Italians ONLY Make These Pasta Dishes in Summer | Light, Fresh Summer Pasta Recipes
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- Опубліковано 22 тра 2024
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This is my first summer in Italy, and I'm finding a whole new world of Italian food I never knew existed! The hearty, winter dishes have been replaced by light, fresh recipes that make the most out of the seasonal produce. Even the pasta has taken on a summer twist, which is why Eva is here to show me some simple pasta recipes that are perfect for a hot day.
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00:00 - Light, Fresh, SUMMER Pasta Recipes
01:12 - Eva Makes a Raw Pasta Sauce
06:00 - Trying Pasta alla Checca
08:13 - Eva Makes Tuna Fish Pasta
12:10 - The Pasta Sauce is Done!
13:35 - Putting it All Together
13:59 - Trying Tuna & Lemon Pasta
16:09 - Eva Makes a Summer Ricotta Pasta
19:31 - Trying Ricotta & Cherry Tomato Pasta
21:18 - Pasta Grammarian in Action!
#summerpasta #pasta #recipe
What's your favorite light & fresh SUMMER recipe? What do you like to eat on a hot day?
I loved this video, thank you so much.
Gazpacho! It's cold, crunchy, flavorful...😋🥰😘
bruschetta on toasted sourdough!
Did you say lemon jello? YES PLEASE
Salmorejo. Cold Crema di Zucchini or zucchini flowers stuffed with mozzarella...
"Parmigiano is not an aged cheese. It's a state of mind." 😂
it's a life lesson for sinners
For real! I'm Italian and I'm sad when I don't have some in my fridge! Can't eat pasta without it. Northern Italians can't have enough parmesan! In Southern Italy they generally prefer pecorino cheese though
@@MindMaelstrom Same for me. If I dont have parmigiano or peccorino in my fridge, I wont make pasta that day. I`m Austrian btw, maybe Italian in my heart.
She made me giggle 😂
Ditto 🤣🤣🤣🤣
Please make Limoncello! It’s refreshing to see someone that cooks how I cook based off of my Italian heritage. This channel makes me happy and gives me new ideas to share with my family. Eva is the best!
Limoncello. Yes please,
Second!
Third! 😂❤🎉
132nd!
1,000th
“It’s organic because my dad doesn’t take care of the trees” no, no, she’s got a point 😅
"Parmesan is a state of mind" Harper, you did something right in life to have such an amazing wife.
They are living proof that you can eat pasta and stay slim and healthy.
I ate pasta every day in Rome and dropped pounds.
We cooked everything ourselves, used fresh ingredients and never drank sodas or snacked between meals.
No fast food, no snacking, ne prepared meals full of additives and trans fats, normal portions, fruits for desert except for special occasions….
Easy peasy.
This is the "secret" ! It is often the various sauces (like how they use in America full of cream, full of various fats) that are fattening, the sometimes exaggerated portions. Everything people drink and eat during the day, lots of drinks full of sugar and other unhealthy things, etc.
Plus, Americans and Canadians tend to have more of a car culture, whereas in Italy, they take public transit and, then, walk everywhere. And, frequently, that means walking up and down hills. My best friend lives in Liguria. So, so many hills. So much climbing hills.
We visited Cinque Terre. The one village has the train station at the bottom of the hill, so you have to climb well over 300 steps to get to the village itself. All the other villages have the train station at the top of the hill, so you go down the stairs to get to the village, but then, you have to climb all the stairs to get back to the train station. No escalators or elevators, to my knowledge.
Very true! I'm actively trying to gain weight here and it's actually proving to be difficult. I've always lost weight when I come to Italy 😂
@@PastaGrammar I wish you all the best on your endeavour to gain weight. Might I recommend focaccia (the kind they make in Liguria) every morning for breakfast? I'm sure they have omnivore options that I haven't even looked at, but I know that they make several amazing herbivore options. Like the one with cipolito or olives, etc.
When I spent a summer in Italy, we ate pasta everyday. It’s like a side dish here. It’s not a huge bowl as the only dish. I didn’t gain any weight. Also, you walk a lot there.
When I moved to Ukraine I understood the joy of seasonal foods only. We grow our own also, and it's all organic. My health has never been better.
Astonishing thing to say for a Ukrainian right now 😎
i moved to ukraine also, lviv, and am still learning about seasonal foods, i know what you mean!!
