the garlic to flavour the extra virgin olive oil. I tried it your way and it was good, but I still like the simpler version better.
That's the original receipe
you can also try adding in some italian seasonings, dried thyme,rosemary,oragano etc etc
El Buitre De Madrid Thanks :) I like it the simpler the better. But if I am in the mood for different flavours, then there are so many things one can do to modify this recipe such as add some cheese or spices or meat or all-of-the-above. I have even tried it with whole wheat pasta for a "more healthy" meal and also pasta made with Kamut. But there is a simple beauty when you crush some fresh garlic from your garden and make it the traditional way with a beautiful olive oil.
bozoxxx79125 yes, I agree totally, it is fun to play around, get creative, with recipes when the mood strikes. I had an aunt that made a wonderful Italian old family-style sauce she said was passed down, but somehow I never mastered it exactly. One time she went a little crazy and in addition to her home-baked meatballs she added pork chops bone-in and some chicken meat, she only did this once, her husband found it was a bit unorthodox but it was a meat-lovers delight and it was delicious, more like a ragout on pasta and my uncle loved his fresh-grated Romano too. So much fun to be creative.
yeah this is why cooking is fun , you can just simply mix up anything on your hands and boom you found an amazing recipe. cooking should not be looked upon as a mundane task but instead as form of having fun
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.
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.
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!
LOOKS DELICIOUS I LOVE GARLIC ANYTHING.......
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.
I LOVE your do NOT rinse your spaghetti!! Never, EVER rinse your spaghetti!!! Thanks for the great video!
Made this in the beginning of the year and is now One of my weeklies with a nice peice of meat! My 7 y/o sister who has autism and eating problems LOVESSSSS IT❤️ she asks for it all the time!! THANK YOU Food Wishes!! 🙏🏼
His poor , sweet, precious voice ;-;
"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
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 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.
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!!! =)
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.
Yep ! That’s our classic ! My husband is Italian . We Always have this Christmas Eve . Yum.
It's 2:31am and I am seriously considering making this right now
Made this recipe today, & it came out so good!! Quick & easy! Loved it
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 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
That looks unbelievably amazing, my mouth is watering profusely. 🤤
This is a great recipe because you always have the ingredients in the house. To spiff it up a bit (no longer Aglio e Olio) - instead of stopping the browning of the garlic with pasta water - add frozen shrimp and/or baby scallops and/or preserved (and chopped) roasted red peppers - and/or finely cubed smoked sausage (earlier). Nothing goes to waste.
bu77on a big part of why we add pasta water is because the starch in the water end up thickening your sauce
I know. BUT as I said, if you are adding shrimp or scallops - add that to the garlic. Much tastier.
What I am saying is that in addition to your shrimp ect. Still add the pasta water.....you won't regret it
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.
Wow. I can almost taste it. So simple, intense and flavourful. Lovely.
Thank you chef John. 8 years later, I still hope you're doing well.
Looks like it's great when topped with a thinly sliced medium-rare ribeye steak. :)
Ooooohhhh.... yummmm...
That was a great idea.
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
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.
I was VERY nostalgic today and I searched for your channel and specifically played a video 11 years old to get THE OG chef John. That's one good decision I made today. Thanks.
Hi, I was wondering if we have to rinse the spaghetti?
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!
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
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.