You don’t put it in the water. You can toss the pasta in olive oil to keep it from sticking and to get it some flavor. But not if you are going to serve it all mixed up.
@@TonyMarselle you're not supposed to do that either because it's the same issue. Olive oil will not make the sauce stick to the pasta. If your pasta sticks you're doing it wrong. Most people go from boiling to colander and let the pasta sit there until the sauce is ready. That makes the pasta sticks. To prevent that it's better to either go from boiling and straight into the sauce or use a colander but directly into sauce. Pasta should not sit. Anyway I hope you find that useful, all love
I knew olive oil in pasta water was illegal, so for a sec i thought he was leaking some gatekept italian secret like you could put vinegar in pasta water and that made it better or something.
As an italian Ambassador, i can tell that a drop of olive oil in the pasta water helps spaghetti and other pasta forms not to Stick One on another while boiling (this only happens with very large quantities of pasta or too Little water, or too Little pot)
Telling my two Italian friends that I can’t decide which of their red sauces is better, is the best entertainment I’ve ever had - 2 years on and still watching it unfold 😂
The lady and the tramp kiss was beyond words…. You guys are so lucky to have each other. I hope for the both of you that you always know this joy in life. Thanks for sharing, it makes my dull life a little easier in those moments.
Yeah, the ingredients are basic off the shelf stuff and he’s clearly not much of a cook based off knife skills etc. but no need to gatekeep this stuff. Didn’t do anything outrageous.
He can obviously not really cook himself. That's a super simple tomato sauce. I'm sure you can saute onions and garlic and add tomatoes without a recipe :) Please don't cut your onions like him, please don't use those cheap tomatoes and please use a much bigger pot
I was wondering if anyone was going to comment on the severe lack of seasoning. Oh my god. It needs at least basil parsley oregano, idk if he even used salt. I like to also used crushed red pepper.
Ho le raciste Carlos C est adapté au pays de sa chérie normal Les racines de son pays on ne l oublie jamais il faudrait que son épouse nous cuisine iun bon plat de son pays Tchao ❤
He really has a face like a little, sassy boy - and I absolutely don’t mean it in a negative way! That was also my first thought when I first saw him. 😁
“Go in the pan, my love” 😂😂 I bet some 10 minute vids of him cooking and talking to the food would be hilarious… and educational! Real Italian home cooking type stuff.
I wish Carlo would watch Pasta Grammar channel. She’s from Calabrian and married to an American. She’s an amazing cook. Her husband Harper has become Italian by proxy. 😊
Dude I watch your videos cuz you remind me of my dad and you two are funny as hell but the way you crushed that garlic just brought back a whole bunch of memories
He reminds me of a little kid doing something nice for his mom but also trying to make bank as a content creator and I just can’t with Carlo sometimes 🤣
Yum! My dad makes this pasta sauce all the time! He's Italian too! He doesn't have the same accent because he grew up in Australia but was raised to speak Italian as his first language. He's tech my step dad btw, so I'm not Italian, sadly.❤
Legit wonderful cooking ASMR I loved the little glances and the hand gesture - such a lovely personality! Unfortunately, tomatoes don’t really agree with me but I’m so happy for everyone who gets to enjoy cooking like this!
as I do as an Italian born and raised: for one person, half an onion or a small VERY finely chopped onion (so that once cooked it will practically melt, otherwise if you don't want to chop it finely blend all the sauce at the end, but, in my opinion, tastes better by cutting), a clove, or even two if you like, of garlic, from which the "soul" must be removed (I don't know if it has an equivalent in English, it is simply the green inner part, the sprout) and it should not be minced, but simply crushed with the side of the knife (usually the garlic is removed after cooking, but alternatively you can also mince it like the onion, usually people prefer to remove it because it's heavy on the stomach). brown both over low heat with a spoonful of extra virgin olive oil (the onion must become soft and of a "caramelized colour"). at this point add the tomato puree (the best ones are homemade, but alternatively the mutti, hoping that it will be found in supermarkets abroad, and it is mandatory to rinse the tomato puree container with water and add to the pan). add salt, pepper if you like, oregano and/or basil and let it all simmer for 20 minutes (the more you let it simmer, the better it gets but not all of us have the time nowadays, you can leave it for 3-4 hours if you want) Pro tips: add Parmesan to taste directly into the pan, so it will melt and mix perfectly with the sauce, if the sauce is not of excellent quality it may be acidic, if so you can add a pinch of sugar. in my experience you can also add a pinch, or even less, of cinnamon, you shouldn't feel it clearly, it must be so delicate that if you don't know it's there, you don't feel it. I don't know if the latter is done in all of Italy, but in my opinion it is very good and approved by a professional cook, so I think it is actually good 😂
The way you burst open that pack of pasta is genius. I'm always trying to find scissors or a knife to cut a slit in the package. No more! Thanks, Carlo!
1 red onion, 1 clove garlic, sauteed in olive oil. Add 1 box Pomi strained tomatoes and 3/4 the same box of water. Reduce over medium low heat while boiling spaghetti in salted water. Drain the pasta water when it's finished and combine pasta and sauce. It's literally all in the video.
