I've never been ambitious with cooking until watching your channel. I made your cacciattore last week, it was amazing. Going to make it again this week, and maybe this as well. 😊
Didn‘t know this dish has a special name. That’s how I make my favorite pasta dish - even same pasta shape. Love it! Only thing: This recipe is supposed to feed 3 people. I’m sorry but I manage to eat this alone😂.
It’s great to hear you love the dish and that it’s become a favorite for you! Sometimes, a delicious pasta dish is just too tempting to share. Enjoy every bite! 🍝😄
Is it your only main course, or as is usual in Italy, one of 2 main courses in a 5-course meal? If it's your only main course, it explains why you can eat it all by yourself. :-D Same here, or enough for a maximum of two people if I'm not hungry, btw. ;-)
same here. only sometimes, I use a little less olive oil and add a bit of butter, or sometimes I mix the parmigiana/pecorino into a spoon of stracciatella and add it on top of the end.
Salve! I'm so glad the story resonated with you. It’s wonderful to hear about your grandfather's connection to Caserta. Thank you for sharing that with me, and I hope you enjoy making and eating Pasta allo Scarpariello! ❤️👞🍝
I love these dishes that you use the timer for. My friends and family don’t believe that dishes so beautiful and delicious are so simple to make. I have made every dish from your videos and anticipate loving this dish as much as all the others! Ciao
Thank you so much for your kind words! I'm thrilled to hear you've enjoyed the dishes and that they’ve impressed your friends and family. I hope you love this new recipe just as much. Ciao and happy cooking! 🍽️
Vincenzo, I cheated on you by watching a Pasta Grannies video, but found a wonderful recipe for spinach pasta/ricotta gnocchi. Now I find your cherry tomato pasta and I feel like this is a historic week for me. Many thanks.
What an incredible, simple, Vegetarian recipe Chef Vincenzo! I have already shared it with My Vegetarian Friend at work! Bellisimo! Keep up the great work!
Well, a couple of weeks ago I saw this recipe and wanted to try it, so I emailed the link to my wife to get her opinion telling her I wanted to try it sometime soon. Last week she told me she wanted to try it, so I made it using fresh garden cherry tomatoes. First bite and my wife says “Thank you Vincenzo!”, I laughed… It is really that good, and also simple to make, this is a keeper. Grazie mille.
Gratzie Vincenzo! My father's side of the family was Calabria, and my mom's side of the family is from Naples. I love learning about the foods of my ancesters. Gratzi mille!
made this for lunch but with with penne and whatever cherry tomatoes i could get. excellent, super quick super easy, definitely a staple recipe from now on!!!
I love Paccheri. It's Rigatoni's big brother. Unfortunately, it's not sold everywhere. But, when I see it I buy it. Lovely, simple recipe. Often the simplest are the best!
This is a great example of how a few simple ingredients done properly can be amazing. I made this and it was awesome! I love how it's a bit creamy without cream (I'm not a cream sauce fan), and I didn't even miss not having meat in it. Thank you so much.
I love your channel! I use you to cook for my family and brothers family on Sunday nights and it's always incredible. Any now we have another dish we can make, I've never heard of this one before
I had some cherry tomatoes that I forgot to use for some reason, some pecorino and parmigiano. And I was like: let's search for some recipes with these ingredients on Vincenzo's Plate's website. And wow - super simple, very flavourful and very quick! Thanks for saving my Wednesday evening dinner and saving me a trip to the store haha!
In less than ten minutes on the way to heaven❤!! Thank you for this great recipe and the reminder that the genius lies in simplicity! Vincenzo You are simply brilliant 👍i
I make this dish all the time in the summer when tomatoes are in season (and cherry tomatoes are as sweet as they can be). It is the perfect quick pasta, you can even cook it in the same pan (risottata). It works with both long and short pasta. It is just easy and good.
It's incredible, I don't know if this is a coincidence or not but each time I don't know what to cook and I haven't some ingredients to make what I like, you came with a new dish and I have all the ingredients. Like, are you some sort of divinity ?
