Vincenzo’s Plate Reacts to Stanley Tucci’s Spaghetti Aglio e Olio

In this video, I react to Stanley Tucci's Spaghetti Aglio e Olio recipe! Stanley Tucci is known for his love of Italian cuisine, but how does his version of this simple, classic pasta dish hold up to traditional Italian standards? Watch me break down the ingredients, cooking techniques, and flavors of Tucci's Aglio e Olio.
If you're passionate about Italian cooking, pasta recipes, or celebrity chef reviews, this video is for you! Don't forget to LIKE, COMMENT, and SUBSCRIBE for more Italian food reactions, pasta tips, and authentic recipes straight from the heart of Italy!
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@vincenzosplate]

What is your favorite Stanley Tucci Movie/Series?

[@rosebuster]

@@vincenzosplate The Devil Wears Prada

[@drawsomethewizard3006]

Captain America the First Avenger

[@Jazmunky]

As long as no-one says Transformers 4 we're fine

[@_koschwarz]

"Searching for Italy" is one of the best food/travelling shows out there. I highly recommend it. He travels around all parts of Italy and eats all kinds of Italian food, and he is charming and has humor.

[@e.sage-47]

@@Jazmunky That movie was terrible. But Stanley's performance carried this movie. He was amazing.

[@dale1956ties]

"That's something Gordon Ramsey would do" cracked me up.🤣🤣🤣

[@vincenzosplate]

Hahahahah well he would!

[@Ama-hi5kn]

Gordon would put green peas. And Chef Frenchy would have a heart attack. Because we know his feelings about those.

[@iboswell]

What would Jamie do...? I guarantee it would be even worse.

[@ZariusFontaine]

@@iboswell Make it with rice

[@janeterrett7278]

I was missing the parsley

[@RS-Amsterdam]

Next T-shirt : NO OIL IN THE PASTA WATER. 😂 So true, make sure the water boils when you add the pasta and stays cooking, no prolem with sticking. I loved his series. Since he is a great guy we have to excuse him and we don't send the Goodfellows to take him for a ride 😂 Excellent video, thanks for sharing 🎉

[@aris1956]

Apparently Vincenzo should make a series of T-shirts with various phrases of things you shouldn't do. 😉😀

[@ElloTomato]

@@aris1956 "That's what Gordon Ramsey would do!"

[@aris1956]

@@ElloTomato For example, that could also be good for a T-shirt. 👍😉

[@justintime3384]

I never ever had sticky pasta in my life. It does stick after a while when you don't immediately add it to the sauce/pan, but other than that you're good. And even if it sticks together while cooling down, you can untangle it by adding a little bit of cooking water.

[@bryce4228]

Oil in the pasta water is an American thing. My mom did it when I was growing up. It's absolutely pointless, though, the oil stays on top of the water, and so doesn't affect the pasta at all.

[@Zverobob]

I think the amount of garlic really boils down to the quality of it. With store-bought garlic, I usually use 2-3 cloves per person. And with garlic that I grew myself, I use about 0.5-1 cloves per person.

[@shrumal3626]

Good point!

[@gurjotprabhjot]

ya agreed self grown thing are far better and potent then store ones

[@vincenzosplate]

Thanks for sharing your tip!

[@ishanloomba788]

also, garlic in farmer's markets is quite amazing! I have a really good one near me

[@Teresa-B]

I think you are being very kind because you like Stanley 😂

[@vincenzosplate]

Hahaha I was trying to be as fair as possible 😅

[@tangoangel2782]

@@vincenzosplatenah, he did not do great. With that much pasta and that little oil, chili and garlic, pasta was likely bland.

[@ciripa]

@@tangoangel2782 like uncle roger would say best proof of that is that it wasn t shown how he ate it in front of the camera :)))

[@antonferreira483]

​@@tangoangel2782 Agreed. The way he bumbled around....

[@darctic]

@@tangoangel2782 I agree! And then he didnt add parsley! All the margins were off here, too much pasta, not enough other ingredients, there was no way this turned out any other way than bland

[@danielearley5062]

I have a book by Stanley Tucci, he has a story with every recipe. A wonderful chap with simple, elegant and traditional, classic recipes.

[@vincenzosplate]

Which of his stories is your favorite?

[@diewahrheit2115]

Hey Vincenzo, could you do a comparison decoding video about organic spaghettis, where you compare the quality, taste and texture. There are many organic products from brands like De Cecco Organic, La Molisana Organic, Rummo Organic and Delverde Organic. And it would be nice if you also make a video about the organic tomatoes from Mutti.

