Emeril Lagasse's Classic Spaghetti Acqua Pazza Recipe
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- Опубліковано 26 гру 2024
- Today, Emeril is teaching you how to create the classic Italian dish, spaghetti acqua pazza. Make your own with the recipe below!
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Recipe: Acqua Pazza - Cherry Tomato Pasta with Secret Ingredient (Anchovies)
1 pound thin spaghetti, cooked al dente, drained (reserve about 1 cup of the pasta water)
3 - 4 tablespoons extra virgin olive oil
Cherry tomatoes
3 to 4 cloves garlic, coarsely chopped or sliced
Anchovy fillets in oil, drained
Chopped fresh parsley
Chopped fresh basil
A few drops of colatura, or to taste
Bring a large pot of salted water to a boil and stir in the pasta. Bring to a boil and cook, stirring until al dente. Drain pasta in a colander, reserving about 1 1 /2 cups of the cooking water separately. Set aside while you make the sauce.
In a large skillet, heat the oil over medium high heat. Add the cherry tomatoes and allow them to blister a bit. In a skillet, add olive oil, then add the garlic. Cook briefly (don’t allow to scorch), then add the anchovies and enough water to coat the bottom of the pan. Cook briefly, stirring occasionally, add the tomatoes, and add in some of the pasta water. Then garnish with fresh parsley and add the colatura to taste.
Wow!!💣💥
Making that this weekend!!!
I’ll be cooking this tonight for my wife’s birthday. Thank you for the new channel Emeril, and for helping me to learn more about cooking. Hit it Doc!!! 🥁🥁🥁
My favorite chef. The true titan of cooking. BAM 💥
The man who SET THE BAR for cooking shows is back! Welcome back, sir. It’s great to see you.
I tried to get some colatura a few years ago, and gave up too soon. Now I’m determined.
(Side note: What is “oh de vie”?)
Another delicious food ❤🌸😋
Looks good! my favorite recipe of yours is chicken Marsala I made it for my girl friend and now it is hers too! Thank you emeril!
It is great to see you back, Chef! Looking forward watching more videos.
Great to be able to watch Your NEW Videos recent on UA-cam!!! I still Love watching the Many Emeril Live Videos on You Tube!!! I LOVED Food tv network as it WAS around 2000 with Real Chefs Like You and Many more!!! I got LESS interested with the Celebrity cooks and ready set cook type of Broadcasts!!! I especially Loved watching YOUR videos because I Lived in Middletown Rhode Island as a kid and I visited Fall River MA a lot and Tiverton RI. My Father Passed away in November of 2013. He was a Navy Cook on Nuclear Submarines and a Graduate of Johnson & Wales in Providence RI. LOVE YOUR Worcestershire sauce Video!!!!
It looks so homey. Thank you.
No anchovies for me but I still watch the videos with them. Glad you have a channel. It’s nice to see these quick videos of a full dish. Hope you’re well.
It doesn’t taste like anchovies once it’s mixed in
@ I know, but I have a reaction to it. :(
Glad to see you back Emeril. Always enjoyed the early shows and always wanted to make it to one but regrettably never did.
Friggin yummy!! ❤❤❤ I'm ssssoooo happy to see you back. You inspired me to go into cooking as a profession years ago.
You used to watch you on TV, but then I stopped watching that tube, and now prefer the other tube,,,,UA-cam. I am sooooo excited and happy to see your happy face and beautiful meals. I'll just have to subscribe Emeril. BTW years ago my daughter gave me your big electric grill for Christmas what a great grill it is, and I'm still using. Glad your back Mr. L, keep up the great work!
happy to see u back, that dish looks very good, please keep the clips coming
Love me some anchovies.
I'm glad you back. I make a lot of references to you on my UA-cam channel. You are my hero
Hot damn!, Boss! Glad to see you on UA-cam!
Yes Chef! 👨🍳🍝
Man that looks great. Bam! I plan to visit Italy next summer and will have to look for this.
😋 Yum
Chef, I'm a fan of many years and I think i had died and gone to heaven with the recipe! Does anyone know if the drippings are available in the US??
BAM!!!
looks delicioso Ban
Can you use garum, or another kind of fis sauce in this recipe?
Could we find colatura in the states? This looks delicious.
The one I used was a gift but there are great ones available to purchase online.
I am assuming that it is made from salted fish. Would it work well replacing it with Thai or Vietnamese fish sauce????
❤❤❤❤❤❤❤❤
colatura is a great "secret ingredient"
Love De Cecco pasta but it’s hard to find spag and linguine that isn’t broken all up inside the box. I can’t use broken pasta.
Barilla works, too, right?
If you're on a budget, Walmart's Great Value pasta line would be outstanding in this, too. ❤
🌹
👍🏾🔥👍🏾
Its been too long my friend
Emeril
God, I hope DARPA perfects smell-o-vision soon.🤤 ❤
Even Allie knows it's good to be in this man's presence! Licking her lips as if on cue!
Oh yeah baby!
I'm confused as to why Emeril says that this is his "eau de vie" to the Amalfi coast. I'm sure he's not referring to the French liquor so he must mean "water of life" but that makes no sense. What did he mean to say that both he and I can't come up with? Did he just mean to say "ode to" the Amalfi coast?
Few mistakes in the recipe honestly that are a pity.
- no cheese with fish
- and most important, the basil comes at the VERY end. You lose all the flavour in the evaporation. It should bing its freshness at the very end to perfume it, and not cook with the sauce.
I wouldn't eat that at all. Dissatisfied with the presentation, but the ingredients as well. Sad.
Shame.