Видео

A very nice display but you don't tell us how much pasta you use and how much oil do you only tell us the amount of garlic. The amount of ingredients is very necessary if you want to get it right.

Chef why tomato paste instead of red pack crushed tomato? what is the advantage That spaghetti looks delicious

I've heard of this dish a lot, but never seen it before. Thanks for posting this, I'm going to try it!

Wow ❤

Great ❤

Panko bread is dough cooked with low amp high voltage electricity

This has been very helpful

Hello Sir! I am new to capers never used them before. Do you use the ones in vinegar? I dont want my pasta to taste like vinegar. What is traditonal and you do

This is a really nice video!

Would be great to have a PRINTABLE RECIPE!

That looks amazing, I’ve done it a bit different, I like to mark the Branzino in the grill to give it a nice look and also the chard adds flavor…

Hello, I have family from Sicily, we make this too but much simpler and quicker. 4-6 garlic cloves chopped coarsely, olive oil, small tin of anchovies (pref. packed in oil), plain breadcrumbs, smallest can of tomato paste. Heat oil, garlic in a small sauce pan, when garlic is light brown, *drain oil from anchovies, add anchovies into hot oil with garlic, smash the anchovies, let them melt into the oil, keep stirring, you will smell the flavor come up- then add 1 small can of tomato paste, fill 1 can of tomato paste with water and add into sauce, cook sauce18-25 mins on low heat. Place plain breadcrumbs in a heated very lightly oiled frying pan, saute until golden brown. Boil , & drain spaghetti. Pour sauce onto spaghetti, mix sauce in, its a dry sauce, then sprinkle toasted breadcrumbs as much as you like. Pasta Milanese it was called and we ate it traditionally every New Year’s Day! 🎉

Take the mic of when you eat lol

Chef need a recipe for chicken cacciatore

Im DEFINITELY GOING TO TRY THIS CHEF...I just subscribed to you and is excited for Ive been looking for a chef that makes Silian dishes,..Im not Italian but love the cuisine

Lovely presentation of work of art. Will definitely try this recipe tonight. Thank you, Chef Argenti.

Good video I’ll give it a shot

Your insight is superb! Thank you so much!

More recipes please!~

Great overview chef. Any chance of a written recipe?

This is very well executed, maybe the aglio was a little bit overcooked but the rest is perfect. Cheers from Italy.

Gorgeous salad. Will pick up some radicchio and flat leaf parsley today. thank you Chef!

New subscriber here. I've just recently discovered Fregola and Ill be making tomorrow with Penn Cove Mussels Washington state. Thanks for this video Chef ...neighbor from the north Olympic Peninsula. 🙂

That looks amazing 😮Going to try making it tonight!!

anchovies seems like a wonderful idea

Naples is awesome...it was strangely enough my favorite port call when I was in the Navy ... its also where I figured out Italian food made in Naples is not like Italian food in Chicago

Thank you!

Just curious what is that loud sound in the background of your videos?

Off the charts my dude! Watching this in NY in January, so this is seasonal for me.

Been binging your videos, you should have a million followers if you ask me. Hopefully it will grow enough for you to continue making vids. I’m a restaurant professional and you’re one of the few who’s content works for pros as well as home cooks

Great content! Thanks

and now, I'm hungry!

Italy is "crooked".......buy California olive oil! 😆

Tried this last night and it was magnifico. although, i was wondering, when are you gonna start making these videos again? 😁😁

Thank you, Chef, for this beautifully understated presentation. I followed your advice tonight with great success: the Swordfish (readily available here in Australia) melted in our mouths. Better still, my daughter craved for more of the sauce..!

Do you have a link to the written recipe? Thanks

The recipe please?

It's a peasant dish but folks are cooking it after a night out at the night club. 🤣 I thought it was for poor folks. Lol. 6:22

Good job paesano I will try tomorrow it looks good

I can't hear you!!!!!

You talk too much

Fry/Add about 5 Anchovies-You’ll thank me later I despise Anchovies but you can’t taste them…the flavor it adds is amazing. That’s exactly how my peasant Grandparents made in Italy

I recently started a new job as a croupier. My pitboss is Italian and from La Spezia. He told me about this recipe and how to make it as he knew I loved pesto. I’m going to have to try making it this way and compare it to the traditional way. Thank you for the video!

Watched all your aglio e olio videos. Great authentic content.

I've finally learned how to comment. I've been watching RUclips videos on my tv, and not on my computer. No comment avilable on tv. Now, For my comment. I think you have the finest cooking videos, period. I don't understand the small number of subscribers. You should be the top content provider. Thanks for what you have provided.

Such a pleasant voice you have Chef, very relaxing. I enjoyed the video very much. Thank you for sharing the recipe. I will be trying it on some flounder that I have on hand atm.

Looks great. What’s the traditional name of the dish?

Garlic,Ginger,Good Food & Wine is my purpose in LIFE!!!!

When I run out of grated Parmesan cheese for my spaghetti, I'll toast Panko bread crumbs and add lemon pepper seasoning to them, then use it to top my spaghetti. It's really good.

Sort of inappropriate to say that all Italians are crooked. Just toot the product Californian Alive Oil!