[@vincenzosplate]

I actually have filmed a video where I review different brands of pasta!

[@rosebuster]

He's way too conservative with the pasta water. When I make this particular dish, I use A LOT of pasta water, because I try to emulsify the oil and it turns out so much better. It's also what makes my dish salty. I don't add extra salt. Stanley is doing okay, but I think it can be done much better. I like him very much and I have his book where he mixes some life stories with recipes and it's nice, but I'm going to stick to some things I already learnt and improve the things that he doesn't do perfectly.

[@gregb.5056]

The extra pasta water makes for a much creamier sauce. Just have to careful not to overcook the pasta while reducing the pasta water.

[@rosebuster]

@@gregb.5056 I usually start adding the pasta water early on. The first bit goes soon after garlic, after it fried for a brief moment, to prevent it from burning. This is why I start boiling the pasta before starting on the oil. I need pasta water almost right away. It's not yet fully concentrated at this early stage of boiling the pasta, so I start with just a little, but as it gets more and more starchy, I put a lot more of it in the sauce and reduce it while mixing, trying to make a gentle emulsion even before it's time to put the pasta in. I basically work on it for the entire duration of boiling the pasta. And of course I boil it for 1-2 minutes less than the packet says, to cook it more in the pan with more pasta water and letting it release extra starch into the pan, so in the end everything remains al dente, but the oil becomes lightly creamy. I learnt this through experience and I really love the results I get thanks to all this effort.

[@gregb.5056]

@@rosebuster That's a good idea to start the pasta first to have starchy water when beginning to heat the oil and to prevent the garlic from burning. Such simple dish with such great flavours.

[@letsgomets002]

Don't need any pasta water...

[@darctic]

@@rosebusterthat’s how Vincenzo taught it. I think it’s a great way. But this looks too bland imo

[@Sniperboy5551]

It’s nice to see a new Vincenzo’s plate video, I’ve been on a bit of a binge watching this channel lately

[@petesmart1983]

Stanley is such a nice guy spends most of his time in the UK as his 2nd wife is from here so often on TV in the UK, he just comes across down to earth and he's not into fancy dining

[@vincenzosplate]

I really have to make a T-shirt that says that!

[@Italiano-Forte]

Do you know him? Not everyone likes Stanley Tucci. He is an Elite Celebrity and big proponent of Open Borders in the United States, but not in his neighborhood. But he makes an ok pasta.

[@SusanMKieras-gs4iz]

Vincenzo you are right on! I always crush my garlic and I use 3-4 pepperoncinos chopped fine and lots fresh chopped parsley. I really enjoyed this video 😊🇮🇹

[@Slipperyslidin]

Always grate the last garlic clove into the oil.

[@Italonino]

I add an extra step when I make this dish: aglio, anchovi e olio. Stanley has been reunited with Isabella Rosselini (Big Night) in his new film Conclave. The film stars Ralph Fiennes.

[@dale1956ties]

Ooh! I like that idea. I love anchovies.

[@vincenzosplate]

Must be a bwautiful film! I will make sure to watch it 😊

[@montetanktankkiller700]

I once saw on another YT channel how different the taste of garlic can be, depending on whether it is whole, pressed, pureed and how long it is sautéed. It's worth trying everything out. BTW I love your shirt. lol

[@jimglatthaar4053]

"The Big Night" is my favorite. Especially when Primo screams that the other Italian restaurant was "rape of cuisine."

[@bryce4228]

But she has risotto...that's a starch!

[@jimglatthaar4053]

@@bryce4228 "She's a philistine!"

[@guyfaux3978]

Ian Holm was funny playing a Joe Pesci-type character, i.e., little-but-still-dangerous, the rival (Mob-connected) restaurateur.

[@tomt5745]

My father always used to say: for the love of god, pull out the garlic before adding the spaghetti to the oil. Thus he only semi-crushed them lightly with his hand. It gave it a very subtle garlic taste, so the king could be the pasta :)

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤

[@vincenzosplate]

Thanks you so much for all the love and support! It means a lot!

[@CamaroMann]

As for the garlic: I put the garlic in a tall glass (I use one or two cloves per person, depending on the size), fill the glass with olive oil until the garlic is covered by at least a centimetre, then give my hand blender a go and turn it into garlic paste, which can then look forward to being added to the pan.

[@vincenzosplate]

Thanks for sharing your tips abut this recipe! You must have mastered the art of cooking aglio e olio pasta!

[@kristeroidne5196]

Multo Bene. Saluti da Svezia!

