Please definitely do an episode where you go into the crew of home movies kitchens and cook something from what they have in their fridge. That would be amazing! 😂😂
I had a truly miserable day, full of nothing but disappointment and bad news. And then Alison came, and took the negative away. Home movies are truly a highlight, always!
ok this rules because i've been making a pantry pasta lately and i love that this is a thing. my recipe: heat oil in a pan and toast dried rosemary, red chile flakes, and oregano until fragrant. then add thiny sliced shallot *RINGS* and like 2-4 cloves of minced garlic. once soft, add a dab of tomato paste and cook it off. THEN cut some roma tomato into large dices (an oxymoron, but you get it). at this point, the pasta is almost cooked and the tomato is softening. add pasta water, and then the long thin noodle. applebee's toss. dump onto a plate. top with black pepper and grated parm. hell yeah brother
I just want to say that as a lover of cooking and of home movies, I’ve taken a page out of your book when it comes to pantry staples. Not just to make your recipes but to write my own as well, and one of the main reasons is because of the versatility and the fact that it so inexpensive and simple. I’ve *really* fallen on hard times recently, with rent raising, new job etc, and I just made this pasta and your blueberry tart without having to spend a cent, because I had all of these things lying around. Changes were made on the pasta front, but by no means were they comprises. It was so good, it literally made me tear up, because I know that not all things need to be hard and terrible. You’ve show me the tools and how to use them, and I cannot thank you enough. I recent took a position as a pastry/dessert chef because of you, and they took a chance on me knowing this while be my first kitchen job besides expo, but tried my pies and cobblers from a friend who buys from my very small baking operation. you have provided the confidence, and the reassurance that I’m finally gonna be doing something I love. Thank you
Because of you I always have a tin of anchovies in my pantry. There's nothing more satisfying than creating a simple pasta dish that hits all the taste buds and you didn't have to leave the house to get it.
Italian girl here🤗 love this pasta sauce ☺️ another good pantry pasta is penne with sundried tomatoes, olives (taggiasche) Chopped walnuts, same way you did but without butter. It can easily be the base for other ingredients like broccoli, zucchini or tuna.
One of my favorite pantry pastas is penne or another short pasta with broccoli, lemon zest, slivered almonds, and chili flake, all toasted in the pan together with olive oil so it gets a little crunchy
The editing tho! I just can’t with you! I have been cooking pasta recipes that i created (more like just grabbing whatever is there in my pantry and mix them all together and hoping it will taste good and eatable lol) since the pandemic and have never gone back ever since!
Except high-waisted jeans are anything but classy, and in about 5 years, both of y’all are going to have lots of regrets for being slaves to terrible fashion trends.
I love all your home movies and the great dishes you make. I find myself watching the same your movies over and over I love them so much. You inspire me to cook and try new dishes. I wish you had a tv show it would be great. Please don't ever stop you home movies. Love your cooking
I do lots of capers, one anshovy, garlic, pepper flakes and cherry tomato/tomtato paste sauteed in olive oil and finish with tuna last minute. Serve with lots of arugula!
Made this now. SO delicious - the minced raw lemon & garlic topping took the dish over the top. At MINIMUM, make the sauce and squeeze in lemon. The raw topping is a SUPERB extra, and adding parmesan takes the intense deliciousness further. Bravo, Alison 🍜
Nicholas, I see you copy-and-pasted my review from a few weeks ago - and did so without referencing me. Wondering why? By the way, I purposely played with words, which you didn't : Mmm + made = Mmmade.... 😉
I made this last night. It is absolutely incredible. I can’t wait to spoon some into a bowl for breakfast. And, just like Alison said, it didn’t look like anything when I added the pasta (I used perciatelli) to the sauce. I actually thought I had done something wrong. But, when you let it heat up, it all starts coming together and you do end up adding a little more pasta water. This recipe is off the charts delicious! Freshly grated Parmesan does take it to another level, too. Thank you, Alison! 🥰
i am one of those people who "just has capers" in their pantry (along with anchovies) and it is singlehandedly because of your videos. I made this pasta for the second time tonight using bowties and i feel like i already perfected it. adding a tbsp of tomato paste to the shallots really made it sooooo delicious and helped get a darker color. this was a great way to use a lot of parsley when my parsley looked less-than-perfect and looked like it had chicken pox. squeezing lemon at the end really balanced everything!
