Italian cuisine is about simplicity, and this spaghetti Aglio e Olio proves that even the simplest ingredients can become something extraordinary. This recipe originates from Naples, Italy, and translates to spaghetti with garlic and extra virgin olive oil (EVOO), which are the main ingredients.
Add to this a little kick from the dried chilli and a very pleasant hint of garlic that’s not overpowering but instead, creamy. You can really taste all the key ingredients with every spoonful.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/spaghetti-aglio-e-olio-recipe/
#garlicpasta #pasta #vincenzosplate
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INGREDIENTS:
300 grams – 11oz of spaghetti 11oz. half a packet
4 garlic cloves crushed
2 red hot chili’s chopped
Fresh parsley a small bunch, chopped
5 tbsp extra virgin olive oil EVOO
Salt and pepper as much as required
METHOD:
1. Start by finely chopping chili and parsley into small pieces.
2. Add a tablespoon of sea salt to a large pot of boiling water and toss in the spaghetti. Cook for 12 to 13 minutes, or 1-2 min less than the packet instructions considering you will finish it off in the pan smothered in the oil sauce.
3. Give the spaghetti a good stir 2 to 3 times while cooking to make sure it doesn’t stick to the bottom of the pan.
4. While the pasta is cooking, make your sauce. Start by drizzling a generous amount of EVOO in a large pan over medium heat and add 2 tablespoons of water before adding the garlic
5. Add garlic to the pan, followed by red chili, and give everything a good stir. Add some parsley and let the sauce cook on a gentle heat, ensuring not to burn the garlic. You want the garlic to be nicely golden in color.
6. Once the sauce smells nice, oozing with a garlicky aroma, it’s a sign that it’s almost ready to meld with spaghetti. Collect a mug of pasta water and add a little bit to the pan.
7. Give the pan a good toss and stir to meld the flavors of olive oil, garlic, parsley, chili, parsley, and pasta water together, creating a creamy emulsion without any cream (of course!). Beat the sauce with a fork or mix using a wooden spoon – whatever it takes to mix everything and create a thicker sauce.
8. Strain the pasta , and add it to the sauce. Gently stirring it to coat every strand of spaghetti with the unbeatable flavors
9. Cook for an extra minute to build a creamy emulsion and let the pasta combine with all the ingredients. Pour in more pasta water adrizzle of EVOO and some parsley.
10. Use the tongs and quickly toss the pasta with the creamy sauce sitting at the bottom so that the starch in the pasta water helps to combine all the ingredients with the pasta.
11. Finish with a final touch of pasta water, EVOO, and parsley to seal it to perfection. Sprinkle in some toasted breadcrumbs or grated pecorino cheese (or both!) or keep things simple by adding black pepper for an added kick.
Keep reading the recipe via:
https://www.vincenzosplate.com/spaghetti-aglio-e-olio-recipe/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti Aglio e Olio
0:39 Ingredients for Spaghetti Aglio e Olio
2:13 How to Cook Spaghetti
3:05 How to Make the Aglio e Olio Sauce
7:13 Combine Aglio e Olio Sauce with spaghetti
8:08 Finish cooking Spaghetti in the Sauce
11:52 Options on How you can Enjoy your Spaghetti Aglio e Olio
12:44 How to Serve Spaghetti Aglio e Olio
13:51 How to Eat Pasta, E ora si Mangia, Vincenzo’s Plate
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
45 Comments
This pasta recipe is simplicity at its best You can find the written recipe On my website https://www.vincenzosplate.com/spaghetti-aglio-e-olio-recipe/
Super show! made with love❤❤❤
What I would recommend: if you cook the spaghetti 2 minutes longer than recommended, you get a much nicer texture. And instead of olive oil, use sun flower oil. Thank me later.
I thought this would taste like oil but totally unexpected results. Awesome recipe
4 garlic cloves crushed
2 red hot chili’s chopped
Fresh parsley a small bunch, chopped
5 tbsp extra virgin olive oil EVOO + Salt and pepper as much as required
13minute cook
He likes Aglio with his olive oil
I made this for myself, my cousin, her husband and her daughter, this past Sunday. I also made the bruschetta with the mixture you made with your hands but added mozzarella. They were both so amazing, she wants me to make them both again this weekend for her birthday. Thank you so much! I love your videos. You’re amazing!!