[@ublade82]

When it comes to oil I don't know about oil in water, but for fettucini which I always have sticking issues with, putting oil actually on the dry pasta before putting it in the pot, had a huge reduction in sticking

[@bobanpen1]

Most sticking is caused by insufficient water

[@vincenzosplate]

never put oil in the pasta unless you are making a pasta salad me friend. Just transfer the pasta immediately to the sauce pan!

[@ublade82]

@@vincenzosplate Dry pasta means before cooking not after straining

[@ublade82]

@@bobanpen1 Fettucini is flat and sticks almost instantly unless you cook it in a bathtub, and once it sticks you can't unstick it, no problem with any other pasta ever sticking

[@doninnocente2301]

Stanley Tucci! My hero! As is Vincenco! 🎷🪗🎹

[@vincenzosplate]

Thank you for your support ❤

[@wernerdanler2742]

I learned to make this from you, Vincenzo. I under cook the pasta about a minute and then use tongs to put it in the oil and garlic and some pasta water. Sometimes, I add sliced mushrooms to the oil and let them absorb some of the oil. I even add good Genova tuna and paprika. It makes a great dish I have at least once a week. Giada adds creme to Alfredo sauce! OMG!!😮😮 Ciao

[@vincenzosplate]

Thank you for sharing your twists to the traditional Aglio e Olio! I hope you stay tuned for more recipes 😊

[@OksanaBochkovska-g2f]

Gordon Ramsay is contagious, haha 😂That’s so true, I used to think that he is one of the greatest chefs in the world, after finding out how many mistakes he makes when cook Italian food I had a change of heart about him. Thank you for educating people all around the world about your cuisine ❤

[@abou8963]

Love Stanley Tucci!

[@vincenzosplate]

Which of his movies is your favorite?

[@Gwngoza]

Conspiracy is a good one. It shows he’s not scared to portray the evil.

[@spikeg.jr.4893]

I am so glad I found your channel Vincenzo! You are my favorite source for Italian food.

[@vincenzosplate]

Wow, thank you! ❤️

[@ellyhart6607]

Hi, If you want the water to boil after you have added the pasta, put the lid on, it will boil much faster but keep an eye on it as it will boil over.

[@SavvasKsiros89]

What I do is to place the pasta in the big sauce pan way before is cooked Al dente, around 6-5 minutes till Al dente ( I don’t use much water while boiling them , I just steer regularly). The pasta must be cooked like a risotto for this recipe !! . Just apply high heat and add pasta water starch until cooked Al dente

[@petembb]

The best tip i got from youtube when making Aglio e Olio was only use a tiny amount to actually cook the garlic, and then add the rest just before you add the pasta. This way you retain alot more floural flavour from the Oli. It really makes a difference in the end result. Also great when making brocculi pasta, that was where i got the tip regarding not heating all the oil. but works even better for Aglio e Olio.

[@vincenzosplate]

Thanks for sharing this tip about the garlic in aglio e olio!

[@Psychobeppe]

​@@vincenzosplate the tip is about the oil😂

[@KenNakajima07]

Loved him more in the kitchen than acting and I consider him a great actor... good job!!!

[@FcMobileGoat9]

Love You vincenzo You are a true italian 🤌

[@anarchoutis]

I learned a lot from Stanley's video on Marinara Sauce.

[@gabrielesantucci6189]

🇮🇹Marinara sauce doesn't exist in Italy! It's a bit like fettuccine Alfredo, italian/american stuff! I'm sorry!👍😉

[@vincenzosplate]

I must check this video out! 😁

[@svenpedersen9140]

04:42 in. I have tried crushed and sliced garlic to put in olive oil for spaghetti aglio e olio. I like the sliced "version" better for this dish

[@vincenzosplate]

Thanks for sharing your preference!

[@pointdexter5215]

When growing up, my mom used to add oil to the pasta water to prevent the boil foam from raising too high and running out of the pot. And I have tested this, and that works. Not every pasta brand foams the same, some do it more compared to others, so curious too if this depends on other components like the size of the pot. I just never see it happen much in KZbin video's, but it does happen, and it's hard to know how to prevent it.

[@wernerdanler2742]

When mine foams to much, I just turn the heat down enough to reduce the foaming.😊

[@vincenzosplate]

Putting oil in the pasta water is a huge no my friend! Unless you are making oasta salad

[@pointdexter5215]

@@vincenzosplate I understand, but it is interesting to see why people do it. I have seen the claims about pasta sticking, and we know that's not true. My mom did it to keep he foam from boiling over, and I have tested this in the past and it does seem to work. Do you havr any advice on how to keep the foam from boiling over? Is it just a taller pot? Or less heat, as suggested here by another person?

