Please definitely do an episode where you go into the crew of home movies kitchens and cook something from what they have in their fridge. That would be amazing! 😂😂
I had a truly miserable day, full of nothing but disappointment and bad news. And then Alison came, and took the negative away. Home movies are truly a highlight, always!
ok this rules because i've been making a pantry pasta lately and i love that this is a thing. my recipe: heat oil in a pan and toast dried rosemary, red chile flakes, and oregano until fragrant. then add thiny sliced shallot *RINGS* and like 2-4 cloves of minced garlic. once soft, add a dab of tomato paste and cook it off. THEN cut some roma tomato into large dices (an oxymoron, but you get it). at this point, the pasta is almost cooked and the tomato is softening. add pasta water, and then the long thin noodle. applebee's toss. dump onto a plate. top with black pepper and grated parm. hell yeah brother
Because of you I always have a tin of anchovies in my pantry. There's nothing more satisfying than creating a simple pasta dish that hits all the taste buds and you didn't have to leave the house to get it.
I just want to say that as a lover of cooking and of home movies, I’ve taken a page out of your book when it comes to pantry staples. Not just to make your recipes but to write my own as well, and one of the main reasons is because of the versatility and the fact that it so inexpensive and simple. I’ve *really* fallen on hard times recently, with rent raising, new job etc, and I just made this pasta and your blueberry tart without having to spend a cent, because I had all of these things lying around. Changes were made on the pasta front, but by no means were they comprises. It was so good, it literally made me tear up, because I know that not all things need to be hard and terrible. You’ve show me the tools and how to use them, and I cannot thank you enough. I recent took a position as a pastry/dessert chef because of you, and they took a chance on me knowing this while be my first kitchen job besides expo, but tried my pies and cobblers from a friend who buys from my very small baking operation. you have provided the confidence, and the reassurance that I’m finally gonna be doing something I love. Thank you
Italian girl here🤗 love this pasta sauce ☺️ another good pantry pasta is penne with sundried tomatoes, olives (taggiasche) Chopped walnuts, same way you did but without butter. It can easily be the base for other ingredients like broccoli, zucchini or tuna.
The editing tho! I just can’t with you! I have been cooking pasta recipes that i created (more like just grabbing whatever is there in my pantry and mix them all together and hoping it will taste good and eatable lol) since the pandemic and have never gone back ever since!
One of my favorite pantry pastas is penne or another short pasta with broccoli, lemon zest, slivered almonds, and chili flake, all toasted in the pan together with olive oil so it gets a little crunchy
This is my secret "working from home and no one's around" lunch, and then later if anyone asks what I had for lunch I can say "ohh, nothing, just through some stuff together" while still secretly fantasizing about it. Then when I make a salad for dinner later it looks like I'm really healthy.
Except high-waisted jeans are anything but classy, and in about 5 years, both of y’all are going to have lots of regrets for being slaves to terrible fashion trends.
I do lots of capers, one anshovy, garlic, pepper flakes and cherry tomato/tomtato paste sauteed in olive oil and finish with tuna last minute. Serve with lots of arugula!
Dammit! I needed this as a starving student. My pasta had four things back then: broccoli, garlic, olive oil and Parmesan cheese if I could afford it. It truly was missing something. I would have shoplifted anchovies and capers and a lemon for this.
I love all your home movies and the great dishes you make. I find myself watching the same your movies over and over I love them so much. You inspire me to cook and try new dishes. I wish you had a tv show it would be great. Please don't ever stop you home movies. Love your cooking
Update: Finally gave this pasta a try, using rigatoni instead of spaghetti (I was out of spaghetti, but in the spirit of this recipe, used whatever I had in my pantry!). I am HOOKED. This is amazing. So savory and lemony, a great combo of richness and freshness/zinginess. Alison Roman if you're reading this, thank you for this recipe!
Every time I think I’ve found my favorite Alison Roman pasta dish, she comes out with something even better. The lemon topping really takes this dish to a whole new level. Love it!
