Hello everybody, today we make spaghetti garlic in oil with anchovy and pepper
For the ingredient we got everybody know, you need spaghetti. I got parsley, pepper, anchovy
Hot pepper, this is my oil baby, and I got the garlic
And this is the oil I got to use. First thing I want to chop the garlic
And for the garlic and oil and spaghetti, you need a lot of garlic
And I got over here, look up beautiful. over here, look a beautiful garlic. Okay, the garlic I don't want to chop really thin
I do like this, okay, after one time I fry this garlic
I eat. Alright, and we put right on this dish over here
Look a beautiful this galca, really, really nice. Okay, now we gotta start with the pasta, spaghetti
I got the water boil and are salted already. Now this, this is
This dish is so easy, that when I was in Italy, work on a farm, you come back home, you know, no time at all
Boil water, pasta, garlic and oil, and hot pepper. 10 minutes. The pasta takes 10 minutes, it's done
Now, for start, let's start with the pasta, spaghetti. And the spaghetti got to cook 10 and 11 minutes
And we cook, you see, and make sure they use a lot of water
A lot of people say to me, Pasquale, why my pasta stick
The pasta stick is, you don't got no water. And like this, you see, with a lot of water, big a pot
and you put the pasta right inside like this. Okay, now this is on over here, and let's start with the oil
Okay We gotta start to do the garlic first We warm up the oil a little bit
At the time of the pasta be ready, this is everything is got to be ready at the same time
Okay now this is the garlic. Okay, now you see I put it like this, the oil everything with the garlic
Got one of the garlic change the color a little bit. bit. Okay, it got to be nice fry, nice. Like this it tastes more good when you
do the galt like that. Okay, now it's a time of the anchovy. Now this is give
the good smell. All right, look at enjobe. It's all done
Now we put the hot pepper. We got the caper. Okay
We got the caper. Okay. Now we load the gas, real and low
Now everybody see the garlic. garlic. It's no like people what it do with the garlic it burn. And when you burn the garlic
the pasta not taste good. It's really bare. The garlic is got to be like this, a nice
beautiful color, but not both. Now another thing, when the past is cooked, I take the pasta
out. Make sure do not throw away the water. Maybe you need a little water with a pasta
Okay, now the pasta is ready. Turn it and gas off. And let's see
Put Ryan this path over here with Engelve Gall the caper Oh this he got a nice Look at this
It's okay when you pick up, he got a little water. Maybe I need a little bit more water, okay
All right, and now we give a nice turn of this, the past
everything got big together with the anchovy the pepper it looks so good look that
okay we can put little water not too much like this Now we'll eat a little bit more like that
Now we take out and let's put on the table over there
I want to taste the spaghetti. I want really good. Look, this is a beautiful look
This is the spaghetti, garlic, enochoea, enceauve, and kepper. Kappa, it's so delicious
When I was in my house in Italy, the people passed by, everybody said
Hey, Mekhe, what's going to be doing? Spaghetti, spaghetti, aga, oglia, like you in the mar
Okay, let's go on the table now. Okay, now it's time of the taste
And look a beautiful look at this. Okay, now we put a little kepper
the garlic oh I like the garlic look at this In the caper In the oil baby no forget the oh yeah baby
Hot pepper. So good. Now we put little parsley right on the top
This is a fresh passel. This is from my garden. Okay. Look a nice look
This is spaghetti. Alright. Oh yeah, it's a little bit
It's a spice. Doye baby, it's a spice
The enjove it tested delicious in the pepper. It's a little salty, but the dish is a very salty
It's really good. Like I said, no use too much salt when you put on the water the pasta like this
Enjoy it. And the cape, it makes good taste. And the garlic. Oh
Make this dish and I want to know. And somebody I like somebody to show it to me
The way I did, it's really good. Thank you so much and we see next time
Now everybody thinks, Pas50, what happened? You said this? What happened in the wine
Now what about? The wine is right over here. The wine is got to be on the table all the time
When you cook, when you eat, and I like the wine. Salute and chinchin and everybody
And we see next time. Chin-chin. Ah, really good time
Thank you so much. Thank you