I never get tired of watching & listening to Eva explain what she's doing while cooking... I fully believe that eventually that "right" person is going to finally come across this channel and recognize that Eva should have not only her own series of cookbooks BUT her own cooking show! Rachel Ray is a good cook and excellent presenter BUT Eva would be SO, SO much better!!!! Come on Food Network give this incredibly down to earth, no nonsense, honest genuine authentic cook her own cookbook and cooking show!!! Eva is better than Giada in my personal humble opinion! I'm reasonably certain that those who follow Eva & Harper will absolutely agree with me & my opinion.
Both Eva and Harper together as a team would make a great Food Network show! Harper and Eva, you guys should call Food Network and ask for an interview!
I just have to comment on the idea that you need to add the pasta to the pan and serve them mixed. I always did that because it just made serving it easier for me, plus I thought it tasted better to have the sauce thoroughly coat the pasta, but I thought I was doing something wrong because cooking shows and my home ec teacher (years ago) all served the noodles then spooned sauce over it. Vindication is mine! Thanks, Ava.
This technique that they used in this video is something called risottare; it's to finish off the pasta to al dente inside the pan whilst releasing some of that starch from the pasta into the sauce to make the sauce cling onto the pasta and therefore, much tastier, just like how the sauce clings into the risotto and gives it flavour as you bite.
The "aglio in camicia" (unpeeled garlic) technique must have shocked many American friends who might think that Italians use garlic as an ingredient. So classy!
First time I cooked for my housemates, I actually got into an argument with one of them over it. He reckoned that it was pointless to throw it out because "it won't have any garlic flavour". He was the most Anglo person I've ever met. Not an ounce of Italian in him. (And he couldn't cook to save his life) I ended up transfering a small amount of the sauce to another pan just for him, and diced up the garlic and put it in his for him, but because he had really pissed me off, I went to town on the garlic. I gave him like half a head of diced garlic (with the germ) just to spite him. Everyone else enjoyed their meal, with the removed garlic, and I got to watch him eat his words with his own little garlic overloaded pasta. It may have been petty at the time, but he turned out to be a horrible housemate, so he got what he deserved.
One of my absolute favourite pasta recipes, but when you keep thinking of all the different ones we have in Italy, every single one is your favourite 😁
I've been cooking Puttanesca ever since. I always use San Marzano Pelati for the tomatoes. I usually only crush the olives than slicing them so that it's still whole. The capers are crushed in the pan after the anchovies have melted and the garlic cooked. Thanks to you and Vincenzo's Plate for the inspiration in making Italian Dishes.
You can do it also with dried tomatoes chopped (in Sicily we call it Capuliato). You can add also tuna can and change black pepper with spicy pepper On the plate toasted bread crumbs
When I make this, I have to put the olives in a small food processor because my husband does not like olives……..he don’t know that there are olive in the dish.🤣
I love watching Harper’s cooking development and Eva’s very specific vocab development. And these delicious recipes 😋. And eventually I will try some of these recipes myself, though how I prepare my pasta already has been changed using Eva’s fantastic techniques.
That looks delicious. I live in Connecticut and because of covid my grocery store is bare so finding tomatoes is hard. I do use cherry and sometimes that are so bland. I now since watching you add more salt to my water. With such isolation and loneliness 😔 with covid it is a pleasure watching you two. I am 😊 when I see your videos and at my age I am learning new skills.
Hi Cheryl, I hope you are not feeling so lonely today. Can you imagine lockdown before the internet? Goodness, we would have every book in the house reread LOL. Winter tomatoes are no good for anything - Med countries are so lucky that their tomatoes are bursting with flavour in the summer compared to a cool climate, where I live. Replace your bland cherry tomatoes with a big tin of Italian plum tomatoes, squished down a bit, and a tbsp of tomato paste. It will be much tastier! If you leave out the tomato paste, add a pinch of sugar to the plum tomatoes, to balance the acidity.
Yes, I don't cook that in winter time..it is so perfekt for the summer, when it is hot and you don't really spent your time at the hot oven! It's my favorite fast Summer Dish! Thank you Eva and Harper for your great delicious Input! Before I write my shopping list for the week, I always check your and Vincenzos channel to get inspiration!
This is great for people just learning to cook. a very educational show and funny to watch also. It doesn't feel rushed or overly complicated like most cooking shows.