That's amazing to hear! I'm so glad my recipes align with what you have on hand. Maybe it's a bit of kitchen magic! ✨ Enjoy cooking Pasta allo Scarpariello! 🍅🍝
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the pasta aloo scarpariello looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food i love making it
“Thank you for taking me all the way to Naples”, even from the comfort of my office chair! 😂 Funny thing is that I plan to go to Naples next year (recommended by Italian locals) and this recipe looks easy and fun to make, looking forward to cook it on the weekend. ❤
A few but tasty ingredients is all that is needed to make a delicious pasta dish and that's what I call the art of cooking. Using loads of more or less exotic ingredients may look exclusive and difficult and yes, it's still an art to combine all those flavours and get something tasty from it, but in my opinion, the true art is found in the simple, yet tasty dishes.
Absolutely! The beauty of cooking lies in making something delicious with just a few quality ingredients. It's amazing how simple flavors can come together to create something extraordinary. That's the essence of Pasta allo Scarpariello! 🍝
Thank you for this wonderful recipe, it was so delicious. It’s so similar by one letter to my last name! I couldn’t wait to go to the Italian store to get the cherry tomatoes, the other ones came right out of my garden along with the Basil. My Family is from Calabria.
I've watched a video on how to make a version of Minestrone called Mbakbaka. It looked like this, but had chunks of lamb, green chilies, and this one used mezzi rigatoni instead of ditalini.
Used to make a very similar dish for my dad after his bowel cancer surgery (though I used Rigatoni). Initially he wasnt much of a fan but grew to look forwards to it. Of course being a grumpy old Scot in his 70s, he wanted extra cheese, so I'd be going through a lot of parmagianno. XD
Complimenti Vincenzo, I made this amazing tomato based pasta dish tonight for the family. Very very tasty and very simple. Grazie mille. Washed down with a local cantina Albea red, L’Imperatore. Ottimo 😋
This is pretty much my go-to recipe. I like to add crushed pistacchi as a twist and some added texture. Never seen canned cherry tomatoes, so I just use fresh ones and sometimes just a little bit of tomato concentrate to cheat.
@@vincenzosplate Yes, I've got some Tortiglioni, seems like this will work well with that shape. Love your ROASTING of J'Oliver btw, he's not popular in my house!
I like your videos a lot. And everything's so tasty :) What I would like to see is a video about the different types of pans and pots you're using. Which one would you recommend for which type of food? For sauces for example you sometimes take a pot, sometimes a pan. Which material should be used for which kind of food (aluminium, stainless steel, cast iron, coated, non-coated, etc.) ?
Going to try out... Few years ago I saw the movie, some guy made something like that... Just tomatoes on the pan, olive, fried a bit and put into this pasta - spaghetti. So simply 🙂👍🏻Same as fettuccine... Love it, tried with three different cheeses. Peccorino, parmigiano and grana padano too... Love it. That taste of butter and at the cheese... Very important to good grated 🙂Thank you for sharing your cousin 👍🏻
That sounds delicious! Simple tomato and olive pasta dishes can be so satisfying. Your take on fettuccine with different cheeses sounds fantastic too-each cheese brings its own unique flavor. Grating the cheese well definitely makes a big difference. Enjoy trying out Pasta allo Scarpariello! 🍅🍝🧀
Hearing @vincenzosplate saying that you can use one more clove of garlic at 1:19 was the reason I Subscribed. I know this video is 3 months old, but, more, please!
@@vincenzosplate Maybe you could consider making a video on the many kinds of tubular pastas. There are SO many and very often they are associated with a specific recipe. From Ancini De Pepe (which I would argue had a tiny pinhole in it) to Ziti. There must be about 100 of 'em.
@@vincenzosplate absolutely delicious !!! I used fresh cherry tomatoes only as I couldn't find canned in our market... and a different shape of pasta...
