Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
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- Опубликовано: 26 авг 2024
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**ROASTED GRAPE TOMATOES RECIPE, SERVES TWO**
1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.
**WHITE BEAN AND FENNEL RECIPE, SERVES FOUR**
1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown - beware the beans might start to explode.
Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.
“Wife’s out of town, time for caraway and beans”
theorethically caraway would reduce bean farts
and hookers
@@trollinape2697 who needs hookers when you can have another helping of garlicy roasted pasta
dont forget the mushrooms
@@bellenesatan sigma male grindset rule 113 - order more pasta, less hookers
Son: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, broiler (Brits call it a grill)
Son: Dad, why is my sister named Rose?.
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, broiler(Brits call it a grill)
@@Woletat ???
@@45ms_73
Adam: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, broiler(Brits call it a grill)
Son: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, White Wine
Son: Dad, why is my sister named Rose?
Adam: Because your mom loves roses.
Son: Thanks dad!
Adam: No problem, broiler (Brits call it a grill)
Title of Adam’s Cookbook: “Brits Call it a Grill”
“Vinegar Leg is on the Right” is a better title
"Long live the empire" is not bad also.
@@arbab123 yep it fits with the theme too the emojis i mean
actually a really good name
Lol
Now I wonder how many recipes Adam hasn’t shown us due to his wife and kids not liking them
omicron please upload my wife and kids will continue to be beaten if your uploads dont suppress my maniacal rage
@@lawn7271 ok
@@lawn7271 ligma male grindset
Does Adam have yt rank yet 🙄
Adam should play Hypixel
Man these recipes are getting more expensive, now I need to buy a gopro to soak it in my pasta
well worth it for the umami it brings though
If it doesn't have go pro, its not Italian
Tbh the flavor is the same with any camera
@@ibrahim0830 may just be me, but gopro have a better aftertaste than any other cams
I laughed so hard when a bean fall out in the sink and Adam put a text "Bye" 😂😂😂
A tomato half too, when he transferred it to the sieve for the sauce
There was also some of the second pasta that fell out
That got me good too
I had missed the tomato's exit. Glad I watched it again.
These Easter eggs are how he'll get 150% viewing time on his videos 🤣
I loved the little "bye" as the bean went down the drain
And the tomato that missed the pan
@@bruisedfrog and the noodle that flew out of the pan at 6:00
Me: "Its the broiler"
My gf: "No its a grill!"
Adam: "Top Hot Element!"
Top hot element is my favorite.
your gf sounds like a brit
@@wyllmRox sad entire world noises
It's like the midday meal and the evening meal in the US army!
i just call it the OW tube
I loved the little “bye”’s scattered here and there
New game: whenever adam says someone in his family won't eat something, try to guess if its his children or his wife
pretty fun game plus add if your wrong you take a shot
5:40 “they start to explode, literally explode. I love it”
-Adam, the pyromaniac
Another fine addition to the YTP arsenal
RIP "The Brits call it a grill". You will be missed.
True
good times.
broiler/grill supremacy
F
Tip from somebody who used to cut hundreds of these a day: You can grab a flat lid from a big container and put all the grape tomatoes underneath that, then while holding it all down to keep them in place, slice them horizontally and you can do like 15 at a time.
Great tip. Also possible: put the cherry tomatoes between two plates.
I'm actually surprised Adam didn't show us that tip. Maybe he doesn't know it.
Im guessing either he didn't know or he didn't show it because he loves using the least amount of dishes
Also it's just not necessary for most people. Adam has always been a big proponent of you don't need knife skills and you don't have to cut things quickly at the small scale most home cooks work at.
I really doubt that saves you any time trying to juggle that goofy setup...
6:53
we did it, lads!! he called the hot top element of the oven a grill!!!
Adam trying to not say “what brits would call a grill”
Personally, I love when you show recipes multiple ways, and talk a lot about different options and alterations and *why* you would want to try them. It helps me actually learn how to cook, the principles of cooking, instead of just following a recipe.
"TAKE WHATEVER YOU HAVE, THROW IT IN A PAN AND JUST BROIL IT!!!"
