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I like&have cooked a Butter/Tomato Sauce,but I've never done it this way before(I think the Fettuccine works really well👍) Great Job. And did that Canned Tomato 🍅 Company ever get in touch with u? I hope so👍
I'm here to corroborate this wonderful pairing: A few months ago I was gifted some homegrown campari tomatoes that were so outstanding I didn't want to ruin the perfectly balanced tomato flavor with heat (as good fresh tomatoes are next to impossible to come by in the state of Florida). Instead, I dressed them simply enough with good butter, sea salt, homemade kitchen pepper (look it up) and just a kiss of raw garlic, sopping it all up with some fat wedges of warm leftover focaccia. I ended up eating all eight tomatoes in one sitting. Wish I were joking. Every so often, you come across a sublime marrying of flavors in a meal you least expect to discover them -- tomatoes and butter are one of those matches made in heaven. Atop pasta is just going one better. Can't wait to try it this way...and to any doubters out there, you're only hurting yourself. 💜
My wife is from Middle Town, New York. We live in Oklahoma. Bread and pasta are her life. She was recently diagnosed with Celiac disease. Bread and pasta are her life. Not having those things have brought her to tears. I made this recipe for her with gluten free pasta and she loved it! I’m really enjoying your channel. Thank you!
Back around 1999, one of my friends (we were four coworkers), became very sick. Turns out she had celiac’s disease. New to most people, including food manufacturers, so not nearly the array of GF foods you have today. I found a recipe for pb cookies with just pb, egg, and sugar. They were so good! My friend barely got any because the truck drivers at our work scarfed them all down!
Try Jovial Einkorn flour for an easier-to-digest meal. Einkorn is an ancient grain that is still whole and has not been bred to make you sick! It can make ALL the difference. Many people find that it isn't gluten but the chemicals sprayed on the grains to start the dying process making the grain release easier for a quicker and larger harvest.
I was married to a brilliant Italian chef and I picked up a thing or two about sauces after watching him cook in fine dining restaurant kitchens for all of those years...its all about simplicity ...he was a sous chef before all else and it showed ...ironically I'm cooking this very thing tomorrow night for my daughter...her father always made her this and since his death I now do....RIP Andrew 🇮🇹🇦🇺❣
Growing up my family didn't have a lot of money as my dad was a federal prison guard and my mom stayed home. We often ate fresh pasta with butter and home canned tomatoes. A big garden kept us in food. All together we would have hundreds and hundreds of jars put up. A big plate of fresh buttered pasta with a couple of jars of tomatoes usually with a jar of green beans on the side, fed us kids many nights. To this day it is the ultimate comfort food. Thank you for reminding me. ❤️
This mirrors my experience growing up! Everyone in my family has a thriving garden and those veggies kept us fed when there wasn’t much else. I’m thankful for that experience today because I can grow anything & some of my best creations have been struggle meals.
Your son so unenthusiastically saying , "delicious," just made my day 🤣 It's so apparent that he really loves this dish and thinks it's delicious, but his nonchalant delivery of the line is just hilarious!
@Mildred Bailey hi Mildred! I think his son is an ass. Not funny in the least bit. Give him a box if hamburger helper with a can of spam for dessert AND lock him in his bedroom during your next delicious videos. 🌹
@@alalalala57 I just get tired of the cooking videos that have things like slow pan shots of the onions they chopped, or a musical interlude while the pasta cooks.... "No Frills" - The straightforwardness of this guys videos really works for me - each to his own I guess though. :)
@@Strainj1 eh fair but I think there's alot of other no frills channels. Like adam ragusea, j kenji lopez. Ofcourse sip and feast still has it's own unique style which I appreciate
As someone who always reheats leftover pasta the next day with butter, I know this one is going to hit different for anyone whose never had this or doubts it. Such a good recipe.
I think what I like most about this channel is he repeatedly tell us when to prepare each component in relation to the other which I've never heard of in online recipes. Time management is a huge component in cooking.
Once considered "poor food" when we couldn't afford meat.....and we had to only eat from our garden and stored pantry staples.....now a delish dish on a cooking show. It truly is amazing and a family FAVORITE. Funny how that happens.
@@danacaro-herman3530 True. It's just that it was all so avoidable. I would be afraid and more nervous than I am If I didn't trust in Jesus to take care of us and if I hadn't read the bible all the way to the end. Now I know. Repent and trust in Him and you will live forever too. Cheers!