This recipe is really similar how I transformed my Aglio, Olio e Peperoncino to a „richer version“. Exactly the same ingredients, but using a little bit more olive oil and infusing the taste of basil by adding it earlier and letting the mixture on the stovetop on lower heat for longer time. All the rest is exactly the same. Now there is an „official“ name for this recipe. 😉
Finally got all the authentic ingredients for this recipe. We found it very filling, tomato's a little acidic. Maybe the store bought cherry tomatoes. But aroma very nice, taste I give it a 7 and would make again. I paired it with Italian meatballs for more protein.
How many kinds of pasta exist in Italy? This pasta you have cooked is unknown to me. Thank you very much, Vincenzo, for sharing your recipe video with us.
I would love for you to visit the Philippines and cook your fabulous Italian pastas for my humbler countrymen (not the well travelled higher class ones). I would be so curious to see your reaction to watch them eat your pasta OVER RICE!!! Filipinos are only happy if they eat anything delicious with rice. Spaghetti carbonara WITH RICE!!! You might jump into the Pasig River.
Nice! Now, those cherry tomatoes, when they are cooked, can we preserve them like that? Over winter? You gave me another great tip when you told me to freeze the pesto, which I've been doing for years now! But what about those tomatoes, I don't like jars. Thank you!
Looks very nice. Another pasta dish I never heard of that I'd be interested in. I like that pasta shape, not sure it's called, looks like it catches sauce & possibly other stuff well in the inside. I like Spagetti-like pasta dishes like this. An Italian cheese pasta sauce dish with this shape would probably be nice too. By the way, saw that you made a Mushroom pasta recently & that gave me an idea about an Onion Pasta dish or Creamy Onion Pasta dish. Also French Onion Pasta popped in my mind for second, but figured might not be considerable since it's French Onion (not Italian), not sure. Creamy version of that as well.
It would definitely work well with a cheesy pasta sauce too! Your idea for an Onion Pasta or Creamy Onion Pasta sounds delicious, and I think a French Onion Pasta could be an interesting fusion dish. It's great to experiment and mix flavors from different cuisines. Thanks for sharing your thoughts! 🍝🧅🧀
My garden is bursting (literally) with sweet cherry tomatoes and I was looking for a good way to use them. I probably have enough tomatoes to make a gallon of sauce! I may try freezing some of the sauce when it reaches the point that one would put in the cheese.
That sounds like a fantastic plan! Cherry tomatoes can make a deliciously sweet sauce. Freezing it before adding cheese is a great idea; it’ll give you flexibility to add the cheese when you’re ready to use the sauce. You might also consider roasting some of the cherry tomatoes to deepen their flavor before making the sauce. Enjoy your tomato bounty! 🍅🍲
Thank you my friend ❤️ its the right steps, first garlic then the chilli flakes and then tomatoes. So the oil will absorb the spiciness and garlic flavour
I actually made this last year (happened to use paccheri as well). Was supposed to cook arrabbiata but I had no available parsley at hand, so I replaced them with basil. Didn't know it was an existent pasta with a name as well
Looks great! But I'm wondering: what would you say distinguishes this from regular pasta al pomodoro (of which you have a wonderful recipe that I make a lot when I have fresh tomatoes)? The chili? The cheese?
I am so obsessed with this easy pasta recipe and my kids keep asking for it. Please try it because its a great weeknight meal
I've never been ambitious with cooking until watching your channel. I made your cacciattore last week, it was amazing. Going to make it again this week, and maybe this as well. 😊
OMG,I think I just found my new sauce and pasta for seafood Fri diavelo.❤
So simple, so quick and looks delicious!
Didn‘t know this dish has a special name. That’s how I make my favorite pasta dish - even same pasta shape. Love it! Only thing: This recipe is supposed to feed 3 people. I’m sorry but I manage to eat this alone😂.
It’s great to hear you love the dish and that it’s become a favorite for you! Sometimes, a delicious pasta dish is just too tempting to share. Enjoy every bite! 🍝😄
Is it your only main course, or as is usual in Italy, one of 2 main courses in a 5-course meal?
