Yep definitely the easiest. My sister and I (both 12)made this dish for my family dinner. Everyone loved and it took about 15 mintues. Plus it’s really good.
As an italian, thank you. Italian cousine is about mixing simple ingredients like in this dish which I really love. Also if you cook pasta very al dente and you finish cooking it in the pan with some of the pasta water it becomes creamy and even better!
@@KygoCalvinHarris-xu4kv al dente means you cook pasta in water 2-3 minutes less than its cooking time and then you finish cooking in the pan with the sauce. In Italy we say saltare in padella, "let pasta jump in the pan"
Non mi sembra un gran bella pasta quella che ha fatto questo you tuber. Non ha fatto rosolare la cipolla, avrebbe dovuto poi filtrare il sugo con un colino per via di tutte quelle bucce di pomodoro, e poi avrebbe dovuto mantecare la pasta con sugo. Ha messo poi troppo basilico...
@@theorangeheadedfella ‘tears of the gods’ is another name for the starchy pasta water that is meant to be added back into the dish. It makes the sauce very creamy once cooked down!
@@fabio5449 you should undercook the pasta slightly and finish it in the sauce with pasta water. No, it's not useless. The starch from the pasta water will make it coat the pasta more and give it a creamier feel.
@@BaldKiwi117 infact i said that it maust be undercooked, but if it is already cooked, it is usless to add water because you willi overcook for removing water (idk how to say maybe evaporate), or you will eat broth. I said this, obviously put pasta undercooked in pan with pasta water is a must (idk if it is said everywhere, but it means is special)
@@fabio5449 What don't you understand ? The pasta water is not regular water. It is salty and it's mixed with the starch from the pasta. It will not turn the sauce into broth, it will achieve quite the opposite effect. It will turn it more pasty, more creamy.
If you want some tips: - cut the tomatoes into a half before cooking them - lay them with the cut halves down on the pan, and cover - the tomatoes will naturally release their juice more easily - also, if you want to taste the tomato’s flavour better, no need to use all that garlic and onion! Depending on the quality of the tomatoes ofc Cheers!
OH MAN FINALLY SOMEONE WHO MAKES PASTA IN THE RIGHT WAY An italian- Edit:for the people telling that pasta isnt italian, mates is like saying pizza is not from naples (south italy) :)
You will need to find an alternative to the parmesan. Animal rennet is used to make parmesan and it often comes from the dead animals stomach. There may be some vegetarian parmesan but a good alternative I use is pecorino cheese.
@@affable8696 It literally does. Excessive salt intake increases blood pressure for a myriad of reasons. That isn't just because it's only unhealthy food that's usually super salty. Salt does that if you add too much to otherwise healthy meals too.
This is how pasta is made in maximum Indian houses with the addition of some more Indian spices of course like turmeric powder, chilli powder,cariander powder etc
Go to india bro We make 3 ingredients pasta 1: put some water in pan 2 : put your pasta 3 : add _magic masala_ (Indian spice from maggie brand) 4: stir and wait for about 5 minutes DONE
Guys, guys, this is indeed simple and delicious. But you know what's as good if not better? Garlic, olive oil and chili pepper. Lovely ajo, ojo e peperoncino. You can just throw the peppers in the oil, bring up the heat a little bit, not to fry, but just to warm. You can use the garlic however you wish. I personally like to use it raw, covering the plate in thin slices and mixing it up with the pasta, but I always put at least a little bit of it in the oil until it's golden brown, then I discard it. Throw your pasta in, give it a good stir and it's done. Spaghetti are godly and a classic in this recipe, but even short pasta can be really good. I would avoid something too thick, like paccheri or fettuccine, purely on instinct. But maybe it would be aight with those. Peace out ✌🏻
Nah i’ll skip that… (it just doesn’t look good enough for ME. everyone else would love it.) NOT BECAUSE IM BETTER CUS IM DEFINITELY NOT. It’s probably just my autism that tries to save me lol
2 seconds in and it’s already more complicated than boiling water cooking pasta then heating up some canned sauce in a pan throwing in butter and eating it
Hiii I'm new to the channel and I love all your videos! Can you please do a Bangladeshi dish for the "rating national dishes around the world" series? I'd honestly be thrilled to see you try it 💕
Hear me out. I just made this, and OH MY GOODNESS. This is AMAZING!!! I used fresh tomatoes and basil from my garden and added chicken...you absolutely NEED to try it! It's a 10/10 from my family and I will definitely make it again! It is perfect for summer as it is so light!
