Pasta alla checca, the easiest of all Roman pastas. 

I think that sums up the vibe for most of the videos quite well :)

@@EthanChlebowski and pickled onions

@@EthanChlebowski Me the ALPHA M*LE of this comment section and me command RESPECT. Right now me telling you to NOT observe any of me nice cool sweet videos. Instead just look at me awesome good powerful thumbnails. Thank you, dear eta

@@EthanChlebowski Can you mince some garlic and pour the oil over that as well?

@@mayville1717 100% would recommend.

Regards from Kenji ;)

@@keenshu5481 I think Rachel Ray popularized it back in the day

Exactly, let those tomatoes shine.

Ooh, yum!

how hot and how long?

Sardinian does actually come under the same family as Italian. They are sister languages that are mutually intelligible to a large extent. I hope Sardinian makes it through this century! Beautiful language.

@@MichelleObamasBBC Actually no, the intellibility is very pretty low, and much of the lexicon is different, at least from modern Italian. Sardinian is thought to be pretty similar to extinct Latin languages in North Africa and the original Corsican language (before the heavy Pisan and, only _then_ Genoese influence), due to extensive contact, and by some catalogation is put into a "Southern Romance" group, by others into a "Insular Romance" group. The point though, for many of these analysis, is that it is _detached_ from basically all the rest of Romance, having developed on the Island, or on it an nearbies, and has a quite LONG history of development, with differences between latin and Sardinian beginning at probably Late antiquity, even though it remained the closest language to Latin. And linguistical influences came much more from Tunisian and Algerian priests who educated the Barbaricine (Barbagia inhabitants) than from Italy. (I must say also it got like 14 words from italian and more than half is only in northern dialects, you know Logudorese, while Spanish and Catalan got some 150 words). So it's like the first copy of Latin, the test sheet. And, you know, Sardinian is still spoken in Sardinia; it's not taught, but there is still a good amount of reserve, and at least the language from the Italian Unification is written more and more and today we have good amounts of written works in Sardinian, and counting. We hope too, and I personally think that, even though with progress and conservation languages survive in a much broader sense than being only spoken, it can survive this century as a spoken language, maybe like Irish will do! Gratziasa de is comprimentus de s'agurius e speru ca m'arrespundeis cun praxeri de chistionai

@@gabrieleporru4443 How I wish the extinct north african latin languages still existed! I would like to ask you if Sardinian and Corsican are intelligible?

@@gabrieleporru4443 *MAJOR CORRECTION* I said Italian and Sardinian are mutually intelligible to a large extent. What I meant was the dialect of Vulgar Latin that eventually developed into Italian, old Italian, are similar to Sardinian. Sorry, English is not my first language.

Thank you for this comment because I was wondering about the pronunciation!! I am learning Italian and am struggling a bit with the k vs ch sounds = so your simple explanation is really helpful.

I think he was going for minimal cleaning, thats why everything happens in the serving bowl, but yeah you could "strain" the tomatos.

@@niktheorginal I figured that was probably what he was going for, but felt like throwing it out there for those who don’t mind the extra clean up

Def my style too!

A colander? Haiyaaa

Figo = Amazing. First place I ever had bread and oil appetizer... miss that place! (Moved 90mi south)

@jack7cdusm7 So is it correctly pronounced (phonetically) “Pasta alla Kay-kah” with maybe a slightly softer hard A sound in the first syllable than “Kay” would otherwise suggest?

@@DaMorg3 A "ch" sound is pronounced more like you pronounce "k", like "chi" is pronounced like the "ki" in kit while "che" like the "ke" in kettle

@@DaMorg3 uh, I guess? Point is to just avoid using diphthongs. Keep the "a" sound in Kay, drop the y.

"Pour oil over it" scares the beejesus out of me :/. I need some container with a beak for doing that with oil.

@@runakovacs4759 do you usually keep your legs or fingers/feet/any bodypart right under the container youre using to pour?

@@NoshNosher Well, I hold the container with one hand so there is that. Ideally I like to hold the container I'm pouring into too to ensure proper aim and if slender, avoid it tipping over.

I have been watching Van Neistat lately and you, Ethan, strike me as a spirited man. Thanks for the content.

One of the freshest pastas, perfect for a summer day.

Wow, that was better than expected. The oil on the herbs and tomatoes is like magic.

Apparently cutting basil with metal leads to blackening of the leaves. Shouldn't change the flavor much but most Italians rip it by hand because of that