@@AirstripBum Amen, and as a Traditional Catholic we have not only Sacred Scripture but the utmost important Holy Sacrifice of the mass( at least for now). Happy Octave of Easter my friend!! Dominus Vobiscum 🙏
I want you to know that I have been making this recipe for the last year. As a college student who works full time and is not too skilled in cooking, this is the simple kind of recipe that is so beneficial to my life right now. It’s easy to add shredded rotisserie chicken, shrimp, etc, for a little “extra”, makes great left overs… I can’t complain. Thanks for this vid.
I cut up zucchini, yellow squash, mushrooms, red & green bell peppers. Add to a skillet with olive oil and caramelized onion. Just add salt, black pepper and garlic. You can cook the veggies until tender or as crunchy as you want. Then add to pasta. Enjoy!
I love how simple the ingredients are. This actually feels like I could easily go out to a normal grocery store and get what I need to have this made within the hour.
I’ve been craving this ever since I saw it a few days ago. I made it tonight but I couldn’t help myself- I added a little fresh garlic, dried oregano and grated Parmesan. It was superb! Thanks for the new recipe for my family.
Jim always says to make it your own---add what you want, his recipes are merely guidelines for the overall dish---so you did exactly that. Sounds as if you came up a winner!
I just made this with 3 pints of an heirloom cherry tomato blend (colors red to pale yellow) and it was amazing. Really magnifies the sweetness in the tomatoes
I was stressing today about making a quick lunch on a tight budget, when I happened across this video. Providential. Turns out I had all the ingredients necessary to make this dish in quarter size (save the basil, I used dry instead, plus added diced garlic before the onions because I can’t resist). I was skeptical about the mix of tomatoes and butter, but wouldn’t you know it, the meal not only turned out delicious, I had more than enough for lunch, and it was super economical as well, and I got to keep on my “Mediterranean diet” at the same time. You, sir, are my hero. Liked and subscribed.
I always take leftover ingredients and use them to make tacos, or quesadillas if I have cheese. I even did this with alfredo and noodles lol. It sounds like it would be gross, but what I did was use mozzarella cheese in the middle with the noodles (which I broke up into quarters) and some alfredo sauce, then cooked the tortilla until it was crispy and seasoned it with garlic powder and dried parsley, topped with parmesan. It was a bit strange eating it in this manner at first, but it tasted just like eating alfredo with garlic bread and I liked it so much I make it by choice now.
I’ll be making this dish a lot now that the price of groceries are astronomical. I bought 4 small bags of groceries 2 days ago- $103! This recipe will cost me around $20, and I’ll have enough leftovers for at least one more meal, maybe two. I can dig it!
@@donna3465 $20 for this meal? The same servings as he did? If so, you need to move to another country! This would not cost me over €10 and then i'm using all organic top dollar products. I'm from the Netherlands btw
@@donna3465 call Donna I’m so embarrassed if you’re so expensive where you live I made this last night and total costs was probably about $ 6.50Canadian. Butter 1$, tomatoes 4$, pasta $1.50. I already had parsley from another recipe so I didn’t have to buy more, and skipped the basil. I bought my cherry tomatoes from Walmart(yeah I know I’m a monster😂), but despite my Walmart tomatoes this recipe turned out absolutely incredible and I will be making it frequently from now on.
All these recepies are so straight forward. I've probably done 4 or 5 different dishes following your videos, and they all have been crowd pleasers at home, even tho my kids are picky eaters. So a BIG thank you!
I feel the same way. I haven't eaten so well in years. There are no 'good' Italian restaurants in my area & I love Italian food. Jim's instructions are so easy I never have a problem following them & the results are always fabulous.
