Andy Makes Pasta with Tomatoes and Chickpeas | From the Test Kitchen | Bon Appétit
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- Опубликовано: 21 авг 2024
- Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes pasta with tomatoes and chickpeas. If you don't have a can of tomatoes, tomato paste will work just fine. Cook a couple of tablespoons in a small skillet alongside the chickpeas until it darkens before adding to the chickpeas and proceeding with the recipe.
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Andy Makes Pasta with Tomatoes and Chickpeas | From the Test Kitchen | Bon Appétit
Sohla is legit becoming the female version of Chris on this show, everyone wants her opinion, LOVE HER
I remember when she was just a background cook. Really like her
i love her too, she is such a good cook too, you can see really tell she has major skills
The major difference being that Chris scares me a lil and Sohla doesn’t 😂
Yassss!!! 💯
have you seen that panel interview of the whole group? She really is. Apparently she went to BA before knowing it even had a video segment
Andy had to show off his shirt because it didn’t have holes in it for once
I was going to comment this 😂
I thought he said he was taking it off, and I was very okay with that
how long til it has a hole?
@@FFKING1140 just go on his Instagram. He has plenty of shirtless thirst trap pics there.
AeroGold1 why did I not check that out earlier?
We need someone who can cook Chinese dishes on this channel
Can I like something twice?
Thank you! Massive hole in the content.
Get Peter Chang, BA, your cousins at TNY know who he is :D
Definitely. I’d love to see Taiwanese food too.
Ugh I would love to see some Szechuan food 😍 !
I would love to see more one-pot recipes. This is great.
Paul Wilson Adobe Captivate Tutorials should mention it being one-pot on the title for that sweet traffic
If I could cook one pot meals every night ... 7 days a week... I would!!! Is there a one pot meal cookbook?
@@1426Decatur I'm sure there are tons. Pinterest is a good source for that kind of thing.
"Sensitive and spicy" might be the most accurate description of Andy I've ever heard
Must be a Leo ♌
Andy you're playing my music.
@@Raaaawrrrrrr I sense Virgo in him too loll
@@evakurl Oh I think not 😉he might be in the Virgo though
Adam: So is this like a soup or pasta?
Andy: Yes
white people and their definition of soup: anything with water is a soup.
Benji Sun *Moxie* white people and their *insert literally anything here*...you have a genius mind 🙄
Yeah it’s literally both, in Italy we have loads of dishes like this. Pasta e fagioli (beans), pasta e patate (potato), pasta e lenticchie (lentils). They’re all super easy and full of veg and staples you’d have in a kitchen! There’s probs more but those are the ones we make in our house :)
@@rebeccadench7105 I made lentil pasta a few times, and it was pretty good, so I'll def look up a recipe for the others too, thanks for the suggestion : )
@@Das_Vert yes, they sure like to label.
When everyone swaps shows, I nominate Andy for "Gourmet Makes - Spaghettios".
Rick made these already though, they called them Adult Spaghetti-O's
Anything happens to this comment we will know why
What should he make tho chef boyardee ravioli lol
The tomato brand is Bianco DiNapoli for anyone wondering. It's available on amazon, but only in packs of 6.
Sounds like Andy would approve of that purchase
$44 😮
OldCrotchety also available at Whole Foods for a lot less about $3.39 a can. the only tomatoes I use the best in my opinion
@@roxannefeeney4779 I don't think I've ever seen them at the Whole Foods I go to. I need to check again next time I go.
@@rubraformica They come in and out of whole foods because the supply isn't huge. Every time I go I check if they have em and stock up when they do.
This is the most agreeable I've ever seen Rapo in a video, I'm amazed there wasn't one backhanded "compliment" or anything. Sohla, as always, is lovely to see. The meal looks easy and delicious and, for someone like me that's always wanted to try chickpeas in a recipe but never had the right recipe to do so, this seems like the perfect chance to try a new ingredient.
I love chickpeas. I always have at least two jars in the pantry. I have one "recipe" (because it's not a recipe, just something I made up one day and I love it; I say it's kind of my very butchered version of Indian chole masala):
1. fry some onions and garlic in olive or coconut oil
2. add the chickpeas and let them cook a bit to remove the canned/tinned/jarred taste
3. add salt, pepper, powdered spices (cumin, curry, garam masala, red pepper flakes, chili powder, whatever you like)
4. add 2 or 3 tablespoons of tomato paste
5. add one whole 15-oz can of full-fat coconut milk
6. if it's too thick, add a little water
7. let simmer for about 15 minutes until a rich stew has formed
8. enjoy over white rice (preferably cooked with a little coconut milk instead of water, too!)
