Quick and Easy Pasta With Cherry Tomato Sauce
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- Опубликовано: 21 авг 2024
- This is the fastest, easiest way to make pasta sauce from scratch. The secret is using cherry tomatoes. Cherry tomatoes are almost always sweeter, riper, and higher in pectin than larger tomatoes at the supermarket. All of these factors means that cherry tomatoes are fantastic for making a rich, thick, flavorful sauce. Even better: it only takes four ingredients and about 10 minutes start to finish - less time than it takes to cook the pasta you're gonna serve it with.
RECIPE:
INGREDIENTS
1 pound dry pasta
Kosher salt
4 medium cloves garlic, thinly sliced
6 tablespoons extra-virgin olive oil, divided
1 1/2 pounds cherry tomatoes (about 2 pints; 750g)
1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30g)
Freshly ground black pepper
Parmesan cheese, for serving
DIRECTIONS
1. Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions.
2. Meanwhile, heat the garlic and 4 tablespoons olive over in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
3. Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
4. When pasta is cooked, drain, reserving a cup of pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly, and adding pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.
Music: Bensound.com 
Хобби
"A little cheese never hurt anyone" is how it all started for me
Go vegan
@@lordseiya fuck off
Wrong - cheese needs to be balanced in "Real" Italian cooking (Not Italian-American but Italian-Italian cooking)
@@lordseiya lol
@@lordseiya stfu
Scrumptious recipe
I’m 13 and made this for 3 people.
Was super easy and delicious
I appreciate the small cooking facts about keeping olive oil at a simmering heat instead of high
Don't ever put your tomatoes in the fridge
@@VideoDeadGaming why not?
@@TufanK93 Takes the flavour away
@@VideoDeadGaming What's Worse? Losing a little flavor? or losing the whole tomato? I've found that an unfridged tomato goes bad a LOT faster than one in the fridge
@@derangedmuppet tomatoes in the fridge go mushy and gross
I make almost this exact recipe, it's really good with a little chilli too
Add anchovies garlic and lime zest
Big upgrade
Chilli flakes right?
@@VeniVidiAjax no he was talking about listening to Red Hot Chili Peppers while cooking the pasta
Thanks.!
Red pepper flakes work really well too
Stumbled upon this video in my feed and remembered that it's the video that completely changed my college life. After this I rarely ever ate out for lunch. Just a quick healthy meal for lunch in under 10 minutes from the comfort of my apartment. Thanks a lot man.
He taught me how to make a burger. I was no longer craving that McDonalds burger hardly anymore.
I highly doubt that this is healthy. It's pretty good though.
@@Warwipf Only unhealthy thing there is the pasta itself
@@carwyn3691 Which is 80% of the dish.
@@Warwipf fair point
Made this for the first time tonight because the store sauce sucks. This was way better than any store sauce. And healthier too.
I've made this recipe a decent number of times, and while I know the beauty of it is in its simplicity, here are some tweaks I made that I think improves it a good bit.
1) Before adding garlic to the oil, I like to throw in a diced shallot which I cook until translucent. After the garlic has been added for about a minute or so, I also like to drop in about a teaspoon of tomato paste, which I think deepens the flavor.
2) I find that if you don't slice the tomatoes up, the tomato skins can be unpleasant to chew, so usually I quarter them. I'm not sure if this impacts how you extract the pectin and moisture from the tomatoes and turn it into a sauce, but I really don't like chewing the tomato skins so it's a necessary step for me.
3) I like to deglaze the pan and increase the moisture content by giving the sauce a good splash of full bodied wine here and there.
I get that adding all of these steps might defeat the purpose of the recipe, but I've really found they contribute to the end result!
the sauce you are describing feels like a sweet, savory, red sauce. Something classic and delicious, but also very different than the creamy, bright sauce that is shown in the video.