I made this today exactly as you instructed. It came out delicious and saucy and really nice. Would love more simple pasta recipes like this one in the future
A little over 20 years ago I was in a relationship with an Italian from Rome. He made pasta very similar to this but used olive oil instead of butter (he was extremely health conscious). His sister would use butter. Some times they’d add fish or chicken (a dash of white wine if adding fish) and some times it’d be just the tomatoes, onion, a handful of fresh herbs and if the mood demanded it, some garlic. If in the mood for some extra pep, a few chili flakes. The simplicity and versatility of this dish and how fast it comes together makes its beauty. Flavourful tomatoes,butter, herbs, salt, pepper. Whatever else comes in is just the mood of the day. And it’s fabulous. Delicious does not need to be complicated or expensive. It’s filling, it’s healthy (yes, even with butter!) it’s fast and boy, is it tasty! Adding pasta water to emulsify and mixing your pasta through your sauce are two essential steps in most Italian pasta dishes that sadly, in Northern European countries, are left out for reasons that escape me. Yes, a dollop of sauce on a nest of virginal pasta looks pretty… but oh, the reward you get from doing it like Italian cooks have been doing it for generations! Thank you for tasting and rectifying the seasoning! One day the tomatoes might be a little sweeter, the other day they might be a little on the tart side. One onion might be bigger than the other, the ladle of pasta water a little less generous, there might be a little less salt in the pasta water (or none at all), the day might have baan really hot and you might have lost an excessive amount of salt through sweating but not have had the chance to replenish your electrolytes… and you might feel the need to add more. I have a friend who used to be a sous-chef in a Michelin star kitchen. His mantra is “Taste and rectify - always believe your eyes, nose, ears and tastebuds in the kitchen. Never just the recipe”. Wise words IMHO.
So many good points made in your comment! One of the most puzzling things I've ever seen is when a person comments on a recipe site that a dish was "too bland" and they'll never make it again. All you have to do is taste while cooking, and adjust seasoning to your preference! It's so easy even a very, very novice cook like me can do it ;)
@@hodgeelmwood8677 - Exactly. I can (sort of) understand it when someone comments on a written recipe that is very precise. I have a cookbook written by a Michelin-star chef, it’s a collection of the classics that were served in his restaurant before he left it. Every ingredient is listed in grams, even the amount of salt. If you follow it religiously and don’t like the seasoning, yes. Still… depending on the source and season, ingredients will hold more or less water, have a higher sugar content, etc. “Taste, adjust.” - To me that should be the mantra of every cook.
YUP, making this soon. In Tennessee, we all end up with unbelievable amounts of amazing tomatoes during the summertime. This is a great way to use them up!
@@WaitingToBeAGhost - the tomatoes grow so well and they are so good. We get rain like once a week even when it’s super hot. Just use shade cloth when it gets insanely hot. It was 95F feels like 105F in June. Brutal… Can’t go back to grocery store tomatoes…
I'm a new gardener in TN and just wanted to say, I used my freshly harvested tomatoes for the first time with this recipe and it's amazing! I'm making it for the second time right now. Love this video!
I don’t know why this was in my recommended videos this morning. BUT I watched the whole thing and then immediately went to the grocery store to get the things I need and I made this. I CANT GET ENOUGH OF IT!! So good!!!!! Thank you!
Something I appreciate about your videos is that while making the sauce you indicate at what time to start cooking the pasta. There are so many recipes where I have to eyeball it or just leave one sit off to the side and then the sauce or pasta'll end up overcooked or cold or weirdly textured, and it's just nice to know exactly when to move to another step in the process.
Your son eats his pasta like a true Italian. Loved his 9 out of 10 rating, too. That's right, son. Never give a perfect 10--there's always room for improvement. Reserve the rare 10 for the truly special dishes that completely blow you away. Bravo!
My first attempt at this was because I was so tired getting home from work. I just threw a couple cans of chunky tomatoes into the pan. No spices. Added the butter and mixed. Tossed in the cooked spaghetti and let it cook for about 5 minutes. Thing 2 said it was the best spaghetti I had ever made. 😃
@@bl6628 You're correct to an extent but I agree with Michelle. You can't use tins of tomtaoes and expect it to be anything like what was cooked here. Literally the whole point of this recipe is to use fresh cherry tomtaoes not tinned tomato which is completely different in taste, texture and in every conceivable way. Using tagliatelle is also probably quite important for the recipe. Who hasn't chucked a can of tomato in with some spaghetti before? lol everyone has done that.
@@chatteyj Jeez, it's cooking, not baking. It doesn't have to be precise and you don't have to follow a recipe to a tee to get a result that is satisfying to you. Why do people like you have to gatekeep cooking? It makes people not want to attempt it because you make it seem like it's something that if you don't do absolutely perfectly, you've wasted your time.
