Wow! That looked absolutely delicious. Every ingredient you used is fantastic, but then again, I've never seen you make anything bad. Great video, Marc. 👍
What?? That’s so straightforward! I love that almost every gardener has those fresh ingredients on hand in the summer. The green basil and the red tomatoes make for amazing eye candy 🤩 Thanks for the awesome vid!
Thanks! I've given up on growing tomatoes here in Japan. I think the climate is just not suited for it (most growers here use green houses). I'm also on my 3rd basil plant for this year so that hasn't been going super well, but our okra plant has been prolific and I will definitely be planting it again next year.
I love the simple pasta dishes that are so delicious and great on a budget. Doesn't feel like you're sacrificing a thing, because they taste so luxurious.
Your timing is perfect here Marc, because I am overwhelmed by tomatoes, basil, and oregano from my deck garden. This was a weird growing season for me, as the tomatoes took forever to ripen and then suddenly every tomato on every plant was ripe. These were non-determinate plants, but this happened to everyone I know with a garden this year, so maybe it was climate or air quality? I’m not complaining at all, but finding new tomato recipes now is a huge help. Your tomato-miso soup recipe was also very delicious and some of the best comfort food I’ve had in a while. At any rate, this is the perfect recipe, thank you. It allows each ingredient to shine, and that’s a good thing when you’ve got good produce. But I will admit to dropping off bags of tomatoes to my neighbors at night, but they were happy to get them.
It was such a hot summer here tomato prices are through the roof, so I'm a little envious of your glut of tomatoes and basil ❤️💚. Glad the timing worked out on this😄
5:15 helps to say what type of salt you are using, or give the amount in grams, or just say salt to taste. a 1/2tsp of table salt is vastly different from a 1/2tsp of kosher salt etc.
Marc is aware of this: norecipes.com/why-use-kitchen-scale/ Note section 4. The thing is, the best way to determine how much of which kind of salt is required is to taste the dish. Individual tastes vary more than the salinity of 1/2 teaspoon of salt. I think it's best if you be the judge. That measurement serves for those who need a quantity. If he writes "to taste" he will get people asking for a measurement. I think the best way to approach using salt is to find one you like and stick with it. Then you learn how much your salt and your palate requires. Oh, yeah, and there's always the Salt Police, who cry foul anytime salt is even used. Publishing recipes is a mine field of differing opinions. Marc bravely puts himself out there and shares his knowledge and creativity. Any serious cook should scrutinize the ingredients of any recipe with caution, because the conditions the recipe were created in are going to be different than the conditions in your kitchen. And your tastes are going to be different than that cook's tastes. I'm glad you watched and commented, and I hope you try the recipe and let me know how many grams of what kind of salt suited your tastes.
I use table salt in all of my recipes unless otherwise specified. I generally like to use gram measurements but 1/2 tsp of salt is such a small amount most people don't have scales with enough accuracy to measure it.
I'm so happy to hear you had a chance to make this! Sure, what kind of tuna recipe were you thinking? If you just want pasta with tuna, could add a can of drained tuna to this recipe at the end while you're tossing the sauce and pasta together.
As a Polish / German dude, I stumbled across making sauce very similar to this, but first I saute up a red pepper. Would that have a different name or just a variation or what? Now I'm hungry.
It's in Rinnai's Delicia line. It's a few years old now so they probably have something newer but it was the top of the line when we bought it. Not sure if it's sold in other countries.
Hi. From my experience garlic or onion can be skipped in this receipe if it makes you feel bloated or gives bitter taste. I'm also replacing olive oil with butter as it's few times cheaper here in Poland. Main taste comes from tomatoes and spaghetti so their quality must be best possible. Don't store fresh tomatoes in fridge because they got bitter. Don't use artificial tomatoes in winter. Use good passata instead (Mutti). Spaghetti may be sprinkled with grated long maturing hard chese (Gran padano, Parmesan, Peccorino). Buon Apetito!
I love the flavor garlic adds, but if it gives you gastro issues you can definitely skip it. I've tried making this with a good passata but it's just not the same as using fresh sun-ripened tomatoes, so for me this is a summer dish.
@@NoRecipes I agree, but for me it's an "all year dish" so after first frost in november I'm switching to canned/processed tomatoes. I wish I could try out your varietes as they are most likely ultra tasty :D All best!
Wow! That looked absolutely delicious. Every ingredient you used is fantastic, but then again, I've never seen you make anything bad. Great video, Marc. 👍
Thanks Ron! Trying to expand my boundaries back out past Japanese food😆
What?? That’s so straightforward! I love that almost every gardener has those fresh ingredients on hand in the summer. The green basil and the red tomatoes make for amazing eye candy 🤩 Thanks for the awesome vid!
Thanks! I've given up on growing tomatoes here in Japan. I think the climate is just not suited for it (most growers here use green houses). I'm also on my 3rd basil plant for this year so that hasn't been going super well, but our okra plant has been prolific and I will definitely be planting it again next year.
I love the simple pasta dishes that are so delicious and great on a budget. Doesn't feel like you're sacrificing a thing, because they taste so luxurious.