@@delirium129 Thank you for sharing that!
@@vadalia3860 You're welcome! It's delicious. At first it sounds weird, tomato paste and coconut milk, but it's so silky and rich, it's addictive! The best part is that you can add whatever you like, minced ginger, fresh herbs, even a bit of bacon, maybe? Or some kind of meat.
Tess T I love tomato + coconut milk. One meal we eat a lot in my family is chopped onions, a couple of cubed sweet potatoes, red lentils, lots of garlic, lots of ginger, a can of crushed tomatoes, a can of coconut milk, salt and pepper. Maybe a dash of lime juice if you’re feeling fancy. Some water for the lentils. Just put everything into a pot and cook until lentils are done and sweet potatoes are soft. Serve with bread or rice, or even pasta, with some sriracha. You can of course soften the aromatics in oil first if you have a couple of minutes to spare. It’s so so so good. Creamy, rich, sweet and filling. Good enough to serve to guests. No one ever guesses it doesn’t even have spices in it. Yum!
@@FilippaSkog That sounds delicious! Thanks for the tip! Oh, I forgot Sriracha! How could I? 😂 I always add it.
Andy gets saucier with each video and I’m living for it!
Also... this looks so easy, and for someone disabled like me, it means I can actually cook a healthy, delicious meal for myself! Thanks BA!
What is your opinion on this recipe 3 years after?
@@sypialnia_studio What an interesting reply, thank you! Andy's version i found to be a little plain tbh. I ended up adding wine, basil, and whatever peppers i have around (Calabrian chili's, bell peppers, anything). That's the basic, but sometimes i'll add little bits of Italian sausage, zucchini, mushrooms. You can also change it up and instead of the Italian herbs, add cilantro, saffron, lime, jalapeno, hominy and black beans with some chorizo. Anyway, sorry for my prattling on, I'm on Prednisone and all i can think about is food lmao! Have a lovely rest of your week 🤍🙏🕊
Andy rocks with these less is more recipes
I agree and it is SO welcomed!
“I feel like if you’re watching this RUclips channel, these are ingredients you should have.”
*stares at my Kraft mac and cheese*
I’m feeling very attacked right now.
It's never too late to start eating healthier! :)
Kraft Mac and cheese is delicious and no one should tell you otherwise
My island girl self felt attacked as well 😭😭😭
@@elliebellierox18 let me hear amen
Q not about healthier, if she cooks anything at all she should have onion/garlic, and if she likes cheese: parm. If she’s human: water.. So yes, most are ingredients you’d find in a basic kitchen of a human that cooks.
Loving Andy and Sohla's vibes when they're together, so cute. Kind of like siblings☺
Yeah I replied to someone else's comment with this but I'll say it here too: Sohla is either your mom or that one aunt, and Chris is her brother, the weird uncle who's just a bit off-kilter but so lovable
Andy: “this is for 4 servings”
Me: haha, challenge accepted
My thoughts exactly! When I saw the bowl of dry pasta I was like, huh, a dish for one ok I will have to triple this 😲
Honestly, Andy could just stand there, making his lunch, not talking about the recipe, while talking about whatever he feels like, and I would watch it.
Andy is my favourite (second only to Claire)
Final Fantasy King yeah we stan Andy but nothing compares to our lord and savior CFTBATK
Brad.
Chris and Claire are the best
@@stephenbeale4765 Leone.
I love everyone! I think Molly is underrated. She is an amazing cook and so chill to watch! Also love Andy and Brad.
9:41
Adam: I put on a tie for the video
Andy: I put on a shirt with *no holes* for the video
🤣🤣🤣
You been FANCY Andy!
andy staning winona ryder is exactly what i needed today
Yay more veggie recipes pls
Sinead Smith this isn’t vegetarian even :D but easily veganized for sure
@@deecyp64 There are parmesan cheeses without animal rennet.
Vegan too, please!
