The BEST Spaghetti Aglio Olio Recipe - FAST and FURIOUS Italian Pasta
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- čas přidán 14. 05. 2024
- Watch us make the best Spaghetti Aglio e Olio recipe to perfection! This Italian pasta recipe is simple, made with just 5 ingredients: garlic, olive oil, chili pepper and spaghetti. However, achieving the deliciously creamy sauce that Italians crave? The devil is in the details, so follow along as we show you all the tricks to making this fast delicious pasta recipe that can be ready in just about 10 minutes.
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In this PIATTO™ video recipe, we present:
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The BEST Spaghetti Aglio Olio Recipe
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Move over Gennaro and Jamie Oliver! Italian Chef Sezo is here to show us how to make Spaghetti Aglio Olio with a video filmed in Italy.
In this PIATTO RECIPES™ video, we’ll show you how to make Pasta Aglio, Olio e Peperoncino to perfection! You’ll learn…
👉 What pasta to select and how to cook it
👉 How to use just the starchy hot pasta water to create the perfect creamy sauce
👉 The ways that you can prepare the garlic for this classic Italian dish
👉 How to select the right chili pepper for Spaghetti Aglio e Olio.
If you are looking for a fast lunch and/or an easy lunch recipe, you've found it! It's even delicious as a midnight snack. This dish is sometimes called Garlic and Oil pasta in English.
You've tried the recipes of Food Wishes and Vincenzo, now it's time to try PIATTO!
INGREDIENTS (Serves 2)
garlic: 2 cloves
fresh red chili pepper: 2, minced
olive oil: 6 tbsp
spaghetti: 160-200 g
Italan flatleaf parsley: handful, minced (optional)
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TABLE OF CONTENTS
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0:00 - intro
0:36 - ingredients
1:32 - preparing the garlic
2:36 - preparing the chili pepper
3:55 - selecting the spaghetti
5:07 - parsley
5:42 - sauté the garlic, chili pepper and parsley stems (soffritto)
6:28 - finish cooking the pasta
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CREDITS
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DISCLAIMERS
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This video was not paid for by outside persons or manufacturers.
No gear, tools or products were supplied to me for this video.
We are licensed by Apple, Inc. and Artlist.io to use the music and SFX presented in this video. - Jak na to + styl
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► Written recipe? piattorecipes.com
I am speechless. This has been my favorite dish for 25 years; I eat it easily once per week and have served it to countless guests through the years. This recipe is simply the best I have ever encountered and I cannot wait until tomorrow when I’ll be running out to get the parsley. The only thing I’ll tweak is a bit of fresh Parmesan (can’t do without jt) and I’ll use MUCH more garlic - I’m a bit nuts when it comes to garlic. To a dish like this I’ll use 8-10 cloves. A simple salad, a chunk of hot, crusty bread and a glass of Sauvignon. Heaven!! Many thanks from a new subscriber! 👏👏👏
This is by far the BEST pasta I've ever made! Thanks, chef, for this awesome recipe.
I learned it's far better to cook the spaghetti almost entirely in the pan from this video, it makes such a difference.
I do it a bit differently however, but without changing any of the ingredients. I would submerge some garlic and parsley stems in olive oil and roast it for 1-2 hours at 125 Celsius. That way I can emulsify the sauce without ever having oil and water in the same pan.
This was amazing. We loved it!!
Awesome worth trying thank you 😊
Wow 🤩 looks delicious 🤤 🍝
Looking good!👍🏼
Made this for dinner tonight, followed the directions exactly. Turned out perfectly! Just the right amount of heat, not too scorching hot! Thanks for a great, easy pasta recipe. Husband says it's s keeper! 😋
Grazie mile for the English translation 👍 Για σου from Greece 💙
I've only watched 3 of your videos before this one, I'm already hitting the like button in less than 30 seconds in. 👍😁
I've made Spaghetti Aglio e Olio similar to this, but without the short pre-boiling step. I do the whole thing in one pan, using a pan wider than the length of my spaghetti. When the soffritto is done I add the pasta and add barely enough water to cover it, and bring it to a boil, and I do the whole thing in the pan that way. I have gotten enough experience where I can add just the right amount of water without needing to adjust it. However, I do add salt at the beginning, but only as much salt as I want to have in the dish, knowing that I will not be draining the pasta water. I also like to add about one anchovy fillet's worth of anchovy paste. The flavor is just better with a bit of anchovy.
Sounds delicious! Yes anchovies are another common variation
@@PiattoRecipes I like that this variation only takes one pan. When making "midnight spaghetti" using fewer pans is preferable. If I'm feeling next-level lazy I even eat out of the pan.
Yes, indeed it is perfect as a midnight snack!
Sounds awesome!
Thanks for the great tip!! I didn’t read the part where you said to add barely enough water to cover it and I was scared to add too much water so I started adding little by little and yeah, it needs quite a lot of it but it came out super delicious!! Chef’s 😘
Good stuff
I love aglio olio spaghetti and I've watched most videos on how to make it. This is one of the best if not the best. Very thorough and understandable.
Grazie!
I love La Molisana pasta. Best higher end pasta for the money.