If it's your only main course, it explains why you can eat it all by yourself. :-D
Same here, or enough for a maximum of two people if I'm not hungry, btw. ;-)
Same here. I’ve cooked this for over 30 years without ever knowing it had a name. My pasta was rigatoni but now I’ll change it.
same here. only sometimes, I use a little less olive oil and add a bit of butter, or sometimes I mix the parmigiana/pecorino into a spoon of stracciatella and add it on top of the end.
Nothing better than indulging in a huge plate of pasta as a main course. And then having some more for dessert 😋
I loved watching this video, Chef! Thank you my friend! I’m looking forward to trying this dish and explore using the pasta cut with more dishes.
Thank you for another delicious recipe. Simple foods I find are the most eligant and best tasting, and the reason why I love Italian foods.
Keep it simple and you never go wrong..glad you like the recipe
Salve Vincenzo! Tanti grazie per la storia dei scarpellio...my grandfather was a shoemaker from Caserta❤ this touched my heart...
Salve! I'm so glad the story resonated with you. It’s wonderful to hear about your grandfather's connection to Caserta. Thank you for sharing that with me, and I hope you enjoy making and eating Pasta allo Scarpariello! ❤️👞🍝
I love these dishes that you use the timer for. My friends and family don’t believe that dishes so beautiful and delicious are so simple to make. I have made every dish from your videos and anticipate loving this dish as much as all the others! Ciao
Thank you so much for your kind words! I'm thrilled to hear you've enjoyed the dishes and that they’ve impressed your friends and family. I hope you love this new recipe just as much. Ciao and happy cooking! 🍽️
Vincenzo, I cheated on you by watching a Pasta Grannies video, but found a wonderful recipe for spinach pasta/ricotta gnocchi. Now I find your cherry tomato pasta and I feel like this is a historic week for me. Many thanks.
hahah thanks for being so honest with me! I'm happy to hear that you have found some recipes that you love!
What an incredible, simple, Vegetarian recipe Chef Vincenzo! I have already shared it with My Vegetarian Friend at work! Bellisimo! Keep up the great work!
I'm so happy to hear that you enjoyed this recipe my friend! Stay tuned for more delicious dishes 😊
Wow! It's wonderful that you showcase the original recipies. I can be in India and transport my soul to Naples. Thank you so much Vincenzo!
You're welcome my friend! I'm so happy to hear that you enjoyed this recipe 😊
@@vincenzosplate waiting for more of your recipes 🌸
Well, a couple of weeks ago I saw this recipe and wanted to try it, so I emailed the link to my wife to get her opinion telling her I wanted to try it sometime soon. Last week she told me she wanted to try it, so I made it using fresh garden cherry tomatoes. First bite and my wife says “Thank you Vincenzo!”, I laughed…
It is really that good, and also simple to make, this is a keeper.
Grazie mille.
Gratzie Vincenzo! My father's side of the family was Calabria, and my mom's side of the family is from Naples. I love learning about the foods of my ancesters. Gratzi mille!
made this for lunch but with with penne and whatever cherry tomatoes i could get. excellent, super quick super easy, definitely a staple recipe from now on!!!
Yes, with penne is also very good! Next time try with paccheri, it is delicious and you can get more sauce!
I love Paccheri. It's Rigatoni's big brother. Unfortunately, it's not sold everywhere. But, when I see it I buy it.
Lovely, simple recipe. Often the simplest are the best!
Yes, the simplicity is the best in my opinion!
This is a great example of how a few simple ingredients done properly can be amazing. I made this and it was awesome! I love how it's a bit creamy without cream (I'm not a cream sauce fan), and I didn't even miss not having meat in it. Thank you so much.
