Penne Arrabbiata | Gennaro Contaldo
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Gennaro popped in to make us a quick Penne Arrabiata with bits that he found around the office. He's a legend! Why is he cooking so good???
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Easy Pasta - Penne with Tomato Sauce & Fresh Mozzarella
???? Easy Pasta Penne with Tomato Sauce & Fresh Mozzarella. The recipe is in the Description below????????
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Number of serves: 4 People
???? Ingredients:
➡️Measurements
Any dry pasta of your choice (I am using Penne) 500 gr
Canned tomatoes / Tomato sauce 600 ml
Fresh tomatoes 300 gr
Oregano 7 gr
Fresh basil 5 gr
Mozzarella Fresca 300 gr
Olive oil 40 ml
Salt, black pepper To taste
Fresh/preserved garlic 10 gr
Sugar (if the tomatoes are not sweet enough) 4 gr
Vegetable oil 15 ml
➡️ Method of Cooking:
✅ Cooking the Pasta
Put a big pot with water on the stove with two tablespoons of salt. Cover with a lid and let the water come to a boil. Then add the pasta and cook following the instructions of the manufacture. Usually, for this recipe, I am cooking the pasta less than “El Dante” because we are going to give the pasta another two to three minutes in the oven with the mozzarella before serving it.
When the pasta is cooked, strain it and chill down with cold water. Transfer the pasta from the strainer to a bowl and add vegetable oil and salt.
Note: Do not use olive oil because in this process it does not give any benefit and if you will store it in the fridge for finishing the pasta later, it can make the pasta a bit bitter.
✅ Cooking the Sauce
Cut the tomatoes into medium size cubes and slice the garlic if you are using a fresh one. Refer to the video for guidance. Heat a medium-size pot on the stove. We are doing it on 7 out of 9, electric stove power. Add the garlic and sauté it up to the point where you can smell the flavour. Then add the tomatoes and keep sautéing until all the tomatoes are completely soft.
Add the canned tomatoes or the made tomato sauce. If they are whole, chop them before and if they are crush, just add them. Season with salt, black pepper, and cover with a lid. Lower the heat and let the tomatoes cook for 20 minutes. In my opinion, canned tomatoes need to be cooked for some time to allow them to bring the flavours back from the process of canning them.
After the tomatoes are cooked for 10-15 minutes, take off the lid and add olive oil and oregano. Cook for another 3-4 minutes and taste for seasoning. Then add the fresh basil.
Note: The sauce should not be too thick, otherwise after adding the pasta and heating it in the oven you are not going to have any sauce at all. Refer to the video to see the right consistency.
✅Finishing the Pasta & Serving
Pre-heat an oven with a top grill to 190c (320f) and when you are ready to serve, add the pasta to the sauce. Mix, while the pot with the pasta still on the stove to heat the pasta. Then transfer the pasta to a serving tray and add slices of the fresh mozzarella.
Bake in the oven for just 3-5 minutes so the mozzarella will melt. Serve with more olive oil, black pepper on the mozzarella, and fresh basil leaves.
✅ Enjoy.
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➡️ Timeline:
0:00 Introduction
0:18 Ingredients
1:02 Cooking the pasta
1:22 Words of wisdom ;)
1:52 Back to work
2:05 Cooking the tomato Sauce
3:18 Pasta out
3:32 Before the oven
4:06 Thank you & Funny moments
#ThinkOFood #thinkofood #Pasta #mozzarella #tomatosaucepasta #tomatosauce #AndreyKravchenko
Acknowledges:
Music:
Gordon's Pasta Guide | Gordon Ramsay
Here are some wonderfully delicious guides to pasta!
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Heavy Metal Chef: Pasta Penne with fresh Tomato & Basil Sauce
Yes, the Heavy Metal Chef likes he's cooking fast, loud and fucking METAL! Cooking just ain't cooking without windmills and neck thrashing!
With the help of inhuman blast beats and inverted pig squeals, watch in awe as HMC pulverizes innocent tomatoes into an edible bloodbath of juicy redness in under 80 seconds.
His lightning fast knife technique is the envy of Samurai's and self-harm inflictor's the world over, so watch and learn little sadists.
