One of the things that endears Jacque to so many people around the world is that he isn't a food snob. He loves cooking but he doesn't need the highest quality or most expensive ingredients to work with. By showing simple meals with simple ingredients he helps people of all socioeconomic backgrounds become better cooks.
I love that about him...small portions innexpenisive easy to get ingredients...☺...he knows most ppl struggle with money...unlike other Chefs who have these expensive lists of elaborate organic foods etc...
He’s a product of his upbringing and his innate personality. His frugalness and endearing tips to save all food scraps to make homemade stocks is a reflection of his formative years growing up and working in his mother’s restaurant during the lean years immediately following WW2. I love that his focus is not only on sharing his invaluable knowledge as a first-rate chef, but also his ability to connect with everyday home cooks through his recipes using fresh, wholesome food for any occasion. His recipes from Fast Food My Way showed busy cooks short on time how they can still make delicious, nutritious food for everyday meals. He’s the real deal, without hype, unpretentious, and not out to sell, sell, sell us everything from cookware to pet food.
There’s no one like Jacques. He makes the simplest of recipes look so elegant and the most complex of culinary dishes look so easy to prepare. He’s a gem
I made this for dinner tonight. Exactly according to his recipe. He said for 2 or 3 people. Guess what I ate the whole dish by myself. It was so, so good.
@@giacomoboffi9394Ma è una bomba scusa! Mi pare che tu sia italiano e scrivo nella nostra lingua ma questo ha messo 3 spicchi d'aglio praticamente crudi...praticamente rischi un riflusso gastrico del terzo tipo! 🤦♂️ 😂
This is masterful. It's cooking for weeknights, when many of us would buy a pizza on our way home from work. But even when you have no energy left at all after a long day, you can still make a dish with some real flavors, in no longer than it takes to boil the spaghetti. Top notch.
This dish is quite popular in Calabrian cooking in southern Italy 🇮🇹 I grew up with this, especially on Christmas Eve as one of the dishes my mom would make. Now many years later I make it for my kids and grandkids, the tradition passes on to new generations to enjoy.
There is something deeply comforting about watching an old master do what he genuinely loves. People who are the best at what they love most. Jacques Pepin is the exemplification of this
This is something he's done a few times over the years. I first made this after watching him 25 yrs ago. This introduced anchovy in multiple ways to my cooking. 🙏🏾
I'm supposed to be using RUclips to practice guitar but for the last two days I've been learning how to cook just about anything imaginable courtesy of Jaques Pepin.
Jacques is such a master. He is so right about the inconsistency of jalapeno and Serrano peppers, It's hit or miss. Sometimes they are on fire, sometimes really mild. Such a great tip that he felt was important to pass on so that you don't get surprised at the end.
@@mikeh2520 Mike, go to Gordon's Food Service and get a box of food service plastic gloves. They come in three sizes, S-M-L, and when you're done you just peel them off and throw them away. No more issues with peppers!
@@Samusamu57 If you think every person in Italy cooks really rustic like it's the 16th century and they don't use basic kitchen appliances like a microwave then you've clearly never been there.
Microwaving is uneven heating and often ruins texture of the ingredients. Ofc it's helpful and makes you win time but when you try to make food for YT videos)don't go the lazy way
Simple yet elegant. Thorough illustration and discussion of technique. Above all, a kind, good man with whom anyone would greatly enjoy a meal, and who regularly inspires me to get up and cook! He has taught me much and made me believe I could do it well.
I just need to say that making the sauce in the microwave is BRILLIANT! And something I'd never considered. Now, rather than messing around with another pan, I can just put ingredients in a bowl and into the microwave. Presto! Sauce! Really great idea. Merci beaucoup Monsieur Pépin ! Been a fan for a long time. This is just the latest thing I've learned from you. Cheers.
