tag:blogger.com,1999:blog-7173052990851751381.post2425428231728818368..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: This Spaghetti Aglio e Olio Recipe (Spaghetti with Garlic and Oil) Almost Left Me Speechless!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-7173052990851751381.post-1011196108912206422018-11-02T17:16:18.245-04:002018-11-02T17:16:18.245-04:00Chef John, I am serving this as a pasta course for...Chef John, I am serving this as a pasta course for 6 people. Is this recipe easily doubled? Unknownhttps://www.blogger.com/profile/09331497601351956158noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12568040784930512322018-01-31T18:25:58.651-05:002018-01-31T18:25:58.651-05:00Ahh, the Good ole days, when Chef John wasn’t an i...Ahh, the Good ole days, when Chef John wasn’t an internet sensation and could read All and respond to some of the posts on foodwishes, YouTube AND Allrecipes!!!Sullivanspapahttps://www.blogger.com/profile/04556291907302774452noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2789612666806112022017-09-10T16:19:16.040-04:002017-09-10T16:19:16.040-04:00A traditional and flavorful recipe. In Sicilian, w...A traditional and flavorful recipe. In Sicilian, we called it "pasta cu l'Agia". Sometimes my mom would squeeze an Italian plumb tomato into the recipe and stir it around. Sometimes, instead of oil, she would use butter. Ciao, capocuocco, mille grazie!Gatto reduhttps://www.blogger.com/profile/03015766234975183610noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37693134399118889342017-08-08T03:46:36.660-04:002017-08-08T03:46:36.660-04:00Never heard of this dish before but someone posted...Never heard of this dish before but someone posted it on Facebook, made by Chef Prisinzano. I was surprised to see you posted it years & years ago. Not made exactly the same way but you posted the amount of each ingredient and, as always, your video was much more entertaining. Thanks!Anonymoushttps://www.blogger.com/profile/06161079871303780150noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80973708138461615672017-05-16T20:04:22.496-04:002017-05-16T20:04:22.496-04:00Crazy good!! Used pecan nuts as well. Wonderful si...Crazy good!! Used pecan nuts as well. Wonderful side dish with dinnerCheriohttps://www.blogger.com/profile/14470490793556941006noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48965289491042946412017-02-19T08:10:11.377-05:002017-02-19T08:10:11.377-05:00The only problem with this recipe is that once you...The only problem with this recipe is that once you've had it, you begin to crave it. It's so simple, and so good - even with gluten/wheat free spaghetti, which sometimes takes doing.Anonymoushttps://www.blogger.com/profile/16472109684162281390noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31581529109369940322016-05-09T09:06:35.635-04:002016-05-09T09:06:35.635-04:00Truly delicious. I added a can of artichoke hearts...Truly delicious. I added a can of artichoke hearts and wished I'd added two. I find Parmesean Reggiano too mild and overpriced. I've switched to fresh ground Romano which is bolder and less expensive. Chef John, you've done it again!WoundedEgohttps://www.blogger.com/profile/10587474211232415755noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2706761516807405252016-02-18T22:18:40.604-05:002016-02-18T22:18:40.604-05:00Hello Chef John and fellow fans (and thank you to ...Hello Chef John and fellow fans (and thank you to the fan who took the time to explain how this recipe name is pronounced in Italiano). I just made this a couple days ago--here's my take. <br /><br />I did not have any fresh Italian parsley on hand (and my hubby did not get back in time from his store run with that and the block of Parmesan) but--it was still delicious! Instead, I used what I had, the already grated Parmesan that grocery stores all carry--in a bag, not those icky tubes of weird powder. And yes, my pasta did have a few places where it stuck together--not the end of the world! I also--don't be afraid, steel yourself Chef--used store bought minced garlic (yes, the kind that comes in small glass containers). I dumped in about 4 cloves worth of minced garlic, then ran to my computer to watch the video again--then ran back and dumped a couple more cloves worth in. Mine definitely took longer than 5 minutes to lightly brown (probably because it was minced). So it took a little longer than my whole wheat angel hair pasta (WHICH IS DELICIOUS--I hope those who don't think they like whole wheat pasta have tried them recently--not nearly as gritty as