Yummy 😋..
Just prepared it and I can say it's amazing.
So glad to hear it! Thanks for watching and taking the time to leave a comment :)
Thanks for this video! It's fantastic! I just made this for dinner tonight using your method and my mum was raving over the "restaurant quality" standard of tonight's pasta dinner! 😁😎
Thanks for watching! Sounds like you really delivered :)
Amazing presentation!
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Lovely video, and the dish is equally lovely. Mine turned out perfectly. Thank you so much.
Thanks for watching!
@@PiattoRecipes It is an excellent video, as is the process you describe in making this simple and satisfying dish. I've made it twice now and I'm getting excellent results whereas previously the sauce did not bind the way it should. Thanks!
Yep this is the best aglio e olio tutorial on the internet. Made it for dinner and it was the best one i’ve ever made.
Wow! Thanks so much for taking the time to comment. You made our day :) If you haven't already, we hope you'll consider subscribing to our channel. Click the bell for video notifications. More classic Italian pasta recipes coming soon!
Been making this forever born and raised Brooklyn NYC Italian. Love your style on this classic dish. Creamy Garlic and Oil you will never see this. Definitely have to make this using your style thank you 🤝
Thanks for watching, Tech NY! Let us know what Italian dish you'd like to see on our channels.
@Piatto Recipes Your Welcome! 🤝 Always open to new techniques. Hmmmmm. What Dish? Not Carbonara we all got our own style lol. Do a Calamari Fra Diavolo Sauce see what your technique is on that one one of my favorites to make especially with the added Shrimp, Mussels, Clams.
We love making this spaghetti dish. So simple and quick to prepare. My wife will sometimes put ground Italian sausage and sliced mushroom in the sauce. I know that changes it into an entirely different dish but it is good that way. Agree, do not overcook the sliced Garlic. Thanks for the great tips in this video. We’re making this tonight
Hi Even, Thanks for watching and leaving a comment! Your ideas sound tasty :) If you haven't already, we hope you'll consider subscribing to our channel for more recipes like this. Click the bell for new video notifications. Buon appetito!
I tried to create this so many times and failed. Until now, thanks to you awesomness.
Glad to hear it :)
2:15 - "If you have guests who do not enjoy pieces of cooked garlic". Ha! Jokes on you! I don't allow garlic haters in my home. They might be vampires and I just cannot take that chance.
😂
I absolutely love this. I make this once in awhile BUT never slowly cooked the pasta in there. I just added pasta water. This looks SO much better. BUT, one question. One of my sons has Celiac Disease. Any specific brands found in the USA that you happen to know would add the "starchy" texture? Thanks
Hi Sandy- thanks for your question! We haven't evaluated any gluten-free pasta in the USA specifically for starchiness.
According to research though, gluten-free pasta tend to naturally be starchier, so maybe that could work to your advantage here. I'll put this topic on the list for a future video idea. If you try a brand and it works well, please come back and let us all know in the comments!
@@PiattoRecipes Thank you so much!
Barilla gluten free spaghetti is great.
Wow
People who don't like garlic slices in their spaghetti are what I call "See ya later" 😂
😋
Interesting...
6:40 shouldn't you add some water and let it reduce before adding the pasta in ?
How many ladles of water do we need to put in the pan during the cooking process?
Also 2 minutes to saute the the garlic isn't too short for them to get golden (unless very high temperature)?
Last question at what heat do we need to cook the pasta? Medium high?
I think i overcooked mine it's why i'm asking 😄
Hi Conor - I think the written recipe on our website will help: www.piattorecipes.com/best-spaghetti-aglio-olio-recipe-garlic-and-oil-pasta/
We cooked the pasta over medium heat, like a risotto. It's important to aim for the total amount of time required for 'al dente' on the package instructions and taste at that time. Cook a bit more if still undercooked. Practice makes perfect! :)
@@PiattoRecipes thanks! i will give it another try
@@PiattoRecipesawesome pasta dish loved the video, will be trying it this week
Pasta so salty that you can’t give it to the girls I thought you mentioned Ghost😂
Actually we said ‘goats’- goats like to lick salt :)
👍
why not add pasta water instead of just water? looks amazing
It was the pasta water that we added.
What would I add to this sauce to make it "spicy". Or is it already spicy? I like a big chili pepper kick. My favorite restaurant makes my aglio olio spicy for me, but nobody else can match theirs. And they charge way too much $
Just add way more fresh chili pepper, or add a few more pinches of ground cayenne pepper to taste if needed. If you enjoy spicy pasta dishes, be sure to check out our 'Penne Arrabbiata': czcams.com/video/Fy3L-70JR5Y/video.html
@@PiattoRecipes thank you!
why no pine nuts ? also, how can you tell best pasta from the label, where i live I do not see the second two brands like the Molisan
Check out this article on our website to understand what we look for on pasta labels in order to select good pasta: www.piattorecipes.com/best-pasta-brand-in-italy-our-picks/
pls.give me ingriedient to ur recipe
Готовил неоднократно по такому рецепту, могу сказать,что будет очень остро. Меньше острого перца. Мое мнение.
I don’t eat spicie thing😢😢