I made this last night. It is absolutely incredible. I can’t wait to spoon some into a bowl for breakfast. And, just like Alison said, it didn’t look like anything when I added the pasta (I used perciatelli) to the sauce. I actually thought I had done something wrong. But, when you let it heat up, it all starts coming together and you do end up adding a little more pasta water. This recipe is off the charts delicious! Freshly grated Parmesan does take it to another level, too. Thank you, Alison! 🥰
We love you Alison! Our pantry pasta would be slivered onion with olive oil/butter, 30 cloves of garlic, (let's be real Alison, you do not put nearly enough garlic in your food), chili flakes and paprika, can of tomato paste, and pepper at the end. With regard to the garlic, the trick is to go to a Chinese grocery store or H-mart and get the pre-peeled garlic. That way you can add obscene amounts of garlic to everything without having to laboriously peel so much garlic. This won't work in every part of the country, but at this point, there are probably enough of these places around for it to work for most people.
Ahhhh Alison. Bringing it everytime! If I could, I would post you a GIANT cookie to say thanks for bringing so much warmth and kindness during these times.
i am one of those people who "just has capers" in their pantry (along with anchovies) and it is singlehandedly because of your videos. I made this pasta for the second time tonight using bowties and i feel like i already perfected it. adding a tbsp of tomato paste to the shallots really made it sooooo delicious and helped get a darker color. this was a great way to use a lot of parsley when my parsley looked less-than-perfect and looked like it had chicken pox. squeezing lemon at the end really balanced everything!
I make pantry pasta regularly with some semblance of these ingredients (just made for dinner last night) and really appreciated learning the technique here so I can make it even better!
I am absolutely obsessed!!! Please do an episode on your perfect Sunday meal/ dinner. I'm looking for something to make for my family to reset the week and eat some really good food.
Ok so I made a rendition of this with my pantry goodies today and can confirm… I have not been using enough stuff until now. Thank you for your service 🙏🏻
Made this tonight, my husband and daughter loved it, I did have everything including anchovies and capers, ( thanks to you) . Saved Sunday night when I had nothing planned. It was first nice day in awhile and I was outside most of it
Another great video. Anchovy paste in a tube is one of my pantry staples, along with harisa, wasabe, gokugang tomato paste. Always at the ready, and I never waste.
I am going to make this today with some slight changes... Using spaghetti noodles and just anchovies, red onion and garlic!!! Your pantry noodles made my day!!! Thanks as always!!!
Every time I watch you pick a seed out of a lemon it reminds me to mention that you can buy seedless lemons! Game changer, and at my grocery store (at least) cost the same or less!
Anchovy paste in a tube is perfect when cooking for 1-2 servings! I converted a small closet in my dining area to a pantry. It is the best cooking helper ever!
I always feel so good after watching your videos. I make quite a few of the recipes unless they are mostly meat based. I can vegan or veg up most of them. This one was primo. I might toss on toasted bread crumbs. Or not. You are the best at what you do.
My boyfriend and I have mastered Pasta e aglio ! So easy and is made with similar techniques as your pantry pasta. Just pasta, olive oil, garlic, pepper flakes, parm and lemon. Simplicity is the best cuisine!
Mmmade this now. SO delicious - the minced raw lemon & garlic topping took the dish over the top. At MINIMUM, make the sauce and squeeze in lemon. The raw topping is a SUPERB extra, and adding parmesan takes the intense deliciousness further. Bravo, Alison 🍜
I LOVED the analogy about closet essentials and always being able to put together an outfit are how we should think about our pantry essentials and always being able to put together a great meal. Can’t wait to hopefully visit your brick and mortar store in the next couple years and see your show in CNN+. Keep being you, Alison!💖
My mother used to accuse my father, who was Italian, of being the greatest consumer of olive oil in Australia. As a kind of reaction against I'm reasonably sparing with olive oil as I did find his sauces a little on the oily side but you can miss out by being sparing with the olive oil so, inspired by the amount you use here, I might start using a little more. Your videos are so entertaining, Alison - I mainly watch for the entertainment value even though your recipes look great. My father used to make a sauce with garlic, anchovies, olives, capers, a bit of chilli and parsley so not so different from yours but he didn't finish the pasta in the sauce nor add any pasta water and I think the lemon and shallots probably make quite a difference. It's funny, I was around Italians growing up quite a bit but I've only learnt of finishing off the pasta in the sauce and pasta water being the star of the show in very recent years.
