So those pasta tongs are new to me. I found a funny video explaining about them (@frenchguycooking) so now I think I'll have to check them out, they seem useful. Thank you for the recipe!
Aloha Francesco, I too love to cook...but I like to watch a recipe like yours, and then riff off of it...change things...make substitutions, improvise like a Jazz musician. For example, I find that anchovies are too strong, so I have used Vietnamese Nam Pla (anchovy water) or Filipino Patis, again an anchovy water, which imparts the flavor and saltiness, but less intense. I've used this in making Puttanesca sauce. Bon appetite! Mahalo, Gen
Love it and so many hints about the proper order and adding flavors. The garlic out and anchovies in was enlightening to me. My usual order is anchovies then chopped garlic and then I leave both in. But that can become an overwhelming taste. Great video!
Look, you can leave the garlic in, lots of people would. I usually leave the whole clove into the tomato sauce and take it out right before eating. When it’s an oil based sauce I take it out very early, just after infusing the oil as I don’t like the taste of slightly burned garlic. I think lots of people even in Italy overcook the garlic…
So those pasta tongs are new to me. I found a funny video explaining about them (@frenchguycooking) so now I think I'll have to check them out, they seem useful. Thank you for the recipe!
Yes I love them and use them often…they’re basically giant tweezers 😅
Hoping to try this recipe this week. So happy to have some true Italian recipes!
Aloha Francesco, I too love to cook...but I like to watch a recipe like yours, and then riff off of it...change things...make substitutions, improvise like a Jazz musician. For example, I find that anchovies are too strong, so I have used Vietnamese Nam Pla (anchovy water) or Filipino Patis, again an anchovy water, which imparts the flavor and saltiness, but less intense. I've used this in making Puttanesca sauce. Bon appetite! Mahalo, Gen
that sounds good!…and it’s what cooking is all about 😊
I agree with Jeff; really helpful to see "how it's done." Now I'm hungry!
Great concert at the Barbican on Wednesday. Thanks for both the music and the cooking.
Thanks for this great little video Francesco. It really helps to see it before I make the recipe. I think I will cook this tomorrow evening!
Love it and so many hints about the proper order and adding flavors. The garlic out and anchovies in was enlightening to me. My usual order is anchovies then chopped garlic and then I leave both in. But that can become an overwhelming taste. Great video!
And a wonderful choice of music.
Look, you can leave the garlic in, lots of people would. I usually leave the whole clove into the tomato sauce and take it out right before eating. When it’s an oil based sauce I take it out very early, just after infusing the oil as I don’t like the taste of slightly burned garlic. I think lots of people even in Italy overcook the garlic…