Update: Finally gave this pasta a try, using rigatoni instead of spaghetti (I was out of spaghetti, but in the spirit of this recipe, used whatever I had in my pantry!). I am HOOKED. This is amazing. So savory and lemony, a great combo of richness and freshness/zinginess. Alison Roman if you're reading this, thank you for this recipe!
Made this tonight, my husband and daughter loved it, I did have everything including anchovies and capers, ( thanks to you) . Saved Sunday night when I had nothing planned. It was first nice day in awhile and I was outside most of it
I LOVED the analogy about closet essentials and always being able to put together an outfit are how we should think about our pantry essentials and always being able to put together a great meal. Can’t wait to hopefully visit your brick and mortar store in the next couple years and see your show in CNN+. Keep being you, Alison!💖
I make pantry pasta regularly with some semblance of these ingredients (just made for dinner last night) and really appreciated learning the technique here so I can make it even better!
Every time I think I’ve found my favorite Alison Roman pasta dish, she comes out with something even better. The lemon topping really takes this dish to a whole new level. Love it!
Anchovy paste in a tube is perfect when cooking for 1-2 servings! I converted a small closet in my dining area to a pantry. It is the best cooking helper ever!
Ok so I made a rendition of this with my pantry goodies today and can confirm… I have not been using enough stuff until now. Thank you for your service 🙏🏻
Ahhhh Alison. Bringing it everytime! If I could, I would post you a GIANT cookie to say thanks for bringing so much warmth and kindness during these times.
My boyfriend and I have mastered Pasta e aglio ! So easy and is made with similar techniques as your pantry pasta. Just pasta, olive oil, garlic, pepper flakes, parm and lemon. Simplicity is the best cuisine!
We love you Alison! Our pantry pasta would be slivered onion with olive oil/butter, 30 cloves of garlic, (let's be real Alison, you do not put nearly enough garlic in your food), chili flakes and paprika, can of tomato paste, and pepper at the end. With regard to the garlic, the trick is to go to a Chinese grocery store or H-mart and get the pre-peeled garlic. That way you can add obscene amounts of garlic to everything without having to laboriously peel so much garlic. This won't work in every part of the country, but at this point, there are probably enough of these places around for it to work for most people.
OMG!!! I grew up eating bagna cauda. My grandmother used to make it all the time for us (she was from Italy and grew up on it too). This recipe made me think of her. Thank you for that!
Every time I watch you pick a seed out of a lemon it reminds me to mention that you can buy seedless lemons! Game changer, and at my grocery store (at least) cost the same or less!
I am going to make this today with some slight changes... Using spaghetti noodles and just anchovies, red onion and garlic!!! Your pantry noodles made my day!!! Thanks as always!!!
This is my secret "working from home and no one's around" lunch, and then later if anyone asks what I had for lunch I can say "ohh, nothing, just through some stuff together" while still secretly fantasizing about it. Then when I make a salad for dinner later it looks like I'm really healthy.
My mother used to accuse my father, who was Italian, of being the greatest consumer of olive oil in Australia. As a kind of reaction against I'm reasonably sparing with olive oil as I did find his sauces a little on the oily side but you can miss out by being sparing with the olive oil so, inspired by the amount you use here, I might start using a little more. Your videos are so entertaining, Alison - I mainly watch for the entertainment value even though your recipes look great. My father used to make a sauce with garlic, anchovies, olives, capers, a bit of chilli and parsley so not so different from yours but he didn't finish the pasta in the sauce nor add any pasta water and I think the lemon and shallots probably make quite a difference. It's funny, I was around Italians growing up quite a bit but I've only learnt of finishing off the pasta in the sauce and pasta water being the star of the show in very recent years.