@@brittanyhall9367 So after looking, it turns out they’re not actually sun-dried but “dry-cured” with salt. Apparently all olives are fermented (who knew), but dry-cured ones are more funky and “olivey” - hope you find some!
I’ve made pasta de la puttanesca from my pantry. Yum! This recipe reminds me of it, too many people don’t know the joy of eating capers and anchovies, oh boy.
OMG!!! I grew up eating bagna cauda. My grandmother used to make it all the time for us (she was from Italy and grew up on it too). This recipe made me think of her. Thank you for that!
Your videos make me smile, and this one looks insane. It’s 9am and I now want to make pasta 🍝 I wonder what a little nooch would be like added, and I love a freshly chopped nut or hemp hearts too in my pasta for some extra protein
I will say, I made a half batch, but accidentally used the whole tin of anchovies. I also added the parsley to the topping, cause I didn’t read through the recipe, but still mixed some more in at the end. It was delicious. It makes my mouth tingle.
My girlfriend has banned me from making any of your pasta dishes that uses anchovies because she doesn't like the smell. I use to love making your anchovies and shallots pasta. I am going to try this recipe with anchovies. ( while she's at work) :)
My pantry pasta is garlic, two tins of anchovies, pepper flakes, and a red pepper (barely cooked) if I have one. Now I want to try adding lemons and capers. Thanks for the always terrific video!
Amazing as always, I have really embraces the paste technique quite a bit since the shallot pasta and this is a nice variation. Also - boyfriend! I was indeed "oooh"-ing with the edit 😅
My pantry is so damn full of stuff. Let me say this - I subscribed again to the Newsletter because I hope it will somehow pay for some anchovies and capers. And, of course, to always be inspired and get the most amazing recipes. Much love to you and your team. ❤️
Thanks for watching! What’s in YOUR pantry?
dark cocoa and candy canes
Hi good to see you again.
Chickpeas, beans, canned whole tomatoes, anchovies, pasta.
Coconut milk, peanut butter, quinoa and better than bouillon 😉
pasta, chickpeas, chocolate, olive oil, canned tuna. Always have those around.
Please definitely do an episode where you go into the crew of home movies kitchens and cook something from what they have in their fridge. That would be amazing! 😂😂
Yes please!
YES!
yes pleassseeee
David’s Apartment please!
*a Series*
I had a truly miserable day, full of nothing but disappointment and bad news. And then Alison came, and took the negative away. Home movies are truly a highlight, always!
Yup, she does that.
Pls. Feel better~🙏💕👍
I hope things will get better for you soon
ok this rules because i've been making a pantry pasta lately and i love that this is a thing. my recipe:
heat oil in a pan and toast dried rosemary, red chile flakes, and oregano until fragrant. then add thiny sliced shallot *RINGS* and like 2-4 cloves of minced garlic. once soft, add a dab of tomato paste and cook it off. THEN cut some roma tomato into large dices (an oxymoron, but you get it). at this point, the pasta is almost cooked and the tomato is softening. add pasta water, and then the long thin noodle. applebee's toss. dump onto a plate. top with black pepper and grated parm. hell yeah brother
Because of you I always have a tin of anchovies in my pantry. There's nothing more satisfying than creating a simple pasta dish that hits all the taste buds and you didn't have to leave the house to get it.
I just want to say that as a lover of cooking and of home movies, I’ve taken a page out of your book when it comes to pantry staples. Not just to make your recipes but to write my own as well, and one of the main reasons is because of the versatility and the fact that it so inexpensive and simple. I’ve *really* fallen on hard times recently, with rent raising, new job etc, and I just made this pasta and your blueberry tart without having to spend a cent, because I had all of these things lying around. Changes were made on the pasta front, but by no means were they comprises. It was so good, it literally made me tear up, because I know that not all things need to be hard and terrible. You’ve show me the tools and how to use them, and I cannot thank you enough. I recent took a position as a pastry/dessert chef because of you, and they took a chance on me knowing this while be my first kitchen job besides expo, but tried my pies and cobblers from a friend who buys from my very small baking operation. you have provided the confidence, and the reassurance that I’m finally gonna be doing something I love.