Comments like this are so insufferable. “Let me take your simplistic and easy recipe and unnecessarily complicate it so I can appear smart”
I totally agree on at least halving the tomatoes though. That's the one thing I find does not work about this recipe
You gotta remember, Kenji is looking and hunting for the best cherry tomatoes, basil, and cheese he can buy. A few super high quality ingredients will do most of the work for you. No need to complicate the recipe with extra stuff. Also, if you are chewing on tomato skins, cook them longer (possibly at slightly lower heat), and agitate them more
@@Sumanitu well sure but the average guy trying the recipe won't. Also I don't think any chef would ever object to making your own tweaks, people should see these recipes as basic templates
I cannot believe how simple yet so packed with flavor this recipe is. Thank you
a little garlic and olive oil can take you a very long way lol
@@vhsplays3560 it’s the fresh tomato that’s a difference maker. Garlic and oil are a great combo but just one dimension of flavor
I never considered that cherry tomatoes had more pectin, resulting in a thicker sauce. Thanks for the tip! I love how simple this recipe is.
This is seriously one of the best recipes I've come across. It's so simple but if you use the techniques Kenji describes and quality ingredients it is a million times more than the sum of its parts.
he skins of tomatos, aren't they bothering while eating ?
I love how you explain everything so clearly and it's easy to follow along. After I made this once, my dad wanted to try cooking it too. My dad's a guy who's gone down in family history as the guy who can't cook if his life depended on it, but he was able to successfully make this dish!
Finally an authentic italian (actually neapolitan as the name for this recipe is "pummarola" from neapolitan dialect). Congrats! A couple of hints, in Italy we just flavor the virgin olive oil with the garlic for 10 minutes (low flame) and then discard it. Then parmesan cheese will never be added to this sauce.
I made this recipe and it's insanely good. Cherry tomatoes make such a big difference when it comes to building up a pasta sauce
I've been making a version of this for many years. I usually add ground Italian sausage, and whatever veggies i have around, peas, spinach, broccoli rabe, mushrooms! So easy a Delicious!
Bro, I am cooking this sauce and I swear to god I have neved had something like this before. This is not my type of sauce but I swear I will cook it every month from now on. I have never tasted tomate tast so full and sweet like this, I feel like I am going to get addicted. However, this is definetly not ten minutes for me, cooking the tomato took me about 1 hour but still worth it.
I made this tonight. I can’t believe how simple and delicious it was! Thanks for sharing 💖💖
I can't count the amount of times I made this recipe. It's such a good basis for other pasta recipes, I think it's fundamental to control this one.
was just thinking that while making this.
Oh my gosh, I thought I messed this up about five times while making it, but it came out absolutely amazing. It might be the best thing I've ever made, hahaha
Aahahaha totally same!!!
Using cherry tomatoes like this over canned (which there’s nothing wrong with) was a GAMECHANGER. I added one onion and some chicken breast to this - it ended up being the tastiest homemade meal I’ve ever made, thank you!
I think I’ve made this about 4 times, every time a winner. One of the best simple recipes going around and great for when your cherry tomato garden harvest comes in...
This is one of my all time best recipes, I love it. When its tomato season I make it almost every day. Thank you!
You nailed it, that’s how i make my pasta when i have fresh cherry tomatoes at home.
No bullshit, just fresh simple ingredients 👌🇮🇹
As someone who hates cheery tomatoes i was worried by this recipe. Just tried it and its delicious. Great work kenji!
Man I LOVE these vids, love how they are slowly evolving.
Glad you like them!
This is what in Italy we call "Scarpariello" pasta. Just a couple of tips: for this recipe usually we do not chop neither the garlic nor the basil (we just tear it up with the hands). Once the garlic has released its flavour in the olive oil, we put it away from the pan. Anyway, this channel is amazing: good job!
Esattamente. Leave the garlic alone, so it doesn't lose flavour.
Thanks for the tip. I felt there was something wrong seeing that garlic frying in the pan for so long.
How do u tear up garlic with hands.
@@tommypasmrchannel8567 You have not to neither chop nor tear up the garlic.
Cringe asf
I made this today as my planters are producing tons of cherry tomatoes and basil. So simple and so delicious!
This guys knows what he is talking about. Finally.
ruclips.net/video/eD5z5Zkcc0s/видео.html .,
I've made this recipe four times so far, and it's delicious every time! I add a couple of teaspoons of sugar to smooth out the acids of the tomatoes, and a pat of butter for richness. We had it last night with shrimp sauteed in brown butter and red pepper flakes. This is a fantastic way to use up our plethora of cherry tomatoes.
Thanks. I tried your method this evening. I normally use canned tomatoes. I cannot believe the difference this makes!
Made this yesterday as we have a zillion cherry tomatoes, and the basil is dying off. Quick, easy, delicious, and totally impressed the wife! Cheers!