[@tanikokishimoto1604]

My mother added oil to her pasta water when cooking it. So for a few years, not knowing any better, I did the same when I went out on my own. Her rationale was to keep the pasta from clumping together. I learned better a good 12-15 years ago. No more oil in the water.

[@RaffaelWindgassen]

I usually use butter to toast my breadcrumbs. I really like the butter flavor

[@vincenzosplate]

I know what you're talking about my friend! I also to toast the breadcrumbs in butter!

[@scotthahn6666]

Chef Vincenzo, great reaction! Great advice. One day, to trick My Wife, I pretended to pour olive oil into a pot of boiling linguine. She freaked out and yelled no! She told Me that I was wasting olive oil. I turned around, and showed her that I had an empty olive oil bottle and nothing went into the pasta water! She said, "Very funny, Marine..."! Lol! Keep up the great work Chef!

[@scotthahn6666]

Bellisimo!

[@godsowndrunk1118]

I like Molisana pasta .... for two reasons. It's good pasta and it comes from a town very near where my grandparents were from....Compobasso in Molise.

[@fransbuijs808]

And it's not expensive.

[@vincenzosplate]

It's actually a very good pasta, I also use it a lot!

[@nissekram]

I'm so glad I found out that one of my stores has started to carry La Molisana - and at a cheap price as well 😛

[@godsowndrunk1118]

@@nissekram Try the Chittara (Square spaghetti) , it's great. 🍝

[@garyhud8278]

My favorite LA Molisana pasta is the square spaghetti and the bucatini...and in my favorite Italian market in southeast Michigan the price is great! Sometimes two packages for 3 bucks!

[@lucacolonnesi]

Ahhh...Finally you you revealed the best trick to make the best Aglio e Olio!!! a Muddica Atturrata lightly roasted in hot pan with some pinches of Parmigiano and a drip of olive extra virgin oil!!! That is the extra kick that will raise up to Heaven this dish givin' it a sort of beautiful UMAMI flavour... A big hug from Trieste from a "caprese".man.

[@alexlewis8468]

In any dish, I don't find that the crushed vs sliced garlic is that much different, however I'm more likely to burn the sliced garlic. Because the sliced garlic needs longer to cook, I just leave it too long! With the crushed garlic, i'm more aware that it can burn so I put it in later and don't forget about it 😂😂😂 I suppose I get more of a fresh garlic hit, rather ghan a roasted garlic one 😊

[@BartMan59]

Vincenzo, Stan needs help - I counted 3 times you said "no, no, no - don't that". Do the right thing and let him KNOW. lol Another gret vid - TYVM

[@brianboe3774]

40 years ago i was so poor i couldnt afford tomatoes or hamburger so i bought a big plastic jar of italian seasoning and a big bag of Skeddy noodles

[@alexbennettbenefit366]

Love the video ❤

[@vincenzosplate]

Glad to ehar that you enjoyed this reaction video!

[@fditrani]

In Rome there is the tradition to put PECORINO on top of this fish, you know this for sure Vincenzo. Try it out Vincenzo, for me is a good touch

[@vincenzosplate]

Spaghetti aglio e olio is a neapolitan dish but not popular all over italy. Its poor man food and cheese was never used. Toasted bread crumbs was. In these days many italian household use cheese on the spaghetti aglio e olio (occasionally I do too) but if its done right you probably dont need the cheese

[@tommybrill9107]

My mother was Sicilian and she had Pecorino on the table with this. I loved it.

[@XeroJin84]

I started topping freshly grated Parmesano in mine and really enjoy the combination.

[@Serenity_Dee]

When I was in high school and still barely knew anything about cooking, I was taught by the guy who ran the school kitchen to oil the water to keep the pasta from sticking. I did this for years afterwards, but after learning more about cooking years later I stopped doing it. I think it makes sense in the setting of a school cafeteria where you're cooking vast amounts of a lot of different food and you're doing too much to be able to reliably stir the pasta, but at home? Nah.

[@jimscullion7466]

Oil and water do not mix so I cannot see how it can possibly 'coat' the pasta in any way. I suppose the acid test is boil the water, add the oil, then add the pasta but don't stir it - I'd bet money it sticks......

[@Serenity_Dee]

@@jimscullion7466 yeah, I was taught to put the oil in the water when I put it on the burner.

[@vincenzosplate]

Glad to hear that you no longer oil your pasta water! Gordon still has to learn this 😂

[@dikbeats2720]

Not even most Italians can say ''sauce'' as good as vincenzo! It's unique... love it.. my inspiration for a finer, richer SAUCE balance for ragu.. lasagne.. carbonara.. Good tomato sauce, with lamb shank.. Come on, ffs!!

