Spaghetti with Broccoli Garlic and Oil full video: • MY METHOD for making S... Subscribe to my main channel for full videos and recipes: / @notanothercookingshow #shorts
His name is Stephen and he has a cooking channel on CZcams called, "Not Another Cooking Show." I love watching him, he's very interesting, and talented. I use a lot of his recipes.
Yum. Another good idea using the same ingredients is after saute, blend all the veggies with Pecorino Romano and a couple of fresh basil leaves. Reserve some of that water in case you need to adjust. Makes an incredible sauce.
That's what I was thinking! I'm used to cheese being added to help create a rich sauce but you're correct: it does look watery. Still looks good but definitely gonna separate
@@cokedupgirlscout Less oil, add more pasta water. The more pasta water you put in, the better the starch emulsifies the oil and water together making a sauce
@Ben Kenobi he's saying the empty carbs and sugars are converted into fatty acids (or triglycerides), ultimately its fat from non-fat sources (de novo lipogenesis)
@Ben Kenobi So empty carbs/refined carbs refers to grains that have been processed/stripped of its fibre and left with the germ (white breads, pasta, noodles etc) which are less nutrient. Like you said, you can manage your intake so that triglycerides are not produced. But the portion sizes on average would be half a cup of pasta and your nutrition will be coming from somewhere else lol... I hope that helps you!
My grandma who was from Bari, Italy passed this recipe to us. Since my grandma, it’s always been our family tradition to have this along with all the fish on Christmas Eve.
In Bari it's a tradition to prepare pasta (usually orecchiette) with turnip tops. I have never had pasta and broccoli here. Pasta and cabbage is common as well. Orecchiette with turnip tops is just the most 'barese' pasta you can get
As an italian i can say this is one of the very classic dish of my family, try with one or two anchovies with the garlic and oil before putting broccoli in there :)
For the people who don't understand, the sause is emulsefied, it's just that it's not thick. If it is not emulsified, you will see the oil seperated and float on top of the pasta water
Yea its wrong. Emulsified sauce for this dish is supposed to be thick. He put in way too much water and his pot was too big, he literally said it in the beginning. Smaller pot=more starch=thicker sauce. Do u want chicken Alfredo or chicken Alfredo soup? The sauce thickness literally changes the dish entirely
Shared this with my daughter who now have complete responsibility over the dinner food at my mothers house! My mother have no interest in cooking and never had, and my daughter (who soon is 29) loves cooking! 🤩❤❤❤❤❤👍
I make this all the time. My Italian dad used to call it “all ye ulia” of course not spelled correctly. We varied it with different greens, beans, or just plain olive oil, garlic and crushed red pepper flakes. It’s a staple for me. Thank you🙏🥰
The addition of water to have bit of a sauce is great thanks!! I make this all the time, but without the pasta water🙄. Only addition I add is some sun dried tomatoes and chicken breast.
Yes. But, no pasta water. 😝 After browning the garlic, chili flake, in *extra virgin olive oil, add broccolini and cook down. Add a half stick of butter, and toss/melt. Then add a 1/2 cup cream, and the salt and cracked pepper. Toss and cook down a little. Add cheese and toss again. Pour over the cooked pasta, and serve. 🤩👍
Boil the broccoli for 2 mins, then chop them and put them in a pan with oil, garlic and pepper. Make everything cook for 10 minutes, adding cooking water if it dries. Jump the pasta in the pan and stir everything for a couple of minutes, adding again a cup of cooking water, wait until the sauce restrains. Don't use spaghetti: use a short pasta. That's how you threat broccoli for pasta.