I consider this recipe a student life classic, as its fast and fairly cheap if you dont use parmesan and grow your own basil. As you can experiment with chilli, parsley etc. it never gets boring for me! Thank you for the tip with only adding the tomatoes, i always added canned tomatoes to the cherry tomatoes bit now i realise i dont need that!
I’ve made this several times. Now my husband gets happy when he sees two cartons of cherry tomatoes in the grocery bag!
Wow, I search "what to do with a boatload of cherry tomatoes" & Kenji appears..deja vu! You once answered a question of mine on Pashman's show about the validity of Korean foods that supposedly help the libido. Loved your reply & have been a fan ever since. Perfect keeper of a recipe as my neighbors here in Korea gift me cherry tomatoes all the time. Thx man!
damn I wish my neighbors would give me cherry tomatoes just like that
what was the answer to the libido question...?
Vadim Galimov move next to me, our cherry tomatoes are blowing up. In the last month, I’ve picked over 600
This has to be one of the most informative, and no-nonsense cooking videos that I have seen. Thank you so much.
My kids absolutely love this recipe, can both be fussy eaters but they want 2nd & 3rd portions, thanks Kenji!
Thanks Kenji. I'm making this immediately. My neighbor just gave me some fresh basil from her garden and I've got a whole bunch of cherry tomatoes in the fridge. and I'm feeling super lazy today. So, this is perfect.
storing tomatoes in the fridge is a bad idea, www.cbsnews.com/news/heres-why-you-dont-put-tomatoes-in-the-fridge/
@@thejimmydoreshow What a random place to find The Jimmy Dore Show channel.
@@thejimmydoreshow Thanks Jimmy, from jagoff comic to jagoff chef lololol... Thanks for what you do!
Don’t need to refrigerate tomatoes. Here’s a tip, just keep your produce in the same environment you buy it in the store. They don’t chill tomatoes my friend
Just made this and it’s the best sauce I’ve ever made
No it wasn’t
@@48956l 😂😂😂
No you didnt
Honestly? Incredibly boring, but atleast filling for a poor student lol
@@Grandmaster-Kush i added sauteed onions and herbs to make it a bit more flavorful but for someone who isnt experienced in making sauce it was pretty great
Make this type of sauce now. My wife and I love it. He is 100% correct it has to be cherry tomatoes. I tried to do with grape tomatoes and man was it disappointing. I buy basil paste to start out with in the oil, and put fresh basil near the end.
This is the only way I make sauce!
It’s so delicious, I no longer make a huge pot on Sunday. Sweet Cherry tomatoes is key, I slice them in 1/2 … I also add a few Chili flakes to enhance the flavor.
Nice recipe
I make my pasta exactly the same. Only I try to do big batch to get more flavour out of it and so I can use for the whole week. Also I have noticed that after I rested it in the fridge overnight and then reheat it in the pan next day, it tastes much better with more depth of flavour and better consistency.
This is probably the best pasta recipe I've ever used. Turned out delicious and definitely going on the "make again" list.
I tried it but I did some mistakes and it wasn't that good. But I did okay for a 12 year old
Very easy to follow. Thank you for the lesson, Chef. 'Good pasta waits for no one' (I love it).
tried this recipe and it turned out pretty damn good with the exception of the tomato skins which kinda bugged me, texturally. I added red pepper flake to the tomatoes and garlic before adding the pasta
Cherry tomato skins are thin and easy to digest.
Real Italians use Roma tomatoes and peel the skins and de-seed them. Yes the skins are bothersome and the seeds are bitter and runny. They save cherry tomatoes for salads, garnish and antipasto etc.
@@myradioon not completely true. I've seen unskinned cherry tomatoes being used widely in pasta sauces, especially in summertime when they are seasonal and they're at their sweetest.
@@myradioon What you're reffering to we actually call salsa crudA or crudaiola since salsa is a feminine noun. Summertime is not the only time we consume tomatoes. Importation exists, you have access to fresh tomatoes all year unless you live in a cave. Crudaiola in not the only instance of cherry tomatoes being used in a sauce, look up pasta allo scoglio, or alla pescatora, pasta with vegetables, or even a plain sugo ai pomodorini. They're sauces pretty much everyone makes with cooked unskinned cherry tomatoes. You could make a tomato coulis and cook it or use passata if you don't like the skin in your sauce but to say that we don't make and eat that kind of sauce is simply incorrect.
