Best SPAGHETTI AGLIO E OLIO

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Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.

#spaghettiaglioolio #spaghettirecipe #garlicspaghetti

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How to Make SPAGHETTI AGLIO E OLIO

INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil

UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs

METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!

HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.

E ora si mangia, Vincenzo’s Plate…Enjoy!

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Comments

Vincenzo's Plate says:

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Robert Corsini says:

The thing I hate about cutting garlic is the stink stays on your fingers for days!! Wash all you want, that stink will not leave your fingers until you shed that skin!

* Matthews says:

Thank you for that nice recipe. I just made this for my wife and me. We loved it. Not much ingredience and very delicious. Greetings from Germany

Al Tango says:

Vieni a Napoli, vedrai la differenza.

KaseiMir says:

I cooked it this evening. NOM NOM NOM NOM!!!

Danny J. Rumbles says:

Vincenzo cooks with such passion. Salute Vincenzo!

Robert Fordin says:

Together with vongole and bolognese, this is my third one favorite spaghetti.
Oops, almost forgotten – carbonara is on that list, too.

Guardian says:

When you put the spaghetti in the pan to finish cooking it, do you turn the heat up on the pan

Jack Lim says:

I usually heat the pan then put olive oil, then fry the garlic and chili flakes, then put in the spaghetti.
Today I learned i've been doing it the wrong way.

Thanks chef.

Chito Mañosca Francisco says:

I love aglio e olio. But my take on that is more more more garlic. Hahahahha. I love garlic. This is an instant comfort food. So fast to make.

Martin Temelkov says:

Ciao, Vincenzo! Sto studiando italiano ora e ho adorato questo video! Non vedo l'ora di provarlo!

Signora Bartollini says:

Pasta with out eggs in it?

J.C says:

I threw in huge amount of bacon bits and chilli flakes. 🤣🤣🤣. Tastes great

Jinping_The_Flu says:

Vincenzo: this is the purest oil you can get on the planet
(American noise intensifies)

letype suspect says:

You are the best !!

Dr.Aditya Tamboli says:

Awesome… last week I made basil pesto pasta after watching your recipe… tasted awesome.. thanks for detailed recipe

bobbymac 131 says:

I tell you what, 5 to 6 tablespoons of garlic??? Mire like 5 to 6 cupfulls🙂😃😃

bobbymac 131 says:

I put in ten cloves of garlic for 2 people, vincento, you surprised me😁

THE M&G KITCHEN says:

Can I use basil on it??

Zaheer Carrim says:

I swear if you pull out another OPTION I'm deleting this app.

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