@@user-ty5di3ku6o i cant 😕 ... I'm not saying i don't eat what like but I better be prepared for the consequences lol. Or maybe other ppl should be prepared for the consequences 🤣
That’s an Italian dish you can add about 3 anchovies while you’re heating the oil just before putting the broccoli for more flavor But I cook the broccoli until tender before adding the pasta
Ok kid- so I’m a 50 yo man who has been able to spend more time cooking due to new pandemic environment. I’ve been following you lately and you have sped up my skills with certain details. I appreciate those details. Did this and totally added another angle to my pasta menu! Thank you🙌🏼
It’s ok! 👍This is one of my favorite pasta. But usually we 🇮🇹don’t put on cheese because we add the salty anchovies. You can try it. This is a personal taste. Bravo
This geazer is an absolute legend. I’ve pretty much cooked most what he posts. All the dishes are a piece of piss to cook, hardly cost a lot too. He shows, it’s what you do with little ingredients to get that banging flavour!! Keep it up fella!!
'The heat may b killed!!' But the person, lucky enuf 2 consume such a nutritious, hi fiber, no added sugar, low fat & salt home- cooked culinary MEAL... Will thrive & enjoy GREAT health 4 many YRS.!!!! 'WIN - WIN'!!!! ❤️🥰😌🎊
to emulsify correctly means to obtain the creamy looking sauce clinging to the pasta, creamy but no cream added. Starch water plus oil thats all you need
Pasta water is gross though. And, people always add too much and the dish becomes watery or overcooks the vegies while cooking down. This should be made by adding salted butter, cracked pepper, and heavy cream at the end.
@@mainemermaid6596 binging with babish does a fantastic version of this in his butter noodles video, creamy but no cream added. czcams.com/video/xGHTj4y_bd8/video.html
Usually its always better to use a big pot in my opinion especially for the spaghetti as its also easier to maneuver. But it looks very well done and delicious
I still get into arguments with people who prefer to heat up some processed junk food instead of just heating some vegetables while you're pasta is cooking. Oh well it's not my body who has to deal with it.
at the end of the day it's still someone elses choice, you don't get to decide what they do or do not put in their body. their circumstances aren't going to align with yours. never judge someone on what they eat, you can always offer advice to help them better them selves but don't turn your nose down at them for wanting to eat junk food.
Love this kind of quick cook pasta. For those of us not adding salt, or oil; saute with low sodium vegi broth, and it's amazing how quickly you get used to no salt or oil. You start to enjoy the ingredients. Thanks for the video.
Less oil, let the broccolini brown before you salt it, add the cheese before you plate so it actually has something to emulsify the water and oil together lol
My friend you don’t need cheese to emulsify oil and water. You’re just making a complete different dish. If you can’t emulsify pasta water and oil, then sorry to say you’re in no position to give advice. Try making aglio e olio and then come back
I used to walk home from school for lunch everyday as a kid and at least once a week my Nonna would make this for me. Such an easy and classic dish that is packed with flavour, especially if the broccolini is from the garden and picked right before it flowers.
That sauce is waaay to thin. The official instruction is “reduce the sauce until it coats the back of a spoon.” - which yours sir does _not_ - bad for pasta, bad for you 🤦♂️
@@runningowl817 it's a personal preferential thing for me, whose Italian husband, a chef by trade, would make traditional pasta dishes, one very similar with a loose sauce just like this one. That's not to denigrate bearnaise & alfredo, et al of course 😁
@@MoonbeamBear61 i think its a good lesson to learn for people who doesnt understand the process that pasta water thickens the sauce thats all. Alot of people doesnt even know how to make a nice sandwich
This seems supremely bland. I mean, there is something to say for a simple dish done very well... But this is basically spicy garlic water pasta. Would I eat it? Yes. Would I choose not to put some more ingredients and turn this into something delicious? No.
And this is why Italian cuisine will always be number 1, we don’t put 10 toppings, if you read our recipes we only have 2 to 4 ingredients in it. Too many toppings won’t let the ingredients shine. And trust me with good fresh ingredients even a simple oil garlic and chilly flakes pasta, which in Italian is called: aglio, olio e peperoncino (you can search online) is delicious.
bland? garlic, chilli, and pecorino are all very powerful flavours. the taste of the broccoli would be brought out very nicely the way he cooks it with the salt. I'm curious what you would want to add to a dish like this? I'm not Italian but the food is my favourite cuisine BC of its focus on simplicity and good quality ingredients
![James Fridman Photoshop Trolls [2020]](http://i.ytimg.com/vi/5CKFV0vU2WY/mqdefault.jpg)
I tried this the other night but with my own spin, instead of forgetting about it I remembered it and it was still good!