You can do one easy step - boil a pot of water, put the cherry tomatoes in the water, wait 45 seconds. Remove the cherry tomatoes into cold water.. the skins shoulds slip right off. Then proceed with his recipe
I made this tonight and it was a hit with the family. Be aware that cherry tomatoes are fairly different from grape tomatoes or the "cherubs" that are often found in stores, so make sure you buy the correct ones. I also added a pad of butter near the end of cooking for a bit more richness. .
thanks for this i was wondering about grape / cherub tomatoes
The skins of tomatos, aren't they bothering while eating ?
Just tried it with a little Parsley instead of Basil because I didn't have it, and it is awesome for college students who don't have a fridge to store industrial pasta sauce, and it is much better anyway so thanks for the recipe it's awesome !
Very good recipe, easy to make for anybody. To those trying it out: As Kenji says, those tomatoes are rather sweet. Try adding a litte bit of (balsamic) vinegar to balance the sweetness, makes the dish even better imo.
Thank you!! I’m learning how to cook for myself and this was super easy to do. I used chickpeas instead of pasta and it turned out amazing 😍
I'm Italian, when I saw your video title I decide to see your video but only for check the errors and correct and maybe offend you........ But nothing! Unbelievable you made an excellent work. Congratulations.
You 𝘐𝘵𝘢𝘭𝘪𝘤𝘴 talkin shit like its hard to boil spaghetti. Broke nigga
Those little tomatoes are so tasty I can cook them into anything. I love to put a few of them into rice while it's cooking, but I also like to put them on pizza, chilly, hotdogs, ice cream, crackers, tuna, chocolate chip cookies, burritos, tacos, cereal, scrambled eggs, pancakes, hamburgers, wheat bread, grilled cheese, grilled mushrooms, steak, blueberry muffins, lemon muffins, beefsteak tomatoes, falafel, pad thai, general zhou's chicken, canned green beans, beef jerky, roast salmon, baked beans, flamin' hot cheetos, dolmas, hummus, pumpkin pie, pecan pie, apple pie, cherry pie, tomato pie, shrimp pie, shrimp kebabs, shrimp gumbo, pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich, that's about it. I know everything there is to know about the shrimpin buisness.
hahahah
This turned out fantastically. Lots of flavor.
This was absolutely PERFECT for what I needed. So glad I watched!
If you want to add a bit more flavor, I recommend adding white vine to the cherry tomatoes as they start to release the juice.
I personally would do after it’s completely done sautéing to fully deglaze pan of all those flavors. Doing it later will just be better as it will deepen the tomatoe flavor and deglaze it so you won’t have to douse it twice during the cooking process. Add chili’s and garlic, thyme and sardines for a boosted version :3
Lol, make sure you don t have the temp too high when u add the wine. If it s above boiling point the oil and wine is gonna spit like hell.
I m speaking from experience
Just made this! I didn't use quite enough tomatoes for the amount of oil and garlic I had so the flavor wasn't quite as strong as I would have liked, but it still came out great!
This tastes so.much better than using tinned tomatoes, great work 👍
The amount of garlic might freak out many Italians but I love the recipe. Lovely! Would add some red chilli for the kick and eat it ASAP, waiting for none. 😍
Lol italians love garlic dunno your statement was wrong .
@@greg7469 but Italians don't eat as much garlic as the French or Spanish people.. that's what I know. Correct me if I'm wrong
Disregard Italians. They're going to whine no matter what you do.
Im italian and finally somebody know how make a good pasta
I make this all the time but I add red pepper flakes to the oil and garlic before I add the tomatoes . The sauce is also great on pizza with some fresh mozzarella🤩
Some great tips here and I started applying the cherry tomato philosophy for when I make my own curry. So much more vibrant.
This is probably one of the best Pasta recipes on youtube. super tasty and super easy bravo!
To me, a few ingredients that may enhance a tomato pasta sauce's flavor:
-1/2 Onion (Added before the garlic in oil)
-Red Pepper Flakes (Add any time, really)
-Oregano (Dried Oregano, with tomatoes)
-2-4 Tbsp Butter (Add with tomato's, or later)
My man.
