Pantry Pasta | Home Movies with Alison Roman
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- Опубликовано: 13 июн 2024
- Pantry Pasta is less of a recipe, more of an idea. Less about the exact measurements and more about absorbing the notion that when you’re stocking your pantry with things you love to eat, you can always have pasta even when there’s nothing in the fridge. For these intents and purposes I am excluding “canned tomato products” from this list, because to me while YES stored in the pantry, they are their own thing (ingredients for a tomato sauce).
RECIPE & INGREDIENTS:
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VIDEO CHAPTERS:
0:00 Red onions!?
0:48 Home Movies with Alison Roman
0:58 Intro to Pantry Pasta
2:16 Selecting the ingredients
4:52 Cutting the shallots and garlic
7:00 Starting the sauce and adding capers, anchovies, and chili flake
9:57 Garnishing the pasta with lemon and garlic
10:30 Cooking the pasta
12:03 Finishing the pasta in the sauce
15:05 Plating and tasting the pantry pasta
#PantryPasta #PastaRecipe #Pasta
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Grace Palmer
Director of Photography: Dennis Thomas
B-Cam: Christiana Lopez
Sound: Yves Albaret
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
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
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.
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 ☺
shallot pasta 2022!!!!! we love a character arc!
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
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.
The boyfriend comment and the editing with the gasps had me in tears !!!
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!!!!!
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!💖
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!
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.
Editing just gets better and better.
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! 🥰
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 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+!
This editing cracks 👏 me 👏 up 👏
Love when both couples are doing this it's always been amazing
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
“Well, you know I don’t like sandwiches” was personally my favorite line. Alison is just so funny.
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!
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!
I made this last night and watching this video (again) while enjoying the leftovers for lunch. It's deliciously addictive!
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 🍜
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!
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.
LOL so happy you opened with that remarkably edited red onion chopped scene!! 😂
OMG I was stressed, you made me feel good and made awesome food! Thank you Alison!
This editing is GENIUS - love all of your videos and recipes
SO happy to see a new video! Please continue doing more Alison! X
These videos are the highlight of my week!
This was so funny. The intro alone I want played at my funeral as a moment that changed my life.
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.
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!
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!
I love you Alison!!!! Keep up the amazing content on RUclips!!!
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.
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 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 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!!!
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.
Watching in the middle of the night while feeding my baby, and the Applebee’s thing made me LOL and wake everyone up! 🤦🏼♀️
I live for the editing on these videos, so good 👏🏻👏🏻 (also the food looks great, of course)
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.
She is SO GOOD at making pasta. Wow. Just made this
Tuesday greetings from Philadelphia, PA!
Everything about this video is simply fabulous! 😊
I made my own version with garlic, capers, olives, and gochugang and it exceeded my expectations. So good and satisfying.
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 🙏🏻
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!
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.
So good!!!! I am one of the people you have to give very specific instructions to:)))) This worked out so well and is delicious!!!
I love the way you dice the food before cooking
Making this over the weekend. Your pasta recipes are the shit. Thanks 🙏
This intro is truly a cinematic/ comedic masterpiece
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.
Made this today..... its SPECTACULAR
Love you and David!!! Wow! Wow! Too funny!!! Thanks for another fantastic video!
It makes my week!!!
The Chopped intro is EVERYTHING
Alison, love the "ramps shout out"
You're so hilarious Alison 😂 I absolutely enjoy your videos
this looks like perfection
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.
I’ll be back this evening 😉 but again I always look forward to the home movies
the Chopped bit.... GOLD
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.
Nice job ! Looks yummy 😋 ! Ultimate comfort food
Cheers from San Diego California
This pasta dish looks delicious! Yummy!
Love that top! And this dish is about to be on heavy rotation in my home!
Yes yes Alison I'm into this!
I made it yesterday and it wasn’t life changing pasta dish. Thank you.
my gosh Alison you are my dream girl ! THANK U FOR EXISTING
You and [redacted]!
I look forward to your video every week!!!
*every other week
One of the nice intros . Great job.
Omg I am too excited about this!
I’m here waiting for your next Home Movie!!
Omg boyfriend!!!! Yasss get it Alison🥰🥰
I always have capers and anchovies in my pantry. I also have bucatini !! Going to make this!!!
Making this soon 😊
It looks amazing
So, so good. I regularily find myself with a full fridge of food and still make pantry pasta.
Hi Allison🙏,..Ohh yesss,..this sure amazing pasta recipe😋 & awesome presentations too🤣, thanks for sharing🤗 & connection.!!
So Amazing
Love the nail polish color 😻
Looks yummy now I’m super hungry
the intro killed me! Scott is so over the top about those onions lmao. This pasta looks amazing.
you are just fun to watch, and I learned something
Top notch editing
Lovely
This is a banger!!!
Yes! Love love love. I would add a few thinly sliced baby bella mushrooms and some shaved carrots for a bit of texture. Yum!
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’m definitely really into you and your cooking! 😎
The opening is deliciously funny😂😂😂😂
Awesome 😎
Thanks for sharing