😂😂😂
Lmao
🤌🏽🤌🏽🤌🏽🤌🏽🤌🏽
Bruh🤣
Money commet
“Until the sauce emulsifies”
Shows a completely not emulsified sauce
Right? 😂
Cooks love that word but don't know what it means.
I’m not mad love the way he says it!
"forget about it"
Concentrates on it
Yes😂
Now this is how a receipe post should be. Straight forward and to the point.
Couldn’t agree more!
His name is Stephen and he has a cooking channel on CZcams called, "Not Another Cooking Show." I love watching him, he's very interesting, and talented. I use a lot of his recipes.
Nice and bland
30minutes cleaning 30 min
Every single cooking video on CZcams shorts is like this.
My grandma used to do pasta with broccoli and garlic. It was so good. I miss her 🙏
RIP grandma 😢🙏
Yum. Another good idea using the same ingredients is after saute, blend all the veggies with Pecorino Romano and a couple of fresh basil leaves. Reserve some of that water in case you need to adjust. Makes an incredible sauce.
That’s a great idea !’ Love it ! Thank you 😊
What a good idea. I'm going to try it.
He put a lot of oil and final result was not an emulsion it would taste watery not creamy
That's what I was thinking! I'm used to cheese being added to help create a rich sauce but you're correct: it does look watery. Still looks good but definitely gonna separate
Yeah this is so watery and soggy looking. It’s a no from me
@@cokedupgirlscout
Less oil, add more pasta water.
The more pasta water you put in, the better the starch emulsifies the oil and water together making a sauce
@@lemonzest8650 the more the better? *Dumps the whole pot in the pan*
@@lemonzest8650 instructions unclear, i added more water to the boiling oil now im homeless
I didn’t know this was a real thing, I just call this my “right before paycheck” meal with normal broccoli instead
Lol fr this is basic as it gets
@Ben Kenobi carbs turn to sugar tho... Not good for us my absolute fave food too....
@Ben Kenobi he's saying the empty carbs and sugars are converted into fatty acids (or triglycerides), ultimately its fat from non-fat sources (de novo lipogenesis)
@Ben Kenobi So empty carbs/refined carbs refers to grains that have been processed/stripped of its fibre and left with the germ (white breads, pasta, noodles etc) which are less nutrient. Like you said, you can manage your intake so that triglycerides are not produced. But the portion sizes on average would be half a cup of pasta and your nutrition will be coming from somewhere else lol... I hope that helps you!
Lol I just thought the dude was saying pasta is unhealthy, not that it’s technically fat 😩
He: Takes only 10 mins to make
Me: Takes half an hour to find the damn ingredients. 👁💧👄💧👁
Lol
lol
Same 😂😂
😂😂😂😂
And most pasta take about this amount of time. Or at least however long it takes for the pasta to cook.
So good, I just made it for my supper with a glass of red wine. Thank you! x
Yes, it's incredible with a glass of red.🍷
My grandma who was from Bari, Italy passed this recipe to us. Since my grandma, it’s always been our family tradition to have this along with all the fish on Christmas Eve.
awwwwwwww❤❤how nice 😻🇺🇸🏡
@ vahneb - wow my parents were from Bari too & we had this all the time esp on Fridays !!
Saluti
pasta with broccoli ? Lol
@@sami6393
why u laffing ..its very delicious , bet ur dinner is a Big mac w fries ...
In Bari it's a tradition to prepare pasta (usually orecchiette) with turnip tops. I have never had pasta and broccoli here. Pasta and cabbage is common as well. Orecchiette with turnip tops is just the most 'barese' pasta you can get
As an italian i can say this is one of the very classic dish of my family, try with one or two anchovies with the garlic and oil before putting broccoli in there :)
I love it when Italians reveal their own little cooking tips in the comment section.. it actually helps me to improve my own dishes 🤣💕
Yup! Broccoli and macaroni were a staple growing up (and still).
