The Best Pasta Sauce (rustic)
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- Опубліковано 18 лис 2010
- Jack Scalfani's shares a recipe that he just learned. it's the best pasta dish he has ever made. Here is the recipe:
Ingredients
3 pounds fresh italian tomatoes or a 28 ounce can of Italian tomatoes.
1 sprig fresh basil
2 tablespoons extra virgin olive oil (EVOO)
3 garlic cloves, smashed
1 teaspoon sea salt for the sauce
6 quarts of water
2 tablespoons of sea salt for the pasta water
1 pound your favorite pasta
1 tablespoon of a good finishing EVOO to dress the finished pasta
8 fresh basil leaves finely cut
¼ cup grated Pecorino Romano
Cooking Directions
Put the water for the pasta and the 2 tablespoons of sea salt in a big pot over a high flame until it begins to boil.
Bring 3 cups of water to a boil in another large pot big enough to hold all the tomatoes. (You can use the boiling pasta pot for this step and then again to cook the pasta if you don't want to use 2 pots.)
Wash the tomatoes and take the stems off.
When the water in the second pot is boiling, put the tomatoes in the boiling water for 15-30 seconds, until the skin puckers or bursts.
Take the tomatoes out of the water and let them cool on a large plate. When they are cool enough to handle, peel off the skin.
Cut the tomatoes in half and then into about ½ strips. Remove any skin, stem from the inside, and seeds if you want. Coarsely chop the tomatoes. Make sure the tomatoes disintegrate into a sauce, with some pieces of tomato remaining.
Put the EVOO and garlic in a cold pan over a high flame. Saute the garlic in the oil to release its flavor. Don't let the garlic brown. With the oil sizzling, put in all the tomatoes and 1 teaspoon of salt. Add the basil sprigs and stir them into the sauce. They will wilt and release their flavor into the sauce. Cook over medium-high heat until the tomatoes have broken down and a chunky sauce has developed. Most of the tomato water should have evaporated. This should take about 15 minutes, max. Stir frequently. When the sugo is done cooking remove the basil and garlic.
When the pasta water comes to a boil put the pasta in the boiling salted water. Stir the pasta to make sure it doesn't stick. Cook until al dente, about 8-10 minutes.
Roll up the basil leaves and cut into a chiffonade, ¼ inch bands or strips.
Pull the pasta out of the water with a spider or big slotted spoon and put it in the sugo. Finish cooking the pasta in the sugo. It will absorb some of the tomato liquid. Shut off the flame, drizzle the equivalent of 1 tablespoon of the finishing EVOO over the pasta, scatter the basil and sprinkle the Percorino and mix well into the pasta
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haha oh jack, where do I get fresh garlic leaves.
This is the most kindergarten version of "rustic pasta" I could've ever imagined
Please link a better recipe
but its penne not macroni
Salim Kaka Pasta isn't macaroni.
@Chris Cirnigliaro No they don't
@@ajshdhenskaka yes they do
If you're just going to take the wilted basil leaves out once they've "lost their flavor," you should've just used dried basil leaves.
In case you haven't figured it out yet, Jack is clueless in the kitchen.
You gotta chop that garlic brah
Instead of completely draining the pasta it is best to put some of that water into the sauce. The starch binds the sauce and pasta together.
So as bad as jack is at cooking, leaving the garlic cloves in whole in your sauce IS actually traditional in Italy. Americans are use to high amounts of garlic, in Italy, leaving the whole clove in gives the diner the option of high a lot of garlic, but most generally only want a small amount of garlic
I can't believe you didn't crush nor chop the garlic..
he thinks "rustic" means while chunks of raw garlic im gussing
Haha probably
mmmm...who was the lucky family member who got a whole garlic bulb to chew on ?
@5:03 "grab a leaf or two of your fresh garlic" LOL i think you mean basil.
Look he has both arms in this video
Pre slit the bottom of the tomato before boiling to aid in peeling the skin.
nappybiscuit X marks the spot, easy peeling.
So put basil in. Take it out. Put basil on. Alright
wtf
You know he ate that entire bowl of pasta
😂😂😂
does rustic mean no sauce?
Macaroni?
@CoryBoom what a great tip. Thanks!!!! I will do that next time.
@smudgedeyeliner1987 thanks and great job. I am so happy you loved it.
Me and my brother did this dish, we changed it up a little bit, but it turned out extremely good. Thanks, i was looking for something easy and simple to make.
hey jack, if you carve out the core of the tomato at the bottom (the green part) and put an x at the top, after you blanch the tomatoes they'll be easier to peel!
I definitely have to do this, it looks delicious.
Ive made this same sauce before, but i used "Red Pack" brand plum tomato. If you never tried them, i highly recommend them! Thanks for sharing!
This is pasta pomodoro. It's a great beginner dish that I learned in middle school food class.
tried it on your way and loved it, but 2nd time i choped garlic and basil very fine and i liked it even better.
@Firter honestly I used the best tomatoes the night before. Then filming I had the second best left. Sorry.