Thank you
Italian girl here🤗 love this pasta sauce ☺️ another good pantry pasta is penne with sundried tomatoes, olives (taggiasche) Chopped walnuts, same way you did but without butter. It can easily be the base for other ingredients like broccoli, zucchini or tuna.
oh, that sounds delicious! I think I'll try it for dinner tonight ☺
The editing tho! I just can’t with you! I have been cooking pasta recipes that i created (more like just grabbing whatever is there in my pantry and mix them all together and hoping it will taste good and eatable lol) since the pandemic and have never gone back ever since!
omfg im alREADY dying at scott conant and the red onions. such an oldie but a goodie
One of my favorite pantry pastas is penne or another short pasta with broccoli, lemon zest, slivered almonds, and chili flake, all toasted in the pan together with olive oil so it gets a little crunchy
i would love the episode where you go to the crew's house and figure out what to cook with the insides of their fridge!!!!!
This is my secret "working from home and no one's around" lunch, and then later if anyone asks what I had for lunch I can say "ohh, nothing, just through some stuff together" while still secretly fantasizing about it. Then when I make a salad for dinner later it looks like I'm really healthy.
The boyfriend comment and the editing with the gasps had me in tears !!!
Oh.. that’s why Alison is so simpático! White t-shirts & high-waisted jeans = great pasta & the right staples. Class in the kitchen & closet!
Except high-waisted jeans are anything but classy, and in about 5 years, both of y’all are going to have lots of regrets for being slaves to terrible fashion trends.
I do lots of capers, one anshovy, garlic, pepper flakes and cherry tomato/tomtato paste sauteed in olive oil and finish with tuna last minute. Serve with lots of arugula!
This editing cracks 👏 me 👏 up 👏
Dammit! I needed this as a starving student. My pasta had four things back then: broccoli, garlic, olive oil and Parmesan cheese if I could afford it. It truly was missing something. I would have shoplifted anchovies and capers and a lemon for this.
I love all your home movies and the great dishes you make. I find myself watching the same your movies over and over I love them so much. You inspire me to cook and try new dishes. I wish you had a tv show it would be great. Please don't ever stop you home movies. Love your cooking
Subscribe to CNN+!
“Well, you know I don’t like sandwiches” was personally my favorite line. Alison is just so funny.
Update: Finally gave this pasta a try, using rigatoni instead of spaghetti (I was out of spaghetti, but in the spirit of this recipe, used whatever I had in my pantry!). I am HOOKED. This is amazing. So savory and lemony, a great combo of richness and freshness/zinginess. Alison Roman if you're reading this, thank you for this recipe!
Every time I think I’ve found my favorite Alison Roman pasta dish, she comes out with something even better. The lemon topping really takes this dish to a whole new level. Love it!
SO happy to see a new video! Please continue doing more Alison! X
This editing is GENIUS - love all of your videos and recipes
I made this last night. It is absolutely incredible. I can’t wait to spoon some into a bowl for breakfast. And, just like Alison said, it didn’t look like anything when I added the pasta (I used perciatelli) to the sauce. I actually thought I had done something wrong. But, when you let it heat up, it all starts coming together and you do end up adding a little more pasta water. This recipe is off the charts delicious! Freshly grated Parmesan does take it to another level, too. Thank you, Alison! 🥰
OMG I was stressed, you made me feel good and made awesome food! Thank you Alison!
We love you Alison! Our pantry pasta would be slivered onion with olive oil/butter, 30 cloves of garlic, (let's be real Alison, you do not put nearly enough garlic in your food), chili flakes and paprika, can of tomato paste, and pepper at the end. With regard to the garlic, the trick is to go to a Chinese grocery store or H-mart and get the pre-peeled garlic. That way you can add obscene amounts of garlic to everything without having to laboriously peel so much garlic. This won't work in every part of the country, but at this point, there are probably enough of these places around for it to work for most people.
These videos are the highlight of my week!
I love you Alison!!!! Keep up the amazing content on RUclips!!!
Love when both couples are doing this it's always been amazing
Ahhhh Alison. Bringing it everytime! If I could, I would post you a GIANT cookie to say thanks for bringing so much warmth and kindness during these times.