Andy: "I've never had spaghetti-o's, I never want spaghetti-o's"
Next Episode: Test Kitchen Chefs taste Tinned Pasta.
We only have Chef Boyardee or SpaghettiOs in America, so it would be a really short episode. I wouldn't subject these adults to eating SpaghettiOs though, they are disgusting. I didn't even like them as a kid.
@@givememore4free I'm sure you have alphagetties, or chicken noodle, or like Italian Wedding soup ( it's kinda a noodle)
good idea!
4 Servings? My dear, I'd eat that entire pot and then some. Looks so good!
“It needs a little more salt” - literally every BA chef ever
Adding salt is a vital part of developing flavour.
I made this recipe yesterday... you need a lot of salt... like a surprisingly large amount...
@@ehtikhet Salt is added to food to preserve it when you don't have refrigeration or to disguise the taste of rotten meat.
BecUse the start with little at the beginning and add until right ... too salty is never fixable
every chef ever
would love to see everyone trying to make the same dish without a recipe and then have to guess who made which version !!!
Didn't they do that a few weeks ago
Hey BA team: Thank you for the CCs. Keep it up because cooking shows are really, really hard for auto-generated CCs to get right.
For real tho... I'm willing to excuse the spelling mistakes since it's still FAR better than the auto-generated captions.
7:51 “Cheese whooshes” Thank you caption team for the little things
also, the can the tomatoes comes in is so beautiful! i would reuse it for a plant pot
oh dang. great idea!
Stick a tomato plant in there XD
@Fiore Ciliegia This is so stupid I love it.
I reuse them as candle containers
I literally JUST started looking at recipes for this how did y’all know 👀
BA knows.
@@sarahmaywoodruff1443 , right? LOL That's what I always say!
I have gone back to this recipe over and over. I love Andy. I love this recipe. Everyone loves me when I make it. Simple yet sophisticated at the same time. I love it soooo much. I crave it on the regular. and I LOVE YOU ANDY.
Oh look, Rapo not being disrespectful or shady for once. Amazing!
@LordGeorgeJosef, YES! THANK YOU. We are a small group of concerned BA fans, but we are out there. Rappo needs to make his intentions around here clear.
did somebody say chickpeas
Yessirrr!
We middle easterns approve your hummus
i'm only here because of you
when andy said "I am.. incredibly sensitive," [looks at the camera] "and being the most spicy at the same time."
that was just unfair.. andy, you do something to us and you have to know your power 🥺
Are you kidding me? I just discovered this dish like 2 weeks ago, I made it last night. It's so good. You can make it even more simply with no onions and using 3tbsp of tomato paste instead of a tin of tomatoes... It's probably better with the onions etc. but without it is still amazing and makes it one of the simplest dishes I know of, especially for how satisfying the result is.
Andy: *sensory genius* smells something, his brain: instant data download.
Grown originally in thw appalachian mountain region, picked at 65 days since it was planted. Has been around since the days of yore. Was used by THE cave man who figured out fire
A 😂 Such an underrated comment!
He can tell that man’s DNA
"Thats what I want on a monday night, when I'm just trying to be healthy, but I still want something super satisfying" can confirm
10:16 Andy looking at Adam for approval like a kid waiting for a teacher to check their homework.
“You don’t need the whole onion..” meanwhile me “just chop the whole thing already and chuck it in”
Half an onion.. half the tin of tomatoes. Just double the recipe and avoid wasting food already
the heart wants what the heart wants (a whole onion)
chop the whole thing, use half of it, and freeze the other half. then you can whip out some onion to add to a quick scramble or something else where you don't want to bother cutting up onions
Aarinesque • I just don’t buy huge onions. And I feel like with onions, it doesn’t matter if you put in more.
Loving a one pot meal.
If thats a medium onion, i wanna know what a big one is.
Found one the size of a kid's soccer ball (weird analogy lol) at my local health food store the other day. Used it in a curry and it came to the equivalent of 3 normal onions.
Jesper Sloth • I just commented the same thing!
It seems silly to me not to make a double batch. No leftover onion or tomato. Who doesn't like leftover pasta dishes?
The Harry Channel I think because the pasta is cooked in the sauce leaving it overnight the starch will make the pasta mushy and the sauce claggy
I put all my leftover ingredients for dishes like this in containers in the fridge! Then I get to have another meal later that week! :P
Yes, make a double batch of sauce and save half to cook with another can of chickpeas and 6 oz. of pasta later in the week. The sauce probably would freeze well.