When I grew up in the Netherlands in the 60's and 70's seasonal food was the only option if you wanted fresh fruit and vegetables.
I don't know what you think but in my opinion eating seasonal food makes you part of the nature. Also, I believe that it gives you the best nutrients you need in that particular moment of the year.
The pasta al tonno e limone is incredible. It is so light and tastes so refreshing in the hot weather we currently have in Germany. I added half of a diced very small red onion to it. When I eat tuna, I need onions. And the first thing my italian colleague said, when I showed her the recipe "Where's the onions?"
I served this dish with a simple tomatoe salad at the side.
I'm proud of Eva for standing up for herself and her love for penne lisce! I salute anyone with the courage to stand up for themselves and what they like even when the crowd is telling them no. That takes poise, self confidence and courage. Brava!
While I don't agree that penne lisce is the best, I do agree with your sentiments. If everybody had the same preferences, life would be very boring...and we wouldn't have so many different pasta shapes to enjoy! 😋
I almost spat my tea all over my laptop at "parmigiano is not an aged cheese. Parmigiano is a state of mind".
PLEEEASE make some Limoncello! 😊 I'm amazed at all the Summer "raw" sauces that not only look incredible, but can keep anyone from slaving on a hot stove too long. Thank you, Eva and Harper, for showing us more of Eva's hometown, and have a great week!
"Parmigiano is a state of mind." Eva spitting pure wisdom.
Yes! Make limoncello, and crema di limoncello! Can you talk about the different ratios of sugar/alcohol/water that people use? My limoncello usually gets very thick in the freezer. If there’s any other alcohol you make, please share that too!
Both of my sons have been in Italy (all over the country!) several times. My first son on scholarship from pre-med school at college & my youngest son backpacked across Europe 😅 while on vacation from his Engineering job with Corp. Apple in CA. A beautiful, wonderful country for food, people & entertainment!♥️
So happy that you get to spend the summer in Calabria and learn more about their culture and traditions that you both share with those of us who can't Thank You both!❤
You know, just when I fear this will become another “recipe of the week” channel (fun, but risking becoming just another UA-cam cooking channel), you two twist things just enough to keep it fresh. Summer in Calabria, inside a centuries old building no less, well how cool is that. And of course the recipes are fantastic and fun as always. Eva’s teaching is brilliant, she doesn’t just dictate steps, she explains the spirit and behind each step.
Gosh I love my Sunday mornings with this channel.
PS yes to the limoncello and also, there’s that thing Italians do where they tie a bottle to a tree branch and cause a fruit to grow into the bottle. That would be so great to see and learn.
It’s time for a role reversal speak Italian only episode where Harper cooks American food speaking Italian and Eva critiques and comments on the completed dish…😂
That sounds fun!
... and now you add the mayonnaise 😂😂😂 the look on Eva's face was priceless 😂😂😂
I'm not a fan of mayo in Pasta either😂
I had kinda removed the memory that people put mayonnaise in pasta, now the memory has stricken back
Would love an entire video on Limoncello and recipes to use it in. 🍋 And also, Harper...get Eva a pepper mill. 🤌🏻 No Italian should ever 'shake' their pepper out. 😆 Grazie!
Growing my own tomatoes, this is the perfect dish for our hot Texas summer. YUM
Fresh tomatoes with a side of tornadoes. Classic Texas.
Here in the high desert of Oaxaca Mexico we're very lucky to have fresh produce all year long. I have tomato plants in my garden and although they produce fewer vine ripened tomatoes in January they do produce SOME. And people from the countryside all around bring their own fresh produce to market so there is always abundance. Love the videos in Calabria and getting all sorts of wonderful ideas. All the best to Eva Harper and tutti i cittadini, Jim
i reckon Eva and Harper went to Oaxaca and made a video about it too. It was fascinating to see how similar your culture and mine are.
remember when el jefe and el guapo crushed the federales on the plains of Oaxaca?
Finally you showed Pasta a la checca. It’s a stable for the past 20 years in my family during summertime. I do this dish every single week in summer. The only difference in my recipe is that I use garlic and instead of Oregano I use basil.
I almost always prefer basil over oregano. Good call.
so basically, you change the two most potent ingridients making it a whole different dish. and yeah, not gonna lie, i love the basil/garlic one as well.
@@followp actually I learned my version from two Italians over 20 years ago and they called it checca too. So in my perspective it’s not a whole new dish., just a different version of it.