Yes, this is what I am trying to tell people! Simplicity is the best ❤️
This reminds me of a pasta dish my mom used to make. It was my favorite and I’d forgotten about it. ❤
Glad to hear that this pasta brought back warm memories to you! I hope you give it a try😊
I love your channel! I use you to cook for my family and brothers family on Sunday nights and it's always incredible. Any now we have another dish we can make, I've never heard of this one before
I had some cherry tomatoes that I forgot to use for some reason, some pecorino and parmigiano. And I was like: let's search for some recipes with these ingredients on Vincenzo's Plate's website. And wow - super simple, very flavourful and very quick! Thanks for saving my Wednesday evening dinner and saving me a trip to the store haha!
I swear im learning more Italian and Italian culture , then i ever did in school :D the recipes as well it's just worth watching all of this!
That looks absolutely delicious! Thank you for that simple but delicious dish
Mate your dishes are excellent. Thank you for your videos.
You're welcome my friend! Which of my recipes is your favorite till now!?😊
In less than ten minutes on the way to heaven❤!! Thank you for this great recipe and the reminder that the genius lies in simplicity! Vincenzo You are simply brilliant 👍i
Thank you so much for this heartwarming message! ❤
I make this dish all the time in the summer when tomatoes are in season (and cherry tomatoes are as sweet as they can be). It is the perfect quick pasta, you can even cook it in the same pan (risottata). It works with both long and short pasta. It is just easy and good.
Thank you Vincenzo, for the nice recipe but also for your great taste in music.
Hahah and thank you for following along ❤
I love your recepes.❤❤❤
I have made this once a week for my family for the last 5 years!
It's incredible, I don't know if this is a coincidence or not but each time I don't know what to cook and I haven't some ingredients to make what I like, you came with a new dish and I have all the ingredients. Like, are you some sort of divinity ?
That's amazing to hear! I'm so glad my recipes align with what you have on hand. Maybe it's a bit of kitchen magic! ✨ Enjoy cooking Pasta allo Scarpariello! 🍅🍝
Vince that’s a beautiful dish. Keep them coming.
Love the video vincenzo love your content your a amazing UA-camr I love watching your videos they are the greatest and the best and the coolest the pasta aloo scarpariello looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️ pasta is my favourite food i love making it
Thank you so much for your love and support ❤
Looks delicious, there is no way this couldn’t be excellent. Now I will have to try this recipe as well and thanks for the great video.
You're welcome my friend!
Yummi, miam miam, fantastico Vincenzo !
“Thank you for taking me all the way to Naples”, even from the comfort of my office chair! 😂 Funny thing is that I plan to go to Naples next year (recommended by Italian locals) and this recipe looks easy and fun to make, looking forward to cook it on the weekend. ❤
Made this last night. Opened a great bottle of Italian wine to go along with it. The pasta was fabulous.
Great job my friend!
Happy that you enjoyed your dinner ❤️
I love to try this so I am making it!! With your steps and omg it’s delicious ❤❤
You should definitely ! And tell me how it will go! ❤️
@@vincenzosplate I made it step by step with your instructions and omg everyone loved it!! You have brought my cooking to a whole new level! 🧡🐦⬛
Vincenzo, I never fail to impress with your recipes. Thank you! Looking forward to making this one 🤝
Happy to have inspired you to try this recipe! 😊 Let me know how it goes
That looks delicious! 😋😋😋❤️❤️❤️
A few but tasty ingredients is all that is needed to make a delicious pasta dish and that's what I call the art of cooking. Using loads of more or less exotic ingredients may look exclusive and difficult and yes, it's still an art to combine all those flavours and get something tasty from it, but in my opinion, the true art is found in the simple, yet tasty dishes.
Absolutely! The beauty of cooking lies in making something delicious with just a few quality ingredients. It's amazing how simple flavors can come together to create something extraordinary. That's the essence of Pasta allo Scarpariello! 🍝
So easy, and I bet it was delicious!
Hi Vincenzo - Great job! I love this dish! I will definitely try to make it!