In the mirror universe where Adam was a brit
"The grill or as people who won their independence call it a broiler"
Long live the Empire!
The British Empire!
...yes, that's exactly what we call Americans when they're not listening. Definitely.
All hail Britannia!
@@DiningTablePrintPlay I was gonna guess that Brits call us rebellious teenagers or smth
*Adam’s wife goes out of town*
Adam’s wife: He might be talking to other girls….
Adam: Time to cook everything she hates 😎
"He must be thinking about other women!" "Mmmm caraway"
Lol whenever my mom would be out of the house on the weekends my dad would always make fired SPAM because that’s the only time me and my brother could enjoy it.
"The Italians often grill it, which I supposed we're gonna do if you're among those people who call a broiler a grill"
Goddamit Adam.
some people: the wife’s out of town, time to cheat
adam : *b e a n s*
*m u s h r o o m*
adam is the ultimate man
"I'mma do cheese, because I can."
Best reason to add cheese.
Most wives: "I have this important conference out of town, I hope he doesn't cheat on me...."
Adam's wife: "Oh god NOT THE FENNEL ADAM NOT THE FENNEL"
"really great, vegetable-heavy plate, this is" - Adam slowly and sneakily turning into chef Yoda
Adam’s kids watching him make meals for one: 👁👄👁
I must admint I wanted to see crocodile meat, but this will do also!
Hey
bau
hey comrades!
I hope we have more coming
Or maybe alligator meat.
0:40 unless your chef knife is wicked sharp I find a serrated knife works better for tomatoes. The little tines puncture the skin immediately so you don't have to worry about the knife slipping.
In my experience, sharpening the knife before cooking is no big deal and unless you let it get super dull, it's not difficult. Just a couple of swipes across the stone and it's good enough for even the ripest tomato.
I puncture a small hole at the tip of the tomato before going back and forth
If your Knife is slipping while cutting tomatoes, it needs to be sharpened, I got a cheap and big Chinese style knife (the one that looks like a cleaver) and the edge grabs the tomatoes skin and it cuts like butter, you should try watching some sharpening videos, usually, the sharpness can last for a year if you don't cook that much.
One would say cutting tomatoes is the baseline for a knife.
@@hellsing0999999999 Now that I have good knives and know how to keep them sharp I no longer struggle with tomatoes, but it took me a long time to learn what a difference sharp knives make and I'm sure there are lots of people who either don't know how important it is or don't know how to sharpen knives.
5:05 press f to pay respects
F
Why no pasta-water to bring together the veggies and make it a little more saucy?
Because that's gross
@@oceti1317 how is that gross
Pasta water = liquid gold
coz he can’t cook
I was thinking the exact same thing! Maybe he was going for that dry chewier texture that you get when pasta/gnocchi is a bit sautéd in the pan
Hey Adam! Can you do a video on making making steamed dumplings and bao? 🥟
Another week another episode of sheet pan recipe and I ain’t complaining 🤷🏾♂️
two of my favs that my parents have been making for years. ingredients are smothered with olive oil, salt, pepper. both are great with some red pepper flakes or any kind of hot pepper/chili added to the sheet pan
1. halved cherry tomatoes
asparagus
sliced black olives
cannellini beans
onion (any kind)
add garlic towards the end
we always use mafalda with this one
2. hot italian sausage
red, green, yellow, and orange bell pepper
onion (any kind)
add garlic towards the end
we always use bowtie with this one for some reason
optionally top both with parm, cracked black pepper, basil, and/or red pepper flakes
Rip to the bean that yeeted into the basin....you will be missed little guy 💔💔
Basin? OH british
5:30 in these parts we call em “grinch pubes” and they’re delicious on pasta
I don't know what "parts" those are that call them "grinch pubes" but I dearly wish you wouldn't.
