These caper crumbs are DELICIOUS. i didnt have anchovies on hand but just substituted some fish sauce. But no smell at all, just great umami and brine from the capers.
I’ve been vegetarian since 1972. ATK’s usually heavy on butter, sugar and animal proteins. But I can count on Becky to understand vegetarian foods. She has a recipe for vegan chili that’s better than mine. She cooked a dal dish at home and added a chaunk (can’t remember what she called it but I use that other word, it’s the same thing) that made me feel understood and less excluded. My spaghetti sauce has more veggies than this recipe (you can’t have enough veggies), but I’m going to try it. Looks like she’s solved the meaty texture and flavor issue, for all the meat eaters who whine about no meat. And I’ve got a fondness for chickpeas. Thanks. Becky!
My roommate got up during an intense movie we were watching on video to make a sandwich. He kept poking his head around the corner from the kitchen to watch the movie while making his sandwich. When he sat back down on the sofa, he was still intently focused on the movie and took a huge bite of his sandwich. After a few chews, he got a look of horror on his face and spat out the sandwich onto his plate and started wiping his tongue with a napkin. It seems that he originally started making a peanut butter and jelly sandwich but got distracted by the movie and somehow thought he was making a tuna fish sandwich! He spread grape jelly on one slice of bread and then put tuna salad on the other slice and closed up the sandwich without ever looking away from the TV. That was thirty-five years ago, but whenever I make a PB&J, I still chuckle about Steve’s “jellyfish sandwich”!
I made this for dinner today. So delicious with simple ingredients. I agree, everyone that makes this should make the topping to see if they like it. No anchovy taste at all in the sauce or the topping once it’s all put together.
I buy dried shitake mushrooms from the market, usually in the Asian section, and grind them in my blender and keep the powder in an old repurposed spice jar --- I use them for a plant based umami boosts. Just a thought.
I wanted to make that suggestion to the 2 ladies cooking this as this is how it should be done cutting in hlaf releases a different and much more intense flavour. Thats how it should be done..... where i was born and raised anyway.
Love your videos, but if I can't print a recipe from the link you provided without signing up to see it, I guess I won't watch your videos anymore. So disappointed in ATK.
Unless they are using kosher (and they may be), it's not the same as table salt due to the crystal size. So for a tablespoon of table salt, kosher needs a 1/4 tsp more to get the same seasoning effect, however, if kosher is sprinkled over say French fries, then you will need less due to the larger crystal size as you will taste more of the salt per crystal on your tongue than table salt. Also, that is for the entire amount of the sauce and the butter is unsalted, so they are compensating for that as well, so while it may SEEM to be too much, it may be just enough as some foods need more salt than others or they'll taste bland, like potatoes for instance.
For 4 servings this comes out to about 520 mg each (factoring in pasta water, salt added to the tomatoes & topping, potential residual salt in capers & anchovies), so if you're on DASH or a very low sodium diet this could represent half your sodium for the day --- plus the palate of someone on a low sodium diet can be sensitive to salt, so I can see where it may be a bit much for some people. Otherwise for a 2,300 mg recommended max per day in a general diet it's around 22-23% of your RDI of sodium. This is considering they're using DC Kosher Salt, which I'm pretty sure is ATK's preferred brand. Ultimately it all depends on the individual and their overall diet and dietary & health needs.
Remember, they're not salting one serving. The pasta water should be roughly as salty as ocean water. If you don't eat salt, leave it out. It won't taste the same, but it is an option.
@@angelbulldog4934 Actually, salting the water so it's salty as the sea is a myth as even ATK does not salt quite that much, Kenji Lopez-Alt does not either, and I don't. I put in roughly 3 tsp into my pasta water, but I'm usually cooking for 1, plus often with leftovers in mind for the next night, so a cup of pasta, more or less, and I don't use much more than a Qt and a half of water for that much as the pasta water will be starchier at the end to add a few tablespoons of said water to the dish at the end helps with the emulsification.
WRONG! Stop making pasta recipes with only 12 oz of pasta. Most people only have a pound available and what do you do with the extra 4 oz? Some recipes with vegetables use a half a pound which makes sense. Recipes that are developed with 12 oz are not helpful to the home cook.
Oh my goodness my two favorite ladies!
Love watching Julia & Bridget together.
Pasta dish looks delicious!