This is one of my “go to” dishes-although I use more anchovies and more capers (I love them both). But I’ve never done it with cherry tomatoes (I use the passata I made in August). I must try the cherry tomatoes. And I love Eva’s technique of tossing the garlic into the cold pan and letting them heat up until the garlic flavour bleeds out. She’s done it a number of times and I find it wonderful (and easier-minced garlic burns so readily in contrast).
I am 76 and of Calabrian descent. I made this dish for Ash Wednesday, and l must say this is the best, the ABSOLUTE BEST putanesca recipe l have ever made! Brava, e grazie Eva!
I'm a trained Chef. In my career I found that there are MANY differing opinions on the origin of Pasta Puttanesca in the culinary world. Eva's description is a common one today. One of my more flamboyant contemporary Chef friends once explained a more colorful origin of the sauce. (No pasta in this one) He claimed it goes all the way back to the Roman Empire... He said: Prostitutes made this sauce so that they knew their customers by the smell of the anchovies and garlic. Apparently streets were dark back then...
There is a far less flamboyant version of the origin of the name. In Ferrara they make a cake called "puttana", which just like puttanesca has a ton of different little ingredients. Now, the name comes directly from that: both torta puttana and pasta alla puttanesca are made essentially with whatever you have in your pantry. You round up all the leftovers and little bits and just stick them in. So, they are whores in the sense that they are not that discriminating in their choices. Do you happen to have a couple sundried tomatoes? Stick them in your puttanesca. What about some basil? Yeah, I'm game. Oh, look, there is a little onion leftover... Why not! (Obviously torta puttana uses sweet ingredients.)
I went out and bought these ingredients after I watched Eva make this recipe in a previous video and you guys couldn’t have posted this at a better time because I needed this detailed recipe to feel confident making it correctly. Thank you!!
Great show guys. 👏 one of the major problems with American pasta dishes is that most Americans pour their pasta sauce on over-cooked pasta. So it's great that you made a point of not doing that and that putting the pasta in a pan with the sauce to finish cooking it with a bit of Parmigiano is a sure bet to get a better dish. Bravo guys.
3 things: 1) i love you guys :), 2) PLEASE PLEASE PLEASE more videos in this format, it is SO helpful and SO educational, 3) we (I) need an Eva cookbook please :)
I’m half-Italian (my grandparents on my dad’s side were from Italy and they moved to Canada) and I’m trying my best to make more pasta dishes 😂 Puttanesca seems like a great start and looks so good! 💖
Absolutely one of my most favorite ❤️ You got me so hungry I went to the kitchen to start cooking and it's only 3:30! I have all the ingredients though, so Pasta Puttanesca it is! ❤️ 🇮🇹 🤗
I am also married to a European, Harper. Learning their food culture whilst living in America is amazing. My husband is from Hamburg, Germany. His father was a butcher. His mother was a chef. His brother is a chef that lives in America. So like you, my lessons have taught me many things and have expanded my palette. Prost and Ciao to you and your wife.
I love how Eva explains and breaks down every ingredient. Capers add flavour but they should be chopped, olives should have texture and shoud be sliced but not too finely, garlic should be cooked with the skin on and then taken out, cherry tomatoes or peeled canned but not roma. Very informative.
@@RWildekrav66 I used Sicilian olives. It was the first time I used them, I really liked the apply-esque flavour of the Sicilian Olives. I'm not sure the best ones to use though.
This recipe is so simple and a great way to use the hundreds of fresh cherry tomatoes growing in my garden. Thank you so much for sharing this beautiful recipe.
Been Bing watching your vids. Love the work. I'm surprised that Eva knows so many regional recipes and cooks so well. Is it common for younger Italians to have so much cooking experience or is Eva simply extraordinary? Eva, I would love to hear about your cooking background/history. Keep up the awesome videos.
@8:14 Harper, Eva, one tool that may be helpful to have would be an oval pot for boiling pasta. I have an oval pasta boiling pot which lets me lay spaghetti and linguini and other long pasta into the boiling water all at once without needing to poke the rest of the pasta into the water after another minute. This ensures that the whole strand of pasta cooks evenly. I highly recommend you get an oval pot for boiling spaghetti. There are several brands out there, the one I use is a shiny stainless steel one by Bialetti.