La pasta con i broccoli non si infama
Hard to believe that this is authentic Italian cooking. Garlic, broccoli and pasta 😮
Lol as an Italiano I was going to say wtf is this? Get the fuCK Outta here!!!! 🤣😂
For the people who don't understand, the sause is emulsefied, it's just that it's not thick. If it is not emulsified, you will see the oil seperated and float on top of the pasta water
Thank you for that... I was wondering 😋
Yea its wrong. Emulsified sauce for this dish is supposed to be thick. He put in way too much water and his pot was too big, he literally said it in the beginning. Smaller pot=more starch=thicker sauce. Do u want chicken Alfredo or chicken Alfredo soup? The sauce thickness literally changes the dish entirely
Who CARES, BERN? ITS NOTHING WITHOUT SALT ANYWAY... LOL
Thank you so much! I because horribly allergic to onions in the past few years...it's difficult to find awesome recipes without it
I use cauliflower also. I cook it in the same way as with the broccolini.
I actually made this for dinner; it was amazing! It’s a great way to get people to eat broccoli, because everyone loves pasta… Thank you so much!
As an italian I can say that's how we do it in Italy! Good job!
Perfection. And it's not 18$ a plate.
I make it a 500$ plate if you want!
😂
What pasta are you making at home that’s $18 a plate ? What are you complaining about
$18 for a plate of pasta at a restaurant is pretty good value.
Excellent recipe in war like Uk where only rich can eat
Shared this with my daughter who now have complete responsibility over the dinner food at my mothers house! My mother have no interest in cooking and never had, and my daughter (who soon is 29) loves cooking!
🤩❤❤❤❤❤👍
I make this all the time. My Italian dad used to call it “all ye ulia” of course not spelled correctly. We varied it with different greens, beans, or just plain olive oil, garlic and crushed red pepper flakes. It’s a staple for me. Thank you🙏🥰
Agl e 'uogl (I don't know how to spell it either, it's neapolitan) it means garlic and oil
Hey Paesano's !
Aglio e Olio or Pasta con broccoli ?
Spaghetti *aglio e olio
Same here! My Italian grandmother lived with us growing up. I can eat this every day. It's a staple in my home today...my kids love it!
Followed instructions, forgot about it. Pasta still sat on the side after 1 month, very pungent smell, the flies really love it 👍
The addition of water to have bit of a sauce is great thanks!! I make this all the time, but without the pasta water🙄. Only addition I add is some sun dried tomatoes and chicken breast.
Do this with asparagus and mushrooms, y’all. You won’t regret it. Oh - and add a splash of heavy cream at the end.
Yes, girl!
Brilliant idea
I could envision how the taste would be like - Delicioussss
Yes. But, no pasta water. 😝 After browning the garlic, chili flake, in *extra virgin olive oil, add broccolini and cook down. Add a half stick of butter, and toss/melt. Then add a 1/2 cup cream, and the salt and cracked pepper. Toss and cook down a little. Add cheese and toss again. Pour over the cooked pasta, and serve.
🤩👍
You had me at 'heavy cream'
I tried this a few weeks ago it’s delicious thank you!!
I saw this a while back and have made it so many times since then. Absolutely delicious. :)
Boil the broccoli for 2 mins, then chop them and put them in a pan with oil, garlic and pepper. Make everything cook for 10 minutes, adding cooking water if it dries. Jump the pasta in the pan and stir everything for a couple of minutes, adding again a cup of cooking water, wait until the sauce restrains. Don't use spaghetti: use a short pasta.
That's how you threat broccoli for pasta.
Italian way: Big pot, remove pan from the heat, add Pecorino, agitate to create a real sauce, top with Pecorino.
Not everybody can have that cheese
@@W2mNm of course they can.
@@user-ty5di3ku6o i cant 😕 ... I'm not saying i don't eat what like but I better be prepared for the consequences lol. Or maybe other ppl should be prepared for the consequences 🤣
i can tell you you should try this its an amazing italian dish ❤️
suddenly i feel like i can cook. all these short videos make it look so easy🤣😂🤣
I love Broccolini
That’s because it is easy
Advice from Italy: don't stir broccoli too much or they reduce into mush.