Simple dishes are often my favorite!
Love this recipe, Thank you for sharing !
You're welcome!
Your timing is perfect here Marc, because I am overwhelmed by tomatoes, basil, and oregano from my deck garden. This was a weird growing season for me, as the tomatoes took forever to ripen and then suddenly every tomato on every plant was ripe. These were non-determinate plants, but this happened to everyone I know with a garden this year, so maybe it was climate or air quality?
I’m not complaining at all, but finding new tomato recipes now is a huge help. Your tomato-miso soup recipe was also very delicious and some of the best comfort food I’ve had in a while.
At any rate, this is the perfect recipe, thank you. It allows each ingredient to shine, and that’s a good thing when you’ve got good produce. But I will admit to dropping off bags of tomatoes to my neighbors at night, but they were happy to get them.
It was such a hot summer here tomato prices are through the roof, so I'm a little envious of your glut of tomatoes and basil ❤️💚. Glad the timing worked out on this😄
I had a weird tomato year as well, because my dogs keep eating them. 😢
@@OblivionRatula 😮that's a new one for me, but I guess your dogs are getting plenty of Vitamin C and Lycopene.
Sooo yummy and simple , love it❤ thank you so much !
You're welcome!
Happy Sunday what a tasty and amazing recipe🙃😋😍
Thanks for the kind words Pat!
well done! 👍
Thanks!
Adorei 👏👏👏👏
That squishy sound? I love it...even away from the kitchen! lol
hahahaha🤣
5:15 helps to say what type of salt you are using, or give the amount in grams, or just say salt to taste. a 1/2tsp of table salt is vastly different from a 1/2tsp of kosher salt etc.
Marc is aware of this: norecipes.com/why-use-kitchen-scale/ Note section 4. The thing is, the best way to determine how much of which kind of salt is required is to taste the dish. Individual tastes vary more than the salinity of 1/2 teaspoon of salt. I think it's best if you be the judge. That measurement serves for those who need a quantity. If he writes "to taste" he will get people asking for a measurement.
I think the best way to approach using salt is to find one you like and stick with it. Then you learn how much your salt and your palate requires. Oh, yeah, and there's always the Salt Police, who cry foul anytime salt is even used.
Publishing recipes is a mine field of differing opinions. Marc bravely puts himself out there and shares his knowledge and creativity. Any serious cook should scrutinize the ingredients of any recipe with caution, because the conditions the recipe were created in are going to be different than the conditions in your kitchen. And your tastes are going to be different than that cook's tastes.
I'm glad you watched and commented, and I hope you try the recipe and let me know how many grams of what kind of salt suited your tastes.
I use table salt in all of my recipes unless otherwise specified. I generally like to use gram measurements but 1/2 tsp of salt is such a small amount most people don't have scales with enough accuracy to measure it.
This recipe was amazing I made it on my lunch break and was wondering can you make a tuna recipe with this for us???
I'm so happy to hear you had a chance to make this! Sure, what kind of tuna recipe were you thinking? If you just want pasta with tuna, could add a can of drained tuna to this recipe at the end while you're tossing the sauce and pasta together.
As a Polish / German dude, I stumbled across making sauce very similar to this, but first I saute up a red pepper. Would that have a different name or just a variation or what? Now I'm hungry.
Hi thanks awesome, have a wonderful night.
You're welcome!
I knew the SECOND I saw those tomatoes, what this was gonna taste like! Ozeki banzai!! haha
🤣 They're ridiculously expensive this summer 2500JPY a box.
@@NoRecipes OMFG!
Awesome and thank you. Love your cooktop. What type/brand is it?
It's in Rinnai's Delicia line. It's a few years old now so they probably have something newer but it was the top of the line when we bought it. Not sure if it's sold in other countries.
What kind of stove is that?
It's a Rinnai Delicia stove from a few years ago.
Hi.
From my experience garlic or onion can be skipped in this receipe if it makes you feel bloated or gives bitter taste. I'm also replacing olive oil with butter as it's few times cheaper here in Poland.
Main taste comes from tomatoes and spaghetti so their quality must be best possible. Don't store fresh tomatoes in fridge because they got bitter. Don't use artificial tomatoes in winter. Use good passata instead (Mutti). Spaghetti may be sprinkled with grated long maturing hard chese (Gran padano, Parmesan, Peccorino).
Buon Apetito!
I love the flavor garlic adds, but if it gives you gastro issues you can definitely skip it. I've tried making this with a good passata but it's just not the same as using fresh sun-ripened tomatoes, so for me this is a summer dish.
@@NoRecipes I agree, but for me it's an "all year dish" so after first frost in november I'm switching to canned/processed tomatoes. I wish I could try out your varietes as they are most likely ultra tasty :D
All best!
May I know what type of basil is being used?
It's sweet basil, but the recipe is flexible, might be fun to do this with other types of basil like Thai or Holly.
@@NoRecipes Thank you for the reply. Will definitely try this out with sweet basil and later with other varieties of basil