47 Comments

  1. Raizel M
    April 8, 2018 @ 5:54 pm

    Yur vice sounds better! You talk like a rmal person without the irritating tonal changes.

    Reply

  2. Melinda Gordon
    April 8, 2018 @ 5:54 pm

    This is my FAVORITE pasta dish ever!

    Reply

  3. Juozapas Špokas
    April 8, 2018 @ 5:54 pm

    "If you could smell this you'd be like man thats smells good" LOL.

    Reply

  4. KFStreich
    April 8, 2018 @ 5:54 pm

    Classic John!

    Reply

  5. Francis Ajax
    April 8, 2018 @ 5:54 pm

    Why is it not advised to rinse the pasta?

    Reply

  6. brett hall
    April 8, 2018 @ 5:54 pm

    Yum

    Reply

  7. pedroptga1
    April 8, 2018 @ 5:54 pm

    Where's the salt ?

    Reply

  8. vilko skorlich
    April 8, 2018 @ 5:54 pm

    “Too much garlic! Garlic everywhere,”
    It makes me want to cry,”
    Garlic, you see, is not quite the staple of Italian cuisine Americans think it is. Depending on who you speak to, onions are a controversial ingredient too – and don’t even think of ever combining the two in a single dish.
    The idea of ingredient misuse provoking tears may appear a little drastic?
    After all, Americans are messing with their grandma’s grandma’s grandma’s recipes.

    Reply

  9. Adam Guarnella
    April 8, 2018 @ 5:54 pm

    Lol im Italian and didn't Know this even had a name 😛

    Reply

  10. WestWard Pomona Gyrl
    April 8, 2018 @ 5:54 pm

    Chef John sounding like a body builder,woww what a drastic change in his voice.

    Reply

  11. guess who?
    April 8, 2018 @ 5:54 pm

    Crap I'm getting heavy trying all your great recipes. Love your recipes.

    Reply

  12. Alexandru EPURAN
    April 8, 2018 @ 5:54 pm

    The simplest of foods – the best! Like gnocchi and sage sauteed in butter… mmmmm-M!

    Reply

  13. El Risitas
    April 8, 2018 @ 5:54 pm

    fucking classic

    Reply

  14. Jim Bartlett
    April 8, 2018 @ 5:54 pm

    Personally I always add pasta to the sauce not the other way round. Helps the sauce get into every strand of spaghetti. This recipe looks awesome though

    Reply

  15. ladykiri42
    April 8, 2018 @ 5:54 pm

    Hoping you get completely well soon.

    Reply

  16. Corina Domocos
    April 8, 2018 @ 5:54 pm

    THANKS

    Reply

  17. John Mollicone
    April 8, 2018 @ 5:54 pm

    Add anchovies to the oil let it break down then add the water .another level of flavor (I use a whole can myself)

    Reply

  18. Executioness
    April 8, 2018 @ 5:54 pm

    I thought that was a large saucepan of olive oil for a second lol

    Reply

  19. randy zakem
    April 8, 2018 @ 5:54 pm

    A good variance is basil and oregano also with a couple pads of butter

    Reply

  20. Christopher Pazen
    April 8, 2018 @ 5:54 pm

    Mmmmmhhhmmmm looks so good

    Reply

  21. Pisces X
    April 8, 2018 @ 5:54 pm

    Oh my God! This looked amazing and so simple! I can't believe 1.2K people didn't like this! What is wrong with you people??

    Reply

  22. Dusty Miller
    April 8, 2018 @ 5:54 pm

    Than you been looking for something like this yummy

    Reply

  23. Chester John Somes
    April 8, 2018 @ 5:54 pm

    Ahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha! with laryngitis

    Reply

  24. Saju Vetiyatil
    April 8, 2018 @ 5:54 pm

    You are the chef with the original touch. Loved this, thanks for posting.

    Reply

  25. Sophia Tisbe
    April 8, 2018 @ 5:54 pm

    I like your pasta and im gonna cook like that so delicious and its simple dish but its so delicious when i watch that

    Reply

  26. Stephen Lambrecht
    April 8, 2018 @ 5:54 pm

    Yes, that is heaven on a plate

    Reply

  27. Chuck Love
    April 8, 2018 @ 5:54 pm

    By adding the Aglio e Olio sauce to the pasta in the plate, you are making a classic mistake. Add the pasta to the sauce in the pan, toss it there and then plate it. If fact, cook the pasta a minute or two short of al dente and then finish its' cooking in the pan, IN THE SAUCE!

    Reply

  28. B007
    April 8, 2018 @ 5:54 pm

    Thumbs down for adding chesse. Seriously wtf??!!

