Sam the cooking guys loves the Puttanesca sauce and in this video he wanted to play with it. He did a great experiment and I think he did a great job. He didnt call it Puttanesca sauce so this is not a puttanesca sauce but its a great invention
Too damn American for me, it is sauce a pasta but not a pasta dish, I bet Sam puts cream in his Carbonara to avoid breaking the sauce. Sam is right about one thing, I always use half a much pepper as the recipe suggests, much more balanced. Pasta is divorced from the sauce. On same plate but not together.
This is why I love Sam he will provide a pretty good description of the dish in it's purest form first. Then sometimes he will say what changes he's making if he makes any. Then proceeds to break down and simplify the recipe for anyone watching. This is why Vincenzo was so happy to those complaining about so called inconsistency. As most people will make a version they edit and claim it's the original when it isn't anywhere near the original. Sam described the original told the origin story of it to boot and made his own version. While keeping as close to the original as possible truly excellent.
Great job vincenzo! Don't listen to all the haters. Im glad to see you're being more like yourself. We all know you're a sweet and friendly guy. Keep it up and don't let the negativity of the comments get to you. They love to be angry and hate to see happiness. If they are attacking you, you're doing something right
I appreciate this so much my friend. Being criticized is alright, so this will help me become better and improve my skills too. Although, some might be already below the belt. Reddit is a free speech platform. They do what they seem is okay.
My two favorite Cooking Guys in one video!!!! THANK YOU, Vincenzo!! I'm so glad you like Sam. I've been watching him for many years, and I have learned so much from Both of You!! He also has wonderful knives! I have 4 or 5 of his knives, and they stay sharp forever! Thanks again.
My pleasure my friend! Happy to hear that you enjoyed watching this video! And thanks for the review about his knives, I will make sure to order some 😊
I experimented with this recipe using home grown tomatoes from my back yard. My tomatoes were not Italian plum tomatoes (and less fleshy, more watery) and the result was rather more "tart" than expected, leading me to surmise why adding sugar often happened. The pureed soffrito and long, slow cooking did thicken it up. It is not at all bad though. I have an absolute mess of cherry tomatoes and I plan to try a similar approach to them. Thankfully, a local supermarket regularly has bags of fresh basil (even in the winter) and good peeled tomatoes from Italy (Mutti and even a couple of brands of San Marzanos) so that I can re-create your recipe even in the depths of winter (winter here that is, as while we are up to our butts in snow, at the same time you will be rather warm in Australia!).
So glad you found something to be super positive about! Vids of bad cooks must get hard to do. You are my pasta authority. Thanks for a great recipes suggestion. More like this, please!
We were taught that it was a fast meal that could be made in between appointments. No owner in restaurants made this for them. It’s harlot style pasta. Ok, we’ll if I’m wrong who cares. But I hate olives, and this friggin dish is really popular so I’ve made it a million times. God bless, Vincenzo, and everyone who watches his vids. Much love to everyone
There are many different stories about the origins of Putanesca! Some others say that this was actually created by the ladies for their clients 😅 Despite which story if the true one, it remains a delicious pasta dish! 😊
There is a pizzeria here in my hometown in Sweden where they make a pizza with ingredients very similar to those in pasta Putanesca: olives, anchovies, garlic and capers. They call it pizza Siciliana, though.
After having made traditional puttanesca many times (one of my favorite pasta dishes before the revelation of Zozzona), I tried adding come canned clams and fresh shrimp and it turned out awesome. I thought it was a nice little change up.
Sam has a lot of good recipes and I've learned a lot from his channel. Of course, he doesn't have the knowledge and technique of Cooking With Jack, but very few can reach that high skill level.
Love the reacting video vincenzo love your content your a amazing RU-vidr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo
Puttanesca is a dish that is full of ingredients that compliment the sea, I'd say tuna is a better addition to a sauce like this than beef is. Pork might be better as well. But I'm sure it's still a nice dish.😊 Also best not to use tomatoes on cast iron as the acidity removes the seasoning.
Hmm I'm not so sure about usung tuna instead of the beef, it may end up being too much. I would definitely give a try to his recipe! I found it genial! 😊
@@vincenzosplate Maybe it's just me but I see Puttanesca as a very similar to Pasta Tonno. One is has tuna, the other has anchovy. Tuna and anchovy go well together, so do the olives, you should try it 😉 Also look up hobz biz-zejt, best sandwich you'll ever have.
@vincenzosplate…I am a huge fan of yours since you showed me how to make carbonara approved by Romans. I am also a huge fan of Sam The Cooking Guy! Both of you Rock my food world! Thank you
This was great and I can see why you enjoy him and have followed this chef for so long. I look forward to seeing more of his videos. Now can you please reach out to Chef James Makinson for a collab? I think y’all could make some very, very good content together and have fun doing it.