@@frankhenneick9983 again, the only thing your Version and this have in common is pasta and olive oil. Go figure.
@@followp Thank you for your incredibly uncharming contribution. If I want to be unsympathetically complained about something, I go to Facebook.
Grazie!! Even in the US, dishes are seasonal! Zucchini dishes, tomato dishes, canning tomatoes for the year, using garlic scapes, eggplant and cucumbers. The escarole is fresh, and the ingredients are all used up in amazingly simple ways!! I enjoyed this video so much! Enjoy your summer in Italy 🇮🇹
I love the look she gives him when he wants some ricotta! Pure love!
Grazie Eva and Harper! You guys being in Italy and showing us Pasta Recipes makes me happy!!!
I absolutely love it when she says, ' Parmigiano is not an aged cheese it is a state of mind' 😂😂😂😂
Fresh light 2 raw recipes; 1 pomodoro pizzutello, in season, basil, garlic, evo, salt & pepper, mix in a blander until you reach a mousse, cook the pasta, short is the best. 2 pomodorini, anyone you like with few seeds, tuna, black olives, basil, evo, salt & pepper, spaghetti fini.
When Eva said that Parmagiano is a state of mind I was like, You know what I have nothing to say.
Well, my summer pasta dishes as an italian are: my very own variant of Alla Checca, adding prosciutto crudo, olives, garlic and basil, and diced tomatoes cold pasta, with oil, garlic, parsley, basil and parmisan. I cool off the pasta by running cold water on the colander and eventually add extra salt to the "pasta salad".
I thought Eva was going to have a "Jessica Simpson" moment about the "Chicken of the Sea" tuna! hahaha I hate canned tuna here in Brazil. Here with my best friend who is from Rome. When he saw that jarred tuna, he went nuts and said how great it is and now wants to find that at an import store here so I can try it! He said he just eats it right from the jar!
Wow. Thank you UA-cam algorithm for bringing this channel into my life!
We want the "Parmigiano is a state of mind" merch 😂
A friend from NJ introduced me to a version of this sauce that uses feta and olives in addition to the tomatoes. Fresh basil instead of oregano. So good! But as Eva says, the tomatoes absolutely have to be ripe and in season.
Can these be refrigerated and eaten cold ?
Thankfully I can get that variety of pasta here in Scotland....it's the only brand I now use, there is only a small store in my hometown that carries this brand but it's so much better than any other I've tried!
Best wishes from Old Scotland guys.❤❤
5:22 Harper thought he had her..! So she goes meta/philosophical!! 🤣
Probably the best line EVER from this channel!!!
Harper, Ava, I made eggplant parm today. I was taught to bread the eggplant. I was also taught to make ricotta as if it was going into ravioli. I spread this between the layers. Mama mia my nonna was always right. You should see how I make cardoona. She was a genius. I miss her after 60 years! Love you guys!
Growing up in Italy, I always prepared pasta alla checca without knowing its name! (you never stop learning)
It's literally my fav pasta when summer comes!😍and it's perfect for picnics or when you go to the sea!
I made the Pasta al Tonno e Limone tonight for my family and it was absolutely delicious! A big hit with the wife and kids. Grazie mille Eva and Harper.
Every time I go back to Bulgaria from the USA, and pick fruits and veggies from my mom’s garden, I am stunned how differently they taste… Nothing in the USA compares, incl farmers market, organic, etc.
I just made it yesterday 😅without knowing the name 😊I'm from padova, in the north of Italy 🇮🇹
I'm referring to the first recipe... But all of them are in our veins ❤
Alla fine ci viene naturale (prob per sopravvivere al caldo e sfruttare gli ingredienti di stagione) haha
Please do a genovese episode, it has become my favorite Italian dish.
Yes yes yes!!! Please make limoncello!!
I used to pack my suitcase with as many packets of penne lisce as possible years ago as it was impossible to buy in England and I love it!
I live in a small village in Mexico,,, so lucky to have fresh hot from the cow milk delivered to my door on early friday mornings. she pours it from the big tin can into my glass jars. couldn't get much fresher. love your channel, makes me want to cook.
Interesting how integral pasta water is in preparation of these dishes. I also enjoy watching how calm and methodical Eva is in the kitchen. Thank you for sharing these recipes!
I would love to see you make Limoncello !! All of today's pastas look delicious and so pretty and summery. Thank you Eva and Harper.❤
Real quality pasta is SMOOTH. Stripes are a workaround for those who don't know how to make pasta.