    Reply

  29. Michele Denise
    April 8, 2018 @ 5:54 pm

    love it
    to subscribe to me at
    https://youtu.be/LlUBhA2Oxns

    Reply

  30. Robin18us
    April 8, 2018 @ 5:54 pm

    No anchovies?

    Reply

  31. Van Gogh
    April 8, 2018 @ 5:54 pm

    This is a funny introduction!!! Way to go Chef – I'm making this tonight!!!

    Reply

  32. Vanessa Eat.1994
    April 8, 2018 @ 5:54 pm

    Can u use vegetable oil?

    Reply

  33. Darth Bobo
    April 8, 2018 @ 5:54 pm

    All these blasphemers in the comments adding unnecessary ingredients to the perfect pasta dish…

    Reply

  34. JWentu
    April 8, 2018 @ 5:54 pm

    Wonderful presentation.

    Aglio is good for your health mainly if eaten fresh. When you cook it, it loses a lot of its wonderful properties. There's an article online describing after how many minutes of any kind of cooking, garlic is no more effective.

    And now some personal experience. My family (I am 100% italian) prefers "Aglio, olio e peperoncino". that is garlic, olive oil and chili (no parsley). When I was 5 years old, in order to convince me eating pasta when it was quite hot (due to the chili), my parents started adding mayo to the pasta. Probably to most italians this sounds scary, horrible. But the way I love my aglio, olio e peperoncino, is actually: aglio (a lot), olio, peperoncino, mayo AND parsely!
    Maybe it's "wrong", but I just love it sooo much!

    Reply

  35. 100%Awesome #1
    April 8, 2018 @ 5:54 pm

    Greasy spaghetti. I don't care for oily noodles.

    Reply

  36. MAX DELMONTE
    April 8, 2018 @ 5:54 pm

    Dear Chef John. I hope you feel better. Just want to thank you for this amazing recepie and method on this dish. So simple yet so delicious. My family loved it…. I did not rinse the pasta
    Thanks again my friend

    Reply

  37. JesusWept
    April 8, 2018 @ 5:54 pm

    k

    Reply

  38. payazokoki
    April 8, 2018 @ 5:54 pm

    Chef, where are you!!!

    Reply

  39. Ron Douglas
    April 8, 2018 @ 5:54 pm

    Sorry Chef… I don't mean to disagree with you but instead of pouring the pasta into a bowl, pour the pasta directly into the pan with the garlic and olive oil and toss thoroughly.

    Reply

  40. Lucas Guillemette
    April 8, 2018 @ 5:54 pm

    I had to go and make it right away.

    Reply

  41. khaleq khan
    April 8, 2018 @ 5:54 pm

    nice,

    Reply

  42. Abe
    April 8, 2018 @ 5:54 pm

    I like your videos in general – simple but attainable and effective recipes.  In this case, though, I have to point out that there is no parmesan (or any other cheese) put on gli spaghetti aglio olio.  I think adding the pasta water is questionable too, though I understand it, and it's maybe a matter of preference – some original recipes do call for it.  Adding cheese is not the worst thing in the world compared to some pasta sins commonly committed by non-Italians (like adding onion or cream to carbonara), but in my time spent living in Italy I have never seen it done that way, nor do I think it improves upon the taste.  This is a dish most likely from Campania, near Naples (originally made with what was likely vermicelli), though some consider it also to be Roman (at least by adoption).  I like though how you instructed everyone to brown the garlic mildly and slowly.  Personally, I like to add some parsley and peperoncino (hot pepper flakes) to the oil as well to let it permeate there and not only be a garnish (not claiming that is 100% traditional, but I think it works).  Italians are very persnickety about their pasta and traditional dishes (more than most), though in my experience their persnicketiness should be respected, because there is always a rationale, and they are almost always right, with most deviations making things worse (at least once you learn to appreciate and develop a palate for the core tenets of Italian cuisine, which has a lot to do with minimalism, good digestion, and letting ingredients shine).

    Reply

  43. robert lombardo
    April 8, 2018 @ 5:54 pm

    In Italy they sprinkle bread crumbs,on the pasta when it’s on the plate along with cheese.ive also had a tomato pie with oil and garlic with bread crumbs also.

    Reply

  44. ron drews
    April 8, 2018 @ 5:54 pm

    Cook the Garlic only until translucent. Brown Garlic is bitter and over cooked.

    Reply

  45. suzarraelizabeth
    April 8, 2018 @ 5:54 pm

    I dream about this stuff! Yumm

    Reply

  46. The Narrator
    April 8, 2018 @ 5:54 pm

    i grew up on this.

    Reply

  47. Jerry Addison
    April 8, 2018 @ 5:54 pm

    Love how this turned out.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *