salt 1 pound imported ferula sarda grosso pasta 3 tablespoons extra virgin olive oil 1 cup plum tomatoes 1 teaspoon ground black pepper 6 basil leaves :
torn , (up to 8) 1 tablespoon butter Bring water to a boil and add salt. Add pasta to the water and cook at a boil for 30 minutes. While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes over low heat. Season the tomatoes with salt and pepper and cook for 10 minutes before adding the basil leaves. Cook for an additional 5 minutes. Drain the pasta in a colander and pour into a serving bowl. Stir butter into the tomato sauce and immediately add to cooked pasta. Stir well to fully coat the pasta. Serve the chicken over a bed of pasta.
How To make Sardinian Pasta with Tomato Basil's Videos
Gino's Perfect Handmade Pasta with Buffalo Mozzarella | Gino's Italian Coastal Escape E30
Gino continues his journey at the home of water buffalo mozzarella, visits ancient ruins in Paestum, and learns how to make handmade fusilli pasta the traditional way. Subscribe to Our Taste:
Season 5 - Episode 5 | This film was first broadcast 2017
Gino D'Acampo showcases some of his favourite places along the Mediterranean coast, sampling their incredible food and ingredients along the way. In this episode he continues his journey at the home of one of Italy's food heroes - water buffalo mozzarella. Gino has to get his hands dirty before he can claim this world-class cheese by massaging the majestic beasts. He also takes a trip to the ancient ruins in Paestum and learns how to make handmade fusilli pasta the traditional way, all while up in the beautiful mountains that overlook the sea.
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Rick Stein Makes Sicilian Pasta | BBC Studios
Using aubergine, garlic, chopped tomatoes, feta, basil and spaghetti chef Rick Stein makes a Pasta Norma. Great vegetarian pasta dish from BBC cookery show Rick Stein's Mediterranean Escape. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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How to make a healthy home made tomato sauce( recipe from a Sardinian friend) with nothing fried
Simple to follow, healthy and quick saving you time, money and you can freeze some for future use.
86 yr old Antonia from Sicily makes bucatini pasta with sardines! | Pasta Grannies
Antonia shares her version of 'pasta con le sarde' a classic pasta dish from Sicily. And friend Michelangelo entertains us with his singing. He also owns the salted anchovy factory you see at the start - check out balistrerigirolamo.it It make Antonia's recipe you will need: 500g bucatini pasta 1 chopped onion, a glug of olive oil to soften it in 300g of wild fennel fronds, with stalks; you will need to boil this like you would spinach. Or finely slice a fennel bulb and add it with the onion, along with half a teaspoon of ground fennel seeds. Use the fronds from the fennel bulb if you can. 40g raisons 1/2 teaspoon powdered saffron 12 sardines, filleted 150g fine white breadcrumbs, toasted then stirred with a teaspoon each of sugar and extra virgin olive oil.
How to Make Malloreddus from Sardinia | Pasta Grannies
We spent a fun afternoon deep in central Sardinia watching Anna Manai make malloreddus with several enormous baskets. It is a pasta typical of Sardinia with name meaning 'bull calves' in local dialect. Anna showed us how she likes to serve it with a pork and tomato sauce. Join us for a delicious episode!
Come back next Thursday for more adventures from our trip to Sardinia!
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AUTHENTIC SARDINIAN FOOD You must try now!
Authentic Sardinian food from a local you must try when visiting Sardinia!
#gone #GetOutNowEager #sardinia
We know that Italy has one of the best cuisines in the world, and the food varies here from region to region. Sardinian gastronomy has no less of a quality, is famous for its simplicity and use of local ingredients, and being an isolated land, it has developed its own culinary traditions throughout the whole region.
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Chapters: 0:00 Intro 0:42 The Products 2:21 Pasta 3:16 The Meat 3:53 From the Sea 4:43 The Desserts