I’ve made pasta de la puttanesca from my pantry. Yum! This recipe reminds me of it, too many people don’t know the joy of eating capers and anchovies, oh boy.
Dammit! I needed this as a starving student. My pasta had four things back then: broccoli, garlic, olive oil and Parmesan cheese if I could afford it. It truly was missing something. I would have shoplifted anchovies and capers and a lemon for this.
Thanks so much for creating an incredible staple recipe. I did just as suggested and used an entire jar of capers in place of sardines, and it was incredible. An addicting recipe highlighting the strengths of Alison Roman. Huge flavor from one of America's best chef's.
@@brittanyhall9367 So after looking, it turns out they’re not actually sun-dried but “dry-cured” with salt. Apparently all olives are fermented (who knew), but dry-cured ones are more funky and “olivey” - hope you find some!
I am absolutely obsessed!!! Please do an episode on your perfect Sunday meal/ dinner. I'm looking for something to make for my family to reset the week and eat some really good food.
I always feel so good after watching your videos. I make quite a few of the recipes unless they are mostly meat based. I can vegan or veg up most of them. This one was primo. I might toss on toasted bread crumbs. Or not. You are the best at what you do.
Another great video. Anchovy paste in a tube is one of my pantry staples, along with harisa, wasabe, gokugang tomato paste. Always at the ready, and I never waste.
My pantry pasta is garlic, two tins of anchovies, pepper flakes, and a red pepper (barely cooked) if I have one. Now I want to try adding lemons and capers. Thanks for the always terrific video!
My girlfriend has banned me from making any of your pasta dishes that uses anchovies because she doesn't like the smell. I use to love making your anchovies and shallots pasta. I am going to try this recipe with anchovies. ( while she's at work) :)
I made this and it is the best pasta ever. Better than the ones I had in NYC restaurant worth 35 dollars a bowl. I added a bit Costco pesto as well and it changed into something else and still good.
My pantry pasta is to bake a big yam, then purée it with butter and milk, and salt and pepper. Then I pour the purred yam, over cooked fusilli noodles, or penne, and then mix in TONS of grated sharp cheddar cheese. Then stir, and bake. I always have cheddar cheese and yams on hand, plus it’s a way to get veg into my daughter. The yams colour the pasta a gorgeous orange too, so it has a fun macaroni and cheese vibe.
Amazing as always, I have really embraces the paste technique quite a bit since the shallot pasta and this is a nice variation. Also - boyfriend! I was indeed "oooh"-ing with the edit 😅
My pantry is so damn full of stuff. Let me say this - I subscribed again to the Newsletter because I hope it will somehow pay for some anchovies and capers. And, of course, to always be inspired and get the most amazing recipes. Much love to you and your team. ❤️
My go-to pantry pasta has lots of garlic & scallions, tomatoes, soy sauce, fried sardines and a touch of toasted sesame oil. If I have some limes, I'd add that as well
I will say, I made a half batch, but accidentally used the whole tin of anchovies. I also added the parsley to the topping, cause I didn’t read through the recipe, but still mixed some more in at the end. It was delicious. It makes my mouth tingle.
So i made a pantry pasta today cuz i was too lazy to go shopping. Idk if Allison would approve but it had Onions Garlic Mixed lentils Pesto Frozen spinach Capers Was pretty dang good
FISH SAUCE? Why didn't I think of that before? That is a total game changer! I am on the Autism Spectrum. For some reason I have a triggering aversion to the look and smell of canned fish as it reminds me of cat food but absolutely love fish sauce used in Vietnamese food. That is why I love you and your channel! Grazzi mille!