I am going to try all these, they look delish! I would love to see a limoncello episode and any lemon desserts. Every winter my moms co-workers give us the most juicy lemons and I’m always looking for recipes to use them all.
Eva taught me to dump a LOT of salt in my spaghetti water 😂. I always scared dumping too much salt in my boiling water when cooking pasta until I saw how much she put hers. It does make a LOT of difference. ❤
As the Italians say: it needs to as salty as the sea
Me too! So much better tasting!
My grandparents were from Italy. We ate tuna in pasta especially on Fridays. as no Catholics it was no meat on Fridays back then. 😊
We just adopted a kitty, and she was the momma to a litter of four named Fettuccine, Ragu, Gnocchi, and Spagetti.
We renamed our new kitty after you Ava! Your the mother to all pasta!
@Pasta_Grammar
In Australia during the pandemic is was ristretti (?). Rice like pasta. Shelves stripped but for this pasta, which is actually a wonderful soup pasta. Underrated.
Eva, I want you to do like 5 videos just on lemons! 🍋
Id loved to see how Eva makes red pepper pasta!😊
"parmigiano cheese is a state of mind!" - i'm dead! 🤣🤣🤣
Those speckled teal bowls are beautiful!
It's always nice to see recipes made using seasonal ingredients.
I'm glad to see you two living your dream. Looking forward to your videos for years to come. One thing I will say is while your videos aren't the most clickbait when I watch them(and I've watched every one) without fail by the end I'm in love and have to make at least one of the dishes in the video, thanks a ton for showing the world true italian food. Without a doubt the best in cuisine in the world overall then any other nation in my opinion because it taste like heaven, most dishes are simple and it's actually healthy.
I was told a similar dish from a sardo in Roma: pasta primavera: olive oil, raw tomatos, basil, salt, pepper and spaghetti 😋🍝
When I make crudaiola (checca) I like to dice the toms and salt them in a colander, so they lose some liquid. Then I garnish them in a bowl on which I rubbed a garlic clove, but I do not add the garlic itself, and use dried ricotta or cacioricotta (for an Apulian twist) and basil.
Y'all need to have Eva try pastas from around the world. Ramen & Soba from Japan for example, it would also be funny to have both of you try chopsticks.
I can confirm that Eva trying to use chopsticks is pretty hilarious. Will see what I can do... 🤔
Please guys, go to Japan 🇯🇵
Here we are also dealing with very light dishes because we have to keep in mind that it is not the pasta (of course, the portions also) which makes you fat, but it is the seasoning (the fatty sauces as used, for example, in America) that is used on the pasta that makes you fat. Whereas here we have light, natural and healthy products.
When he said small bite I thought he was trying to trick her into saying yes only to then devour the whole thing 😂 your self control impressed me Harper! Bravo Eva ❤️
10:55 - "They grow because they want to grow!"
As someone with limited gardening skills, this describes every successful thing I've managed to grow. Yes, I plant the seeds, yes I water and transplant and prune and pick off large pests. But other than that, the plants are doing most of the work and I try to stay out of their way while they're doing it. If the plant becomes sick, I don't really know what to do. Googling "yellow spots on leaves" or other symptoms for a particular plant tends to yield a list of four or five things that it _could_ be. So yeah, the ones that survive are fighting for survival on their own. I'm just the water boy.
A big YES for making limoncello!!!! Love your Utube videos! Wish I was there cooking with you!! Love Italy, so glad you are there for the summer..... Good times....🍾🥂
I made the third dish today with two modifications: I used homemade goat ricotta that was left after baking a lemon ricotta cake today, and; I used gluten free spaghetti as that was the only pasta I had and it is a 25 km drive to the grocery store. It was delicious! ❤
Goat ricotta is fantastic!
eating by the season is great and the best way to not destroy our earth and have plenty of vitamins all the year.
Be safe...and ty for sharing Eva with us. You are a lucky man and thank your father always for meeting her.
This episode makes my heart sing!! I will make these pastas every summer... Def a must! Thank you for this, and all of your amazing content!!
Regarding the penne lisce... Vive la differenza!!
Please show us your Limoncello recipe Ava!!! Thank you guys, we love your channel. ❤️❤️❤️❤️
Antica e nobile arte della caprese, la regina dell'estate ❤🫡
Just when I needed a good Summer Pasta, here comes Pasta Grammar, again! Thank you Eva and Harper!