How delightful it is to see you together again
These caper crumbs are DELICIOUS. i didnt have anchovies on hand but just substituted some fish sauce. But no smell at all, just great umami and brine from the capers.
I love pasta with cherry tomato, beautiful and delicious!
I’ve been vegetarian since 1972. ATK’s usually heavy on butter, sugar and animal proteins. But I can count on Becky to understand vegetarian foods. She has a recipe for vegan chili that’s better than mine. She cooked a dal dish at home and added a chaunk (can’t remember what she called it but I use that other word, it’s the same thing) that made me feel understood and less excluded. My spaghetti sauce has more veggies than this recipe (you can’t have enough veggies), but I’m going to try it. Looks like she’s solved the meaty texture and flavor issue, for all the meat eaters who whine about no meat. And I’ve got a fondness for chickpeas. Thanks. Becky!
Dinner recipe for tonight! Thank you!
Summer in a bowl… so good
I now have another reason and way to eat and love cherry tomatoes. Thank you my loves❤️❤️❤️❤️❤️❤️❤️
Agree!👍
My kind of recipe- delicious, easy to make, and inexpensive!!! A win win all the way around! 😋
Reminds me of that scene in 'The First Wives' Club'. Sarah Jessica Parker: "This....this is restaurant quality!" Maggie Smith: "Fork. Fork!"
"I thought you were gonna throw it at me." You two crack me up.
It’s delicious, easy to prepare, I make it ones a week, thank you …
I’m definitely going to make that pasta dish thank you for sharing ladies
Looks wonderful especially the topping!
💜💜💜 Love it! 🙌🏾 😁. You guys are great cooking presenters together too 👍🏾. Fabulous teamwork!
My roommate got up during an intense movie we were watching on video to make a sandwich. He kept poking his head around the corner from the kitchen to watch the movie while making his sandwich. When he sat back down on the sofa, he was still intently focused on the movie and took a huge bite of his sandwich. After a few chews, he got a look of horror on his face and spat out the sandwich onto his plate and started wiping his tongue with a napkin.
It seems that he originally started making a peanut butter and jelly sandwich but got distracted by the movie and somehow thought he was making a tuna fish sandwich! He spread grape jelly on one slice of bread and then put tuna salad on the other slice and closed up the sandwich without ever looking away from the TV.
That was thirty-five years ago, but whenever I make a PB&J, I still chuckle about Steve’s “jellyfish sandwich”!
Made the topping tonight for a different penne pasta dish (no basil here…whomp whomp). Can’t wait to have the family try it!
I made this for dinner today. So delicious with simple ingredients. I agree, everyone that makes this should make the topping to see if they like it. No anchovy taste at all in the sauce or the topping once it’s all put together.
Trying this tonight 😋😋😋😋
This looks oh so good!!
Oh your wonderful women cooking up a delectable pasta feast!
So much better to cut the tomatoes in half makes it more saucy.. also add some white wine 🤤
Looks delish! Could you recommend the best vegan substitute for the anchovies in this recipe? Thanks!
It has butter in it, too. What would you substitute for that?
Mushroom in paste or powder form
A good xtra virgin olive oil
miso paste would do a good job replacing the complex umami flavor that the anchovies provide, a lil msg wouldn’t hurt too
I shall try miso paste for the first round, then the mushrooms for the next. Thanks for the great suggestions!
I came back from Italy, travelled 8 cities and tested pasta every city , walah ❤
I will cook your recipe too, I feel like to eat
Can’t wait to make this 😊
Yummy ,
👍👌nice one, I'll try that , but I'll caramelise/ burn those toms first lol. Good info about the garlic 👌. 🥰😂
This looks fantastic, I will try to make it vegan by subbing kelp for the anchovies and using vegan butter
Wow!!!!
A keeper
cherry tomatoes sure are amazing
That looks amazing. Makes me really regret my dinner :(
More, more, more
Vegetarian anchovy sub?
I'm not vegetarian, but I believe people use liquid aminos as a umami booster in sauces
I buy dried shitake mushrooms from the market, usually in the Asian section, and grind them in my blender and keep the powder in an old repurposed spice jar --- I use them for a plant based umami boosts. Just a thought.
I can do that
Yum!!!!! ;-D
I might cut the tomatoes in half first, but either way, this looked like a delicious simple meal!
