I’m Gianni Mola. I’m a food blogger in San
Francisco’s North Beach, a really vibrant Italian neighborhood. This is what I used
to stand on when I was a little kid so I could reach the top of the table where my mother
was preparing our meal for that day. One of the dishes that she made that I really loved
was spaghetti aglio e olio. Or as they called it in my Neapolitan neighborhood, spaghetti
ayool. So that’s what I’m going to make for you today. It’s one of my favorite dishes. Aglio, garlic. Baboom. Chop this up. You need a couple, three of these. Don’t worry if you
don’t like anchovy, you’ll never even know it’s in there. This is a flavor enhancer.
It’s gonna melt into the hot olive oil. I’m gonna put a little bit of the pepperoncini
in here. It’s gonna give this some spice. If you don’t put the salt in the water, the
pasta’s not gonna taste like nothing. Some spaghetti from Naples. Open it up like
that. When you put it in the water, just give it
a little twirl here until you make sure that nothing’s gonna stick together.
So food was always a big part of our lives, right? Anytime people would gather around,
you had to have something to eat. And you had to have a lot of something to eat. There
used to be a saying. Non scumbari. You gotta make sure you don’t run out of anything. Non
scumbari is you don’t want to be embarrassed. So when my mother had people over…we’d have
20, 25 people over, she would…the table would be full of her excellent dishes. And
if she had roasted peppers, she had to make sure that everybody had enough of the roasted
peppers. Everybody had to have enough of the pasta. Everything had to be in abundance.
My extra virgin olive oil. I know you’re gonna use pure, you’re gonna use something else,
this is too expensive. Hey, there’s only two, three ingredients here, so I’m using the good stuff. We just want those flavors of the anchovy,
it’s melting, and the garlic to infuse that oil. We don’t want that sauce to be greasy, so I’m gonna put a couple of ladles of the pasta
water in there. And it’s also gonna keep the garlic and everything from burning.
I’ve been cooking this food for decades. And I’m a food blogger, so I put some of these
recipes that I learned from my mother out on my blog. And people will write to me. They say, oh my nonna used to make spaghetti aglio e olio, she never gave me the recipe,
I just have memories. Well, now, follow these recipes. You can make them for yourself. You
don’t only have to reminisce, you can fatta mangia now.
And if you come to my house I got a rule. There’s gotta be one more bottle of wine drunk
than there are people at the table. So maybe if you’re lucky, I’ll give you an invitation.
Don’t use no strainer, no colander, nothing like that. Take the pasta out like this. You
don’t care if you get a little bit more water in there. And, see, by adding that water,
we’re gonna have a nice sauce. Off the heat. I’m shutting the heat over here.
And now I’m gonna put some pecorino. So I got a whole pan of pasta over here. A
lot of times when I bring it to the table just like this. I don’t put it in no fancy
dish or nothing. Come on. Fatta mangia. Don’t burn yourself,
it’s hot off the stove. Mmm. Mmm.
>>Ron: Oh my god>>Gianni: Where’s my stool? I should stand
on it. It reminds me of cooking with my mother.