Happy to have inspired you to try this recipe 😊
Thank you for this wonderful recipe, it was so delicious. It’s so similar by one letter to my last name! I couldn’t wait to go to the Italian store to get the cherry tomatoes, the other ones came right out of my garden along with the Basil. My Family is from Calabria.
Hey Vincenzo! Just cooked this recipe and oh my god it's AMAZING! So easy and extremely tasty. Keep up the great work! :D
Thank you my friend ❤️
Enjoy ☺️
looks soo delicious
Thank you. Hope you make it soon
This one of my favorite pastas of all time🤩🤩🤩
One of mines too!!
I don't believe I've ever seen this pasta before but it looks like the perfect mouthful!
I hope you enjoy my friend🤤🍝
Simply delicious! A must make👍😊
It really is! I hope you enjoy!
In Italy, all dishes have an interesting history. You gotta love that!
That's true ❤️
Wow! Simple but, great!
Yes, the simplicity wins every time!
Lovely story about the origins of this dish ❤
It's such an interesting story!
The slow motion skillet flip done it for me 😂😂❤
I've watched a video on how to make a version of Minestrone called Mbakbaka. It looked like this, but had chunks of lamb, green chilies, and this one used mezzi rigatoni instead of ditalini.
Sounds delicious! 😋🤤
This has also been one of our favorites for years (from an old Food Network article). We add Swiss chard to ours
Excellent twist to the recipe! Enjoy my friend ❤
Pasta Zozzona di Giorgione is my favourite so far but I will make this one soon as well, looks delicious👍. Thank you Vincenzo!
Happy to hear that you have liked Pasta Zozzona, I hope you enjoy even this one just as much 😊
Used to make a very similar dish for my dad after his bowel cancer surgery (though I used Rigatoni).
Initially he wasnt much of a fan but grew to look forwards to it. Of course being a grumpy old Scot in his 70s, he wanted extra cheese, so I'd be going through a lot of parmagianno. XD
Glad this video brought back warm memories of you father to you❤
Complimenti Vincenzo, I made this amazing tomato based pasta dish tonight for the family. Very very tasty and very simple. Grazie mille. Washed down with a local cantina Albea red, L’Imperatore. Ottimo 😋
Love it❤❤❤
Enjoy my friend! ❤️
Canned Cherry tomatos, a nice idea. and the dish just looks very good and tasty.
Will you give a try to this recipe?😊
@@vincenzosplate Yes
This is pretty much my go-to recipe. I like to add crushed pistacchi as a twist and some added texture. Never seen canned cherry tomatoes, so I just use fresh ones and sometimes just a little bit of tomato concentrate to cheat.
Nice touch with crushed pistacchi!! Sounds interesting! ❤️
So the English translation is The Shoemaker's Pasta? I love it! I always have leftover cherry tomatoes, this will definitely be made!!!
That's correct! Let me know how this recipe will turn out for you😊
Fantastic simple is best ❤
Beautiful! Bellissimo, I know what I am having tomorrow, this is simply bòidheach (in Scottish Gaelic) All the best to you and everyone here x
Enjoy my friend 😊
Seen cherry tomatoes in a tin many times and thought, why would I need them... I will be buying some next time I seem them!
Now you know what to cook with them! Enjoy 😊
@@vincenzosplate Yes, I've got some Tortiglioni, seems like this will work well with that shape. Love your ROASTING of J'Oliver btw, he's not popular in my house!
Ooo chilli flakes, I've made scarpariello many times before with Pasta Grammar's recipe. I'm going to have to give this one a try!
Let me know which one you'll prefer 😊
I added a tin of tuna chunks in oil I drained the oil and it tasted fantastic 😊
Lovely
As always the best moment is when Vincenzo tastes the pasta 🤣
Hahaha glad you enjoy that moment😂
I like your videos a lot. And everything's so tasty :)
What I would like to see is a video about the different types of pans and pots you're using. Which one would you recommend for which type of food? For sauces for example you sometimes take a pot, sometimes a pan. Which material should be used for which kind of food (aluminium, stainless steel, cast iron, coated, non-coated, etc.) ?