@@MrFister84 onion doesn't fit well with garlic and the same is for extra virgin olive oil and butter, the same with basil and oregan. The recipe is perfect, and is typical in italy, 'pasta ai pomodorini', the only thing I would suggest is to put pecorino cheese instead of parmigiano, then it's orgasmic
@@ster4181 disagree, onion when cooked down adds a really complementary sweetness. Butter + olive oil is done often and emulsifies really well (although id still skip if you are using a high quality olive oil and really want to taste it).
@@ster4181 onion and garlic goes into basically every recipe. They work together great.
This recipe works especially well with red onions.
@@ster4181 I know it already been said but I have to strongly disagree with that, onion goes very well with garlic.
this is such a good, flexible sauce. ive used with pasta, over fish, over grilled bread....delicious!!
I made this while camping, it was lovely, also good with an onion or shallot
I made this tonight. OMG! It's wonderful!!! Thank you for posting. This is definitely a new go-to recipe now!
just made this and it was soooo good. i love your videos, they're so simple and straightforward! thank you so so much!
I added a little cream as well to this to make it like a rose sauce and it comes out tasting amazing, thank you for this!
Just like I do it, although I put whole basil leaves into the pan and I always use spaghetti or ziti/zitoni. Taking the pasta out directly from the saucepan is a convenient way to put the pasta inside the frying pan along with the sauce. It adds a lot of water to the sauce naturally and no need to drain it before, reducing the amount of dirty dishes. Anyway, I think I do this type of dish 3-4 times every week and I've been doing it for several years.
J.Kenji López-Ctrl hurhur
J. Kenji Lopez-Del
J. Kenji Lopez-Shift
J. Kenji Lopez-Enter
Make a cross on the tomatoes (a light one, on the skin, don't cut the inside) with a knife and put some boiling water into a cup. Soak the tomatoes for 20/30 seconds into the water and then take them out. Doing this you will peel the tomatoes easily. Then follow the recipe (but try to use onion instead of garlic and use less oil).
@@beevees1636 dafuq man, we are memeing here!
btw J. Kenji López-Any Key
So, I’m Italian, I’d like to point out a couple of things: imo 4 garlics are too much for that quantity of tomatoes. That looks like two portions of pasta, so I’d say two garlics are enough. Don’t cut the garlics too thin, they will burn (some of them are burned if you look close while he’s cooking), they are also hard to remove when the sauce is done. Just cut each piece of garlic in two parts. Finally, use some water from the pasta (the water in which you cooked the pasta) for the sauce. Pasta release starch while cooking, that water will make your sauce more dense and creamy. Not too much, just 2 or 3 spoons for that quantity of sauce. When the pasta is half cooked, add that water and let the sauce cook another couple of minutes. Don’t forget to cook the pasta always al dente, finish cooking another minute dropping it in the sauce, remove the garlic before eating.
One more thing: I’m reading in the comments to add some onion: that’s a no. You either use garlic OR onion, for this kind of sauce I’d say garlic is more appropriate, but de gustibus. Buon appetito 👍
Kenji, something I've been doing lately is to put pasta water boiling, and put 2 big tomatoes with a cross cut, for 10 seconds, then peel them after bf following these steps. I personally feel having no skin, but still getting that fresh tomato flavor as opposed to canned peeled tomatoes makes the pasta amazing.
This is way better than I imagined. I didn't think it'd be creamy. I just thought it was gonna tomatoey oil. But it does taste creamy & rich. For just simple basic ingredients, it was yummy. Gonna hafta try this more often.
We've got a load of cherry tomatoes from the greenhouse - I know what I'm having for lunch tomorrow!
I'm from italy and i really love your recipe!
I just made this, and although my fresh basil went bad some dried basil worked fine. It's a beautiful, quick recipe and I'll be doing this more often. Thanks so much Kenji!
Dried basil lol. Not the same at all. Basil does NOT dry well. Herbs like oregano do.
@@swimfan752 dont care, pasta was yummy
@@swimfan752 Use what you have - disregard this loser
Turned out great! The only thing I did differently was add a tin of mussels with the spices, I'll definitely make it again, thanks.
Great idea with the mussels.