[@trevorcook4439]

I thought I needed to actually travel to that side of the country and physically make you make a video!

[@marcotakayama9781]

i really like garlic so. i finish whit crisp garlic n orégano like nonna. this dish ia beautyfull cause, every family haver your style

[@gurjotprabhjot]

i yesterday made carbonara from the recipe you told but felt 200gm of cheese was too much for 4eggs can i use less cheese while making carbonara and my whole family loved the pizza that i made all thanks to you . Your pizza video are superb it really help me

[@Sniperboy5551]

Do whatever you feel like doing, it’s your kitchen

[@jimscullion7466]

In my very humble opinion if I were eating this I think I'd prefer that it had the crushed garlic in it rather than eating slices of garlic - I think the overall flavour would just be more consistent throughout.

[@vincenzosplate]

I'm also team crushed garlic! It beings out the flavors even more 😊

[@arturocostantino623]

In my family we added anchovies and fresh parsley. And putting the pasta back in the pan makes it gloopy.

[@aragorn1ring]

I get that it's not traditional but I add Parmigiano reggiano after I turn the heat off.

[@ayhamalaya1686]

I love all your videos Vin

[@vincenzosplate]

Thank you so much for your support!

[@Johnny_Guitar]

Everyone, listen *VERY CAREFULLY* what Vincenzo has seriously confirmed as facts! (1) *NEVER EVER* add Oil to Pasta Water !!! (2) *NEVER EVER* add Peas to pasta water 😧....👈🤣

[@flamencole]

Ciao Vincenzo! Amazing charisma as always heheh 😁 I prefer your version of aglio e olio, specially with the breadcrumbs (and a nice bonus since I'm vegan! :D). One question, could you one day perhaps have a recipe that uses farfalle pasta? I usually just have some vegan ragu with it but was thinking if there's a more italian sauce that I could use with it. Saluti chef!

[@hardcoor17]

Vincenzo, Guga just did 100 years of pasta. Tons of types of recipes you've either cooked or reacted to on your channel. Would love to see you react to it!

[@vincenzosplate]

Thanks for bringing this video to my attention! I will make sure to check it out!

[@kirkdavis2881]

I would have used around 8 medium sized cloves and probably double the amount of oil and pepper for 17 oz of pasta

[@VZ935]

"Big Night" is my favorite. Fantastic cast

[@vincenzosplate]

Such a great movie!

[@cbagz4568]

I don't think it is an issue to salt the pasta in the pan if you didn't salt the pasta water enough. I think pasta comes out best when the water is very salty, though. I salt my water as salty as the sea. Now, I have never made this dish before, but I have a feeling it would be really good with roasted garlic in the pan. The way I would do it is take a head of garlic, cut the top off of the head, cover in olive oil and foil, then put it into the oven for about 45 minutes at 200-230C. Then mix those cloves into a paste with the oil and then toss my pasta in the mixture. I think roasted garlic is nice. Also, if you are cooking at home, don't be afraid to top it with your favorite cheese. I think it's always best to make what you like instead of worrying about what is correct. That being said, I always recommend trying a recipe first to see if it is to your taste before altering it for yourself.

[@Mel-p9o]

Growing up we never put cheese but my husband is from Lazio and he did, I tried it and freshly grated real Parmesan on it, is rather yummy.

[@vincenzosplate]

Thanks for sharing your experience! Who knows, if I feel adventurous one day, I'll also put some parmigiano on top 😅

[@60frederick]

Hahaha!😂! The Gordon Ramsay mistake by putting evo in the salted water… Vincenzo, you need a new kind of tshirt „no oil in the water!“ Thank you very much for sharing your video with us.

[@vincenzosplate]

And thank you for following along and for supporting me! It means a lot!

[@bobbicatton]

I like the addition of paprika. Sounds yummy. He's very entertaining👍😊😎

[@vincenzosplate]

If you give it a try let me know how it goes 😄

[@user-kx6qw2nd8v]

It’s not just GR that’s put olive oil in the water and it depends on the age of the video because at one point all chefs did it to stop the pasta sticking - no idea where it came from 🤷‍♀️

[@vincenzosplate]

We have to find the source of this crime against pasta!