Going to try out... Few years ago I saw the movie, some guy made something like that... Just tomatoes on the pan, olive, fried a bit and put into this pasta - spaghetti. So simply 🙂👍🏻Same as fettuccine... Love it, tried with three different cheeses. Peccorino, parmigiano and grana padano too... Love it. That taste of butter and at the cheese... Very important to good grated 🙂Thank you for sharing your cousin 👍🏻
That sounds delicious! Simple tomato and olive pasta dishes can be so satisfying. Your take on fettuccine with different cheeses sounds fantastic too-each cheese brings its own unique flavor. Grating the cheese well definitely makes a big difference. Enjoy trying out Pasta allo Scarpariello! 🍅🍝🧀
@@vincenzosplate Thank you 🙂
Thank you Vincenzo for the short vacation to naples ❤ Greetings from Vienna
Simplicity ❤
That look delicious, Vince ❤ I get all the ingredients and during the week I make the recipe.
Let me know how it will turn out for you my friend 😊
Hearing @vincenzosplate saying that you can use one more clove of garlic at 1:19 was the reason I Subscribed.
I know this video is 3 months old, but, more, please!
Looks more than beautiful ❤❤❤ I will try it, one step more to be an Italian Cook 😂😂😂 thank a lot for your receipts ❤❤❤
Thank you my dear friend!
I wish you luck in becoming a chef who knows how to cook italian dishes 😊
Love the video
Thank you❤
Dinners sorted, thanks again!
Happy to help my friend ❤️
Perfect recipe.
Grazie mille
Oh thank you my friend! Have you tried other my recipes?
looks great 😋. ill have to look out for that style of pasta. i would probably add some black olives
With olives it is another type of pasta called - Pasta alla Puttanesca. I have a recipe , you should try it out!
www.vincenzosplate.com
Wow! That looks SO good. I love Pecorino cheese.
I hope you enjoy this pasta as much as I did 😊
@@vincenzosplate Maybe you could consider making a video on the many kinds of tubular pastas. There are SO many and very often they are associated with a specific recipe. From Ancini De Pepe (which I would argue had a tiny pinhole in it) to Ziti. There must be about 100 of 'em.
I love the cooking, these ones are a lot better than the reactions :)
Noted! Stay tuned for more cooking videos😊
Well done, Maestro!
Thank you my friend 😊
Oooh, have to make this!
I hope you enjoy😊
I'm watching this at 8:00 a.m. on a Saturday morning. I wasnt hungry, but I am now!
Shouldn'r wake up so early on Saturdays man, think its not healthy...
I hope I inspired your lunch! 😊
I'm going to make this tonight !!!
How did it turn out?😄
@@vincenzosplate absolutely delicious !!! I used fresh cherry tomatoes only as I couldn't find canned in our market... and a different shape of pasta...
This recipe is really similar how I transformed my Aglio, Olio e Peperoncino to a „richer version“. Exactly the same ingredients, but using a little bit more olive oil and infusing the taste of basil by adding it earlier and letting the mixture on the stovetop on lower heat for longer time. All the rest is exactly the same. Now there is an „official“ name for this recipe. 😉
Cannot wait to make this and visit Little Italy in San Diego for those Italian canned cherry tomatoes, the cheeses and hopefully find that pasta type.
Let me know if you give a try to this recipe! I would love to hear how it turns out for you 😊
Finally got all the authentic ingredients for this recipe. We found it very filling, tomato's a little acidic. Maybe the store bought cherry tomatoes. But aroma very nice, taste I give it a 7 and would make again. I paired it with Italian meatballs for more protein.
Looks delicious
It is! Try to make it!❤️
Wow amazing vegetarian recipe I love this Vincenzo !
Happy to hear my friend! Stay tuned for more delicious recipes 😊
@@vincenzosplate Thank you
How many kinds of pasta exist in Italy? This pasta you have cooked is unknown to me.
