The Secret To Aglio E Olio | Chef Jean-Pierre

Well hello there friends. Very special dish today. Spaghetti aglio e 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 gonna do it right now together. All right friends, aglio e olio. What is that? That's garlic and oil. It's really simple. That's the main two ingredients 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 tricks we need to learn about that. Number one, you see friends, I'm cooking the pasta. I'm cooking a spaghettoni, which is a fat, a fatter spaghetti. And I just lower the heat while I was waiting for the camera to come on. Just lower it for a second, it's gonna 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 ready, they're almost al dente. And 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 gonna use the water to make my emulsion. It's very important, two part water, one part oil. 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 know, you have good olive oil, you make sure you use a good extra virgin olive oil, yeah? We're gonna put the garlic. The garlic, my friend, is barely, 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 burn the garlic, make sure, as soon as you put it in and you take a little bit of that pasta water right there, and we're gonna put it in. Because the pasta is almost cooked, right? Really important, friends. We're gonna put it in for a second, and then we're gonna put some parsley stems. Parsley stems, you're gonna say, what am I gonna do with parsley stems? You're not gonna eat them, we're gonna remove them for a minute. We're just gonna make this, 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, I'm gonna put them in there. We're gonna make an emulsion, where the oil and the water are bonded together, creates an emulsion. It's really amazing, friends. It's really simple, and yet, if you don't follow all those little things, you're gonna burn the garlic and the chili red peppers. Cut it up as small as possible, I'll remove the seeds, you can leave them in there. I put them in there. The only thing I'm gonna remove out of there, my friends, are gonna be the parsley stems. We just wanna get some extra flavor out of there. Parsley is, think about the flavor in here, right? We got parsley, we got garlic, and we got the pasta. And we got the beautiful olive oil. So it's very important that we get those flavors together correctly, my friends. You see, we're starting to get an emulsion, I'm gonna put just a little bit more water, just a little bit more water. The water, as we know, is always very important when we're cooking 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 burned, be careful, be careful, never burn the garlic, my friends. And the pastas are good. So now I'm gonna remove my stems. I kept them whole, the big stems, so it's easy to remove, you see? It's easy to remove, it gives you extra flavor. If you don't have them, don't worry about it. And now what we're gonna do first, we're gonna take the pasta directly, and we're gonna put the parsley at the last minute. Because if I cook the parsley now, I lose all of this wonderful fragrance, okay? So we're gonna take the pasta right there, my friends, and we're gonna put them right in there. Now you cook them al dente, cook them however you want it. I like it al dente, nice to the bite. It doesn't mean raw, you know, sometimes you go to an Italian restaurant and they give you, they say al dente pasta, but it's 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 emulsion between the oil. Now I'm gonna turn the heat off, because I don't want to burn the garlic. We got this beautiful emulsion, look at the way the pasta is coated, my friend. As simple of a recipe as it is, it's so often over down or parsley at the last minute. Chop it nice, 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. Oh, you're gorgeous. The My mom is Italian, what can I tell you? All right, now we're gonna take a little bit, not always easy to create this beautiful amount of pasta. I like to use my pasta fork for this, friends, 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're gonna 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 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 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 that we put in is all in there, mix it with the 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 taste the, um, um, um, the garlic is in the back, the peppers all together, the oil. It's such a simple. You can put butter, of course, if you want. You could 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.