Can u tell the ingredient....and how you make it..... And what he add in tomato... there is a bottle is it vinegar or alcohol...? If it is alcohol...tell me the replacement?
I'll give you my rough mesurments: 4 garlic cloves 1 small pint of cherry tomatoes about 1/2 cup of white wine 1 teaspoon of flaky salt 1 teaspon of cayenne peppers (or more if you like it spicy) 1 big tablespoon of tomato paste about 1/2 cup of heavy cream about 1/2 cup of parmesan 20g of fresh basil (about 20-30 leaves) 400g of pasta of your choice 1/4 cup of pasta water (don't forget to salt the water before putting your pasta) As for the steps, just copy what the video does with all of these ingredients.
If you add the cream directly into the acidic tomatoes, good chance it will curdle... The fix is to add a bit of the tomato stuff to the cream FIRST and stir in in well, THEN add it to the pan.
you can actually solve the acidity problem by cooking the tomatoes down with a few chunks of carrots • the natural sugars counterbalance the acidity. then either remove or blend them with the tomatoes + garlic
@@stefanomarzagaglia9668 si riescono a rovinare anche un semplice piatto di pasta pomodorini e basilico fresco Anzi perché mettono sempre un kg . di formaggio grana e mozzarella a go go e pepe di tutti i tipi ma i bambini in Italia non mangerebbero mai questa pasta!
How long did you cook those cherry tomatoes when even the skin disintegrated. Every time I cook tomatoes with skin I cant get them smooth like this without blender.
I'd love the recipe too! I'm curious how much pasta he's adding, and how much water? That makes a difference. And how much cream too. It looks delicious!!
I will say this, he is very smooth at excluding parts of the video. Just hoping that you will give him $10 a month for the recipe very savvy. But at the end of the day, anyone with any kind of talent knows exactly what he’s putting into every dish.
Great job, may i suggest to break the basil leafs with your fingers directly into the pasta instead of slicing them? The aromas will be released in the pasta instead of the cutting board. But great job overall, you gave me a good idea! Cheers from Italy
also with all those fresh tomatoes + tomato paste, I’d definitely put a few chunks of carrots while you cook that sauce down bc it’s likely going to taste very acidic… you can always remove them afterwards bc some people don’t like the sight or thought of carrots in their sauce but it adds natural sugars to balance the acidity versus actually adding granulated sugar like some people do which is entirely unnecessary
Wooow looks so yummy absolutely delicious perfectly done ❤you are so great chef the way of ur presentation is mind blowing 10/10 i will try it soon and tell you how it will turn out Hope To see you around in my kitchen and stay connected and safe
From where my parents are from, they do a dish that has the main ingredients in this video, so its verrrrrrrrry similar, and IT'S SO DELISH! So I know that this man's dish is very delightful too