This looks very good....thats why I love Italian food, its usually quite simple but soooo tasty :-) I will be trying this very soon.
Now that's a regular Jack size portion
Good stuff. One suggestion: if you're gonna not pull out the garlic in the end, you should have chopped it up
I'm trying that soon, thanks
HI Jack, I'm so glad you found Gianni! Yes, he is a wonderful and meticulous cook. Look up his fabulous version of Eggplant Parm...My kids now love it better than The one I have been making for 40 years. You did a great job.
That Looks Very Good Jack:D
@XAdam21 thanks for the info. I really appreciate it. I still have so much to learn.
This is what’s served in hell
El Donte? lol
you can cut a cross on top of the tomatoes before boiling, that helps to peel it easily
OH..and another thing..sorry, I forgot to compliment you and the original poster of this pasta dish, because THAt is exactly what pasta should be. Simple, light,and not drentched insauce. Us North Americans seem to DROWN our pasta in sauce, and it's all you can taste. Sauce with over cooked gluey things. YET, THIS way is the proper way to eat pasta! Afterall, it IS a PASTA dish! In Italy, and Malta, where my Mum is from, it's ALL ABOUT THE PASTA! (Macaroni). Simple, fresh, and tasty! THANKS JACK
You should definitely chop or crush the garlic
The more you break down garlic the more the flavor comes out
You Americans are so cute when trying to make pasta!
You are so cute when you try to compete against America in the olympics
Don't kid your selves the average Italian has the same cooking ability as jacky boy here. Culinary skill isn't hereditary.
@@theaccount2025 Weakest and most unrelated comeback I ever seen. Sad I just saw this after 3 years.
hey, man, i can't even argue against this one.
I’a cooka da spaghetti
Pastafazul
Da meataball
@RJW14 the oil will coat onto the pasta and keep it from sticking from one another. That's why you stir right away to get it coated, when using oil in the boiling water.
what you made with the peeled tomatoes is called concasse (con-cass-eh)
another thing you can do to make it easier for you is take a paring knife and cut an x on the bottom end of the tomato. Throw that in boiling water and let the skin seperate just a bit (about 10 seconds) then immediatley take it out and put it in ice water that way it will keep the tomato nice and solid
i love really rustic pasta dishes. don't know how everyone feels about whole wheat pasta, but we love it, and that with some just simply sauteed veg, and you can feel really good about NOSHING! I checked out his site and watched the pizza marguerita pizza. gotta try it. peace.
Very good job and humble for giving credit. I will try this for sure :)
@CityRuler1 it said Pecorino Ramano on the label. It was imported at my Italian deli.
@zeebier2 I believe it's a 6 quart dutch oven by LODGE. I got it at Walmart for $50.
If you put the salt into the water for your pasta, after the water is already boiling, the time until the water is boiling decrease. Salt in water makes the boiling point higher.
Hi jack, you can use the evoo for both and it give whatver you're cooking more flavor and it adds an amazing aroma to it too.
Well instead of your "Pecorino Romano" which doesnt make sense because they are both different, but similar, I used a Mix of Pecorino and Romano but a little over 1/4 cup, about 1/3 cup i used because i grated too much but it still tasted soo good!
@Linemen4life58 i'm working on it. BTW, I am going to do an episode on knife skills and go learn how to use a knife.
@9:59 AL DANTE - as in “readiness of pasta preferred by Dante”. Jack truly knows the depths of Italian culture and cuisine
@055CINDY I have to admit that the garlic and basil are the key ingredients for this dish. The flavor is needed.
@mynameis0wut yes you can. That is what I normally use, but I wanted to try everything from scratch.
I give you kudos for your enthusiasm on the topic but I know exactly what video you got this from. Technique is flawed here but I do give you props for the fresh approach. PS: Always score your tomatoes before blanching them.
Hi from the UK :-) Well...I made this for lunch today and it was sooooo good. Very simple but very tasty. Im not keen on those heavy, rich sauces you sometimes get on pasta but this one tastes light and fresh. Love the channel by the way :-)
Very cool
Awsome video, I'm a new subscriber and I am 15 and a love making food.
thank you, thank you, thank you, im vegetarian and this is just perfect, im going to take a shower and go and buy everything just to prepare this dish to my friends and family.....
@alozzzy1213 The steak will taste great with either oil. The cost is different. OO is much cheaper. Once you cook EVOO it breaks down and basically becomes OO anyway so save your money and cook with OO.
@bob12345252 yes. It will last only 6 months for heavy use. A year for light use. Then it will get dull or crack. But for $20 it's worth all the non cutting you will do.
Tastes AMAZING! 10/10
In my family (italians ^^) we use much more salt in the water to cook the pasta (a handful for that quantity of water)
Another tip to check when pasta is ready (like for other recipes). Take a single piece out of the water and slice it (teeths are ok) and check for a white line in the section (a dot for spaghetti). as that white line disappears (you can check several times) it's "al dente".
We put a ton of salt AND seasonings in the water for us. Bit of basil, plenty of origano, but a ton of salt.