I'm saddened that Eva doesn't like Pasta Salad. It's one of my favorite dishes. Mine is different from most people's as I make it with fresh tomatos, green peppers, black olives, thinly sliced red onion, capers, store bought italian salad dressing and of course the pasta cooked to a firm al dente and everything is refridgerated overnight to blend. Easy, fresh and delicious.
Fyi though, "Italian salad dressing" isn't a thing in Italy 😅 the only thing we put on salads is olive oil and salt. Then, only if you like it, you can choose between balsamic vinegar, black pepper or a squeeze of lemon
To each, their own! Eva just prefers using different grains, like rice or barley, instead of pasta for cold dishes
Funny that “Italian salad dressing” you can buy everywhere but in Italy 😂
You've made pizza but I think the second most popular item in a pizzeria is panzerotto, with tomatoes, mozarella, capers, mortadella. I think that there is a certain time of the year when everybody makes a lot of it, maybe around the christmas holidays.
ngl never seen that in the pizzerie i've been to, and i'm from pozzuoli... must be something from other areas.
crocché are more the second most popular item i'd say along fries and zeppole.(not the sweet ones)
@@iota-09 My mother was from Puglia and I researched panzerotti and it turns out that you're right. It's only popular in that region of Italy. Calzone is similar but, its made in a oven, where as panzerotti are fried and much smaller.
Omg,all the food looks amazing as always Eva!! We love you Eva & Harper. You are so blessed to live in such a beautiful place like that. 💜💜🇮🇹🇮🇹💜💜
Limoncello….si si si si si Eva……❤❤❤❤❤
Years ago, the was a Japanese restaurant in Eugene, Oregon: "Shiki," which name means "four seasons." Their menu changed four times a year, always offering seasonal foods. Now I want there to be an Italian restaurant done that way!
That’s a great idea!
I’m not far from you. Im just up in Albany.
@@kylesalmon31 sorry, I moved away from Eugene in 1996. When I last visited there in 2010, the restaurant was gone.
First video I have seen by you two , your wife’s cooking I bet is amazing, her fan already 😃👍
Thank You, this is so timely. I had looked back in your episodes for these recipes and sadly did not find. I look this morning and PASTA ALLA CHECCA et alia appears. Such a good base for the gardens bounty!
Parmigiano is a state of mind = una cosa fondamentale tutto l’anno.
Eva, mi raccomando fate scorta di parmigiano prima di tornare in USA!
I'm American, but I grow everything - from garlic and shallots to tomatoes, eggplant, beets, lettuce, onions, leeks, zucchini, potatoes, and cucumbers. And Rosemary, dill, basil, sage, thyme, and oregano. I eat raw as much as possible.
Parmesan has more more flavor than any other Italian cheese! ❤
The dynamic between the both of you...is Amazing❣️Thank you for sharing the wonderful recipes from Italy. Ciao😊
One of your best videos! Your passion, the food, the ambiance… it’s felt. All the best always! 🍅🇮🇹
I'm making this today! Looks great!
Buon appetito!
Parmigano is not aged. Parmigano is a state of mind. I love it!
I’m in love!!!! Going to try these this week!!!
We make the Pasta a La Checca, refrigerate overnight and have it cold the following evening. Add some olive oil, toss and serve. Here in Phoenix AZ we love as many cold meals as we can get! Thank you. 😘
Parmeggiano is a state of mind XD Gold. edit: Yes! I still remember fresh parsly smell from grandma's garden, none of the bought ones are that fragrant!
Totally going to try making these dishes for the summer!!
Let us know how they turn out!
Oh I am definitely making all of these! Thank you again for sharing.
I would love to see how Eva makes limoncello!
Ooh ! This raw salad is a must make ! Thank you Eva!
I love this channel and love learning new ways to use our summer veggies, etc.
Just had the second recipe for our evening meal. Delicious. Thank you for these.
These all look amazingly delicious!
I'm actually making caponata di melanzane for the first time as I'm watching this. So excited!
A real treat to visit with you both🥰🥰
I have a similar summer pasta recipe, everything the same as yours with the addition of chick peas, black olives and fresh parsley. One of my favorites!
This video was recommended I'm so glad I watched. Oh my goodness each one of those dishes looked so delicious and I loved the simplicity of them . I have to try them. You gained a new subscriber 🙂
These are great recipes. I love making summer pasta salads with the fresh produce, simple ingredients but light and delicious.