Your Pasta water soup looks refreshing
I love it. I'm gonna do this with plain broccoli . I ad a few pats of butter at the very end and it just ads so much flavor.
So true
and nutella
No !!
noooo, you will ruin the taste of the olive oil
Yes, broccoli is great too top with toasted sesame seeds. Yum.
You need to cut the garlic like Pauly does in Goodfellas...
“You see Pauly had this technique.”
System*
Damn, thats a good movie
@@luismelendez5667 👍🏼
not to many onions
Ikr or just use a Garlic press if you're clumsy like me and don't want to cut your fingers off
Love the “forget bout it” at the end. ❤️ 🇮🇹
That’s an Italian dish you can add about 3 anchovies while you’re heating the oil just before putting the broccoli for more flavor But I cook the broccoli until tender before adding the pasta
Turning the heat off and adding a couple knobs of butter could help emulsify it although it depends on if you want butter in your pasta or not
that looks extremely delicious.the vegetables are not overcooked..pasta water great idea.
For anyone watching...this concept works great with any fast cooking ingredients that you like :) Note the fundamentals!
I love these quick videos for when you want a tasty meal in a hurry!
Terrific. And only 10 minutes. Toss in some diced prosciutto if it is handy. The trick is in blending in the starch in the pasta water.
I make this only difference is I like to add a bit of lemon zest, juice and a touch of heavy cream, just a bit of cream 😋😋😋😋 Delish!!!!
That looks absolutely stunning 😍
Ok kid- so I’m a 50 yo man who has been able to spend more time cooking due to new pandemic environment. I’ve been following you lately and you have sped up my skills with certain details. I appreciate those details. Did this and totally added another angle to my pasta menu! Thank you🙌🏼
Bruh follow Italia Squisita this is not good cooking....
@@alessandror961 I don’t think Italia Squisita would like you very much based on that comment…
Yes, you learned how to angle the whole pan straight in to the trash...
Ok old man- that was a nice compliment! 🤣
This dish is absolutely hideous and has nothing to do with italian cooking
O my goodness. So simple, but delicious 😋 I can taste it with my eyes 👀 ❤
This is a very traditional and VERY common recipe of southern Italy. Please give some credit to us who live by it!!😊
It’s ok! 👍This is one of my favorite pasta. But usually we 🇮🇹don’t put on cheese because we add the salty anchovies. You can try it. This is a personal taste. Bravo
That is genuinely the coolest burner I’ve ever seen
I would add the garlic and chilli in the oil before the broccoli, so it seasons that oil better and adds more flavor
Correct
But then it would burn by the time the broccoli is properly cooked
@@3m287 you take out the garlic after it’s flavoured the oil
Then the garlic will burn sooner and taste bitter
That looks killa! I might add some shrimp to it 🤔
Perfect! Thank you! Broccolini is in my garden this year
THAT LOOKS ABSOLUTELY DELICIOUS ❤THANK YOU FOR SHARING ❤❤❤❤
Instead of waiting for 2 minutes before pasta is done, cook with sauce for second half of cooking.
Why?
Dont you just love how chefs cook and plate up👨🍳 💕
Yes lol 🇮🇪👏🏻👏🏻🌟
Making this, ASAP!
How long have you been scooting for
That looks so good I will try❤❤❤❤❤
It looks DELICIOUS.
Thank you so much.
You can add also some anchovies together with the garlic and the chilli to give the extra taste.."broccoli e acciughe " is an Italian must😉
anchovies are great in pasta
gives it this extra hit of flavor
Io solitamente faccio bollire i broccoli per qualche minuto nell'acqua della pasta prima di saltarli in padella.
Mmmm damn this sounds good mother!! Thank you
Da leccare il piatto 😛
Nicee seems like a really good alternative to having pasta without adding the extra calories of sauce and stuff to it ❤gonna give it a try.
