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STOP Overcomplicating Pasta: This 5-Ingredient Recipe Changes Everything
Jan 29, 2025
This Spaghetti with Anchovies, Garlic, Capers, and Hot Peppers is a simple yet bold dish packed with flavor. The anchovies melt into the olive oil, creating a rich base, while capers and hot peppers add a savory kick. Finished off with a sprinkle of fresh parsley, this easy-to-make pasta will become your new favorite weeknight meal!
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0:00
Hello everybody, today we make spaghetti garlic in oil with anchovy and pepper
0:06
For the ingredient we got everybody know, you need spaghetti. I got parsley, pepper, anchovy
0:14
Hot pepper, this is my oil baby, and I got the garlic
0:19
And this is the oil I got to use. First thing I want to chop the garlic
0:24
And for the garlic and oil and spaghetti, you need a lot of garlic
0:28
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
0:35
I do like this, okay, after one time I fry this garlic
0:39
I eat. Alright, and we put right on this dish over here
0:48
Look a beautiful this galca, really, really nice. Okay, now we gotta start with the pasta, spaghetti
0:55
I got the water boil and are salted already. Now this, this is
0:59
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
1:09
Boil water, pasta, garlic and oil, and hot pepper. 10 minutes. The pasta takes 10 minutes, it's done
1:19
Now, for start, let's start with the pasta, spaghetti. And the spaghetti got to cook 10 and 11 minutes
1:26
And we cook, you see, and make sure they use a lot of water
1:30
A lot of people say to me, Pasquale, why my pasta stick
1:35
The pasta stick is, you don't got no water. And like this, you see, with a lot of water, big a pot
1:42
and you put the pasta right inside like this. Okay, now this is on over here, and let's start with the oil
1:56
Okay We gotta start to do the garlic first We warm up the oil a little bit
2:08
At the time of the pasta be ready, this is everything is got to be ready at the same time
2:14
Okay now this is the garlic. Okay, now you see I put it like this, the oil everything with the garlic
2:20
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
2:31
do the galt like that. Okay, now it's a time of the anchovy. Now this is give
2:41
the good smell. All right, look at enjobe. It's all done
2:53
Now we put the hot pepper. We got the caper. Okay
3:08
We got the caper. Okay. Now we load the gas, real and low
3:20
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
3:28
the pasta not taste good. It's really bare. The garlic is got to be like this, a nice
3:34
beautiful color, but not both. Now another thing, when the past is cooked, I take the pasta
3:40
out. Make sure do not throw away the water. Maybe you need a little water with a pasta
3:47
Okay, now the pasta is ready. Turn it and gas off. And let's see
3:52
Put Ryan this path over here with Engelve Gall the caper Oh this he got a nice Look at this
4:07
It's okay when you pick up, he got a little water. Maybe I need a little bit more water, okay
4:18
All right, and now we give a nice turn of this, the past
4:22
everything got big together with the anchovy the pepper it looks so good look that
4:34
okay we can put little water not too much like this Now we'll eat a little bit more like that
5:05
Now we take out and let's put on the table over there
5:09
I want to taste the spaghetti. I want really good. Look, this is a beautiful look
5:15
This is the spaghetti, garlic, enochoea, enceauve, and kepper. Kappa, it's so delicious
5:24
When I was in my house in Italy, the people passed by, everybody said
5:30
Hey, Mekhe, what's going to be doing? Spaghetti, spaghetti, aga, oglia, like you in the mar
5:38
Okay, let's go on the table now. Okay, now it's time of the taste
5:43
And look a beautiful look at this. Okay, now we put a little kepper
5:50
the garlic oh I like the garlic look at this In the caper In the oil baby no forget the oh yeah baby
6:03
Hot pepper. So good. Now we put little parsley right on the top
6:09
This is a fresh passel. This is from my garden. Okay. Look a nice look
6:18
This is spaghetti. Alright. Oh yeah, it's a little bit
6:32
It's a spice. Doye baby, it's a spice
6:43
The enjove it tested delicious in the pepper. It's a little salty, but the dish is a very salty
6:50
It's really good. Like I said, no use too much salt when you put on the water the pasta like this
6:58
Enjoy it. And the cape, it makes good taste. And the garlic. Oh
7:04
Make this dish and I want to know. And somebody I like somebody to show it to me
7:10
The way I did, it's really good. Thank you so much and we see next time
7:20
Now everybody thinks, Pas50, what happened? You said this? What happened in the wine
7:28
Now what about? The wine is right over here. The wine is got to be on the table all the time
7:35
When you cook, when you eat, and I like the wine. Salute and chinchin and everybody
7:42
And we see next time. Chin-chin. Ah, really good time
7:52
Thank you so much. Thank you
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