Watch as Ina Garten’s Spaghetti Aglio e Olio recipe leaves an Italian chef speechless! If you’re looking for a simple yet flavorful spaghetti aglio e olio recipe, maybe you are not in the right place.
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#aglioolio #spaghetti #vincenzosplate
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28 Comments
Your Aglio e olio is 🎉 simplicity
Truthfully, Vincenco, I prefer thinly sliced garlic to crushed or grated garlic, and I love the flavor of sliced peperone picanate to hot pepper seeds. Aglio e oliu needs a pasta more supple than spaghetti – a fedelini or linguine fini. As for the amount of oil, I hate a bowl of oil soup with some pasta floating in it…give me the pasta kissed withthe intensity of a robust Sicilian extra viregin olive oil. As for the cheese: toast coarse breadcrumbs in olive oil and garlic and, when cooled, mix in some pecorino and parsley and then, toss it with the fedelini aglio e oliu.
The pasta is dead. 🪦 RIP pasta.
Ina Garten is a horrible cook. 'Nough said.
It’s just okay for me. 💜🍽
Poor mans food? Extra vierge olive oil is F-ing exspensive😠😡🤬
I started watching Emeril Lagasse back in the old days of Food Network. Lidia Bastianich is a favorite Italian cook. Laura Vitale is a very popular YT chef.
Lol oh omg 8 garlic colves.. don't go anywhere for a least a week garlic breath nasty
I'm just here to read the comments from all the experts. Everyone has an opinion on Ida's cooking yet she's the celebrity chef and is famous for her cooking. But okay.
I love all your thoughts and explanations.
Vincenzo — for garlic impact … 8 cloves sliced is similar to 4 cloves crushed. No ??
As an Italian I'm mortified how this pasta alio e olio was made. Not Approved!
My take away from this video is your tounge is weak and you can't handle intense flavor, too much garlic 😂.
Italians are mostly members of the Catholic Christians, they believe in demons, spirits, talking snakes and donkeys and vampires, hence the lots of garlic…I think the Pope, as an expert, eats a kilo every day to be on the safe side…he doesn't have to be afraid of his priests…they are more into small children
Hahaha… just before 10:13 I think Vincenzo wanted to insert another ‘f’ word to augment “fire”.
That wasn't even a sauce but a combination of oil and water with some bits in it, she did not even allow time for the oil to be infused with all of the flavours. I have made your recipe and it's delicious.
About the cheese thing: I really don’t think any pasta with a strong note of garlic, and I mean cooked garlic, doesn’t go well with parmigiano. If it’s raw garlic, sure, like in pesto, garlic and parmigiano, great pairing. But if it’s cooked, then you need pecorino. Also on seafood pasta, some people say “never put cheese” but they’re wrong because they aren’t from central Italy and they’re only thinking about parmigiano but there are many kind of seafood pasta, which are always garlic based and with parsley on top, that taste great with pecorino.
Poor man’s dish, well it’s being made by people who don’t have poor man’s taste, so throw as much parmesan cheese as you can afford.
My Grandma would tell me you dont like you don't eat. Everyone has there own way of cooking.
I’ve learned more from you and Eva over this last year than I have in my whole life. Thank you.
Vincenzo’s aglio e olgio is fantastic, I make it every week.
Spaghetti Aglio e Olio is sadly my least favourite pasta dish.
Too oily for my taste. You are going to say that’s obvious because you need a lot of oil for this one.
Nonetheless, everytime I had it, spaghettis were literally swimming in the oil in my plate.
Now, I like cooking and trying out new recipes. So maybe Vincenzo's version will reconcile me with it as it did for some other receipes. But I really have doubts with Aglio e Olio…
A thing about crushing the garlic. Ina is talking to Americans who might not have a lot of kitchen experience. And when you crush the garlic it burns far easier. So for inexperienced cooks, maybe slicing is better. And then it suddenly might also make sense to use those extreme amounts of garlic, because sliced garlic is less flavorful than crushed. Well, that's just a theory. Because Ina is amazing, I feel there must be some reason to the madness.
Ina’s husband is a nice person too; he’s a clever university professor.
Hey Vincenzo! When are you going to review and/or cook with The Pasta Queen?
Sunny Anderson and the chefs on her television program, The Kitchen, are my favorite celebrity chefs.
Concerning the garlic: I like to grate two cloves and slice the rest.
You crush garlic, Ina slices it. That's where the quantity difference comes in.