So excited to see this! I've been making a vegan version of this (without realizing it was a puttanesca!) using white miso instead of anchovies. But now I know how to make it better -- adding the unfinished pasta to the sauce and finishing them together. I look forward to making this tomorrow. I love that there's no dairy in it, so I can make it *almost* authentic.
This is my favorite sauce from my days waiting tables. I worked in fine dining. I miss it sometimes. Thanks for showing me how to make it. There are some steps I wouldn't have thought of like the garlic in clothes, and throwing it away.
I tried this recipe and it is delicious. I love how you add the pasta to the sauce. I enjoy your show. I am in Toronto Ontario Canada. As a senior you have re-ignited my passion for cooking, thanks so much.
I keep making this. It's so easy, so quick and looks and tastes like it could come from a top restaurant. I'm not sure if I or my family is more impressed when I make this.
Another excellent Dish with useful tips. Thank you both ☺️ I am Starving after watching. The tips I keep watching are so helpful. Cooking is a skill and there's a technique to it. Excellent 👌 once again. Bless
This way of tutorial cooking is great, like having Eva by our side, and Harper does all well and asks the right question. Love the content evolution. Congrats!
This dish tells me why I am a subscriber. I learned to make this dish from a restaurant here on Staten Island, Basilio. Spot on, no onions and no cheese. Awesome.
Eva, un’idea per te: potresti fare un video su contorni comuni in Italia (e spiegare cos’è un contorno), e.g. patate al forno, fagioli in umido, verdure ripassate o grigliate etc. Buon anno a te e Harper!
Looks delicious. Love watching you two cook together. I may need to finally start cooking with anchovies. No escaping their importance here. I love your videos.
I make this sauce, with the addition of some chopped onion and a pinch of dried chilli flakes and then put some firm fleshed white fish in it and then bake in the oven for 12 minutes..... glorious.
Made the recipe tonight and it was outstanding. I used tomatoes that I canned from last summer and just let them cook down a bit and it turns out great. Thanks for the recipe. I love learning true Italian cooking.
Oh yes! Shrimp and grits, biscuits and gravy, pimento mac n cheese, proper collards, red beans and rice, the list goes on. I would love to see Eva try!
@@charlenecampbell6563 that’s right! I do hope they make it. Authentic and local is best. Cafe du monde. The farmers market down the street. Maybe commanders palace. I’m a big fan of Deanie’s.
My mother always made mushy pasta. It took me a long time to accept al dente. But we didn’t eat much pasta growing up. South Louisiana is rice country.
Years ago I had a friend from Avelino, which is in Campania near Naples, and he used to cook Puttanesca at least once a fortnight. This is similar to how he made it. Except he used to add dried chillies and he wouldn’t add parsley but would add oregano with the tomato. He usually used chopped cherry tomatoes like Eva showed Harper, but a couple of times when he was in a rush he just used tinned tomatoes hahaha. He told me he thought the name came from a joke that “everyone has enjoyed it”, but he wasn’t sure so he could be wrong.
So is strange for me to ask to a calabrese, but no chili pepper? I usually put it in mine puttanesca... do you think it add too much flavor or cover too much? as always great to watch
Please never change everything is perfect, stay on RUclips, no TV, keep on keeping on, soon you will have millions of subscribers... Blessings my friend's 🇨🇦🌹🌹🌻🌻❤❤🙏🙏🙏
My college roommate moved from south Georgia to Panama City, Panama when she graduated from college. She was out one night partying with friends when a handsome man struck up a conversation with her. He was born in Alabama, but lived in Alaska. He had decided to singlehandedly sail around the world. He was on a stop over in the Canal Zone. Where he met Laura. When he found out that she was a Southern girl, he told her that he bet she couldn't bake biscuits. Well, that's like saying he bet Eva couldn't make pasta! Needless to say, Roger fell in love with feisty Laura! What was the first thing she cooked for him? Pasta Puttanesca. So, I had to smile when I watched Harper making this very much how Laura taught me. To sum their story up, Roger discovered a whole new world when he found Laura. They have been married for about 30 years.
Thanks for my favorite pasta recipe :) Love it, it is so simple and always delicious. Had if for dinner after watching you video. Can you cook some simple winter dishes? Like pasta e patate, pasta e ceci or pasta e faggioli... I was always amazed how amazing are these super simple dishes :)
This is a favorite of mine! I want it every year for my Birthday! I need only this pasta wrapped in this yummy sauce! My Italian momma makes it so good!🥰
Thank you for sharing! Your channel has so much to offer. I make cooking videos to and I am so happy to learn from wonderful creators like you. This looks delicious! I defiantly want to try to make it. I look forward to future videos!