[@ptptcenz]

Regarding boiling pasta water: boiling is only useful as a "visual" sign that the temperature is high enough for the pasta to cook, but pasta cooks at around 80 degrees Celsius, so if your temperature is above that, you're good. If you don't have a thermometer, of course keeping it at 100C (or lower if you're higher than sea level) ensures you're above that, so that's why everyone recommends boiling. But a great tip to save on gas is to switch off the stove after the water goes back to a boil. You need to close the lid and keep it closed, so you need good quality pasta that won't stick (or stir it a bit before closing the lid), otherwise if you open the lid the temperature goes down too much. I recommend Dario Bressanini, who tackles these topics scientifically and explains them so well! I think he also adds English subtitles to his videos!

[@vincenzosplate]

Thank you for sharing your thoughts about this video and aglio e olio!

[@MeganSin]

I think it’s a good dish. I love Stanley. I highly recommend his book, taste. I own the audiobook and hearing him talk about his love of food and then how disheartening it was to have cancer and have it effect he experiences food was really enlightening.

[@MeganSin]

Also have too many favorite Stanley tucci movies but underrated performance of his is midsommar night’s dream (which he was shirtless and looked fantastic!) and he pays an over the top studio head in America’s sweetheart and knowing more about the going’s on in Hollywood since that movie came out, his performance is even better now to me

[@vincenzosplate]

Which of his recipes is your favorite?

[@dikbeats2720]

I always nearly shit the floor when I see someone add evo to pasta water! 😤😫🤯

[@sergiomartin8935]

I cannot believe that he is the same one that acted the part of "TV Presenter" in "The Hunger Games". He sure tries his luck in different trades 😆

[@vincenzosplate]

He's a great actor, we can all agree on that!

[@letsgomets002]

75 yrs old here ...we never used pasta water...on any sauce

[@navinsoni806]

I like how strict Vincenzo is about the procedures and ingredients.

[@vincenzosplate]

Glad to hear that you like how I review these videos 😊

[@user-kx6qw2nd8v]

Similarly in the UK when men cook it’s spaghetti bolognese 😂

[@vincenzosplate]

How do they cook Bolognese ragu?

[@Southbaypresa]

they have this brand of pasta where i work im an escalator/elevator mechanic for eataly my pantry is full of authentic Italian goods😊

[@vincenzosplate]

You're so lucky! Which Italian recipe is your favorite? 😄

[@user-kx6qw2nd8v]

Adding oil drops the temperature in the pan 👍 (a spoon of water however is cheaper 😉)

[@dinobravo23]

The more garlic, the better! Remember, garlic and olive oil are the main ingredients. Its a very simple dish yet most people mess it up.

[@vincenzosplate]

Thanks for the tips!

[@janzizka9963]

This constant rant about pasta water oil made me to do a test a while ago 😁As a mediocre homecook, I eat a lot of pasta, quick and simple enough, so the test was funny and interesting. My expectations were, that when you pull the pasta out of the water, the upper layer of oil sticks to the pasta making it less sticky. My observation was that this might be the tiny bit true (but the difference is negligent), but the pasta afterwards appeared to me to make love with the sauce tiny bit less also. Also, to use the pasta water (oil or without) afterwards didn't seem to differ.

[@craigdelegato908]

Like another subscriber mentioned, watch the movie "Big Night". Fantastic food centric movie which I believe he produced. Also had Mark Anthony (singer) before he was famous.

[@nowjustanother]

We can find those pasta brands in better markets all over the Metro Detroit area. They're fantastic - and the only dry pasta I buy.

[@vincenzosplate]

You know what I am talking about my friend!

[@silvestersutera9106]

Vincenzo must of been given the cooks bible no other chef got!😂

[@vincenzosplate]

😂😂😂😂

[@josephpanzarella1417]

I agree the oil in the water was the biggest surprise. The second was the amount of garlic. He thought it was too much. For me definitely too little.

[@vincenzosplate]

Thanks for agreeing with me on these two!

[@serhatkucukberksun3523]

is that an induction stove? bcs imo those things suck too expensive and hard to control. the level of heat is inconsistent. for exemple at level 13/20 the heat is so low and when you up it to 14 or 15 now it starts to burn. also it keeps the heat consistent so it doesnt go up after it reach the intended heat unlike fire which keeps heating the pan as long as its on. that can be why the water is not boiling at the start.

[@Michael-xz1nk]

Thank you. Oil in water is a no no!!!

[@RazDaz74]

In 99.9% of dishes I would agree to not put olive oil in the water. And I'm not saying in this case I agree. However, in this case it really doesnt matter Vin bc straight olive oil is the sauce. Great video as always.

[@perjohansson4240]

I grow some garlic my self, an moestly I crusch my garlic for more flavour.