As an Italian from Rome this we call spaghetti aglio e olio Only raw version. We usually fry anchovies with oil and garlic chilli flakes but careful not to burn garlic. while spaghetti are cooking. When u cook Anchovies they melt just giving flavour I have never had raw but looked amazing love Jacque Pepin
Ah, it just seems like yesterday when Jacques Pepin was the young whipper snapper cooking with Julia Child … man how time flies. He always made cooking the impossible possible.
This recipe is perfect. The moment we were done eating, I asked if I should make it again - like, immediately. If you'd love a tour of what your tongue can do, make this.
My first cooking job was at a pasta/pizza place in high school. On a slow day I tried anchovies for the first time and fell in love. I made a late night meal soon after with spaghetti, anchovies, garlic, oo, croutons and parsley because that is what I could find/looked like it would taste good together. My brother said Satan must be in the kitchen, but that was half my life ago and it's still a go to easy meal. I have removed croutons, added red pepper flakes, and a few other switch ups over the years, but you don't want to mess with perfection too much!
His shows with Julia are pure gold. They truly love and respect each other. Their little disagreements in cooking techniques are cute and sweet. Julia usually wins.
😍😍😍It's shows how old we are chef. In 1990s I watched the Happy Cooking shows, now in 2023, I still enjoy the happy cooking by you. Thank you for the joy of cooking that you have brought us all these years. Thank you. ❤️❤️❤️
I love this man ever since iI had seen him in an old vid with Julia Child - he was so gallant and attentive towards her that it described his discipline towrds learning and teaching the art of cuisine. Merci!
was always a staple in my family back to the grandparents who are long gone. Try adding white raisins , pignoli nuts and fennel sprigs to it . Deliziosa!!
You can also replace parmezan with toasted breadcrumbs, that's how poor people used to do it in the south! Garlic with anchovies is a match made in heaven ❤️
@@szymonmaraszewski1514 Thanks for reminding me. I have the garlic and the anchovies, but no parm. I do have Italian breadcrumbs, which I can toast. Adapt.
I loved when he was asked in an interview about his restaurant in Paris in the fifties he only replied...ahhhh...that was a completely different world...
The secret magic ingredient of Italian cooking. Add anchovy fillets to oil and garlic and fry till they dissolve before adding tomatoes to make a sauce for pasta, such a depth of flavour, very rustic 👍👍👍
My earliest memory of chef Jacques was watching him debone THAT chicken. Which showed me he has serious credentials. Nowadays very few if any "celebrity" chefs can hold a candle to this man.
Astonishing how one minute in the microwave gives garlic the sweet, nutty flavor of roasting it for an hour. The most delicious quick meal I've ever made. Now how about something equally wonderful for cooking with wine.
It's always nice when a chef includes incredibly simple and affordable ingredients to make a great dish. Not everything needs to be sous vide, wagyu or have truffles in it to be delicious.
oh, my.... ive always wanted to try that but my confidence was apparently lacking. those are the only flavors you need! Brillian simplicity!!! Just love this guy!!!
Thank you Jacques for cooking great meals ..I have seen so many of your cooking show on our PBS Channel 11 in Chicago, Illinois for so many years. You have taught me how to cook some simple great meals for me. Again, thank you so much...
Hey Jacgues, my mouth is watering. I love Anchovy and your methodology. I will always remember you taught me this recipe and many, many other methods for good results. Thank you so much for your efforts to teach us properly.
I definitely want to try this, it looks amazing. But I bought anchovies this weekend just to try using them in a tomato-based sauce, as that's also highly recommended and they say you don't really taste the anchovies. Rather, they just enhance the flavor somehow. Anyway, that's my plan for this weekend, and I'm sticking to it. Gonna try this later though, for sure.
Jacques Pepin is one of the few celebrity chefs I've seen who embraces cooking at its core instead of demanding technique-that is to say, he cooks for the sake of making good food instead of for the sake of forcing a particular method. If the you do what you can with what ingredients you have and the food comes out delicious, then the process doesn't matter. This is why this man is the pinnacle of cooking.