0:15 Pov you’re the mac and cheese powder packet they left in the box
Please keep the sheet pan recipes coming Adam. My dishwasher is broken. 😂
That move with putting "bye" in there is genius-level RUclips thinking. Always miss it on the first pass, have to rewind and pay attention the second time, drives up the watch time. Good move bud
Why I season my sheet-pan, not my vegetables
i was looking for that
thank you for keeping the memes alive, you are doing the lords work
@@michaeldiaz5469 long live the empire!
ah yes, i see no problem with telling a company everything i've ever purchased
that pasta boiling POV had me shook
I love how Adam just casually mentions his wife every now and then, its so cute.
ur profile picture.....plz sauce (for a friend ofc)
.
I just love how adam is one of the only cooking channels who actually make good recipes and they're so fitted for the average home cook time, utensils used and ingredients considered
Wife's out of town. So I took a kilo of minced meat, two jars of ready barilla Bolognese from the store and made a huge amount of the sauce. Now I eat everything "bolognese". Mashed potato bolognese, sunny side up eggs bolognese, sandwich bolognese. The one thing I didn't get to do yet is cook some pasta.
1:32 "pepper and salt" instead of "salt and pepper" makes me feel disgusting, it's like "chips and fish" or "Luigi and Mario"
Despite that, luv u Adam :)
"It's pretty tough to go wrong"
You underestimate my power
My nonna used to make a recipe close to your beans and fennel pasta, she called it bigoli i fazioi. She would fry pancetta or some minced sausages then add loads of garlic, diced onions, collard greens, cooked beans, rosemary, salt/pepper and a bit of water to make a light sauce. People cringe when I tell this but I love that recipe, still make it to this day.
Since I mostly cook for me and my vegetarian girlfriend I always get really excited when I see a new meatless video. Thanks for those!
Uh oh, Adam didn't say grill/broiler at the end. He's becoming more british as time rolls on.
Also love the inclusion of meals easily made vegan really appreciate it!
My husband also hates fennel but now I know EXACTLY what I'm making next time he's out of town, that looks SOOOO GOOOD. Silver lining to missing someone is that you can have all the fennel you want.
Man I like Adam Ragusea’s channel, no nonsense cooking tips for the everyman. Feel like I’m not being talk down to. Keep it up sir.
I love how vegetarian this channel is becoming! Thank you Adam.
It's awesome how much effort Adam puts in to make sure a British person watching one of his videos for the first time won't be confused by the word "broiler"
I don't know why but i like using a bread knife for cutting tomatoes
Agreed. I have my grandmother's carbon steel bread knife. It's razor thin, with teeth that will cut through the stalest of loaves. And, it doesn't ever need sharpening. Tomato skin doesn't stand a chance.
@@catylynch7909 the virgin tomato skin has no defense or trick that could deter your chad grandmother's saber
I just loved how he said his wife is not home so he's making things that she dislikes but he likes
Next time adam should say: "Put it under the grill, what americans would call a broiler" Just to mix it up
This video is perfect !! Simply beautiful... The amount of skill adam has is amazing !! Audio, visually, editing.. perfect !!
love that you are doing a lot of vegetarian/vegan recipes! i love your cooking videos and can always take inspiration from them as a vegan
0:50 use Kenji’s cherry tomato trick. Use two lids of equal size; place the tomatoes on one of the lids, place the second lid on top. Press down and slice all the tomatoes through the gap between the two lids.
I believe fennel “fronds” are truly an under used and under loved herb
I just cut my tiny tomatoes with a serrated knife. Bites right in and cleanly halves them in one motion.
lmao every time something flies out with the little "bye" it gets me
Sheet Pan Dinners are the 2021 One Pot meals!!!
"Green body hair" !!!!! Hahahaha. That was hilarious.
This is why I love your content. You prioritise convenience and cost as well as how the dish tastes and how it looks, you make cooking a joy instead of a chore. I'm not gonna name names but a lot of other channels do these crazy expensive things kinda expecting us to follow. You are the perfect balance of entertainment and genuinely useful recipes and tips. I'm not saying other food channels are bad but, a lot of them are very entertaining but props to you for connecting to your audience so well, thank you adam
I have never made a sheet pan meal before. You make it look so easy. I never thought to do this before you taught me something new that’s for sure. I hope we can keep learning from each other as we grow. All of my support from my cooking channel to yours!