I. Love. Thank. You. So. Much. For. Share. It. God. Bless. You.
Oh man food keeps getting better and better. There is no end to the recipes!
This dish is way better than all of Rachael Ray and Jamie Oliver's recipes combined...
Thank you very much for sharing your delicious recipe. I love your recipe because of putting veggies💕
This geazer is an absolute legend. I’ve pretty much cooked most what he posts. All the dishes are a piece of piss to cook, hardly cost a lot too. He shows, it’s what you do with little ingredients to get that banging flavour!! Keep it up fella!!
Geezer? Lol what?
Delicious. Also try adding white wine instead of pasta water, reduce.. I really enjoy it
I agree I should have said that too in my comment. That's what I do.
That looks sooo damn good!!♥️
Plate it up. Then add a little unsalted butter to the leftover sauce. Add over the top, Your welcome.
'The heat may b killed!!'
But the person, lucky enuf 2 consume such a nutritious, hi fiber, no added sugar, low fat & salt home- cooked culinary MEAL...
Will thrive & enjoy GREAT health 4 many YRS.!!!!
'WIN - WIN'!!!! ❤️🥰😌🎊
"And forget about it " 😂😂😂😂 actually you can't forget about it 😔😂😂
Thank you 😊 for this you just gave me life again lol
to emulsify correctly means to obtain the creamy looking sauce clinging to the pasta, creamy but no cream added. Starch water plus oil thats all you need
Pasta water is gross though. And, people always add too much and the dish becomes watery or overcooks the vegies while cooking down. This should be made by adding salted butter, cracked pepper, and heavy cream at the end.
@@mainemermaid6596 binging with babish does a fantastic version of this in his butter noodles video, creamy but no cream added.
czcams.com/video/xGHTj4y_bd8/video.html
@@mainemermaid6596it’s water. What’s gross about it.
Usually its always better to use a big pot in my opinion especially for the spaghetti as its also easier to maneuver. But it looks very well done and delicious
Thank you! 👍💯😋
Normally you start with garlic before, then when it’s golden you add broccoli
Yep that's what I was thinking that will definitely be my version tonight for dinner.
I hate doing that cuz when u to put the garlic 1st you should be very careful or else it ll leave a bitter taste if it s a lil burnt .
@@mariamariafujoshiinurarea2524
Exactly... First broccoli after garlic then water
Wrong
This is a fabulous dish that I regularly make. Well presented! I add olives (stoned) and the mix becomes even more magical. That’s my dinner tonight.
Jalapeños for me
@@derickroman3306 yes!
"Show me your carrots!"
- some michelin star chef
😂😂😂
hahahaha 🤣🤣🤣🤣
Looking at the way you cook you must be very good at cooking making me hungry
Good tips slid in there. I use up my “on the cusp” spinach this way.
That loop was so fresh and so clean clean
Needs done meat
Looks like a simplified version of a very classic dish of my home region, done with a more bitter variant of broccoli, good job
mine fried in Bacon grease, wt. Pamasean
Pasta: Everybody always says " Forget about it", but when are they ever gonna remember it? 😭😭😭
This came with an Italian accent
Fast and delicious!! Thank you!!
I just made this tonight. Delicious. Thanks.
I still get into arguments with people who prefer to heat up some processed junk food instead of just heating some vegetables while you're pasta is cooking. Oh well it's not my body who has to deal with it.
Wdym? Can you please elaborate? Thanks
at the end of the day it's still someone elses choice, you don't get to decide what they do or do not put in their body. their circumstances aren't going to align with yours. never judge someone on what they eat, you can always offer advice to help them better them selves but don't turn your nose down at them for wanting to eat junk food.
Love this pasta! Simple and vegetarian!
A nice steak would go great on top of it 🤤
@@denzmo1139 actually that dosent sound good at all. Better luck next time 🕺🏽
@@sinniedagoat I am sorry that the best you’ve had was a can of Chef Boyardee Ravioli
@@sinniedagoat it’s delicious 😋
@@denzmo1139 bruh
I make this with mushrooms and if I'm feeling extra randy some shrimp
When you feel horny it makes you want to eat shrimp?