I have a request. My name is Lola Migliaccio and on my last trip to Italy, our driver's wife made us a Torte Migliaccio, which is a Neapolitan ricotta cake. I would LOVE to have Eva show me how to make one! Grazie, bella Eva!!!
Thanks guys, this was my dinner after exercising, and it's really nice. I used fish sauce and Worcestershire sauce instead of anchovies since they don't sell them in the shops near me, and I lemon juice as a substitute for capers, it still turned out great!
What recipe should we cook next, guys?
i would just go through the Alphabet, starting with A & just go from there.
Has Eva been to Olive Garden? 😂 That would definitely be comedic. Probably painful.
Pasta alla Boscaiola
I’d love to see her go back to the 1980’s and do a pasta alla vodka also.
Anything with calabrian peppers, they are soooo delicious!
Pasta e fagioli
I never get tired of watching & listening to Eva explain what she's doing while cooking...
I fully believe that eventually that "right" person is going to finally come across this channel and recognize that Eva should have not only her own series of cookbooks BUT her own cooking show!
Rachel Ray is a good cook and excellent presenter BUT Eva would be SO, SO much better!!!!
Come on Food Network give this incredibly down to earth, no nonsense, honest genuine authentic cook her own cookbook and cooking show!!! Eva is better than Giada in my personal humble opinion! I'm reasonably certain that those who follow Eva & Harper will absolutely agree with me & my opinion.
Than you so much!
Both Eva and Harper together as a team would make a great Food Network show! Harper and Eva, you guys should call Food Network and ask for an interview!
D'accordo! (Agreed,!)
@@joecutro7318 lol I'm Canadian so I understood without the translation... some basics from French classes just stick with you for life...
@@triciabarr4620 👍Oui. 😊
I just have to comment on the idea that you need to add the pasta to the pan and serve them mixed. I always did that because it just made serving it easier for me, plus I thought it tasted better to have the sauce thoroughly coat the pasta, but I thought I was doing something wrong because cooking shows and my home ec teacher (years ago) all served the noodles then spooned sauce over it. Vindication is mine! Thanks, Ava.
Ahahah when pros do that it’s always cringy.
This technique that they used in this video is something called risottare; it's to finish off the pasta to al dente inside the pan whilst releasing some of that starch from the pasta into the sauce to make the sauce cling onto the pasta and therefore, much tastier, just like how the sauce clings into the risotto and gives it flavour as you bite.
Al dente can become al dente, in other words.
@@timothyaugustine7093 Troppo al dente può diventare perfetto al dente.
I have family members who like more sauce than others. So do i mix the pasta and sauce and then after plating let some get more ?
The "aglio in camicia" (unpeeled garlic) technique must have shocked many American friends who might think that Italians use garlic as an ingredient. So classy!
😂😂😂😂
I've learned from this channel that garlic is used for light flavor. Not overpowering.
@SJ Esposito so true. And i would add bruschetta.
First time I cooked for my housemates, I actually got into an argument with one of them over it.
He reckoned that it was pointless to throw it out because "it won't have any garlic flavour".
He was the most Anglo person I've ever met. Not an ounce of Italian in him. (And he couldn't cook to save his life)
I ended up transfering a small amount of the sauce to another pan just for him, and diced up the garlic and put it in his for him, but because he had really pissed me off, I went to town on the garlic. I gave him like half a head of diced garlic (with the germ) just to spite him. Everyone else enjoyed their meal, with the removed garlic, and I got to watch him eat his words with his own little garlic overloaded pasta. It may have been petty at the time, but he turned out to be a horrible housemate, so he got what he deserved.
@@giulianomamane897 in due piatti su mille però in confronto a quanto lo usano in giro. E usato con parsimonia a differenza che 20g per porzione.
One of my absolute favourite pasta recipes, but when you keep thinking of all the different ones we have in Italy, every single one is your favourite 😁
I've been cooking Puttanesca ever since. I always use San Marzano Pelati for the tomatoes. I usually only crush the olives than slicing them so that it's still whole. The capers are crushed in the pan after the anchovies have melted and the garlic cooked. Thanks to you and Vincenzo's Plate for the inspiration in making Italian Dishes.