Adam Raguesa: Its the only way i get my kids to eat beans
Me a picky Mexican: I would die without beans
He went through his brownie skin phase, now he is going through his sheet pan phase.
this man doesn't eat food with olive oil he eats olive oil with food
Adam has entered the Sheet Pan Phase
I love the little liberations that Adam doesn't even draw attention to in his videos. Like, he's probably done it before and I haven't noticed, but this is the first time I've noticed him say something that's an "optional" component of the recipe, and then actually decide to leave it out in the video. If he didn't do that, it might *say* very optional, but I'd probably still go out of my way to get that chili pepper in there, out of some false sense of obligation. If even Adam doesn't feel the need to do it, it really is just an option.
Adam really knows how not to drive a self-meme or catchphrase into the ground. It makes it so much more enjoyable to watch the channel. Restraint.
But the other comments are going at it with the other Adam related memes.
Two easy sheet pan recipe videos?? What a great time to be a broke college student :D
USA: It's BROILER!
Brits: No! It's GRILL!
me, an italian: ah yes, the " *resistenza* "
The last recipe looks like a palateable version of "Moroccan pasta" from Peep Show lol
absolutely love seeing vegan recipes! x
A hack for tomatocutting is useing a serrated knife for the halfing, the teeth is really good at penetrating the skin :) So I find it more safe to do it that way :)
I've recently found that Bread knives or Steak knives are much better for cutting any Tomatoes, the spikes pierce the skin immediately, also cuts through the bottom skin with ease.
Good timing. I was planning on making pasta with little tomatoes for supper tomorrow.
I love the 'How to basic' style -10/10!
Back in my bachelor days dishes like this kept me alive. Simple pasta and random stuff dishes. I love 'em!
For the first recipe I would double the amount of cherry tomatoes, use half to make the sauce and throw the rest in whole. Best of both worlds!
I laughed at the bean going BYE
Title of this vid should be "Adam finally Uses a colander"
Loving this sheet pan series.
This video reminds me of a mix of the roasted tomato sauce recipe and the legate ear recipe
Stab the tomato lightly with the tip, then use that as the starter for your cut.
Love your veggie options. Great video
All these recipes look very tasty and simple but ALL of them would greatly benefit from a splash or two of PASTA WATER
No, not really
Yes, really.
>Wife out of town
Adam:"Time to get naughty in the kitchen~"
these ad reads are always so smooth lol
Vegetable heavy pasta is so good
When I think of chicory I think of the roasted root that I sometimes add to my coffee when I want less caffeine, not that cabbage looking thing lol
I love your videos. The perfect combination of composition, narrative and editing. Love the voice.
Lol I died laughing, when he said oops there's a camera in that box of pasta
Eventually Adam is gonna make a whole line of sheet pan recipes
‘What brits would call a grill’
- Adam Ragusea
Adam I don't what it is about the voiceover here but this video is a 10/10. Got me good with a few chuckles ('bye' and wife outta town) and a great dinner! Making the first recipe tonight with my fresh grape tomatoes that I have FAR too much of! Much love from Canada to my favourite foodtuber!
J Kenji Lopez Alt has a great method for slicing a whole pint box of cherry tomatoes in one big slice. It involves placing the entire pint of tomatoes between two deli container lids, pressing down on the top lid gently, and slicing through the middle horizontally. Cuts all the tomatoes at once, in less than 5 seconds.
Semen
Just as i was looking for an adam ragusea's video to watch while eating, perfect
Adam please make a video on the difference in flours, i.e. bread flour vs. all-purpose for baking. I've made your pizza recipe with 00 and all-purpose and I think there was a small difference. I would also like to know whether or not you could make cake with bread flour or not and what difference it would make.
Bread flour has more protein and/or gluten than AP. You can use either, but bread flour tastes better when making bread, including pizza.
Bread flour probably is too heavy for cake.
Check out the RUclips channel: ArtisanBreadwithStev