I wanted to make that suggestion to the 2 ladies cooking this as this is how it should be done cutting in hlaf releases a different and much more intense flavour. Thats how it should be done..... where i was born and raised anyway.
@@sandrah7512 I of course meant no disrespect in my comment.
I enjoy watching these various recipe videos, and adapting them a bit for my self.
@@sandrah7512 lol why are you replying to every single comment saying this?! 😆😆
💯🔥
I knew cherry tomatoes had more flavor but not about the glutamates and pectin, thanks so much
Anyone else oddly distracted by that triangular slice of garlic? Lol.
Still looks amazing!
Are cherry and grape tomatoes the same? I feel cherry tomatoes are double the size than grapes.
cherry tomatoes are usually sweeter, grape tomatoes are a little more tart.
@@Pastadudde thank you
@@sandrah7512 good to know! Thank you!
Please send me a bowl now..........
Fried capers with an anchovy… !! oh
Hello. 2 very nice ladies.
literally
I wanted to review the print recipe but the bloody site goes dark and will not let you scroll. Sod it -- I knew how to do this anyway.
What is "Panco"???!!!
Idk the panko seems kinda redundant
Love your videos, but if I can't print a recipe from the link you provided without signing up to see it, I guess I won't watch your videos anymore. So disappointed in ATK.
You can always tell who the crappy cooks are in the comments. "Too much salt", Too much oil", "Is there a vegan version?"🤣
Thinking the same🤣
@@sandrah7512 Wine is tough to sub. Some can't use for religious reasons, but I'll answer "Sherry" just to be a jerk. LOL
Just because I don’t want to eat animals doesn’t make me a crappy cook. What an unpleasant and unnecessary comment.
@@marian1576
Oh w-a-a-h! 😭
You lost me at anchovies! 🤢
theyre using way too much salt
I disagree.
Unless they are using kosher (and they may be), it's not the same as table salt due to the crystal size. So for a tablespoon of table salt, kosher needs a 1/4 tsp more to get the same seasoning effect, however, if kosher is sprinkled over say French fries, then you will need less due to the larger crystal size as you will taste more of the salt per crystal on your tongue than table salt.
Also, that is for the entire amount of the sauce and the butter is unsalted, so they are compensating for that as well, so while it may SEEM to be too much, it may be just enough as some foods need more salt than others or they'll taste bland, like potatoes for instance.
For 4 servings this comes out to about 520 mg each (factoring in pasta water, salt added to the tomatoes & topping, potential residual salt in capers & anchovies), so if you're on DASH or a very low sodium diet this could represent half your sodium for the day --- plus the palate of someone on a low sodium diet can be sensitive to salt, so I can see where it may be a bit much for some people.
Otherwise for a 2,300 mg recommended max per day in a general diet it's around 22-23% of your RDI of sodium. This is considering they're using DC Kosher Salt, which I'm pretty sure is ATK's preferred brand. Ultimately it all depends on the individual and their overall diet and dietary & health needs.
Remember, they're not salting one serving. The pasta water should be roughly as salty as ocean water. If you don't eat salt, leave it out. It won't taste the same, but it is an option.
@@angelbulldog4934 Actually, salting the water so it's salty as the sea is a myth as even ATK does not salt quite that much, Kenji Lopez-Alt does not either, and I don't. I put in roughly 3 tsp into my pasta water, but I'm usually cooking for 1, plus often with leftovers in mind for the next night, so a cup of pasta, more or less, and I don't use much more than a Qt and a half of water for that much as the pasta water will be starchier at the end to add a few tablespoons of said water to the dish at the end helps with the emulsification.
Put Fauxi in the commercial talking about the vaxxes.
WOW 8 tablespoon of fat.
Fat = flavor. Get some exercise and it won't be a problem.
WRONG! Stop making pasta recipes with only 12 oz of pasta. Most people only have a pound available and what do you do with the extra 4 oz?
Some recipes with vegetables use a half a pound which makes sense. Recipes that are developed with 12 oz are not helpful to the home cook.
I usually just use the whole pound
Too much salt, caper anchovies and then you put in salt? I'll skip that part.
PLEASE review the makeup job done on these 2 ladies. Especially the eyes and eyebrows. Unnatural is the only word that applies.
They have way too much make up on. It's unnecessary.
If you have nothing nice to say, don’t say it.
🤔 Not petty enough. Try harder. 🙄🤦♂