Best SPAGHETTI AGLIO E OLIO
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Published 2020-03-08
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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All Comments (21)
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Please show us your love with a big THUMBS UP & a comment
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Hi! I'm an Indian. And it's hard to find authentic Italian food here in India. So I tried my best to follow this exact recipe step by step. I was astonished by how different it tastes from what I am used to. And I absolutely loved it. If it wasn't for your channel I wouldn't have known. Would love to visit Italy someday ♥️
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Vincenzo : 1 garlic for 1 person me : my asian instinct telling me u need at least 4/ serve 😂😂
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One of my great take aways from living in Italy for a couple years was the simplicity of the cuisine. Italians create some of the most delicious dishes with very basic ingredients. I love it!
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When I make this for myself, I use the whole head of garlic...next day people complain I smell like garlic, but no mosquitoes bother me either...win-win!
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This was my favorite pasta dish growing up as a kid in NYC. After 60 years, it's still my favorite go to meal. Delicious.
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Vincenzo, your Italian cooking is the absolute best. Simple, natural, delicious and healthy. You mention La Molisana pasta. I always used store pasta or Ronzoni etc in the past... I tried and now use La Molisana and it is the best I ever had. Absolutely delicious...Thank you!!
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Just a few simple ingredients but the end result is pure magic. So delicious. Thanks for sharing
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I watched 20 videos on this dish before I tried it. this was the last, and the best. So clear, so authoritative. I made it and it was perfect. I plan on making it regularly. I love the suggestion about using a garlic press, and timing the adding of the pasta water. Just great. Thank you!
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This weekend I have been cooking your recipes and they’ve been the best pastas I’ve ever had! On Friday I made carbonara with lots of black pepper, on Saturday I made arancini and spaghetti cacio e pepe and today a very simple spaghetti aglio e olio. Thank you Vincenzo for teaching me all these wonderful recipes!
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Vincenzo!! thank you for the videos. I'm not italian, but just watching your video with your nonna and your savoir faire i just want to keep the traditions from one of the best (if not the best ) cuisine in the world. One million times thank you. I already made the carbonara the traditional way and it was just amazing. I'm going to try this one next time!!
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Oh, my! Oh, my! Oh, my!!! I was in the mood for a garlic spaghetti, so I came over to my favourite Italian YouTube chef and made this for supper!! LOVED IT!!! Thank-you, Vincenzo!
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I found this video yesterday evening with a friend and we just HAD to make it because it looked so mouthwatering good. We already made it twice now and we are absolutely in heaven! This is just so incredibly amazing, thank you so much for this recipe. I will definitely make this more often now. Big love from Germany
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I made this exact recipe two nights ago. My wife, who is a picky eater really enjoyed it. I loved it! So creamy, so flavorful even though there's not much in it. Thanks for sharing this Chef Vincenzo. I'll be making it again in the near future!
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Love the way you explain some details, tips and tricks. It is with your guidance that I was finally able to achieve the desired taste of aglio olio by my own hands, which before I can only get from dining out in a restau. Finally after many failed attempts before, I have nailed it now. Thanks much for your help! :)
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Oh WOW I was actually looking at another recipe and the lady there said if I wanted real authentic Italian food she put the link for your channel and I am just now seeing you. I am definitely going to subscribe and make as many dishes of yours as I can since my husband is Italian and I’m not so this is going to hopefully be a big blessing to us, especially him.
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I followed this recipe and it's really great. The second time I made it I added finely chopped pine nuts instead of breadcrumbs, just because I had some, and loved it!
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Love how you offer so many alternative ingredients to enjoy such a simple, but tasteful dish... Thanks and greetings from Puerto Rico...🇵🇷
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The simplicity of this dish is breath taking 👌🏽 can’t wait to try this. Greetings from Canada 🇨🇦
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Thank you Vincenzo for sharing the important things to know when making this dish. I love authenticity . Especially Italian pasta authenticity .