Yes definitely, I was trying to put an idea like this in to words. But beyond this, I think what he does is make you feel at ease with cooking so that in time you will catch on to the proper techniques. Not everyone can perfectly sear a steak on the first go around, but if you have a teacher like Jacques you won't feel ashamed to try and try again. Ultimately he is a master of technique, but one of his best qualities as a teacher is he doesn't inundate you with it.
A month or so back I bought 2 cans of Anchovies 1/2 $ and have been waiting for a good enough reason to use them... I found it here, with this recipe. It's said.. Good things come to those who wait. Thank you Sir..
@@L.Spencer Easiest way to acclimate is to make a puttanesca sauce. The acnhovies disappear because they melt, and you are left with a mild fragrance in the sauce. Then as you eat more and more of it, possibly you will add more and more
This was so good and extremely easy to make. All the negative reviewers on here can only dream of being half as good of a cook as this man. Thank you for this delicious recipe.
ive been making this recipe for years except mine is with black pepper instead of jalapeno, its a great and simple recipe to whip up with mostly just pantry items
It’s true, a tomato sauce gives it extra depth and not so bland. Also, the addition of capers,chilli pepper, black pepper, and parmesan cheese at the end makes it even better. Try it, you’ll thank me later😊
Brilliant...what he may have omitted to remind us is to salt the pasta water. Bon appétit from Paris👨🏻🍳 And you do not need to put oil in your water providing it is on a bubbling or rolling boil when you drop the pasta in...that is what stops the pasta sticking to itself.
Incredibly easy and incredibly delicious - the antidote to "meal kits" - a wonderful dinner in like 15 mins. Thank you for your contributions, Jaques! Deep respect and admiration for what you are giving all of us with taste buds :).
One of the things that endears Jacque to so many people around the world is that he isn't a food snob. He loves cooking but he doesn't need the highest quality or most expensive ingredients to work with. By showing simple meals with simple ingredients he helps people of all socioeconomic backgrounds become better cooks.
I can’t agree more. I love him
I love that about him...small portions innexpenisive easy to get ingredients...☺...he knows most ppl struggle with money...unlike other Chefs who have these expensive lists of elaborate organic foods etc...
Right? And he isn't above using a microwave
He’s a product of his upbringing and his innate personality. His frugalness and endearing tips to save all food scraps to make homemade stocks is a reflection of his formative years growing up and working in his mother’s restaurant during the lean years immediately following WW2.
I love that his focus is not only on sharing his invaluable knowledge as a first-rate chef, but also his ability to connect with everyday home cooks through his recipes using fresh, wholesome food for any occasion. His recipes from Fast Food My Way showed busy cooks short on time how they can still make delicious, nutritious food for everyday meals.
He’s the real deal, without hype, unpretentious, and not out to sell, sell, sell us everything from cookware to pet food.
I was thinking the same!
There’s no one like Jacques. He makes the simplest of recipes look so elegant and the most complex of culinary dishes look so easy to prepare. He’s a gem
So true!
I made this for dinner tonight. Exactly according to his recipe. He said for 2 or 3 people. Guess what I ate the whole dish by myself. It was so, so good.
I was wondering if I could smash that by myself. Might try it with less pasta and see!
@@mylarus Less pasta and less anchovies, unless you really like salty dishes...
Me too! I just made this last night and I couldn't stop eating it :)
Sounds like gluttony haha
@@giacomoboffi9394Ma è una bomba scusa! Mi pare che tu sia italiano e scrivo nella nostra lingua ma questo ha messo 3 spicchi d'aglio praticamente crudi...praticamente rischi un riflusso gastrico del terzo tipo! 🤦♂️ 😂
Love to watch Jacques Pépin. No pretense, no performance. Just a master with food who is also a master teacher.
I hope this guy lives forever. I could watch him cook a boot and I’d still want to eat it!