[@vincenzosplate]

Homegrown vegetables are always the most tasty! Enjoy your garlic my friend! 😊

[@thunderbeatz514]

I'm just an non Italian European guy from the Netherlands I always thought putting olive oil in pasta is something you should do because it's been learnt, I stopped doing this since I watched your video! It looks like the average non Italian home cook is not thinking about this, its been thought wrong by all of us and I don't know why, shouldn't we know more about this?

[@debbiebousquet5677]

Yes no oil. Just salt an stir when it comes back to a boil helps it not stick. an not on high an med high . ❤

[@fransbuijs808]

In the Netherlands, they even tell us that you can't cook with extra virgin olive oil!

[@freakie5]

Jup its some weird hype that was dropped about this. Its pretty good explained here tho. Pasta shouldn’t stay in the pot for long, you should serve it. And otherwise it will stick always. And even better, using olive oil on your pasta will make your pasta slippery. While in this case it didn’t matter, if you make a bolognese or like carbonara your sauce wouldn’t even coat the pasta well and that is what makes the dish so good. Some famous chef has been introducing this idea to put oil with the pasta, and for some reason everyone went with it also. Thats what famous chefs do, make a video or a comment to “refresh” some old habbit or dish. And sometimes its just a bad influence

[@freakie5]

@@fransbuijs808nope, we have to just be sure its correct. Whats said in holland is to not cook in extreme heat(like a wok) Extreme heat with carbonara could be but normally you do it low heat, and slow. Or cook the chicken/meat. And simmer on with a bolognese.

[@lmpeters]

Alton Brown did an experiment where he cooked pasta in a pot with a precisely measured amount of oil, and then measured the amount of oil remaining in the pot after cooking the pasta. There was almost exactly the same amount of oil in the pot before and after, which meant that only a negligible amount had stuck to the pasta.

[@kimraudenbush615]

Vincenzo: "That's something Gordon Ramsay would do." Me: 🤔 I think Jamie "Olive Oil" Oliver would be more likely to do it than Gordon is.

[@lukehemsworth3686]

I’ve been in many cooking establishments, and never seen water added to the oil , when cooking garlic.

[@vincenzosplate]

I hope you give a try to this trick!

[@simonrizk4451]

thanks

[@vincenzosplate]

You're welcome!

[@MrGlenLane]

The first few times I made this (many years ago), I wouldn't be prepared beforehand, and the pasta would be done before anything else, so I would drain it, keeping some water aside, and add some of the same EVOO to it, in order to stop it from sticking, as he does here. Since then, I've got far better at it all, and I never need to do this. I also add my linguine (I don't like spaghetti, it's my least favourite pasta) directly from the water to the skipping pan these days, when I'm using my skipping pan, which is almost always. The only thing I can't do is flip it, as I have really bad wrists. I often struggle to get a creamy sauce going on, but I've found that using a spatula and stirring vigorously can achieve a satisfactory result, although it takes longer most times. I follow a strictly plant-based lifestyle, so I don't use dairy, and I'm also lactose intolerant. I'm always on the hunt for the best dairy-free alternatives to Italian cheeses. I'm aware that, as I use no dairy, the dishes I make are not authentic, but that's why I always aim to make everything else as close to 100% authentic as possible. Some of my favourite linguine dishes I make are aglio e olio, cacio e pepe, cacio e tartufo, and pesto alla Genovese (for which I only ever use Mediterranean pine nuts, because all the other ones are terrible!). My current go-to cheeses to use are the VioLife wedge, and the GreenVie Parveggio block. I don't like using pre-grated stuff, as they contain anti-caking agents, which spoil the mouthfeel of the sauce. I like to use my Microplane grater (thank you, Vincenzo, for the recommendation for that, I now have lots of their products, including a truffle tool), I use my main Microplane grater for the cheeses and for the garlic, most of the time, unless I'm after a slightly coarser texture to the garlic, which is where I will simply crush it instead. I use the truffle tool to firstly very finely slice some of the truffle for the garnish of the cacio e tartufo, then to grate it finely for adding to the sauce, after it has been incorporated with the pasta and removed from the heat (I found that heating the truffle too much made it bland). Anyway, yeah, I try my best to make everything as close as I can get it to authentic. I get disheartened sometimes, when I search for authentic recipes to 'veganise', and find countless inauthentic ones which claim to be authentic. Where I live, I have no garden, and my kitchen is miniscule, so I really struggle. I'd love to finally move somewhere where I can grow proper Italian ingredients like garlic, Tropea onions, Sweet Genovese basil, and things like that, and where I have a kitchen I can really use... I don't even have enough counter space to make a pizza! When I told the letting agent this, he said "You can fit a pizza box on there!", I said "No, I mean MAKE a pizza... as in, make the dough for the base, make it from scratch, authentically, not buy it from Sainsbury's!" and he replied "Oh, well who's got time for all that messing about?!", and I think that's what's wrong with private rental apartments these days... people can't be bothered, so why have a kitchen where someone can stretch out, do a big prep, and use all their space, comfortably? Anyway, moan over, lol! If you've read this far without skipping, thank you very much, lol!