Love this kind of quick cook pasta. For those of us not adding salt, or oil; saute with low sodium vegi broth, and it's amazing how quickly you get used to no salt or oil. You start to enjoy the ingredients. Thanks for the video.
Oh... and no cheese... I know! But it is doable.
I love this , fast and healthy cooking
Americans: "ah yes, this is healthy and low kcal"
It's just noodles and vegetables. Plenty healthy.
It's actually not low carbohydrate, the pasta is 100% carb, it's just low fat, and some fiber from the veggies, it's healthier
right. its literally oil& starch
This dish is missing a couple of bottles of Pinot Grigio, otherwise, perfection!
whatever you say lil boozie
Less oil, let the broccolini brown before you salt it, add the cheese before you plate so it actually has something to emulsify the water and oil together lol
My friend you don’t need cheese to emulsify oil and water. You’re just making a complete different dish. If you can’t emulsify pasta water and oil, then sorry to say you’re in no position to give advice. Try making aglio e olio and then come back
❤looks so good
Love it .... Looks delicious
I used to walk home from school for lunch everyday as a kid and at least once a week my Nonna would make this for me. Such an easy and classic dish that is packed with flavour, especially if the broccolini is from the garden and picked right before it flowers.
Good for you
I love when people use og italian cooking techniques. Just few ingredients, pasta water for the emulsion, pecorino cheese, no cream, no bllsht🔥
It was few ingredients because they were poor lol it wasn’t by choice. People today just glorify it because of nostalgia and tradition.
@@kingjamestres as that redcoat in Pirates of the Caribbean once said
"I sense no lies."
That sauce is waaay to thin. The official instruction is “reduce the sauce until it coats the back of a spoon.” - which yours sir does _not_ - bad for pasta, bad for you 🤦♂️
But that would take longer than 10 minutes which apparently is the point…
Jesus, Crux: it's a quick & easy recipe, AAAAND this particular sauce is fine. Lighten UP!
@@MoonbeamBear61 1 more min and sauce would be ready trust me makes it to the next level.
@@runningowl817 it's a personal preferential thing for me, whose Italian husband, a chef by trade, would make traditional pasta dishes, one very similar with a loose sauce just like this one. That's not to denigrate bearnaise & alfredo, et al of course 😁
@@MoonbeamBear61 i think its a good lesson to learn for people who doesnt understand the process that pasta water thickens the sauce thats all. Alot of people doesnt even know how to make a nice sandwich
I would cook the broccoli and pasta together.
It's less gresy and better cooked.
Thank you
I love this simple and straight to the point! Thank you so much for everything here!!
This seems supremely bland. I mean, there is something to say for a simple dish done very well... But this is basically spicy garlic water pasta. Would I eat it? Yes. Would I choose not to put some more ingredients and turn this into something delicious? No.
And this is why Italian cuisine will always be number 1, we don’t put 10 toppings, if you read our recipes we only have 2 to 4 ingredients in it.
Too many toppings won’t let the ingredients shine.
And trust me with good fresh ingredients even a simple oil garlic and chilly flakes pasta, which in Italian is called: aglio, olio e peperoncino (you can search online) is delicious.
bland? garlic, chilli, and pecorino are all very powerful flavours. the taste of the broccoli would be brought out very nicely the way he cooks it with the salt. I'm curious what you would want to add to a dish like this? I'm not Italian but the food is my favourite cuisine BC of its focus on simplicity and good quality ingredients
@@jw7073 he would probably add cream, chicken and some other shit 🤢 anyway, bad execution for this pasta dish
you don’t need more ingredients for this dish to be delicious. you just need to cook it right lol. cook it with some love
"10 minutes to make"
Takes me 45 minutes to make.
Always.
@@Immortal4everable The struggle is so real.
Gordon don't I'll tell him
*"That's bland"*
i love the way u cook ur pasta its so healthy. 👍🏾👍🏾💖
Beautiful. The pecorino at the end, perfect...