I've had a pretty rubbish day but Jacques has cheered me right up again
Same here. Hope it got better.
@@theodore6548 thank you, same for you
Man, SAME here
Hope you have a great day mate.
I agree with your statement.
This is masterful. It's cooking for weeknights, when many of us would buy a pizza on our way home from work. But even when you have no energy left at all after a long day, you can still make a dish with some real flavors, in no longer than it takes to boil the spaghetti. Top notch.
A lot healthier as well.
Been watching you since my teenage yrs on TV I'm 44 now and still honored to have the pleasure
This dish is quite popular in Calabrian cooking in southern Italy 🇮🇹 I grew up with this, especially on Christmas Eve as one of the dishes my mom would make. Now many years later I make it for my kids and grandkids, the tradition passes on to new generations to enjoy.
There is something deeply comforting about watching an old master do what he genuinely loves. People who are the best at what they love most. Jacques Pepin is the exemplification of this
This is something he's done a few times over the years. I first made this after watching him 25 yrs ago. This introduced anchovy in multiple ways to my cooking. 🙏🏾
So underrated for a burst of flavor on literally anything and so good for you! My favorite is a little on a steak with lemon or lime
I love this man. I wish I could sit down with him, and enjoy a glass of wine over a simple conversation for just one hour.
I’m so glad Jacques is “back” I know he’s been through so much in the last year. A trooper.
What happened to him?
What a classy little Frenchman I love this man.
Best human being ever....... agreed?
Yes 😊😊😊
Agreed.
Yes!
I dunno My wife's pretty good
No. but Gandi was
I'm supposed to be using RUclips to practice guitar but for the last two days I've been learning how to cook just about anything imaginable courtesy of Jaques Pepin.
Isn't Jacques just the coolest? So refined and classic but so unpretentious.
Jacques is such a master. He is so right about the inconsistency of jalapeno and Serrano peppers, It's hit or miss. Sometimes they are on fire, sometimes really mild. Such a great tip that he felt was important to pass on so that you don't get surprised at the end.
Never seen that with serranos, but it’s legendary with jalapeños
Yes definetly I added red peeper flakes aweful second time fresh habanero just a tiny amount awesome
Yes the last time I chopped up some jalapeno peppers my hands felt like they had been in a flame afterwards just from handling them.
🙏🙏🙏
@@mikeh2520 Mike, go to Gordon's Food Service and get a box of food service plastic gloves. They come in three sizes, S-M-L, and when you're done you just peel them off and throw them away. No more issues with peppers!
Oh, something even a kitchen disaster like me can do! Thank you Chef Pepin, you're a real treasure. Sending all the love and good wishes your way ❤❤❤
100
Been watching him for the last 50 years - He is the only French cook who gets Italian food right...
Microwaving is italian culture ?
@@Samusamu57 why not? I’m guessing there are microwaves in Italy and Italian chefs use them.
@@Samusamu57 If you think every person in Italy cooks really rustic like it's the 16th century and they don't use basic kitchen appliances like a microwave then you've clearly never been there.
@@pockit5107 Yeah I've been there I know this isn't medieval times but microwave in food recipes is always a shit move, you can't deny that
Microwaving is uneven heating and often ruins texture of the ingredients. Ofc it's helpful and makes you win time but when you try to make food for YT videos)don't go the lazy way
If you don't have anchovies or you don't want to have half a tin left over, a good quality fish sauce (like Red Boat) is a great substitute!
Simple yet elegant. Thorough illustration and discussion of technique. Above all, a kind, good man with whom anyone would greatly enjoy a meal, and who regularly inspires me to get up and cook! He has taught me much and made me believe I could do it well.
Elegant??? 3 cloves of raw garlic elegant??? My god🤦♂️😂😂😂
I just need to say that making the sauce in the microwave is BRILLIANT! And something I'd never considered. Now, rather than messing around with another pan, I can just put ingredients in a bowl and into the microwave. Presto! Sauce! Really great idea. Merci beaucoup Monsieur Pépin ! Been a fan for a long time. This is just the latest thing I've learned from you. Cheers.
