Best SPAGHETTI AGLIO E OLIO

ladies and gentlemen today we are making spaghetti alio e olio a sensational pasta ranked in the top 10 favorite pastas on the planet it seems easy it is easy but you need to make it the right way and today i'm showing you the way this is how you make spaghetti aglio [Music] hi and welcome to bean chain sauce plate today we are making spaghetti alio edorio spaghetti with garlic and actual virgin olive oil originated from naples we love the town of naples famous for pizza for puttanesca spaghetti bongole and spaghetti allego italians love to eat this pasta any time of the day especially it's famous as a midnight pasta spaghetti mezzanotte but also it's a pasta that everybody makes pretty much anyone in italy knows how to make spaghetti alloy even the people who don't know how to cook this pasta honestly it's so easy but you do need the right ingredients to make a top quality spaghetti oreo so the classic spaghetti algo the original version was made with just extra virgin olive oil and there's a big difference between extra virgin olive oil and olive oil you know extra virgin olive oil is the purest oil that you can get on the planet garlic and we're talking about top quality garlic here okay we don't want to go for cheap garlic like make sure you get a good garlic and i will say according to how big it is but a normal let's say a normal sized garlic i will go for one clove per person okay now let's see how big this is these cloves to me yeah look pretty normal so i will go for two of this in order to make a pasta for two people and also parsley like parsley it doesn't need to be used but it is nice to use because it gives a nice color to your dish but you don't have to use puzzle if you don't have parsley don't worry there are two different versions you can cut the garlic you can cut the garlic into slices which in my opinion it's a bit too much because i don't know if i feel like the garlic can be way too strong when it's in in into slices the good thing about it is that yes you can remove it if you don't want to eat it but you're eating you're eating garlic spaghetti so why you don't want to eat it so my recommendation is why don't you actually make it you just cut it finally finally finally chopped see i just like to have it finely chopped you can actually use a peeler a garlic peeler to do it because not only will make it creamy but it will make your life easier now the way you can cut it is again like i said you can cut it extremely thin like very very very thin like thin slices but again i don't like it because too chunky so what i would recommend is once you cut them thin you can just make them even smaller take your time and here again look just small small pieces for me this is an important step of the recipe really important now the other ingredient is parsley from the garden must be from the garden now with the parsley i see lots of people removing the stock like this but guys this is where the flavors are the flavors of parsley is here use this use the stock because that's what the flavors are so you need to use the stock and what we do with the stock we're going to cook the stock with the garlic and extra virgin olive oil because this is what gives the flavor okay the leaf it decorates a dish okay so this is cut on the side and here we're gonna finally chop our parsley okay we would really want the parsley the leaves to be tiny we want to sprinkle these parsley on top of a pasta okay now the pasta the pasta plays such an important role so we are talking about using a top quality spaghetti if you can don't buy the cheap ones nasty ones just buy a top quality spaghetti brand spaghetti are very important for this recipe because the recipe doesn't have a lot of there is no sauce so spaghetti needs to be top quality the spaghetti i'm using today takes about nine minutes so we're gonna cook them for about eight minutes and a half so as you can see i'm using a large pot of water because pasta always needs to be cooked in a large pot and i'm using and i'm putting a large amount of rock salt handful because the only salt i'm using it's in the water we want the pasta to be full of flavors this is a big packet of pasta for about five people or even more i'm going to use about 300 grams you only cook the pasta when the water is boiling see it's boiling right okay now let's make the sauce now it's not really a sauce but i like to call it those now i recommend you not to use a non-stick pan you can but you know try to use a stainless steel pan and have it on a medium low heat okay we don't want to burn the oil and we don't want to burn the garlic of course so i'm using about five to six tablespoons of extra virgin olive oil and you do need this because like i said there's no sauce in this and what i like to do i like to put the garlic in there like crush it in there and have a nice creamy garlic this will take no time to cook so y'all just find this melts in your pasta