Oh you should seriously reach out to him soon. He’s got a big video coming up that’s in editing and it’s going to be very interesting. He obviously knows how to make a paella, but after Uncle Roger and Chef James reacted to the Jamie Oliver paella video, Chef James decided to make Jamie’s version per request of fans and viewers. He said editing will take some time, but I’m very much looking forward to this one and either way, y’all are two of my favorites and I’d love to see y’all collaborate. I know he’s wanting to do some collaborations.
I've been watching your videos for a while now but I was astounded to see you in a video playing an angry chef from 8 yrs ago in a music video. Thirsty Merc - The Good Life [Official Music Video] Loved it!!
4:59 bro I love capers too! But Non Peril wild caught small ones. Non Peril is a must, otherwise they have bad taste. but I been putting them in Hummus, with Calabrian Chilies Lemon juice, and basal! so good! best snack. and some times mix some asain chili garlic sauce too but not needed.
I PERSONLLY don't like the idea of adding short rib to puttanesca (I think shrimp or fish would be a better choice). However, if this can impress our man Vincenzo, I suppose I must give credit where credit is due. Good job, Sam.
Puttanesca is also great with canned tuna, mackerel, mussels or some other seafoods (avoid canned seafood in sunflower oil, better go with brine or true extra virgin olive oil). If the black olives are too strong and bitter for your taste you can opt with some varieties of purple olives. (other unrelated tip, to avoid mercury poisoning do not consume more than 400 grams of tuna or 100 grams of swordfish per week, king mackerels from the gulf of mexico are also very high in mercury while other mackerels are generally much safer, source: FDA & EFSA)
What if you braised a piece of short rib using puttanesca as the braising liquid? I feel like the flavors would be incredible. Could even add a bit of red wine to really bump up that umami flavor. The meat would be so tender and flavorful, it would fall apart and you just mix into the sauce. It would not be traditional at all, but that sounds pretty next level to me.
I love Puttanesca, though personally I prefer to put 2/3 green olives to 1/3 black (not a big fan of black olives myself). I never thought of putting meat in there (though I add some Pecorino on occasion). I put some canned tuna every once in a while. But it is such a great sauce, so try it! I hate bucatini honestly, I use Spaghettoni or Linguine with this sauce
Sam is Sam. What can one say? Sam is incredible. He has some of the most incredible recipes. Not always authentic but still very tasty. Both of you guys are of the three top RU-vid chefs I watch the most. And of course I also watch Jean Pierre. A great threesome to teach cooking techniques and ideas
Delicious pasta, made with a delicious cut of meat, is always next level. Now Vincenzo, I give you a challenge, make a Biryani! Also, in some of your reaction videos, the audio from your laptop is sometimes caught on your mic, wearing a pair of earphones or headphones can remedy this. :)
I realize why I am not too fond of bucatini: its hole within the pasta makes it more difficult for me to slurp in the pasta. Ha ha ha! It takes me longer to eat my meal when bucatini is the pasta used! I dunno if others experience this, but that's my little gripe. Otherwise, it's a nice thick round long pasta.
@@vincenzosplate I think for the same purpose of a bucatini, the ol' spaghetti will do just fine. But if there's a pasta dish on the menu that uses pappadelle, I will usually order that!
Hello Vincenzo i dont know i you changed anything but since 2-3 video your mic is picking up the video audio so we hear some echo, amazing video and amazing recipe.
Puttanesca. First word that came to mind was the lady of the night. Now I am looking at Vicenzo to see Sam confirming this. These is the funnier things of yt😂
Hey Vincenzo, I am a big fan. But recently when you are making a reaction video there is a slight microphone echo sound while you are listening to the video. Can you resolve that somehow?
I’m always cautious of American Chief making “Italian” dishes because often times they butcher it. Even when Sam added the pasta on a plate and the sauce on top was very stressful 😂 But it’s worth a try.
He should have stirred in 1 tbls of peanut butter before adding the tomatoes. Flavor explosion. All italian food is much improved by adding a tablespoon of peanut butter...
Maybe we should just say a twist on a dish as tiramisu as example for many is sinful if not authentic However,if one sticks to the bones of a dish without interfering with the concept then why not I agree with no cream in the Big C pasta,however if one wants cream then it is another dish altogether as Big C is egg based In the end make food to your liking and leave our beloved Vincenzo to do his thing Meanwhile in Bali I tried finding a decent Calzone Ciao ❤
0:28 È così triste vedere la gente fare in quel modo. Anche la pasta stessa fa una faccia triste ! Purtroppo lo fanno troppe persone nel mondo, così come anche qui in Germania. Sinceramente non so proprio perché non riescono a capire una cosa così elementare, così semplice da capire.
Vincenzo, I grew up with the sauce on top of the pasta. But I started watching videos and saw italians mix the 2. I don't like sauce on top of pasta now. It must be mixed!