Jacque’s boldness to taste his dishes when hot or spicy is the best part of his cooking. Just love his style.
“It’s a little hot.”
That's what you are supposed to do...How else are you going to know what your dish is going to be like and what needs to be added?
As an Italian from Rome this we call spaghetti aglio e olio Only raw version. We usually fry anchovies with oil and garlic chilli flakes but careful not to burn garlic. while spaghetti are cooking. When u cook
Anchovies they melt just giving flavour
I have never had raw but looked amazing love Jacque Pepin
It’s good to see him still doing what he loves.
God Bless!
Yes it is - so good!
Sometimes I make this in the morning to give me fresh breath all day
Pro tip 🌬
Ah, it just seems like yesterday when Jacques Pepin was the young whipper snapper cooking with Julia Child … man how time flies. He always made cooking the impossible possible.
This has been a big favourite in our family for over 50 years. Apart from adding the jalapeño peppers and nuking the sauce, it's just like my Nana's.
How did Jacques Pepin know I was making aglio e olio for this Sunday?? Now I must but anchovies and a good wine today!
aglio olio e peperoncino
I love this....
Top Chefs at home don't Monkey around... quick tasty food.
Done.
Jacques my friend.. You have enriched my life like you season your cooking.
Whaaat? He is still cooking, at 87 years old. Respect! (And definitely a subscription!)
He's still at it! Thanks for subscribing. We're going to publish more of these more recent videos soon.
That tasted so damned good! Best seafood pasta I have ever made at home.
15 minutes for a real taste of the sea?! Genius recipe. Thank you.
Only a true Spaghetti lover will feel this recipe. Simply superb 👍
This guy is my favorite "celebrity"/RUclips chef. Amazing skill and knowledge but a humble teacher. No arrogance or show.
My day is now complete watching Jacques 😊 simple elegant and tasty.😊😊😊
*_HEY, GEORGE. I CAN BENCH 285 POUNDS FOR 8 REPS ON THE FLAT BENCH._*
This recipe is perfect. The moment we were done eating, I asked if I should make it again - like, immediately. If you'd love a tour of what your tongue can do, make this.
I love this guy
"I have half a pound of pasta here, that's more than enough for 2 or 3 people." That was like a knife to my soul.
RELATABLE.
i eat like a cup of dry macaroni cooked EASY. With heavy bolognese or something. Im a monster...
That's how he's stayed looking good.
@@prpwnage9296 Don't add insult to injury.
@@kqed Thank you robot.
I love how he always talks highly about his wife. We can all be like that of we try
R.I.P Gloria Pépin
My first cooking job was at a pasta/pizza place in high school. On a slow day I tried anchovies for the first time and fell in love. I made a late night meal soon after with spaghetti, anchovies, garlic, oo, croutons and parsley because that is what I could find/looked like it would taste good together. My brother said Satan must be in the kitchen, but that was half my life ago and it's still a go to easy meal. I have removed croutons, added red pepper flakes, and a few other switch ups over the years, but you don't want to mess with perfection too much!
I made this for lunch. So light and flavorful.
His shows with Julia are pure gold. They truly love and respect each other. Their little disagreements in cooking techniques are cute and sweet. Julia usually wins.
I do it with anchovies or capers,yummy
Lots of love to you Jacques. I’m Italian Canadian and love the way you made this dish. You rock.
😍😍😍It's shows how old we are chef. In 1990s I watched the Happy Cooking shows, now in 2023, I still enjoy the happy cooking by you. Thank you for the joy of cooking that you have brought us all these years. Thank you. ❤️❤️❤️
I love anchovies! Jacques Pepin helped me discover this tasty fish, so versatile. Thank you for another easy and delicious recipe, Chef!
Have you tried it - do you cook it exactly the same.