Ingredients ~ Serves 2:
* 6 fat, lush Tomatoes
* 2 smelly cloves of Garlic
* Hand full of fresh Basil leaves
* Palm full of grated Parmigiano Reggiano Cheese
* A swig of your finest Olive Oil
* Never enough Salt
* Chilli to taste
* Pasta, DUH!
Allora.....
Warm your Olive Oil in a pan on medium heat. Throw in your Garlic, being sure NOT to burn it. Add your chopped Tomatoes. Mix the Garlic and Olive Oil through as you Salt generously. Add whole Basil leaves, the cheese and stir continuously (like in Good Fellas). The longer you simmer, the better. I aim for 20-30 minutes. Cook the pasta of your choice, making sure to salt the water beforehand. Do NOT add Olive Oil to your water! Add the cooked pasta to your sauce, stir though and Mangiare!
A special Thank You to George Corpsegrinder Fisher for the inspiration.
Another shout out to the neighbour who can be seen through the window from time to time.
Stay safe, stay metal!
MUSIC:
'Devoured By Vermin' - by Cannibal Corpse
'Mummified In Barbed Wire' - by Cannibal Corpse
15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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#creamygarlic #creamygarlicsauce #creamypasta
Pasta in Red Sauce | Fresh Pasta in Arrabbiata sauce | होममेड रेड सॉस पास्ता | Chef Sanjyot Keer
Full written recipe for Homemade pasta with arrabbiata sauce
Prep time: 30-35 minutes
Cooking time: 45-50 minutes
Serves: 2-3 people
For fresh pasta
Ingredients:
• Refined flour 200 gm
• Salt 1/4th tsp
• Water 100-110 ml
Methods:
• In a large bowl add the refined flour along with the remaining ingredients & add water in batches.
• Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
• After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
• Once the dough has rested divide it into 4 equal parts & form them into roundels.
• Further, place the roundel over a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin. Try to roll it thin and big as possible.
• Now dust little flour over the chapati and place another chapati, do this layering of either 3-4 chapati.
• Now use a sharp knife and trim the edges to make a large rectangle or square shape, now dust little more flour over the dough and fold it, make sure to do with light hands and do not press, now cut into 1 cm thick strips and cut carefully without the chapati or the layer sticking to each other.
• Now dust some more flour and with light hands try to separate the layers by pulling them lightly so they increase lengthwise.
• Your fresh fettucine pasta is ready, keep it covered with a moist cloth until you use it for making the pasta.
For arrabbiata sauce
Ingredients:
• Olive oil 2 tbsp
• Garlic 2 tbsp (chopped)
• Basil leaves a handful
• Red chilli flakes 1 tbsp
• Oregano 1 tbsp
• Kashmiri red chilli powder 1 tsp
• Fresh tomato puree of 5-6 medium size tomatoes
• Canned tomato puree 200 gm
Method:
• Set a pan on medium heat, add olive oil and heat it well, further add chopped garlic, stir & cook on medium heat.
• Now add 4-5 nos. of chopped basil leaves, and stir for a minute, now add red chilli flakes, oregano & kashmiri red chilli powder, stir & cook on low flame for few minutes.
• Now add the fresh tomato puree & the canned tomato puree, salt and sugar, stir well, cover & cook for 20-25 minutes. Make sure to stir in between while cooking the sauce. You can adjust the tanginess of the tomatoes by adding or reducing the amount of sugar.
• By the time sauce cooks you can put water for boiling in a stock pot, add salt and little oil to boil the freshly made pasta.
• As the sauce is almost cooked, roughly tare some more basil leaves with hands and add to the sauce, stir & cook for a minute. Your arrabbiata sauce is ready.
• Now as the water is also been boiling and the sauce is also ready, add the freshly made pasta in boiling water and cook for 4-5 minutes, as the pasta cooks add it in the sauce and mix lightly, but mix well so the sauce coats well.
• While mixing the pasta with the sauce, if it tends to dry up add little pasta water and cook for 1-2 minutes.
• Your fresh homemade fettucine pasta is ready to be served, serve it hot and garnish it with some parmesan cheese and some garlic bread on side.
#YFL #SanjyotKeer #Pasta
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