Nonna always said in her broken Sicilian, "bisognu buonu da sulu," lol which meant the pasta has to taste good by itself!
@Pimpvaic not at all. it completely softens and all the oils are out of it. It's very good to eat. You can remove if you want, but I leave it in.
im 12 and i made it ! thnx :D
@TheConcertEye It taste better to me then the table salt. not sure why.
Im going to have to try this...Thanks!!
ha ha, as I was typing my last response you actually admitted to what you tube video you got this from. Good job :) I've seen his vid on the San Marzanos, it's good stuff but good luck finding a San Marzano grown locally here. Don't do canned, trust me.
Oh geez! I don't think my mouth has ever watered this much! Looks so nice!
@CityRuler1 Pecorino Romano is one cheese. I have been buying it since forever. Pecorino is the name of a family of italian cheese. Kind of like a scientific name. Go get it at your supermarket, or google it if you don't believe me.
ya look at that boiling water thats beautiful
@Plecuzzo God bless the Old Country, Italy.
oh jack! u and ur "okays!" and u've been doing so well lately =(
That looked fantastic! Thanx!!
Hey Jack,
If you cut a small 'X' with your knife on the bottom of the tomato before boiling them the skin will peel off even easier
@JustNess78 You noticed. Thank you so much. I try to leave those out. I only edited out one of them this episode.
@elvixteo no. The water is bitter from the skins. You don't want that taste in your pasta.
7:48 “It’s beautiful”
Jack, you need to get some better glasses. Those look like dog food.
Just a tip: cooking with sea salt is entirely pointless. Sea salt is exactly the same as normal salt in all but size and shape of the grains. The reason it tastes different is because the larger, more irregular grains of sea salt make little bursts of saltiness when you eat them, but when you cook with them and especially when you throw salt in water, there's no point in using more expensive sea salt when it'll dissolve. Only use sea salt when it wont dissolve, like with seasoning.
Hi, I realize your comment is fairly old, but the reason one should not heat up EVOO is because, when heated, it converts all the healthy fats into unhealthy saturated fats, thus defeating the purpose of using it in the first place. This is why it's recommended and traditionally used to cold dishes, such as pesto, dressings, etc. Also, a good EVOO is not cheap, so it's a waste to fry with it.
He likes to use the tube shaped pasta. Macaroni actually refers to any pasta made from durum wheat that is formed in tubes. He is just using the proper name.
@williamgag thank you so much.I will try to keep that in mind.
@cutiechloe12345 we don't ship outside the USA anymore. It always gets broken no matter how we pack it. I am sorry.
In cali it would take 2-3 days to from ordering. shipping is free.
@cayen1234 Thanks. I will do that from now on. I love learning something new.
That looked 1000 times better than the lazy man's lasagna.
@Rathanos480 yes. I could have crushed or pureed more. Rustic is a more chunkier and less gravy. I love the gravy sauce too. If you were to crush or boil longer you wouldn't hurt the flavor.
@zeldafreak701 once you've fully cooked the garlic it's safe to eat in one piece. All the strong flavor is gone into the sauce. It's not like eating it raw. Many restaurants will serve a full garlic that was slow roasted. They are amazing.
good recipe but when i make my pasta i usually put the basil in the end that way the basil isnt brown or all soggy that way when u present it u got the nice contrast between the crisp green colour of the basil and the bright red tomato sauce colour
And yeah, your support of farmers markets is right on but it's the wrong time of the year for cheap produce here in blizzardy Winnipeg.
olive oil does not matter on flavor and you are right its way cheaper than extra virgin olive oil but it does matter cause extra virgin olive oil doesn't give you cholesterol at all. i had high cholesterol when i was like 12 cause i was extremely over weight and i used extra virgin olive oil on everything and it lowered my cholesterol. so it is better than olive oil.
@TheRcfanatic You really did it already? OMG. Was it amazing?
This was probably already posted, but SO much to go through. My tip on blanching the tomatoes...cut a small cross hatch at one end, like an X. When done, it will naturally peel back a bit, so you can grasp the skin and peel the tomato easier!
@ronniefan7 not sure. It sounds like a regular red gravy with spicy sausage, mushrooms and peppers added in. Add crushed red pepper for heat if you want.
JUST ENOUGH TO COAT IT? PFFFFFFFFFFFFFF
@poison812 Sicily and Naples. A little from the south and a lot from the north. LOL
@mrbrianchia at least four. If you make garlic bread and salad you could stretch to five people. 4 definitely.
If anyone has problems drizzling oil from a large bottle, just pour the oil into a small ladle. You'll have better control, and a ladle doesn't glug like a big bottle or gallon tin does.
you are a very explanatory and attenitve chef great vid thank you
Regular olive oil has a higher smoke point than extra virgin olive oil which makes it better for cooking and frying
7/10 because you put a lot of love into it.
Lol I was searching up Hetalia: Italy making pasta and I ended up here XD
sick intro dud
You don’t have to pull out the basil it’s tender enough to eat in the sauce
@RJW14 yes. that is another great idea. I will try oil the next time.