I used a pound of pasta and adjusted the amount of the other ingredients. It turned out delicious!
andy is the type of person tht i watch and giggle at everything he does/says because he’s so beautiful
Made this with leftover freshly cooked chickpeas, during quarantine. Sadly, I ate all 4 servings. Couldn’t you have said serving size, 1 person? Such amazing flavors, a new favorite for me. Yum 😋
Millennial cooking be like: let's take cucina povera and make it more delicious because we are poor and creative.
Except 99% of the time it's worse than the traditional recipe. In this video it's pretty much just traditional tho, nothing unique about it. And I'm sure it's better for it.
This is perfect rainy night food. This looks simple enough to cook as well. Like the idea of adding calamari as well.
I love Andy and Rapo sharing a bowl 🥰🥰
I made this last night, it is sooo hearty and absolutely delicious!!! My only additions to this pretty much perfect recipe were a couple handfuls of spinach to kinda green it up a bit and like 2 tablespoons of butter to amp up the richness. My boyfriend kept bringing it up for hours after we ate dinner, it was so good. Thank you, Andy!!!
I’m the guy behind the camera flirting with subtlety Andy lmao
This is the earliest I've ever been to a BA video! Yay.
Same
Saw this on the BA site and decided to make it for dinner. Went out to buy the ingredients. Came back and found this video had been uploaded. It was meant to be!
Something magical happens with this dish … such simple ingredients but absolutely delicious. Definitely one of my faves.
you know andy smashes on the reg on grindr
I feel like he's more of a scruff boy lol
Andrew I seriously need to know his Instagram account
@@gabriatus9508 just type in his name in the search bar
He is a 10
no one:
andy: release the starch!
Made this tonight with a couple modifications...I used thyme in place of rosemary because I had it. I also had shells (pasta) and so used those and I went 3.5 cups of water for something a little thicker. Served it with some toasted garlic bread and wow, outstanding! This is a definite keeper recipe. Thank you!
Andy is out here telling the gentlemen that he's spicy AND sensitive...
I just want to say this is the perfect Quarantine meal. I had to make some adaptations because I have dried chickpeas, not canned. But I think supper tonight is going to be awesome.
I love the way Andy uses adjectives. It's so comforting for my ears and imagination 😊
I love how at the end he shares the dish with his friends and coworkers💖
Meatless Monday, I love that! Trying to help people get into a veggie/vegan diet and that's a good place to start and good way to put it!
Perfect video to watch while I eat my sad leftover pasta for lunch
Earlier today I saw this kind of pasta at the dollar store and was wondering if I should get it but I passed! Dang! Such a simple recipe too.
Just made it. I think this is the first online recipe that I made (95%) exactly as instructed and it turned out to be awesome! Usually everything is super bland and I have to season a lot, but this is a really nice and simple recipe. One thing, we are not the kind of people who eat much in one sitting, but this was devoured by the two of us easily. Although we were really hungry (and Hungarian for that matter). Thank you Andy!
I can't wait for the PASTA E LENTICCHIE. Yummy
Mi fa morire come la pronuncia
@@francescasabini tantissimo, ma vabbè che ci possiamo fare. Per questo lo adoro.
Francesca Sabini
@@movingforwardLDTH hahahahhaha lol
Pantry staple recipes are exactly what I need right now living in Westchester!! I’ll be riding out the coronapocalypse in style baby!!
andy standing up for winona, yes we stan
I'm rewatching this because I want to try and make at least something similar later tonight, and I am reminded that every time I see a video of Andy making food, it always sounds like something I DESPERATELY want to make and eat. The other chef's on this channel I sometimes don't care to try, but I always want to make the stuff Andy does.
Andy actually cut things looking at them...
THAT'S ILLEGAL
this was more simple than I thought it would be! Can't wait to make it!
Thanks for the subtitles!!!!!!!!
Andy: I love the shape of this pasta
Me: I love you Andy.
Lol. That's about right. Doesn't matter what he says he loves, we're all under his spell
EVERY decent recipe starts:
"Peel & chop half an onion..."
Why not just a...smaller onion?
