The Secret To Aglio E Olio | Chef Jean-Pierre

well hello there friends very special dish today spaghettoni i o a olio six spaghettis with garlic and oil a traditional italian dish remember thumbs up if you like the video subscribe to the channel and ring that bell stay tuned friends we're going to do it right now together [Applause] all right friends alioe olio what is that that's garlic and oil it's really simple that's the main two ingredient in this pasta dish this has to be one of the most simple italian pasta recipe you can possibly make and yet there's a lot of little drinks we need to learn about that number one you see friends i'm cooking the pasta i'm cooking a uh spaghettoni which is a fat fatter spaghetti and i just lowered the heat while i was waiting for the camera to come on uh just throw it for a second it's gotta come back i got salt i got the water and i got the pasta cooking for the last two two three four minutes two three four somewhere around there they're almost they're almost ready they're almost al dente and um i use very little water you notice that instead of cooking with a big pot of water boiling salt and all that we got the minimum amount of water because i want this water to be very starchy because i am going to use the water to make my motion it's very important two-part water one part oiler so the beautiful thing is i got this garlic olive oil the roasted garlic olive oil if you got a lot of you have got it so wonderful to start with okay we're gonna start you don't have good olive oil make sure you use the good extra virgin olive oil yeah we're gonna put the garlic the garlic my friend is barely uh it's it's pureed it's almost like a paste for those of you that have followed my recipe i use it you can do it with a mixer you can do it with a blender it's really up to you don't burn it don't build the garlic make sure as soon as you put it in and you take a little bit of the pasta water right there and we're gonna put it in because the pasta is almost cooked right really important friends we're going to put it in for a second and then we're going to put some parsley stems pasta this time you're going to say what am i going to do with pasta this time you're not going to eat them we're going to remove them for a minute we're just gonna make this um this right here they're gonna release a little flavor and then we're gonna remove them what else are we putting in here pastas are gonna be ready by the time they're ready and put them in there we're gonna make an emotion with the oil and the water i bound it together creates a an emotion that's really amazing friends it's really simple and yet if you don't follow the all those little things you're gonna burn the garlic you're gonna do chili red peppers cut it up as small as possible or remove the seeds you can leave them in there i put them in there the only thing i'm going to remove out of there my friends are going to be the parsley stems we just want to get some extra flavor out of there parsley is think about the flavor here right we got parsley we got garlic and uh and and and we got the pasta and we got the beautiful olive oil so it's very important and we get those flavors together correctly my friends you see we're starting to get in the motion i'm going to put just a little bit more water there's a little bit more water where the water is as we know it's always very important when we cook the pasta because of the starch in the water you see and right there my friends we have about two two to one already see we have about two to one the garlic is not boiling be careful be careful never burn the garlic my friends and the pastas are good so now i'm going to remove my stems i kept them all the big stems so it's easy to remove you see it's easier to remove it gives you an extra flavor if you don't have them don't worry about it and now what we're going to do first we're going to take the pasta directly and we're going to put epoxy at the last minute because if i cook the parcel you know i lose all of this wonderful fragrance okay so we're going to take the pasta right there my friends and we're going to put them right in there now you cook them right then they cook them however you want it cooker i like a dente nice to the bite doesn't mean raw you know sometimes you go to italian restaurant and they give you they say then the pasta is really raw so look at this look at this my friends this right there is so important you can see it it's beautiful it's beautiful you see you can see it right there my friends you see right there we got this beautiful beautiful um emulsion between the oiler now i'm going to turn the heat off because i don't want to burn the garlic look at this beautiful emotion look at the way the pasta is coated my friend as simple as a recipe as it is it's so often over down or possibly at the last minute chop it ice make sure your knife is super sharp when you do this it's really really important friends look at this is that a beauty or what look at this my friends this is a beautiful oh my goodness i love it [Music] gorgeous the italian genius my mom is italian what can i tell you all right now we're going to take a little bit not always easy to create this beautiful amount of pasta i like to use my pasta fork for these ones you see and what i do is i twist it around and i put it in come on come on come on come on come on one of them doesn't want to come and we try to take it around and we'll put it right here like this now of course you can make it bigger you can make it bigger if you want but i think this is like elegant enough my friends however you want to do it you can certainly add a little more chopped parsley in here like that my friends and as far as i'm concerned this right there i like to take a little bit of the the sauce in the bottom my friends you see i like to take a little bit of my peppers and put them in there like that just a little bit and you see all the oil we put in is all in there mix it with a water and this my friend is the beautiful pasta the italians are genius when it comes to this because this is so simple and yet so elegant you know you can test the uh the garlic is in the back the peppers all together the oil it's not so simple you can put butter of course if you want you can also add some cheese if you want but don't do it if you have italian coming over for dinner friends i hope you enjoyed the video remember thumbs up if you like it don't forget to subscribe to the channel ring that bell thanks for watching we'll see you again in the next few days with another fantastic recipe [Music]

Channel: Chef Jean-Pierre

Views: 200,384

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Id: HJnu_7sywdI

Length: 7min 27sec (447 seconds)

Published: Thu Jul 28 2022