and you get the flavors but it's not a disturbing flavor if you know what i mean i strongly recommend you to use a wooden spoon and just stir the garlic everywhere you can put more if you like right if you think like there's not enough garlic you want more garlic go for it i'm also going to add the parsley stalks from before because they will give a flavor to the pasta you don't have to like every game you don't have to but if you really want to use parsley then you need to do this guys because that's what give the flavor to your pasta lots of people in these days like to add anchovies so what the enjoyers do if you put anchovies in there right now they kind of melt in the olive oil in extra virgin olive oil and it will give a really nice flavor to your pasta it's not the original but i just want to show you that if you put two anchovies in there they will melt and will give the flavor okay that's an option that's something that you can do another ingredient you can add now if you want is the chili chili flakes or fresh chili but i like to add this at the end just in case we have someone who doesn't like chili or you know you can just add it right at the end you know it's an optional it doesn't really make any difference something else that people love to do and my dad does it actually my family does they put bread crumbs at this point so no anchovies no chili yet or yes chili but with breakfast like a spoon or two or you can actually use stale bread as well so so this is just other options for you another option for you but we're going too far now but this is happening in a monthly coast our union's easily you can just put some lemon zest in there i won't call it pasta leoni but yeah some people still like to do that too after about three or four minutes i will recommend you to get some pasta water and put it in there so this way we avoid to burn the garlic and also we help to make the pasta creamier okay as you can see the pasta is beautiful and al dente it cooked for about eight minutes and a half and what i do now i start adding the pasta in the sauce and we are finishing to cook it in the pan okay and now we start to mix the pasta now we want the pasta to get the flavor of the garlic extra virgin olive oil we've got the parsley stalk in there the pasta is still cooking in there and as you can see you need to keep stirring it because you don't want uneven uncooked pasta you want pasta to be perfectly cooked if you feel like you need to add more water please go for it okay feel free to add more water mine is pretty creamy this is the moment when you add the parsley in this is the moment for you to do it so at this point guys you want to cook the stove to be up put it up because you want this to the last 30 seconds you really want to cook it properly right and we want this beautiful pasta to be nice and creamy which it is you don't put cheese in here because it's a poor people pasta you know there was never cheese in this pasta you can add you can add some breadcrumbs if you want you can use cheese but honestly this is the original recipe and that's what i'm showing you today it's time for us to eat it come on let's serve it pasta should be nice and creamy let's make a nice portion for us let's dedicate it to naples because it's where it's from and let's create a little volcano here so we're creating the vesuvio volcano dedicated to naples so my friends at this point you want to add beautiful sauce right on top and then you finish it with a sprinkle of parsley everywhere and for the lovers of chili this is the time guys where you want to put beautiful chili and this is how you make spaghetti algo a pepperoncino look how fantastic this pasta is nice and creamy which is what you want the pasta water with a little starch in there really helps so that what makes it creamy beautiful ready like i said the garlic is a lot of garlic in there you do taste it but because i don't have big chunks it's not disturbing i've got a beautiful kick of garlic in there a wonderful kick of garlic but it's not disturbing okay oh my god so guys thank you so much for watching this episode we will see you in the next vincenzo's plate video recipe eurasimanja plate and this is a wonderful plate of spaghetti pepperoncino because i did add the chili so it's called spaghetti pepperoncino say hello to my pasta friend you

Channel: Vincenzo's Plate

Views: 2,427,412

Keywords: spaghetti aglio e olio, best spaghetti aglio e olio, spaghetti with garlic and oil, spaghetti aglio olio e peperoncino, how to make spaghetti aglio olio, aglio e olio with peperoncino, aglio e olio recipe, best aglio e olio recipe, authentic aglio e olio italian, spaghetti aglio e olio food wishes, spaghetti aglio olio recipe, spaghetti aglio olio italian recipe, spaghetti recipe, aglio e olio, algio e olio with peperoncino, aglio e olio italian chef, aglio olio e peperoncino

Id: oVGPaPGV5jQ

Length: 11min 43sec (703 seconds)

Published: Sun Mar 08 2020