I was waiting on the cheese! Well done. Simple, and looks absolutely delicious. Italian cuisine. 😙😘
Confession: When I was about 13 years old I heard about a cherry tomato sauce, so I decided to put cherry and tomatoes together to make a sauce and even convinced my mum this was a thing. It's not.
Made this today. Didnt use cheese because it wasnt available at home, but it was without a doubt the best pasta i've ever made or had( best pasta without cheese ofc).
just made this. i also melted in a bit of butter and used a bit of onion powder. was awesome pasta! definitely making again
The cherry tomato idea is interesting. I see a lot of tomato skin curling up in the pot. They're really annoying to chew. I'm actually surprised that doesn't bother you. Have you thought about running them through a food mill just before you season them? It will leave the seeds and the skin behind, and you will still have all of the juices and most of the meat of the tomatoes.
cut a small light "x' in the bottom of the tomato, just enough to pierce the skin. dump the tomatoes into boiling water for 15-20seconds, then immediately out and into ice cold water to cool down. The skin will now peel off. I usually cut into halves and dump the sliced, peeled tomatos into the garlic and oil.
FOODWISHES has a video on youtube. "peeled cherry tomatoes"
It's meant to be a quick sauce. Think about how long that would take
I'm harvesting thousands of cherry tomatoes that I simply won't be able to all at once.I gonna put them in zip lock bags and freeze them for fall and winter uses.I thought the skins were suppose to be removed but I see leaving them in is no biggy.
I bought all fresh ingredients from our last Framer's Market of the year. It was simple and delicious.
I used this recipe to cook for a friend of mine. Unbelievable flavors! Thank you!
Thanks for the recipe Kenji, I like these quick and simple tips. Suggest you might like to use much bigger text for the RUclips thumbnail image to make it readable though.
"A little cheese never hurt anyone" except those who are lactose intolerant lol
I cooked this pasta sauce, and it was the best sauce I've ever had. Thank you so much for the recipe!
This and a little stock powder really brings it together!
“A little cheese never hurt anyone.” Said everyone on my 600 Pound Life
ahahahahahaha
thats why he said, " a little" not a lot you absolute genius
@@renzsee4303 You underestimate other people's underestimations.
Ignorant putz.
@@renzsee4303He is clearly not a genius, you take that back sir!!!
Italian approved.
Same here. Maybe just a touch of chili to make it Pasta Aglio, Olio e Peperoncino. And then the cherry tomatoes on top. That's what I always do.
Same here. Maybe just a touch of chili to make it Pasta Aglio, Olio e Peperoncino. And then the cherry tomatoes on top. That's what I always do.
WOW....!!!!
This is quite interesting, a Japanese Mexican living in the USA, teaching us how to make an Italian meal.
who the fuck cares where he's from. I want that pasta
@@NetSraC1306 -Great WTF....!!!!!!
take the goddamn friggin pasta, and then go crap.
I made this but added a little balsamic vinegar, so tasty and fragrant!
Peeled tomatoes are a way better choice for the tomato sauce!
Made this tonight, with the addition of some shrimp. It was extremely delicious and will definitely become a weeknight staple. My one MINOR issue is that there seemed to be so much pectin released from the cherry tomatoes that the sauce had a slightly slimy texture, similar to what xanthan gum or even okra can do to a sauce. I find it a little undesirable. Can this be controlled at all? Perhaps not as much heat or lower heat? Jus wonderin.
Robert Marcellino bxbfnzgtzgtjxgdkfdjrhsb us zz a dn my xz nns too much u eg to be h be careful hi hfryri u ur up
Thank goodness Kanisha Ford weighed in here.
I like adding capers , then shrimp at the end. Delicious
Ah yes I'm glad I stumbled upon this 4yrs later
Lol...same here.
Its not a good sauce. Go look up for some real italians making sauce buddy 👌🏽
It's really weird seeing this format when you're used to the pov one he uses at the moment lol
@@uishy340 I was wondering myself what is so off about this video, lol, didn't actually realise its from 4 years ago
That's dinner for tomorrow! Looks fabulous and I can almost smell the aroma of those tomatoes and basil
That looks li I e something I can do
The beginning song, I swear I heard Fortunate Son and got a short vietnam flashback...
God dam NAM!!
I make this with rotini pasta and add broccoli, onions, and spring greens! It’s amazing!!
So high and so hungry all I had where tomato’s pasta and seasoning and cheese this video saved my life man