You can do it also with dried tomatoes chopped (in Sicily we call it Capuliato).
You can add also tuna can and change black pepper with spicy pepper
On the plate toasted bread crumbs
These and Vincenzo have also completely transformed how I cook Italian. And I am a veteran, career chef of over 20 years. Never stop learning!
When I make this, I have to put the olives in a small food processor because my husband does not like olives……..he don’t know that there are olive in the dish.🤣
I love watching Harper’s cooking development and Eva’s very specific vocab development. And these delicious recipes 😋. And eventually I will try some of these recipes myself, though how I prepare my pasta already has been changed using Eva’s fantastic techniques.
That looks delicious. I live in Connecticut and because of covid my grocery store is bare so finding tomatoes is hard. I do use cherry and sometimes that are so bland. I now since watching you add more salt to my water. With such isolation and loneliness 😔 with covid it is a pleasure watching you two. I am 😊 when I see your videos and at my age I am learning new skills.
Hi Cheryl, I hope you are not feeling so lonely today. Can you imagine lockdown before the internet? Goodness, we would have every book in the house reread LOL. Winter tomatoes are no good for anything - Med countries are so lucky that their tomatoes are bursting with flavour in the summer compared to a cool climate, where I live. Replace your bland cherry tomatoes with a big tin of Italian plum tomatoes, squished down a bit, and a tbsp of tomato paste. It will be much tastier! If you leave out the tomato paste, add a pinch of sugar to the plum tomatoes, to balance the acidity.
Yes, I don't cook that in winter time..it is so perfekt for the summer, when it is hot and you don't really spent your time at the hot oven! It's my favorite fast Summer Dish! Thank you Eva and Harper for your great delicious Input! Before I write my shopping list for the week, I always check your and Vincenzos channel to get inspiration!
I must say I love Harper 2.0. He went from being constantly but passively surprised by Eva's dishes to a cooking student, and he's very good at it.
Yeah, I’m proud of him too!
I am proud of him as well, and I also love these videos of Harper being a cooking student, because it makes the rest of us feel like we can do it too.
@@RuthLang you can do it. I believe in you
Sì sì, we love Harper! Nice guy!
Grazie ragazzacci!
It is so so yummy! ❤️
I have to admit one thing... I use the sauce cold too, and spread it on freshly baked bread.
This is great for people just learning to cook. a very educational show and funny to watch also. It doesn't feel rushed or overly complicated like most cooking shows.
But not at ALL condescending for us challenged chefs. Ha ha.
"Pasta alla puttanesca is a pasta dish that you can never get enough of..." Truer words have never been spoken! 😊😋😍
Yes, that and this pasta's inspiration....
@@tawpgk😂😂😂😂😂
This is one of my “go to” dishes-although I use more anchovies and more capers (I love them both). But I’ve never done it with cherry tomatoes (I use the passata I made in August). I must try the cherry tomatoes.
And I love Eva’s technique of tossing the garlic into the cold pan and letting them heat up until the garlic flavour bleeds out. She’s done it a number of times and I find it wonderful (and easier-minced garlic burns so readily in contrast).
I am 76 and of Calabrian descent. I made this dish for Ash Wednesday, and l must say this is the best, the ABSOLUTE BEST putanesca recipe l have ever made! Brava, e grazie Eva!
We tried it tonight. My Italian husband loved it. Thank you.
I'm a trained Chef. In my career I found that there are MANY differing opinions on the origin of Pasta Puttanesca in the culinary world. Eva's description is a common one today. One of my more flamboyant contemporary Chef friends once explained a more colorful origin of the sauce. (No pasta in this one) He claimed it goes all the way back to the Roman Empire...
He said:
Prostitutes made this sauce so that they knew their customers by the smell of the anchovies and garlic. Apparently streets were dark back then...
There is a far less flamboyant version of the origin of the name. In Ferrara they make a cake called "puttana", which just like puttanesca has a ton of different little ingredients. Now, the name comes directly from that: both torta puttana and pasta alla puttanesca are made essentially with whatever you have in your pantry. You round up all the leftovers and little bits and just stick them in. So, they are whores in the sense that they are not that discriminating in their choices. Do you happen to have a couple sundried tomatoes? Stick them in your puttanesca. What about some basil? Yeah, I'm game. Oh, look, there is a little onion leftover... Why not! (Obviously torta puttana uses sweet ingredients.)