One of the finest intros. Bravo AR and editing team! Love you guys and as always, the pasta looks delish.
Same person! She's got a gift!
i am one of those people who "just has capers" in their pantry (along with anchovies) and it is singlehandedly because of your videos. I made this pasta for the second time tonight using bowties and i feel like i already perfected it. adding a tbsp of tomato paste to the shallots really made it sooooo delicious and helped get a darker color. this was a great way to use a lot of parsley when my parsley looked less-than-perfect and looked like it had chicken pox. squeezing lemon at the end really balanced everything!
I make pantry pasta regularly with some semblance of these ingredients (just made for dinner last night) and really appreciated learning the technique here so I can make it even better!
I am absolutely obsessed!!! Please do an episode on your perfect Sunday meal/ dinner. I'm looking for something to make for my family to reset the week and eat some really good food.
Editing just gets better and better.
Ok so I made a rendition of this with my pantry goodies today and can confirm… I have not been using enough stuff until now. Thank you for your service 🙏🏻
Watching in the middle of the night while feeding my baby, and the Applebee’s thing made me LOL and wake everyone up! 🤦🏼♀️
Making this over the weekend. Your pasta recipes are the shit. Thanks 🙏
Made this tonight, my husband and daughter loved it, I did have everything including anchovies and capers, ( thanks to you) .
Saved Sunday night when I had nothing planned. It was first nice day in awhile and I was outside most of it
She is SO GOOD at making pasta. Wow. Just made this
Omg I am too excited about this!
I made my own version with garlic, capers, olives, and gochugang and it exceeded my expectations. So good and satisfying.
Another great video. Anchovy paste in a tube is one of my pantry staples, along with harisa, wasabe, gokugang tomato paste. Always at the ready, and I never waste.
This was so funny. The intro alone I want played at my funeral as a moment that changed my life.
I made this last night and watching this video (again) while enjoying the leftovers for lunch. It's deliciously addictive!
Tuesday greetings from Philadelphia, PA!
Everything about this video is simply fabulous! 😊
LOL so happy you opened with that remarkably edited red onion chopped scene!! 😂
I am going to make this today with some slight changes...
Using spaghetti noodles and just anchovies, red onion and garlic!!!
Your pantry noodles made my day!!!
Thanks as always!!!
Every time I watch you pick a seed out of a lemon it reminds me to mention that you can buy seedless lemons! Game changer, and at my grocery store (at least) cost the same or less!
I live for the editing on these videos, so good 👏🏻👏🏻 (also the food looks great, of course)
I love the way you dice the food before cooking
I’ll be back this evening 😉 but again I always look forward to the home movies
I love capers .. thank you for given me a reason to use them 👏👏 now I need to go buy the rest .. sounds like a good meal for this weekend.
Anchovy paste in a tube is perfect when cooking for 1-2 servings! I converted a small closet in my dining area to a pantry. It is the best cooking helper ever!
I always feel so good after watching your videos. I make quite a few of the recipes unless they are mostly meat based. I can vegan or veg up most of them. This one was primo. I might toss on toasted bread crumbs. Or not. You are the best at what you do.
Made this today..... its SPECTACULAR
You're so hilarious Alison 😂 I absolutely enjoy your videos
My boyfriend and I have mastered Pasta e aglio ! So easy and is made with similar techniques as your pantry pasta. Just pasta, olive oil, garlic, pepper flakes, parm and lemon. Simplicity is the best cuisine!
Mmmade this now. SO delicious - the minced raw lemon & garlic topping took the dish over the top. At MINIMUM, make the sauce and squeeze in lemon. The raw topping is a SUPERB extra, and adding parmesan takes the intense deliciousness further.
Bravo, Alison 🍜
Love that top! And this dish is about to be on heavy rotation in my home!