Some recipes say add pasta water in BEFORE pasta and some recipes say add pasta water in AFTER pasta. Does it make a difference? Are there any recipes that could also use the leftover pasta water? Thank you.
I respect your cultural recipe as you are an Italian
Can I ask something
Can I have a white shimeji mushroom on my aglio olio recipe?
Looks lovely. Please tell me what kind of pasta do you use? Thank you!
this dish, exactly this recipe, has become a mainstay in my family. everybody loves it, especially my 4 year old son.
@Vincenzo'splate Your video makes me wanna visit your kitchen and learn at hand. ❤ I have just made e olio followed your video..🎉
I will try….. thanks.
Can you add seafood like lobster meat, Big scallops, and shrimp to the olive oil/parsley/chili/garlic/pasta water sauce before adding the pasta V?
That's all! No meat?
Honestly, all this stuff about “i want to kiss my wife” is non sense. She can only smell it if you didn’t share with her, and that’s should be about reason for a divorce.
Cheap, easy and tasty
Thank you so much for wonderful pasta recipe and the way you explain sounds so yamy
Vicenzo, what kind of pan(material) you are using in this video
I don’t use that much oil
❤🎉
ANCHOVIES !!!!!!!!!!!!!!!!!!!!!!
Chili???? NEVER!!!
I’m on my way😂🤣
This recipe includes more lovemaking than I'm used to, and I'm Italian! Bravo!
No good. It's all carbohydrates
Ok. So regular spaghetti? Like 8 to 10 minutes prior to the pan? In normal circumstances with no further cooking it 10 minutes
Very good recipe. What meat will go well with this?
Made it last nite. 12am..lol was great but maybe more oil. Love your recipe as Ive seen many.
I will go high end pasta next time to see difference. Is it OK to use a bit more to get that sauce?
What makes the sauce better?
From personal experience, wash your hands thoroughly after chopping the chili and before going to the toilet😧😧😧.
I tried you SPAGHETTI recipe It turned out pretty good BUT not as Delicious as your Plating 13:25 looked (i could taste it through the screen)
So I Tried Again this time I used the Expense brand of SPAGHETTI & Brand name extra virgin olive oil (it does make a difference)
the 2nd time was much better. Tomorrow night will be my 3rd Attempt this time I will be making this SPAGHETTI / with Garlic bread (homemade)
freshly grated Parmesan Cheese for my Girlfriend we are both 68 yr old 💕💘
PS: This time I will not open a Bottle of Red Wine 🥴 while attempting to cook your SPAGHETTI and trying to talk with a Italian accent
I'll wait until it's plated and the candles are lit
looking forward to more Recipes 🤗
Aaah…simply delicious…..
Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaand DOWN TO THE RIGHT!
Welcome to the down-to-right chain, we love you
❤
The mouth feel of this dish is nothing that can be described adequately. You just have to experience it. And as always with a few simple ingrendients quality and proper technique mater. That´s a real takeaway from Vincenzo´s cooking videos.
Best
@vincenzosplate I know it’s not authentic, but would this recipe be ok with a tortellini ravioli?
If you want a protein instead of anchovies, and have the money, shrimp is a nice addition. You can even sautee the shrimp first in the same garlic/olive oil mixture. Just make sure the shrimp you buy doesn't have tripolyphosphate. It's how they cheat to add weight, and gives you those soapy suds when you wash them.
Vincenzo I made this pasta dish the other day and it turned out lovely I follow use Instructions from start to end and it turned out phenomenal Thank u For Begin Our Coach and teaching use the right way to cook Italian cuisine n keeping it traditional like ur Nonna God Bless Yall n ur family
Looks delish, I would be required to add fresh greted parm. even if not Italiano correct.
Hi!!
any salt or seasoning to be added?
really make sure that you put the parsley and the oil in at the same time, otherwise you have to start over!
He may be Italian but I'm pretty sure he french kissed that pasta