Eww…imagining their clientele smelling like fish and garlic! 😝
@@leslieyancey5084 Let's (Really) try (very hard) to NOT imagine any ideas regarding the odors of their clientele, ...please🙏....😣😵😰🤢
@@leslieyancey5084 Fish and garlic were probably preferable to the odor of the seldom or poorly washed.
@@ridgleyhawthorne715 🤣🤣🤣
Harper's cooking has improved so much! Bravo! ❤️
He has the best teacher :)
I went out and bought these ingredients after I watched Eva make this recipe in a previous video and you guys couldn’t have posted this at a better time because I needed this detailed recipe to feel confident making it correctly. Thank you!!
Give us an update 🥰
Great show guys. 👏 one of the major problems with American pasta dishes is that most Americans pour their pasta sauce on over-cooked pasta. So it's great that you made a point of not doing that and that putting the pasta in a pan with the sauce to finish cooking it with a bit of Parmigiano is a sure bet to get a better dish. Bravo guys.
What do you do when you want to serve more than 2, 3 or 4 persons?
@@timmuller7295 Una padella o casseruola più grande.
When is the cook book coming with all of Ava’s recipes and her wonderful education on pasta and cheese and her stories…love you both!
3 things: 1) i love you guys :), 2) PLEASE PLEASE PLEASE more videos in this format, it is SO helpful and SO educational, 3) we (I) need an Eva cookbook please :)
I’m half-Italian (my grandparents on my dad’s side were from Italy and they moved to Canada) and I’m trying my best to make more pasta dishes 😂 Puttanesca seems like a great start and looks so good! 💖
Tried the lasagne Bolognese this week, took all afternoon but man was it worth it!! Love Eva’s recipes and your channel :)
Absolutely one of my most favorite ❤️ You got me so hungry I went to the kitchen to start cooking and it's only 3:30! I have all the ingredients though, so Pasta Puttanesca it is! ❤️ 🇮🇹 🤗
Buon appetito!
I am also married to a European, Harper. Learning their food culture whilst living in America is amazing. My husband is from Hamburg, Germany. His father was a butcher. His mother was a chef. His brother is a chef that lives in America. So like you, my lessons have taught me many things and have expanded my palette.
Prost and Ciao to you and your wife.
I love how Eva explains and breaks down every ingredient. Capers add flavour but they should be chopped, olives should have texture and shoud be sliced but not too finely, garlic should be cooked with the skin on and then taken out, cherry tomatoes or peeled canned but not roma. Very informative.
Mike , what kind of olives are preferred for this dish ? Puttanesca
@@RWildekrav66 I used Sicilian olives. It was the first time I used them, I really liked the apply-esque flavour of the Sicilian Olives. I'm not sure the best ones to use though.
Looks so delicious! I’ve never had this dish, so I think I need to try and make this!! 🌺
This recipe is so simple and a great way to use the hundreds of fresh cherry tomatoes growing in my garden. Thank you so much for sharing this beautiful recipe.
Been Bing watching your vids. Love the work. I'm surprised that Eva knows so many regional recipes and cooks so well. Is it common for younger Italians to have so much cooking experience or is Eva simply extraordinary? Eva, I would love to hear about your cooking background/history. Keep up the awesome videos.
Ciao and thank you! All I know, I learnt from my family!!!
@8:14 Harper, Eva, one tool that may be helpful to have would be an oval pot for boiling pasta. I have an oval pasta boiling pot which lets me lay spaghetti and linguini and other long pasta into the boiling water all at once without needing to poke the rest of the pasta into the water after another minute. This ensures that the whole strand of pasta cooks evenly. I highly recommend you get an oval pot for boiling spaghetti. There are several brands out there, the one I use is a shiny stainless steel one by Bialetti.
This channel never fails on making me feel like eating pasta. Love you, guys!
❤️❤️❤️
That’s the thing those the cherry tomatoes just hanging out with the olive oil etc really is all you need for a quick good sauce.
So excited to see this! I've been making a vegan version of this (without realizing it was a puttanesca!) using white miso instead of anchovies. But now I know how to make it better -- adding the unfinished pasta to the sauce and finishing them together. I look forward to making this tomorrow. I love that there's no dairy in it, so I can make it *almost* authentic.
Do you think nori or kombu might make a good replacement for the sardines?