Alison, love the "ramps shout out"
I LOVED the analogy about closet essentials and always being able to put together an outfit are how we should think about our pantry essentials and always being able to put together a great meal. Can’t wait to hopefully visit your brick and mortar store in the next couple years and see your show in CNN+. Keep being you, Alison!💖
Nice job ! Looks yummy 😋 ! Ultimate comfort food
Cheers from San Diego California
My mother used to accuse my father, who was Italian, of being the greatest consumer of olive oil in Australia. As a kind of reaction against I'm reasonably sparing with olive oil as I did find his sauces a little on the oily side but you can miss out by being sparing with the olive oil so, inspired by the amount you use here, I might start using a little more. Your videos are so entertaining, Alison - I mainly watch for the entertainment value even though your recipes look great. My father used to make a sauce with garlic, anchovies, olives, capers, a bit of chilli and parsley so not so different from yours but he didn't finish the pasta in the sauce nor add any pasta water and I think the lemon and shallots probably make quite a difference. It's funny, I was around Italians growing up quite a bit but I've only learnt of finishing off the pasta in the sauce and pasta water being the star of the show in very recent years.
this looks like perfection
I made it yesterday and it wasn’t life changing pasta dish. Thank you.
Love you and David!!! Wow! Wow! Too funny!!! Thanks for another fantastic video!
It makes my week!!!
As a veggie, I find finely chopped sun-dried black olives are good in place of anchovies, since they’re salty and kind of funky…
did not know those were even a thing... heads to supermarket immediately!
@@brittanyhall9367 So after looking, it turns out they’re not actually sun-dried but “dry-cured” with salt. Apparently all olives are fermented (who knew), but dry-cured ones are more funky and “olivey” - hope you find some!
I always have capers and anchovies in my pantry. I also have bucatini !! Going to make this!!!
I’ve made pasta de la puttanesca from my pantry. Yum!
This recipe reminds me of it, too many people don’t know the joy of eating capers and anchovies, oh boy.
So, so good. I regularily find myself with a full fridge of food and still make pantry pasta.
Yes yes Alison I'm into this!
This pasta dish looks delicious! Yummy!
So good!!!! I am one of the people you have to give very specific instructions to:)))) This worked out so well and is delicious!!!
my favorite way of cooking, checking what i have in the pantry or freezer
Hi Allison🙏,..Ohh yesss,..this sure amazing pasta recipe😋 & awesome presentations too🤣, thanks for sharing🤗 & connection.!!
I look forward to your video every week!!!
*every other week
Making this soon 😊
OMG!!! I grew up eating bagna cauda. My grandmother used to make it all the time for us (she was from Italy and grew up on it too). This recipe made me think of her. Thank you for that!
Your videos make me smile, and this one looks insane. It’s 9am and I now want to make pasta 🍝 I wonder what a little nooch would be like added, and I love a freshly chopped nut or hemp hearts too in my pasta for some extra protein
It looks amazing
I will say, I made a half batch, but accidentally used the whole tin of anchovies. I also added the parsley to the topping, cause I didn’t read through the recipe, but still mixed some more in at the end. It was delicious. It makes my mouth tingle.
Yes! Love love love. I would add a few thinly sliced baby bella mushrooms and some shaved carrots for a bit of texture. Yum!
my gosh Alison you are my dream girl ! THANK U FOR EXISTING
You and [redacted]!
the Chopped bit.... GOLD
My girlfriend has banned me from making any of your pasta dishes that uses anchovies because she doesn't like the smell. I use to love making your anchovies and shallots pasta. I am going to try this recipe with anchovies. ( while she's at work) :)
My pantry pasta is garlic, two tins of anchovies, pepper flakes, and a red pepper (barely cooked) if I have one. Now I want to try adding lemons and capers. Thanks for the always terrific video!
I’m here waiting for your next Home Movie!!
The Chopped intro is EVERYTHING
This is a banger!!!
Lovely
Amazing as always, I have really embraces the paste technique quite a bit since the shallot pasta and this is a nice variation. Also - boyfriend! I was indeed "oooh"-ing with the edit 😅
So Amazing
Love the nail polish color 😻
Top notch editing
My pantry is so damn full of stuff. Let me say this - I subscribed again to the Newsletter because I hope it will somehow pay for some anchovies and capers. And, of course, to always be inspired and get the most amazing recipes. Much love to you and your team. ❤️
This intro is truly a cinematic/ comedic masterpiece
you are just fun to watch, and I learned something
the intro killed me! Scott is so over the top about those onions lmao. This pasta looks amazing.
Looks yummy now I’m super hungry