@@idontwantonamethischannel Well personally my burner at home turns into Mordor so I cooked it on low heat but a medium would work if your burner isn't that bad.
@@ebensirges "Parmesan cheese is never vegetarian. Cheeses from a specific location need to follow a consistent recipe to be recognised as having specific names. In the case of Parmigiano-Reggiano, or Parmesan cheese, this means always using animal rennet." Just look it up I don't no the Englisch word for it but in German it's called "lab" it's a product won from calf stomach.
@@doggyinthewindow @ebensirges "Parmesan cheese is never vegetarian. Cheeses from a specific location need to follow a consistent recipe to be recognised as having specific names. In the case of Parmigiano-Reggiano, or Parmesan cheese, this means always using animal rennet." Just look it up I don't no the Englisch word for it but in German it's called "lab" it's a product won from calf stomach.
Why Call It easiest when you literally have pasta asciutta... Which Is Just pasta with some olive oil. Dont like the oil? Pasta al burro then. Just use butter instead of oil and ,of you feel like It,add some parmesan cheese.
Yep, in Italy we use to do it often and it is fantastic. Remember, that if you prefer to take off dome acidity of tomatoes you can use a pinch of sugar and personally when I want to add some protein, I love to do it with cherry tomatoes and swordfish. In this case replace basil with parsley and at the beginning use only olive oil and garlic, without onions to cook the tomatoes. And if you like them you can add some black olives sliced before you end to cook. Well done.
You promised…and lied. It’s just like the million or so other pasta dishes out there . Good food but hardly groundbreaking or nicer than standard Italian pasta dishes
Here is my honest opinion and what honestly happened : I was making the sauce and I realised I added a bit too much pasta but that’s okay. I also didn’t have basil but it still tasted amazing. I added lime to add this nice flavor and I recommend adding it (it was so good). I also added Parmesan cheese to the sauce while I was making it and it also made a huge difference ( also recommend ). I plated it for my family and they loved it. I also tasted it and had 2 plates!! It is honestly worth a try and it’s an awesome recipe!! (I just subbed btw) hope you guys enjoy your meal! 😁🫶🏻🍝
My siblings made it for us as a breakfast, it's the best, one time we decided to make it for my mom in a big bowl, my mom finished the bowl! Literally best recipe for pasta/macaroni.
I made this and it’s very good!!! I don’t think I will be using the processed tomato sauce I use, I’m eating healthy but that is one thing I could not give up. Now I think I will be doing this!!!
I just added some bellpeppers to the onion and garlic because 1) i like to eat more veggies 2) i love Bell Pepper and 3) i think IT fits the recipe as the Bell peppers give a bit more bite but also break down a bit and add flavour to the sauce.
This dish looks amazing! I would recommend rip the basil by hand and add some pasta water but this it’s one incredible and easy dish, well done king🫶🏻 -an Italian
Yep. This is regular pasta in Italy. Usually I see americans adding a can of unspecified premade "italian" garlic tomato sauce, with two whole heads of garlic, a can of cream and 3 giant cubes of ceddar cheese. When I see this things I just need to scream. This is pasta. Simple, and delicious. Thanks for sharing the right way to cook a simple pasta.
I add some minced chicken and cream, and add a lot of parmesan into the sauce itself. It only takes like an extra 5 minutes (cause you don't need to add a lot of chicken, 100g will do) and makes it infinitely better.
whenever i have nothing special to cook i usually whip up random combinations of pasta, cherry tomato, cheese, sourcream maybe, parmesan at the end, and other stuff. they almost always hit the spot