My absolute favorite, when I first tasted it,I was shocked at how delicious and easy!
This is my favorite sauce from my days waiting tables. I worked in fine dining. I miss it sometimes.
Thanks for showing me how to make it. There are some steps I wouldn't have thought of like the garlic in clothes, and throwing it away.
Complimenti Harper, sei migliorato tanto in cucina! Sei fortunato ad avere Eva come insegnante.
One of the great things about Puttanesca is the use of anchovies. Such an under-appreciated base of fine pasta sauces. Absolutely delicious.
this is my favourite pasta dish, although I usually can't stop myself from just throwing in the whole can of anchovies
😂😂😂
I tried this recipe and it is delicious. I love how you add the pasta to the sauce. I enjoy your show. I am in Toronto Ontario Canada. As a senior you have re-ignited my passion for cooking, thanks so much.
I keep making this. It's so easy, so quick and looks and tastes like it could come from a top restaurant. I'm not sure if I or my family is more impressed when I make this.
Another excellent Dish with useful tips. Thank you both ☺️ I am Starving after watching. The tips I keep watching are so helpful. Cooking is a skill and there's a technique to it. Excellent 👌 once again. Bless
This way of tutorial cooking is great, like having Eva by our side, and Harper does all well and asks the right question.
Love the content evolution. Congrats!
Loving this recipe 😍 pastagrammer is always best
Definitely my favourite dish!
I found you guys on RUclips two months very grateful for you opening my eyes up the eggplant and I can't wait to try many more!..😊.
I made this for dinner tonight and we loved it. Thank you!!
This dish tells me why I am a subscriber. I learned to make this dish from a restaurant here on Staten Island, Basilio. Spot on, no onions and no cheese. Awesome.
NO CHEESE!!! I can't believe it and I'm so happy to have another recipe that is dairy-free.
I'm sure you know this, but for Italians no dish with seafood is ever eaten with cheese. Very different from French and British seafood cooking!
Thanks! I have made this Puttanesca several times already.
You guys are the best!
I've seen several versions of this, some with, some without the anchovy. I've made it plenty of times & have always enjoyed it.
Eva, un’idea per te: potresti fare un video su contorni comuni in Italia (e spiegare cos’è un contorno), e.g. patate al forno, fagioli in umido, verdure ripassate o grigliate etc. Buon anno a te e Harper!
Grazie per l’idea!
Looks delicious. Love watching you two cook together. I may need to finally start cooking with anchovies. No escaping their importance here. I love your videos.
I looked up cherry tomato recipes and got this recipe. So good!!
You guys have really helped me I these nightmares we are going through. Thank you for keeping me grounded.
OMG frying anchovies! So Italian I’m going to explode with passion!
Ohohoh, what great big flavors!
Bravo 👏 Harper! You are becoming quite the cook 🧑🍳! and credit to the best teacher and cook ever, Eva❣️
I make this sauce, with the addition of some chopped onion and a pinch of dried chilli flakes and then put some firm fleshed white fish in it and then bake in the oven for 12 minutes..... glorious.
My absolute favorite and I add chili flakes during the cooking...I LOVE this dish!!!
“Yes Harper , absolutely yes” . Eva is Adorable !
One of my favorite pasta dishes. But you have upped my game. Thanks, as always.
Eva and Harper thank you for the lol's .... I love Puttanesca! 🍷🍝 Love y'all too. Ciao. Al from Sarasota, Florida 🇺🇸 🇮🇹
Can't wait to see you guys reach 1 million subs.
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Bravo👌.... so simple... I'll have to make. Thx
It seems delicious! Bravissimi come sempre 👏🏼❤️
Made the recipe tonight and it was outstanding. I used tomatoes that I canned from last summer and just let them cook down a bit and it turns out great. Thanks for the recipe. I love learning true Italian cooking.
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Lovely! Simple easy dish that’s healthy and delicious! Perfectly executed ‘Arper!
I love these two and I will make this pasta
I miss the episodes that introduced Eva to American foods she hadn’t tried. Has she had many southern dishes? Louisiana dishes?
Oh yes! Shrimp and grits, biscuits and gravy, pimento mac n cheese, proper collards, red beans and rice, the list goes on. I would love to see Eva try!
@@iReporteriReporting jambalaya, etoufee, shrimp scampi, bananas foster, beignets
@@FleaChristenson oh yes, those, too!