I love this man ever since iI had seen him in an old vid with Julia Child - he was so gallant and attentive towards her that it described his discipline towrds learning and teaching the art of cuisine.
Merci!
i like the way you cook mr.pepin looks so good.
was always a staple in my family back to the grandparents who are long gone. Try adding white raisins , pignoli nuts and fennel sprigs to it . Deliziosa!!
You can also replace parmezan with toasted breadcrumbs, that's how poor people used to do it in the south! Garlic with anchovies is a match made in heaven ❤️
As Jaques always says everything is open to interpretation 🙂🙂🙂👌
@@szymonmaraszewski1514 Thanks for reminding me. I have the garlic and the anchovies, but no parm. I do have Italian breadcrumbs, which I can toast. Adapt.
@@geezermann7865 well go for it chef 😉 breadcrumbs add plenty of texture to this delicious pasta! Just toast them a little with olive oil👌
Sir, you bring joy to my life with your simplicity, your clarity.
I tried to watch several other RUclips chefs prepare this. They were all show and rhetoric. Jacque is perfect!
Jacque you are the best anchovies are under utilized great recipe Thank you……
Just watching this man chop things is relaxing think he has done this a time or two and the way he tests the jalapeno incredible
This man is master and you can tell it by looking at his kitchen . A real craftsman uses his tools. Thanks for teaching!
Fresh , rustic , simple .. delicious
Jacques is the best!
Thats the good stuff
Just like memories of my Moms own!!! Anchovy and Garlic.....just fabulous!!!!!!
Just made this for the second time, dinner in 15 minutes or less .... and it is so tasty, yum. 😺 Love you Jacques ❤️
I loved when he was asked in an interview about his restaurant in Paris in the fifties he only replied...ahhhh...that was a completely different world...
This is the best cooking series ever. Really good, really straightforward dishes, explained with absolute economy and zest. Wonderful!
Thank you Master Chef Jacques Pépin! Again, thank you
It is incredible how you always find the perfect ingredients! What a joy to watch!
Never have I been a fan of anchovies but I tried this and it is nothing but wonderful! So simple to prepare.
The secret magic ingredient of Italian cooking. Add anchovy fillets to oil and garlic and fry till they dissolve before adding tomatoes to make a sauce for pasta, such a depth of flavour, very rustic 👍👍👍
My earliest memory of chef Jacques was watching him debone THAT chicken. Which showed me he has serious credentials. Nowadays very few if any "celebrity" chefs can hold a candle to this man.
saw this this morning, made it minutes ago. anchovies, i love anchovies in a Caesar salad. This was an unexpected delight.
Astonishing how one minute in the microwave gives garlic the sweet, nutty flavor of roasting it for an hour. The most delicious quick meal I've ever made. Now how about something equally wonderful for cooking with wine.
Love the kitchen - it has soul. Not sterile
Watching him always makes me smile
I join the millions of people who are fans of Jacque... he's a wonderful artful person
Something repeated over and over, the muscles remember, always a pleasure to watch and learn.
Do I hear crickets in the background? Such a nice summer sound, perfect for this meal and some wine!
It's always nice when a chef includes incredibly simple and affordable ingredients to make a great dish. Not everything needs to be sous vide, wagyu or have truffles in it to be delicious.
He uses the microwave!! I love him!!
oh, my.... ive always wanted to try that but my confidence was apparently lacking. those are the only flavors you need! Brillian simplicity!!! Just love this guy!!!
Wow: lovely recipe!
As a 3 rd generation Italian American- in San Francisco: we make this dish very similar.
We call it 'a little bit of something'
Thank you Jacques for cooking great meals ..I have seen so many of your cooking show on our PBS Channel 11 in Chicago, Illinois for so many years. You have taught me how to cook some simple great meals for me. Again, thank you so much...
Still the Boss in a kitchen.
