Why isn't pasta aglio e olio the most popular pasta dish in the world, when it's so easy to make?

Why isn't pasta aglio e olio the most popular pasta dish in the world, when it's so easy to make?

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  1. 1 month ago
    Anonymous

    autism pastata

  2. 1 month ago
    Anonymous

    That has to be the most boring pasta dish ever created

  3. 1 month ago
    Anonymous

    Because it's cheap and easy, not delicious.

    • 1 month ago
      Anonymous

      That has to be the most boring pasta dish ever created

      autism pastata

      Normies reeeee

  4. 1 month ago
    Anonymous

    It’s actually more work to make for the vast majority of Italian restaurants. It also isn’t very interesting if you aren’t using really good ingredients.

  5. 1 month ago
    Anonymous

    It's not scalable, making other pasta for dozens of people or one is basically the same work, aglio e olio scales with each portion.

  6. 1 month ago
    Anonymous

    because despite appearances, quality still matters to people and complexity is often what people who don't think too much about quality associate with quality

    • 1 month ago
      Anonymous

      No English please

      • 1 month ago
        Anonymous

        ngoba naphezu kokubukeka, ikhwalithi isabalulekile kubantu futhi inkimbinkimbi imvamisa ukuthi abantu abangacabangi kakhulu ngekhwalithi bazihlanganisa nekhwalithi.

  7. 1 month ago
    Anonymous

    >no protein
    at least use some cheese like in cacio e pepe

  8. 1 month ago
    Anonymous

    Try microwaving it and see how you like it.

  9. 1 month ago
    Anonymous

    Most people don't think oil is a sauce, which is why you aren't even calling it garlic oil pasta.

    • 1 month ago
      Anonymous

      >Most people don't think oil is a sauce, which is why you aren't even calling it garlic oil pasta.
      If they used the English translation, "garlic oil pasta" they wouldn't be able to charge $20+ per serving. That's why they use the fancy Italian words for this peasant food. Same for all Italian food. It's a scam to trick boomers and midwits. Same with all restaurants, really. They need to trick you into paying high prices for cheap foods you could easily make yourself, if you weren't so busy being constantly tricked.

      • 1 month ago
        Anonymous

        Each country has the custom that fits its people.

  10. 1 month ago
    Anonymous

    it's æsy to make but not æsy to make WELL

    also the entire dish depends on top quality olivölle and that's actually hard to find

    • 1 month ago
      Anonymous

      jesus, what shithole do you live in

  11. 1 month ago
    Anonymous

    because parsley always dies on me pretty quick. I'm guessing most people have the same problem

    • 1 month ago
      Anonymous

      I don't bother with parsley unless it is a special occasion. It's too expensive and adds too little

      • 1 month ago
        Anonymous

        >parsley is expensive
        what

        • 1 month ago
          Anonymous

          yes I'm not spending 2 euros on some grass when the rest costs about 50 cents.

      • 1 month ago
        Anonymous

        why would you even make aglio olio without parsley stalks? it's literally pointless

      • 1 month ago
        Anonymous

        Honestly, parsley should be thought of more as a flavorful green leafy vegetable than a herb. A sprinkle of parsley adds nothing to a dish but its colour. But a salad that is substantially composed of parsley will be flavorful as frick. You need to use a good amount of it. Also, Italian parsley is a stronger tasting version than the usual more crinkly looking variety.

        • 1 month ago
          Anonymous

          >Also, Italian parsley is a stronger tasting version than the usual more crinkly looking variety.
          It's opposite. You've just always used way more italian parsley than you'd do with with crinky variety, you just don't realize it.

  12. 1 month ago
    Anonymous

    Aglio e burro is vastly superior and the only reason shitaly uses their crap oil is because they are on the oil side of Europe's oil-butter equator (olives more available than cows)

  13. 1 month ago
    Anonymous

    >just a bunch of fat and carbs
    This shit is instant noodles tier dude.

  14. 1 month ago
    Anonymous

    garlic butter is better than garlic olive oil.

  15. 1 month ago
    Anonymous

    I wouldn't say that it's that easy to make. most people will never get it right or get something creamy like this

    the other main obstacle is olive oil. the good stuff is just not available in regular grocery stores so most people don't even know what good olive oil tastes like

  16. 1 month ago
    Anonymous

    I got banned from an Italian restaurant. I ordered a linguine aglio e olio and they served it with sundried tomatoes. I asked them what gives, waiter said that's how they always do it and it says it in the menu. Tell him I didn't even look at the menu because a wanted that dish so I ordered it, I didn't order aglio e olio e tomato. He looked pissed but he apologized and said theyd remake it. He took the plate and I told him I wanted to really go back and watch them to make to just pull the tomatoes off and microwave it. I don't want it to taste like tomatoes and I don't want rubbery noodles. He told me he couldn't let me go back into the kitchen. I told him that I believed he wouldn't let me go back there because he didn't want me to see him spit in my food. Then he asked me to leave and not come back. I got 2 free bottles of sparkling mineral water out of it though.

  17. 1 month ago
    Anonymous

    It's on the same level as pasta with butter or ketchup. Bachelor/moron tier.

    • 1 month ago
      Anonymous

      Are you just putting butter on noodles? You're supposed to make a sauce with the pasta water

  18. 1 month ago
    Anonymous

    most people now use bitter, flavorless chinese garlic so needless to say it tastes terrible

    • 1 month ago
      Anonymous

      Don't the Chinese have a dozen types of garlic?

      • 1 month ago
        Anonymous

        yeah but they keep it all for domestic consumption while exporting vast shipments of shit tasting garlic made with toxic waste

        • 1 month ago
          Anonymous

          I don't know why this annoys me but this is simply not true. The Chinese have better food standards than most states and it's Americans who decide what to import, why to import bitter garlic?

          • 1 month ago
            Anonymous

            why does it exist at all?

            • 1 month ago
              Anonymous

              Because it has some medicinal usages, and is used in some recipes for it's bitter flavor. It also should be dirty cheap.

              • 1 month ago
                Anonymous

                It's "dirty cheap" because it's fertilised with human waste. You're literally eating shit bulbs.
                *NEVER* eat anything grown or processed in China.
                Also: China is responsible for Covid-19.

              • 1 month ago
                Anonymous

                >It's "dirty cheap" because it's fertilized with human waste.
                No anon, China is by far the largest producer of fertilizer. I really don't get why you feel like lying is funny.

  19. 1 month ago
    Anonymous

    idk how to boil water

  20. 1 month ago
    Anonymous

    Who cares where various pasta dishes rank in popularity? Eat what you like. But to answer your question, probably because it isn't Chinese. Lo Mein or something is probably the most popular pasta dish.

    • 1 month ago
      Anonymous

      I'm pretty sure all ranks have an implicit "*China excluded" them.

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