I don't think she went but in the trying soups video she mentioned she wants to go to New Orleans
@@charlenecampbell6563 that’s right! I do hope they make it. Authentic and local is best. Cafe du monde. The farmers market down the street. Maybe commanders palace. I’m a big fan of Deanie’s.
My mother always made mushy pasta. It took me a long time to accept al dente. But we didn’t eat much pasta growing up. South Louisiana is rice country.
One of my fave dishes ... do you have a great recipe for Pasta Disgraziata? 🤗 Thanks again guys 🥰
Years ago I had a friend from Avelino, which is in Campania near Naples, and he used to cook Puttanesca at least once a fortnight.
This is similar to how he made it. Except he used to add dried chillies and he wouldn’t add parsley but would add oregano with the tomato. He usually used chopped cherry tomatoes like Eva showed Harper, but a couple of times when he was in a rush he just used tinned tomatoes hahaha.
He told me he thought the name came from a joke that “everyone has enjoyed it”, but he wasn’t sure so he could be wrong.
Making this tomorrow!
So is strange for me to ask to a calabrese, but no chili pepper? I usually put it in mine puttanesca... do you think it add too much flavor or cover too much? as always great to watch
That looked amazing and I will try to make it!!
I always slice and keep my garlic in my sauces, but otherwise, this is beautiful!
This dish looks delish.Eva ur a great cook and Harper ur becoming one too. Love u guys.❤️
Please never change everything is perfect, stay on RUclips, no TV, keep on keeping on, soon you will have millions of subscribers... Blessings my friend's 🇨🇦🌹🌹🌻🌻❤❤🙏🙏🙏
My favorite! Gracie Eva!! 😘
That is beautiful! I'm gonna hire this pasta next weekend!
Made this dish tonight. I love anchovies so I figured I’d like this dish and I did! My wife did too.
Great job … I will make this dish tomorrow
Let us know!
Thank another great pasta
👏👏👏👏👏Bravo! Bravissimo! Mmmmmmm!
BRAVO!!!
Another beautiful tasty looking dish!
My favorite pasta! Thx for the recipe
My college roommate moved from south Georgia to Panama City, Panama when she graduated from college. She was out one night partying with friends when a handsome man struck up a conversation with her. He was born in Alabama, but lived in Alaska. He had decided to singlehandedly sail around the world. He was on a stop over in the Canal Zone. Where he met Laura. When he found out that she was a Southern girl, he told her that he bet she couldn't bake biscuits. Well, that's like saying he bet Eva couldn't make pasta! Needless to say, Roger fell in love with feisty Laura! What was the first thing she cooked for him? Pasta Puttanesca. So, I had to smile when I watched Harper making this very much how Laura taught me. To sum their story up, Roger discovered a whole new world when he found Laura. They have been married for about 30 years.
That’s a cute story! ☺️
My favorite pasta....
Garlic with the shirt! This makes me happy
My favorite pasta!
Eva vi guardo sempre dalla Svizzera, vi adoro
Beautiful dish Harper: bravissimo! But without Eva’s instructions….
Thanks for my favorite pasta recipe :) Love it, it is so simple and always delicious. Had if for dinner after watching you video. Can you cook some simple winter dishes? Like pasta e patate, pasta e ceci or pasta e faggioli... I was always amazed how amazing are these super simple dishes :)
This is a favorite of mine! I want it every year for my Birthday! I need only this pasta wrapped in this yummy sauce! My Italian momma makes it so good!🥰
Thank you for sharing! Your channel has so much to offer. I make cooking videos to and I am so happy to learn from wonderful creators like you. This looks delicious! I defiantly want to try to make it. I look forward to future videos!
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I have a request. My name is Lola Migliaccio and on my last trip to Italy, our driver's wife made us a Torte Migliaccio, which is a Neapolitan ricotta cake. I would LOVE to have Eva show me how to make one! Grazie, bella Eva!!!
A very italian name you have 😍
Cento percento!
I will very soon!
@@PastaGrammar yaaas
@pasta grammar
this would be extra good with a little fresh crispy bacon bits.....YUMMMMMMMMMM
Thanks guys, this was my dinner after exercising, and it's really nice. I used fish sauce and Worcestershire sauce instead of anchovies since they don't sell them in the shops near me, and I lemon juice as a substitute for capers, it still turned out great!
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