Hey Jacgues, my mouth is watering. I love Anchovy and your methodology. I will always remember you taught me this recipe and many, many other methods for good results. Thank you so much for your efforts to teach us properly.
Thank you Jacques. Another fantastic recipe. It’s always a wonderful pleasure to watch your posts.
I definitely want to try this, it looks amazing. But I bought anchovies this weekend just to try using them in a tomato-based sauce, as that's also highly recommended and they say you don't really taste the anchovies. Rather, they just enhance the flavor somehow. Anyway, that's my plan for this weekend, and I'm sticking to it. Gonna try this later though, for sure.
Jacques Pepin is one of the few celebrity chefs I've seen who embraces cooking at its core instead of demanding technique-that is to say, he cooks for the sake of making good food instead of for the sake of forcing a particular method. If the you do what you can with what ingredients you have and the food comes out delicious, then the process doesn't matter. This is why this man is the pinnacle of cooking.
Yes definitely, I was trying to put an idea like this in to words. But beyond this, I think what he does is make you feel at ease with cooking so that in time you will catch on to the proper techniques. Not everyone can perfectly sear a steak on the first go around, but if you have a teacher like Jacques you won't feel ashamed to try and try again. Ultimately he is a master of technique, but one of his best qualities as a teacher is he doesn't inundate you with it.
This looks perfect simple and delicious but I do not have microwave.. So just put the sane mixture on stove top? Any advice?
Brilliant.....absolutely deliciously brilliant Jacques. We all love you ❤️
All except that guy Sean in the comments below.
Jacques is a national treasure.
A month or so back I bought 2 cans of Anchovies 1/2 $ and have been waiting for a good enough reason to use them... I found it here, with this recipe. It's said.. Good things come to those who wait. Thank you Sir..
I made this recently. I've tried to make alio y olio for years but cooking the garlic on the stove for me is damn tricky. This was so simple and good.
Anchovies are one of God's special gifts, for sure. All around healthy, tasty and boomness
I think I need to cultivate an appreciation for them. I do like Caesar salad...
@@L.Spencer Easiest way to acclimate is to make a puttanesca sauce. The acnhovies disappear because they melt, and you are left with a mild fragrance in the sauce. Then as you eat more and more of it, possibly you will add more and more
@@richardcorsillo9819 Yes, anchovies are not used often enough. They break up and add that umami component to sauces, etc.
This was so good and extremely easy to make. All the negative reviewers on here can only dream of being half as good of a cook as this man. Thank you for this delicious recipe.
He just reminds me of my Italian father with his mannerisms...so sweet and awesome chef
I love waking up to you. Thank you for sharing your knowledge and show your love of food. From California with love ❤️
ive been making this recipe for years except mine is with black pepper instead of jalapeno, its a great and simple recipe to whip up with mostly just pantry items
It’s true, a tomato sauce gives it extra depth and not so bland. Also, the addition of capers,chilli pepper, black pepper, and parmesan cheese at the end makes it even better. Try it, you’ll thank me later😊
will be a sad day when Jacques is no longer around... he is getting old but still takes the time to cook and show us how its done.
Incredibly simple, most of the ingredients might be in my pantry already. Looks delicious, gotta try it.
My Sicilian grandmother would mix in a little dried breadcrumbs. Added texture and body, soaked up flavors better than just the pasta.
Brilliant...what he may have omitted to remind us is to salt the pasta water. Bon appétit from Paris👨🏻🍳 And you do not need to put oil in your water providing it is on a bubbling or rolling boil when you drop the pasta in...that is what stops the pasta sticking to itself.
Incredibly easy and incredibly delicious - the antidote to "meal kits" - a wonderful dinner in like 15 mins. Thank you for your contributions, Jaques! Deep respect and admiration for what you are giving all of us with taste buds :).
Thank you so much for watching.
Love you Jacques Pe’pin 🌹🌻always did, always will💕. “Bon Appetit” & HAPPY COOKING! 🧑🍳
I love this guy always very simple Recepies.