Followed by "Take 3 cloves of garlic"
Rappo: So is this a soup or a pasta?
Andy: I mean... yes.
I just made this (and I did add some butter) and it was SO GOOD. I'm not going to lie, I stood in the kitchen and ate all of it when it was done. I'll hate myself later, but the flavors were on point. Perfect comfort food. I used orecchiette because I've never seen calamarata anywhere.
10:05 , Rappo looks like a giant and Andy becomes a tiiiiny person that explains soup vs sauce "very few ingredients " 😂. Frig this just cracks me up.
Every Andy video I watch feels like he's flirting with me, and I'm buying it :)
Don’t have that pasta, but think I’ll be making this tonight with a different pasta. Looks delicious.
I learn something new every time I watch Andy. I have to find this pasta. I am a vegan so I love dishes with no meat this gives me great ideas 💡 Thanks for sharing
Made this last night, it reminded me so much of my dad’s cooking! Had everything in my pantry already. Thanks for sharing!
I guess Claire needs to make Spaghetti-Os for Andy.
SpaghettiOs suck and you know it, anyway Rick already made adult SpaghettiOs
Just in time, for my favourite channel and favourite personality
Hearing the loud exhaust fan in the background brought back wonderfully nostalgic feelings of watching “Great Chefs of the World” when I was a kid. 🖤
Andy’s voice is so calm and therapeutic
"Let me just taste one"
*_takes two_* 🤣
Sohla: 11:34 "J'approve"
Moi: Wouah. Elle parle français?!?! C'est super!
Oh my gosh! I think Molly has been saying that in the Method Soap commercial! "J'approve!" I've honestly had a feeling that there was an inside joke in the test kitchen and that they are all saying this mystery phrase. Couldn't hear it clearly until now. Thanks! You solved it!
I always wanna spice up my pasta with butter too. I am a butter lover. Let me tell ya, it goes great with everything
I could watch Andy all day long.
As an Italian I find all the pronunciations very cute!
This series should be called 'random recipes'
Sensitive AND Spicy- love it!
Andy, I just found the piece you wrote a couple of years ago about finding yourself through cooking. I'm so glad you found something that you're not only very good at, but allows you to be who you truly are.
andy throwing shade is my new mood
The half an onion and half a can of tomatoes is bothering me. I would immediately just double the recipe to avoid any possible waste
They will keep for a few days in the fridge.
JODI L PETERSON I know that, but what are the odds you actually use it?
"cooking of the poor" *adds parmesan*
Parmesano reggiano is so expensive
Hey, you're not using much
They most likely used pan fried breadcrumbs back then, you could just do the same.
I love Andy’s recipes. So approachable, non fussy, and delicious!
Can I just say? The comment section of all Bon Appetit videos is my favorite. You don't see any negativity or dumb trolls. Everyone just jokes and makes the funniest comments.
any Indians surprised that there is a pasta dish with chole? 😂
Lol
YESS! That's exactly what I thought lol
You guys overspice it though..
@@abdullaali1799 um okay ? you can make it how you like it.
And i really wanna try it idky tho
Love the recipe (and all of BA stuff) but could you please add measurements in the metric system as well? and degrees celsius where appropriate? that would make my life soooo much easier!
Second that!!!
It is very difficult with the imperial measurements,I keep having to google the conversions and adjusting to the nearest round number!
Hey don't wanna be rude or anything but they do have the recipe in the link!!! :)
@@shrees.7389 yes but the measurements aren't metric.
i made this and ate all of it on my own. no regrets at all, it was AMAZING.
Andy is a great teacher... He's like, "These are the ways you can do it" He's not telling you what to do... it's more like he's giving advice... I gotta say though his fingertips are not long for this world. Someone do a Knife skill intervention.
“I’m just gonna smash.” - Andy Baraghani (2020)
please. let'm smash.
CLOSED CAPTIONS!!! Thanks, BA!
This video could not have come at a better time. I'm currently cooking through everything in my pantry (including chickpeas). Made this tonight and it was delicious!
I’m making it right now. I don’t have parsley so just this time I added basil. It tastes just as great. I’ve been making this pasta 6 times already and it’s my fav!
“I am incredibly sensitive while being the most spicy at the same time” yeah idt he was talking about food anymore yall 🤭🤭