How to Make the Most Tasty SPAGHETTI AGLIO e OLIO Ever

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.

#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.

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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!).

[AmyLSchulte]

The tip of adding water to the oil to stop the garlic from burning is amazing. I can’t believe that 40 years of watching cooking shows on tv and 100s of cookbooks that no one ever said this before.

[CharlesGerstenberger]

My honey and I made this last night for dinner. She is first generation Italian. Her parents came from the Tuscany region. We watched the video and had to make it. No chili this time. It was heaven. Less than 20 minutes from start to the plate. She put some pecorino cheese on hers, I had the toasted bread crumbs. We are in our 60's and cooking together is a joy. Grazie Vincenzo for the inspiration.

[bierdlll]

Almost every night at around 2am, the algorithm will recommend me an Aglio Olio video, leaving me no choice but to make one.

[Johnny_Guitar]

Vincenzo, as a Chef, mine is the classic *CREAMY* and *NOT* oily sauce! Very thinly sliced garlic and *LOTS* of oil at the start with little water, when pasta is ready, add to the pan and *SLOWLY* add pasta water while stirring to make the cream! No added oil at the end! Just *EMULSIFIED* cream, that's it! Ottimo lavoro Vincenzo, goditi il ​​tuo pasto!

[Gayatri_Deshpande]

That tip of saving pasta water and also adding some pasta water to the oil so that garlic doesn’t burn is A GAME CHANGER!!!! I have been using your recipe for almost 2 years now. It is fantastic.. ❤️😍

[kith]

My dad makes this for us and we love it, when i asked him he didnt know it was an actual recipe. This proves that these simple ingridients just come together naturally!

[LuigiRossignolo]

One of the best pasta dishes ever! I usually remove the center part of te garlic and crush it with a knife to create a paste that I add to the oil.
I ate some today and I still want to eat more...

[ThomasAchord]

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

[yuvaliswho]

I've been making the older recipe version ever since you've uploaded it, it's my wife's favorite Italian dish! thanks for the new version Vincenzo I'm sure my wife will be happy when I make it for her ❤

[szymond]

Cheap, easy and tasty. That's the beauty of some recipes, especially this one

[xXxDiMoStHeNiSxXx]

Vincenzo, hello! I just made this recipe, following each one of your steps. This is one of the tastiest pasta dishes I have ever cooked! Of course, me being greek, I had to add lemon juice and lemon zest. It was amazing! Thank you so much for this recipe!

[kathiewalli]

I love watching you eat…..you enjoy your food so much….great recipe 😊

[alicehagan]

This is one of my all time favorites!!! So quick, so easy and so very delicious. Everybody should try it if they have not had it. Thanks, Vincenzo.

[wolfmiser]

This was the one pasta dish that got me through quarantine back in 2020. When I saw your first Aglio e Olio video 3 years ago, that's when I became a subscriber for your channel. No regrets at all. I'm always learning new things from you and it's always entertaining to watch especially in reaction videos. Thank you for this updated recipe video! ❤

[oxfordfisher]

I just made this recipe after coming from college and i have a night shift. I feel relieved and able to work like 25 hours now (hopefully not) thank your so much. I am crying. Literal tears. Its amazing and only 13 minutes.

[alexbennettbenefit]

Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest all the spaghetti aglio olio looks very yummy and delicious I am so going to make it

[Pichouette]

Looks good😊. Seems to be easier to make than pronounce 🤪. Although, I'm pretty cheesy and might accidentally spill a little fresh Pecorino Romano on top of my serving😉.

[krakac]

I love to put anchovies in it, as you showed in your previous videos. It is absolutely my most favorite spaghetti recipe.

[akankshadash]

Simplicity at it's best.
Thanks for this recipe Vincenzo

Vincenzo, thank you. This dish is a special one for my family and I. My Papa who recently passed loved Aglio e Olio. I had been using your previous recipe for a couple years. This video released while my husband and I were on our honeymoon in Italy and I couldn't wait to make it when I got home. I got some of the best olive oils I could find while there and I think between the beautiful, fresh Italian olive oil and the new updates to this recipe, I made the BEST Aglio e Olio I ever had tonight. I had so much fun while making it. I cooked along to your video and found myself smiling and having so much fun while tossing the pasta in the pan even though it got a little messy. Definitely tossing the pan makes a huge difference and it's so easy and fun once you get the hang of it! My husband was speechless when he tried this dish. I felt so happy that not only have I made this beautiful dish so well, but I feel connected to my Papa and Italy, a very special person and a very special place, both of which I miss so much. Food is so important for the soul. I will keep using this recipe forever. Grazie mille Vincenzo! ❤