How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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How To Make The Best Napoletana Sauce | Ep 524
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How To Make The Best Napoletana Sauce
1/2 brown onion, finely diced
3 crushed garlic cloves
1/2 handful fresh basil
3-4 tbsp olive oil
5 cans diced italian tomatoes (5*400g cans)
1 tsp salt
1/2 tsp black pepper
1 tsp dry oregano
2 heaped tbsp tomato paste
1 tbsp white sugar
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SIMPLE NAPOLETANA SAUCE - theitaliancookingclass.com
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You will be surprised by not only how easy this Napoletana sauce is to make but how you can use it! Here chef Giuseppe will show you how to make a Napoletana sauce as a dip. This tomato sauce is Healthy, nutritional and very low calorie! You may also like to watch our video on Baked Pasta below:
Ingredients:
400ml passata
2 x cloves of garlic whole or finely diced
3 x tblspns olive oil
10 x fresh leaves of basil
salt
500gm packet of pasta or gnocchi
Method:
-bring to boil 5 litres of water then add 2 tbsp salt and pasta, following packet instructions for cooking
-place oil in hot pan heat to high temperature
-add garlic to oil (if garlic is whole allow garlic to brown and infuse oil - if garlic is diced be careful not to burn garlic and taint oil with burnt flavour)
-soon as garlic has browned (in both above instances) add basil being careful of splattering oil from basil erupting while cooking.
-when most of the basil has cooked, around 10 seconds, add the pasatta
-add 3 tsp of salt and stir through
-allow tomato to cook for 10 - 12 minutes, obtaining even colour and consistency. Taste add more seasoning in necessary.
-once sauce complete, drain pasta 2 minutes before it is cooked and place it in the sauce, add parmigiano and stir for two minutes, allowing sauce to stick to pasta, while pasta still cooking for the extra 2 minutes.
Real Spaghetti Carbonara | Antonio Carluccio
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The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here:
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Pasta Napoletana
Need a quick weeknight dinner recipe? This pasta napolitana can be on the table in less than 30 minutes. With minimal ingredients, al dente pasta, smothered in a classic Italian pasta sauce is great for meatless Mondays too. Pasta napolitana is the perfect simple Italian meal at home. Loaded with flavour from tomatoes, onion, garlic and herbs, I add a secret ingredient to mine to make it even more irresistible.
FULL PRINTABLE RECIPE:
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PASTA PUTTANESCA - Original Italian recipe
Pasta puttanesca is one of the most famous (and loved) Italian pasta dish. The origins of this dish are disputed between Lazio and Campania: in fact the versions are multiple as well as the legends about its origin. But there are some keystone: we do use spaghetti and a sauce made with canned peeled tomatoes, capers, garlic, dries chili pepper, olives and – in Lazio region – anchovies fillets too. Puttanesca pasta is a tasty and rich dish: you’ll love it!
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Canned peeled tomatoes 800 g
Capers in salt 10 g
Parsley 1 sprig
Anchovies fillets in olive oil 25 g
Gaeta olives (or black pitted olives) 100 g
Garlic 3 cloves
Dried chili pepper 2
Extra-virgin olive oil 30 g
Fine salt to taste
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