Thank you very much, Vincenzo, for sharing your recipe video with us.
Around 350
More than 300 types of pasta!
Thank you for watching me my friend ❤️
Marvellous! I reckon a handful of spinach would be a fine addition. Chef do you have any spinach recipes?
Yes my friend! You can find them in my website at www.vincenzosplate.com 😊
Thank you Vincenzo!
You're welcome my friend😊
Love the recipe...and using Verdi's "Brindisi" from "La Traviata" as a sound track!
Glad you enjoyed the recipe and the music choice 😄
I would love for you to visit the Philippines and cook your fabulous Italian pastas for my humbler countrymen (not the well travelled higher class ones). I would be so curious to see your reaction to watch them eat your pasta OVER RICE!!! Filipinos are only happy if they eat anything delicious with rice. Spaghetti carbonara WITH RICE!!! You might jump into the Pasig River.
I’m your fan u teach me make authentic delicious pasta thanks alot
Aw thank you so much for the support my friend 😊 It means a lot to me❤
Nice! Now, those cherry tomatoes, when they are cooked, can we preserve them like that? Over winter? You gave me another great tip when you told me to freeze the pesto, which I've been doing for years now! But what about those tomatoes, I don't like jars. Thank you!
when you can cook like this, why are you bothering with "chef watches" garbage. This looks wonderful, Vicenzo.
I mean, he is an ambassador. Kind of a part of what he does. But I feel you.
It is different type of videos, I am curious to see how other chefs are cooking.
Thank you my friend ❤️
Looks very nice. Another pasta dish I never heard of that I'd be interested in. I like that pasta shape, not sure it's called, looks like it catches sauce & possibly other stuff well in the inside. I like Spagetti-like pasta dishes like this. An Italian cheese pasta sauce dish with this shape would probably be nice too. By the way, saw that you made a Mushroom pasta recently & that gave me an idea about an Onion Pasta dish or Creamy Onion Pasta dish. Also French Onion Pasta popped in my mind for second, but figured might not be considerable since it's French Onion (not Italian), not sure. Creamy version of that as well.
It would definitely work well with a cheesy pasta sauce too! Your idea for an Onion Pasta or Creamy Onion Pasta sounds delicious, and I think a French Onion Pasta could be an interesting fusion dish. It's great to experiment and mix flavors from different cuisines. Thanks for sharing your thoughts! 🍝🧅🧀
Thank you for taking me to naples!
😊 ❤️
My garden is bursting (literally) with sweet cherry tomatoes and I was looking for a good way to use them. I probably have enough tomatoes to make a gallon of sauce! I may try freezing some of the sauce when it reaches the point that one would put in the cheese.
That sounds like a fantastic plan! Cherry tomatoes can make a deliciously sweet sauce. Freezing it before adding cheese is a great idea; it’ll give you flexibility to add the cheese when you’re ready to use the sauce. You might also consider roasting some of the cherry tomatoes to deepen their flavor before making the sauce. Enjoy your tomato bounty! 🍅🍲
Bravo well done Vincenzo
Thank you my friend!❤️
Again, an amazing dish. Thanks V! Question: why add the garlic so early? At least after the chilli flakes.
Thank you my friend ❤️
its the right steps, first garlic then the chilli flakes and then tomatoes. So the oil will absorb the spiciness and garlic flavour
I make this all the time, so easy
Glad to hear that you're a fan ❤
I actually made this last year (happened to use paccheri as well). Was supposed to cook arrabbiata but I had no available parsley at hand, so I replaced them with basil. Didn't know it was an existent pasta with a name as well
You did a great job!
Was it good?
@@vincenzosplate Yeah, it was tasty with scorching chilli that felt like fire 😋
Looks great! But I'm wondering: what would you say distinguishes this from regular pasta al pomodoro (of which you have a wonderful recipe that I make a lot when I have fresh tomatoes)? The chili? The cheese?
Yes, here you mix 2 types of cheese and chill flakes.