How to make AUTHENTIC Spaghetti Aglio e Olio | Anthony's Cooking
Hello everybody, my name is Anthony and today we are making spaghetti aglio e olio.
Aglio e olio considered to be like an easy late night student kind of a meal in Italy,
but when you order it in a restaurant you get something completely different, something
extraordinary. And today we will explore what makes the restaurant version so good using the
And what do we have here? We have spaghetti, chili, garlic, parsley, salt and extra virgin
olive oil. For spaghetti I'm using 200 grams of spaghetti for two people. For chili depends on
how hot your chili is. Mine is not too hot, I'm using half of it. Two cloves of garlic,
one clove of garlic per person. Also I have some extra to sprinkle some garlic on top,
and the parsley, use as much as you want. I'm using a handful and also I'm saving some of
those stems to flavor the oil with it. Let's start making our pasta. Three liters of water,
two tablespoons of salt, high heat and wait until it boils. Our water is cooking,
now let's prepare all the ingredients we need for the sauce. We have our garlic cut in slices and
also some of the garlic chopped really fine to sprinkle at the end. Aglio e olio in Italian just
means garlic and oil and those are the main ingredients of our pasta. Also we are using
the chili peppers which makes it aglio e olio con peperoncino. For parsley cut off the stems
and leave them, we will use them later to flavor our sauce. And take the parsley and just
cut it as fine as you can, this is the consistency we want.
Our ingredients are ready, now let's make the sauce. First take some olive oil,
use more olive oil because the oil is the sauce for this pasta, be generous with your oil.
Now let's put our stems, garlic and chili into the pan. The stems will help to flavor the oil.
Those small pieces of garlic I have here just for the decoration later, so I'm not putting them
inside. Medium heat and let's wait until it starts cooking. Our pasta water is boiling, let's cook our
pasta. As you can see now the garlic starts to become golden, so now is the time to remove the
stems and add some water to it. Just a little bit of water and we want to stir it to help the oil
and the water emulsify. I will add a little bit more water, I'm using pasta water for that because
it's starchy and we want the starch to help the mix and combine the ingredients together.
We want to create an emulsion here in this pan, so give it time, stir it and see how beautiful
it looks right now. This is the sauce, this is the base for our pasta. Our pasta is almost done,
it's been cooking for 10 minutes, it should be cooking for 12 minutes, but we will finish it
in the pan. Our sauce looks very good, so let's add the pasta. Look how nice it looks,
not too dry, not too oily, maybe a little bit more pasta water to help the ingredients combine.
And we stir and cook it for two extra minutes.
Our pasta is almost done, now we add the fresh parsley
and stir it again.
Beautiful touch of green.
Our pasta is ready and now let's plate. Ladies and gentlemen, spaghetti aglio e olio.
Let's try it.
This is very good, unexpectedly good. Just three ingredients and what a pasta.
I suggest you to try to make it at home, I think you will be surprised.
Also this garlic makes it so much better, fresh kick from the garlic.
Thank you very much for watching. If you enjoyed the video, please
press the like button, subscribe to my channel and leave me a comment below,
I will really appreciate it. Thank you very much, enjoy your meal, bye-bye.