the ones from several yrs ago). Outside of those differences I did it just like Chef John shows--but after reading comments may throw the red pepper flakes in w/the garlic/olive oil next time. I LOVED IT!!! My family liked it but thought it seemed like it was missing something. To be fair, I'd told my husband to buy pancetta (confusing this dish w/Spaghetti alla Carbonara). I'm sure it would be great with grilled chicken, but I love it just the way it was (and I will use freshly and finely grated Parm next time--and Italian parsley if at all possible). Thanks again Chef! Love your awesome, fun sense of humor and how easy you make it for the rest of us.Unknownhttps://www.blogger.com/profile/06524566114388036295noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36442754006613780732015-08-31T08:22:19.395-04:002015-08-31T08:22:19.395-04:00Hi Chef John, I made this for dinner Sunday night....Hi Chef John, I made this for dinner Sunday night. This is a real restaurant quality dish and easy to make following your recipe & video. I was able to use my own home grown garlic which made it even better. Thanks for the recipe. Reds, Grahamgphttps://www.blogger.com/profile/16926986043448062614noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33650362100602617482015-01-05T18:32:21.409-05:002015-01-05T18:32:21.409-05:00Chef John, I absolutely love your videos! I came f...Chef John, I absolutely love your videos! I came from quite the anti-pasta, German food loving family, and I just married a pasta LOVER a year and a half ago, so your pasta recipes really inspire me to step out into an otherwise unknown world of pasta! What do you think of adding toasted pine nuts to this particular dish?Anonymoushttps://www.blogger.com/profile/12352837356976920530noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67276882286095627282014-10-29T01:58:55.480-04:002014-10-29T01:58:55.480-04:00Hello! I'm a new Youtube subscriber to your ch...Hello! I'm a new Youtube subscriber to your channel and a new cook. I'm 29, about to get married, and I'm still getting over my new fascination over garlic and olive oil. I started cooking because of my illness and I'm fed up with bread, eggs and chocolate. So I stumbled upon this recipe and tried it out. My mistake was I had excess oil. Still, the hubby-to-be, being the hubby-to-be, said he loved it. Thanks for the inspiration and making everything sound so easy and fun. I'll try the riggies next, I think. Nancyhttps://www.blogger.com/profile/02871747721322976995noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41262773698971261202014-06-02T09:40:28.993-04:002014-06-02T09:40:28.993-04:00Chef John, Thank you again...been a fan for years ...Chef John, Thank you again...been a fan for years bt just tried this last night....a new perfect staple for my wife and I. Salmon season just opened in CA so i threw in 3/4 pound thinly sliced with a touch of lemon--perfect--thanks again----oh, and yes the expensive cheese is the only way to goAnonymoushttps://www.blogger.com/profile/12846090408139225600noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2020286169572922882014-03-08T05:01:03.616-05:002014-03-08T05:01:03.616-05:00Just added you on my fav blog list x x Just added you on my fav blog list x x Anonymoushttps://www.blogger.com/profile/10958038188616870102noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36818982890933085882014-03-02T16:39:15.796-05:002014-03-02T16:39:15.796-05:00We would add the pepper flakes in with the oil and...We would add the pepper flakes in with the oil and use Pecorino Romano for this dish.........otherwise, shades of my youth in upstate NY next door to my Abruzzes grandmother. It seems every dish had a few pepper flakes (we were too poor to have the powder).<br />This is still a staple in my home.Clivertonhttps://www.blogger.com/profile/02482605849390483861noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90811869881757992632014-02-10T10:24:57.855-05:002014-02-10T10:24:57.855-05:00Hello Chef John! I just made this for lunch and it...Hello Chef John! I just made this for lunch and it was perfetto!! So easy, so delicious, got some real parmigiano reggiano and although a little bit expensive here in Holland but it was worthwhile. 6 cloves of garlic give the right amount of taste. Would definitely make this again. Thank you for sharing the recipe, Chef John :)Nisa0706https://www.blogger.com/profile/02784495713994790617noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78706776259549382172014-01-06T14:48:48.415-05:002014-01-06T14:48:48.415-05:00OMG OMG OMG!!!
