Mediterranean Pasta with Artichokes, Olives, and Tomatoes- Everyday Food with Sarah Carey
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- Опубліковано 19 сер 2018
- Sarah Carey creates a vibrant and healthier pasta recipe with bold flavors that are inspired by the unmistakable tastes of the Mediterranean.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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That pasta dish is looking great and must be so delicious too. Thanks for sharing it with us.
Looks delicious 😋 definitely going to try this recipe. Thanks for sharing!!!!
Great job Chef! Keep the recipes coming please!
Love watching you chef!
Love the recipe!
Thank you for the Recipe. That was the best Mediterranean Pasta I have ever eaten. I did put a twist to it. I did not have the wine so I substitute it for 1/3 cup Balsamic Vinaigrette and 1/3 cup Prego Sauce. It was so delicious. I just became a Vegetarian and was mad I did not do it sooner.
Looks delicious
Sooo yumm!!!!
Perfect recipe! I opened a huge can of artichokes yesterday to make dip. A 3lb can! So now I'm looking for ways to use them. Thank you!
I loved the Everyday Food Magazine. So glad you are on the internet. Never change your hair color...it ROCKS!!
I kept all my issues. The three books published are among my favs.
This looks very tasty Sarah.
Great idea, I will try this. Thanks.
Yum
Thanks. Very beautiful :)
She’s back!!!
Pascal Roethlisberger ...Where was she?
Delicious recipes!! And she is so pretty!!
wow very nice and delicious 👌😍🌝
I hate pre-cut/chopped anything - it doesn't take a lot of time to do some simple chopping, its not like your cooking in a five star restaurant, your family won't care how perfect your knife cuts are! good recipe 😊!
I try to buy predone when I can 4themotherload. Otherwise a 30-minute meal turns into a 3-hours meal
She is so cool, she starts with white clothes and she ends as clean as she started
When I cook I have to wash my clothes after...🐷
Love her! Love that kitchen too!
I want to eat the computer!! this looks great!
I really hate olives. Don't know why...But I'll bet I can up the flavor by using some marinated artichoke hearts and using some of the marinade in place of some of the oil. This is a brilliant mid week dinner recipe that I can't wait to try. Welcome back Miss Sarah!!!!
Lisa Boban I agree
You can get the same result with just about anything brined in vinegar...capers, dill pickles, I even have used chopped up giardiniera vegetables in recipes. All you want is that acidic bite.
A perfect Monday meatless meal! I can't wait to try this! 😁
I have canned artichoke pickles here, can I use it too?
hello Sarah - which company's extra virgin olive oil are you using in this recipe
Omitting the pasta, I'd rough chop everything else, cook as instructed then let it cool to room temp. Serve along side toasted bread slices.
Exactly..bread always compliments pasta ;)
Artichokes are my new favorite vegetable. I buy frozen artichoke quarters, and then I don’t have to deal with extra sodium. I love black olives and tomatoes. This seems to be a reasonably low-calorie pasta dish if you don’t overdo it with the cheese. Yes, I know more cheese is hard to beat, but I have to show some willpower somewhere.
Hey, I remember that in one of these videos you said that you hate fusilli... I'm still wondering why?
How do you always know what's in my fridge? You have a spy-cam or something;)
Reminds me of a lighter easier version of puttanesca.
Marinated artichokes are the best, add chicken breast and it's the best pasta you're ever going to eat 😊
Didn't see the poll but I agree with you, garlic in a jar is nasty. Never use it.
That sound at 2:03 disturbed me
It looks very delicious but, I don’t care for black olives.
What do you suggest to replace them? Anyone please.
Chopped Mushrooms
Jane Deadlock ....capers
I want eat
Olives?
Onions make me nauseous. Any suggestions?
Kathryn Sink ...leave them out
I'm interest in entering the pre-cut vegetable market. You say people are reluctant on buying the idea. I know probably the reason why but I would like to ask some questions privately.
Shin Lin because it’s more expensive. It uses plastic to package it and everything precut and not immediately used loses it flavor pretty quickly. That being said, there are a lot of people with disabilities that aren’t able to use their hands well enough to chop and cut, and they’re still able to cook because of pre cut veggies.
Oxidation is the main reason. As soon as vegetable are cut, they begin to decay. The best option, IMO is to cut them the vac seal them. I do this with summer produce like corn and fruit. I freeze them but the idea would be the same for short term storage. They'd stay fresher a little longer.
Hm, a sauce consisting only of wine, water and oil (OK and parmesan) is not enough for me...
Garlic in a jar smells like baby vomit. So no, I don’t use it. Lol
I don't want to be negative but this looks really bland.
Reduced wine has a lot of flavor and the Parmesan cheese is salty. :)
Julie have you never just ate pasta tossed in butter and cheese? Not every pasta dish is loaded with ingredients and toppings.
The nuttiness of the pasta, the salty bite of the parmesan, the briny taste of the olives, the sweetness of the cherry tomatoes, that unique artichoke flavor, the acid punch of the wine... Yeah, sounds pretty bland to me.
Did you try making it? They test these recipe's dozens of times before they produce an video. IMO it's unlikely it would be bland with the level of skill their test kitchen (and Sarah's herself) cooks have. I'd have to agree with Renee's comment. Even if it did turn out a little bland for your particular tastes, you could always add a little more seasoning or herbs. That's just cooking.
I don't need to try it to know it would be bland. I don't know why you are so mad about a comment that wasn't hateful in the first place. You should take a few breaths and calm down buddy...
Yuck
Yum