[@vincenzosplate]

Thanks for sharing your experience with this dish! 😊

[@russellcroghan8956]

You are so cool Vincenzos 😎 😅

[@vincenzosplate]

Aw thank you for the compliment!

[@kentmarsh6442]

So is this like buttered noodles, just with olive oil?

[@Pusetryne]

I have a humble suggestion. You strive for excellence and the correct use of terms. One thing that many Italians do is using the word put when add would me more appropriate. Think of the difference between mettere and aggiungere.

[@vincenzosplate]

Thanks for poitning this out!

[@springbloom7582]

Hi Vincenzo - I loved this video! I agree with everything you are saying! No cheese on this dish!

[@vincenzosplate]

Thank you for your support my friend ❤

[@springbloom7582]

@@vincenzosplate you’re welcome

[@zinhateixeira8213]

Love all of your videos. Can you please tell me how its spelled the brand of pasta he used? I will try to find it here but I don't know how its spelled, thank you very much and keep up the excellent work

[@vincenzosplate]

It's called pasta Coco! If you find it buy as many as you can!

[@zinhateixeira8213]

@@vincenzosplate thank you for replying to me

[@zinhateixeira8213]

@@vincenzosplate I found on Amazon one called: Spaghetti Artisan Pasta Cav. Giuseppe Cocco (4 Pack) Hand-Made, Slow Dried (500g) from Italy. Is this it? Thank you

[@ginocanzonetta9527]

The Italian Grandma makes the best agli e olio. Check her out... The agli e olio goes to another level..

[@vincenzosplate]

Do you have a video?

[@ginocanzonetta9527]

@@vincenzosplate She's on YOU TUBE. Her site is called Buon-A-Pettiti and the specific video in the site is Italian Grandma Makes Agli e Olio (Garlic & Oil). Let me know what you think, please. I use many of your recipes and value your opinion..

[@seevee9057]

This is how his dad made it

[@nissekram]

I don't like to crush my garlic at all - crushing changes the taste to a bitter, burning sensation. If I want it to disappear I will grate it, gives a much milder taste.

[@vincenzosplate]

Thanks for sharing how your prefer to cook your garlic!

[@shawn4888]

So I bought 1 kg each of 72 month aged parmesan (Dop), 36 month aged pecorino, and 20 month aged strong provolone to make vincenzo's lasagna (plus some bufalo mozzarella), but need recipes for the leftover cheeses. Any ideas? Have to use those leftovers within a few weeks after opening.

[@danielsaddyful]

Refill your bank account after using those cheeses 😂

[@frankfertier34]

Buffalo mozza is a rare and powerful ingredient, far from the usual bland buffala one.

[@shawn4888]

@danielsaddyful per ounce, it was cheaper than the grocery store.

[@danielsaddyful]

@@shawn4888 those cheeses will last months in a zip lock bag in the fridge... Just use for finishing pasta dishes & eating with some nice aged balsamic & Brunello or Amarone 😁😁😋😋

[@aboukirman3508]

Stanley on the Ozempic? Coz he sure ain't eating much!!!😮

[@BluCircled]

I think parsley is essential. Also I like to cook a couple of anchovies and let them melt in the oil before putting the garlic. I have never seen anyone in Italy use paprika on pasta or add oil to pasta while it's cooking

[@vincenzosplate]

Thakks for sharing your twists to the aglio e olio recipe!

[@rosebadame2104]

Vincenzo your so right I’m Italian too & everything Stanley did was so wrong. Never add oil to pasta water, & he held that olive oil bottle like he never used it before. It all looked so fake I enjoy watching you because your the real deal for Italian cooking Sorry Stanley you don’t impress me with your Italian cooking 🤦‍♀️

[@doninnocente2301]

Kiitos!

[@vincenzosplate]

And thank you for following along! 😊

[@jeremias6769]

every time I see this guy cook, I am confused how he became at TV chef. You first add oil to your pasta, so that it then becomes immune to your hot garlic infused oil? This is also a matter of intelligence.

[@vincenzosplate]

This recipe wasn't his best,that's for sure!

[@gghelis]

Maybe a caponata recipe sometime?

[@vincenzosplate]

Stay tuned!