i made this on my son's bday as...OMG OMG OMG!!!<br />i made this on my son's bday as one of the dish and it was gone within minutes and everyone was asking me for more....compliment after compliment throughout the night and the funniest thing is 2 of my buddy got slap on the head by their wives....."why can you cook like this?" <br />o yeah i got a few "thanks alot richard!" from them....lol THX Chef John<br /><br />"yet so easy but so good"sumyoungguyhttps://www.blogger.com/profile/12302487858093344573noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34801906095449230922013-12-22T19:01:51.370-05:002013-12-22T19:01:51.370-05:00I just tried this recipe, and it was delicious! It...I just tried this recipe, and it was delicious! It's so simple that anyone can cook it; and the ingredients are common enough that even a college student could make it. Anonymoushttps://www.blogger.com/profile/07717418914101896676noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61229186984620773802013-10-18T22:13:11.895-04:002013-10-18T22:13:11.895-04:00Yay I finally tried this! And it was SO amazing. I...Yay I finally tried this! And it was SO amazing. I halved the amount of spaghetti...but kept the same amount of garlic :) Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26071509575433374592013-04-29T19:12:53.619-04:002013-04-29T19:12:53.619-04:00Hey, Chef John,
I prepared this for my parents...Hey, Chef John,<br /> I prepared this for my parents today and they absolutely loved it, as did I, of course. My family thought it was fit for a 5-star restaurant! Thank you so much for the great directions. Had I received them anywhere else, the dish would not have been as amazing!<br /> Thanks and keep up your great work!<br /> Sincerely,<br /> Caitlin<br /><br />Anonymoushttps://www.blogger.com/profile/01002354752281027188noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29339869507489723852013-04-23T08:50:07.286-04:002013-04-23T08:50:07.286-04:00Hey Chef John :)
I have just tried that recipe a...Hey Chef John :) <br /><br />I have just tried that recipe and the family loved it! Thanks for sharing. Love your site. <br /><br />Greetings from Luxembourg ! BelLulashttps://www.blogger.com/profile/10301435095559960783noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4686300124714115762013-04-22T17:31:37.523-04:002013-04-22T17:31:37.523-04:00If I had to eat one pasta dish for the rest of my ...If I had to eat one pasta dish for the rest of my life, this would be it. I probably did not cook a single other dish more often than this beautiful composition. Absolutely amazing - just a couple of basic ingredients combined perfectly. I have tried lots of other variants, but your recipe is just out of competiton.<br /><br />Adding additonal stuff takes away from the magic & simplicity and does not improve this classic dish.<br />Do yourself a favor and do each step just perfectly instead: Get to know your pan, undercook the perfectly salted pasta just sligthly, get real cheese and use a micropane, and hit the perfect time for your garlic. You will be rewarded by a dish that will blow you away - no need to add stuff and ruin it.<br /><br />Thank you so much Chef John! I'm a huge fan of your delicious recipes & your funny videos and I convince everyone I know who is even slightly interested in cooking to check out your site. It's amazing how everyone thinks I'm a great chef when all I'm doing is following your instructions, lol!Tobihttps://www.blogger.com/profile/04114538484979990258noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86341573841131860362013-03-22T21:05:45.178-04:002013-03-22T21:05:45.178-04:00Awesome!! I'm eating it as I type, and it'...Awesome!! I'm eating it as I type, and it's wonderful. I tried the same dish using the "Joy of Cooking" recipe and it didn't turn out this nice. <br /><br />As a previous commenter stated, the garlic toasted a bit faster than I would have liked, but I simply put it to the side while the pasta finished. <br /><br />Thanks for this recipe! Anonymoushttps://www.blogger.com/profile/10005693491031410807noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69378612886300267242013-03-19T19:22:42.370-04:002013-03-19T19:22:42.370-04:00John,
I tried this with cilantro and creme fraich...John,<br /><br />I tried this with cilantro and creme fraiche. I am now addicted, and it is all your fault.<br /><br />Thank you.Anonymoushttps://www.blogger.com/profile/07600394884922332069noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74062083880942336542013-01-22T14:32:23.838-05:002013-01-22T14:32:23.838-05:00I combine your sautéed mushrooms with this and it&...I combine your sautéed mushrooms with this and it's simply heavenly. Except I was thinking is there a way to prevent the toasted garlic from become soggy when water is added to the oil...sgcloudchaserhttps://www.blogger.com/profile/10045202827734197290noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91118308237297152082012-11-19T18:16:54.971-05:002012-11-19T18:16:54.971-05:00When I add in the boiling pasta water to my oil to...When I add in the boiling pasta water to my oil to stop it from browning, the oil just splashes everywhere.Jaimehttps://www.blogger.com/profile/06970872432251271632noreply@blogger.com