Pasta Aglio e Olio

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INGREDIENTS:
Spaghettini, extra virgin olive oil, anchovies, garlic, red pepper, salt, green onion, Parmesan, water.

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MUSIC:"
Licensed under Creative Commons: By Attribution 3.0 License

[simonmorton]

RIP mate, thank you for all the great times ive had watching your videos

[hudentdw]

The world is a lonelier place because this man left us, I learned a lot about cooking watching his videos and his jolly ways always making those dishes look so appetizing RIP Big Daddy!

[tonyz]

Jack cooks according to basic principles he learned over the years. He doesn’t measure. He doesn’t talk A lot about ingredients. He throws them in and trusts his instinct.

[utubera]

Daddy Jack's range burners have 2 settings- off, and blast furnace. Love it!

[oriostx]

Although he's been gone for some time, I find myself coming back to his videos from time to time. As a person who loves to cook, I feel that this is how cooking should be done, no script, just from the heart.

[natesepnefski]

My grandmother always added breadcrumbs to the oil, garlic and anchovies. Delicious :)
We make it every Christmas Eve dinner

[ismailismail]

Condolences to jacks family and the viewers
The man was treasure
Rest In Peace jack ☮️

[musicfan]

Still come back to these classics. Cooking by feel and letting the burners rip. Absolute legend.

[jacquietrundy]

There will never be another Daddy Jack but his memory and the wonderful food he prepared will live on.

[LOST_HOMIE]

Gonna be re watching these videos for years, thank you to the only father I know

[Hereward]

Hi from England i have to say Daddy Jack is literally now my go to YouTube chef, great recipes and the guy is clearly a really good guy. I bet his restaurant is a fun place to eat.

[darrellanderson]

RIP, Jack.
Of all the chefs, I consider you my mentor. Your recipes are simple, and I've learned so much from you. I miss you, Jack.

[lucianozavatta]

Io sono italiano. Vivo in Paraguay. 68 anni. Mi ha colpito la Sua originalità e simpatia. L'ambiente, il materiale, ecc. Il ventilatore ed i fornelli impazziti. Anche la Sua statura e presenza fisica. Viva la semplicità. Un forte abbraccio! Zavatta Luciano

[brbodybuilder]

Always loved watching Jack cook. Thank you for all you did for us. RIP

[supersonicej]

This guy knows. Thank you for sharing.

[lol]

0:38 I like the way you opened spaghetti. real pro.

[paddymaluco]

The best. Simple and delicious. No pretentious crapola. Great Chef.

[scottrhodes]

I have made this dish many times and served it at my restaurant many times. You hit it right on-one suggestion, respectfully, salt the pasta water more and you will not need to add salt later on-lessens the chance of over salting the dish. Great video as always-thanks for keeping it real-you do it right !

[Jerry-rfbn]

Your videos are a refreshing change to the cosmetically enhanced cooking shows I see on television. A real chef working in a real working kitchen, using cooking tools that look like they have seen their share of battle. Thank you for all your effort.

[nicholasorsini]

Hi Jack. I was a Chef in New York for over thirty years in Italian restaurants. You made that dish perfect!, Glad to see you back making videos brother!, btw. I make it with anchovies also, I even put some anchovies in my Marinara sauce and I learned from old school Italian chefs straight off the boat...