@@chatteyj The person was tired from work, probably checked their pantry and searched UA-cam for a recipe they could cook with what they had on hand. She didn't have everything but was able to adjust and make something they liked. Lots of people have canned tomatoes lying around so her sharing her recipe probably made a few people realize they didn't need everything in the video to make something close to it. Literally ZERO reason to say "BuT yOu DiDnT mAkE tHis ReCipE eXaCtLy." Just sounds pretentious and rude.
I made this today to eat with my family on a gorgeous Minnesota Sunday on our balcony!! It was superb!! I felt like such a champ 😂🎉 I regularly make your recipes and have NEVER made one that wasn’t a hit. Cheers!
Made this many times for my dad. Used tomatoes from the garden and occasionally added zucchini. Always sprinkled with parmesan. Dad loved it! I can't wait for summer.
I just had this for the second night in a row (but I added lots of halved garlic cloves bc I love roasted garlic ) and I’m so addicted. I’m gonna be making this for the rest of my liiife
This is absolutely one of my most favorite things to eat ever. I have my own version of this and the reason that I even made it was because I didn't have anything in my cabinet but rigatoni ,butter and tomatoes. The combination of the fat and the acid and the texture of the pasta is just amazing. I also add red pepper flakes to mine.
If you're having trouble finding good basil, I recommend getting a small aerogarden unit, they don't take up much room and for whatever reason they are incredibly good at growing basil. Nothing else seems to grow quite as well and in fact I end up having too much basil. I have a couple Aerogardens that I use but the smaller one is called the AeroGarden Sprout Indoor Hydroponic Herb Garden.
Another option for some but not all herbs is to buy large quantities when you can - mince them and mix them with olive oil. Next, I portion them out in ice cube trays, then when frozen solid pop them out into a small freezer bag. Viola, frozen portion controlled cubes. When you need the herbs for sauce drop them in and let them melt in the pan. Learned this a few years back from a cooking video.
Did this at home but I addead some more things to the recipe: I added garlic after sautering the onions and tomatoes. I also seasoned the onions and tomatoes with black peppers, dried oregano and basil. Addead arugula (and let the aregula leaves reduce) before adding the pasta water and the pasta itself. It was amazing.
I made this last night, and it was soooo delicious. I happened to have a jar of really good anchovies, so I added a few, and some red pepper flake. Maybe the best thing I’ve eaten in a while. Being diabetic, I ate a piece of salmon with the pasta. I have to say... adding the pasta water is an essential step. Thanks for posting, simple foods are the best.
@@annahines3339 I make a very similar dish and use fresh basil in it, I never though of capers, I'll have to try that. Sounds really good! I'll finish mine with a couple tablespoons of ricotta sometimes too, makes it really creamy.
Awesome. I have 27 cherry tomatoes plants ( and about 40 paste plants )so some days I need to use a LOT of tomatoes! I usually roast and oil pack them but I can’t wait to try this.
I tried this recipe and for only a few ingredients it was delicious! I used regular spaghetti and some store bought cherry tomatoes. I did add both basil and parsley. I loved it! I also added some sliced black olives and some red pepper flakes, just to use up some left overs!! I will be making this dish often. Thanks for sharing this wonderful, easy recipe.
Duude! That looks amazing - being Italian I've got a handful of family recipes but I've only recently discovered the revelation that these simple authentic recipes are - and how insanely delicious they are!
I made this dish this past weekend. I like a little heat so I added a bit of red pepper flakes. Other than the pepper, I followed the recipe. Absolutely the best dish I’ve had in a very long time. Leftovers were even better. Definitely a keep and share recipe. Thanks!
I came back tonight to make this. 😍 I didn't have fresh pasley so I used some thyme instead! I also added some chopped spinach add the end of the sauce heating for extra veggies. My Asian husband LOVES this! Thanks for posting this. I would've never thought to make a butter sauce. 🤗
Thanks for this recipe, Jim. I made it the other day and it was delicious! My wife and I live in the UK and love your videos and trying out your recipes. The way you get your family involved is really special. - just the way good food should be enjoyed.
I’m full blooded Italian-specifically Sicilian. All 4 of my grandparents came to America as adults. So, my parents were first generation Americans. I definitely grew up in an Italian culture. Your pasta dishes are simple, flavorful, rustic, and authentic. Thank you for sharing!
This is my go to recipe to use garden tomatoes! I looked so forward to it this year! I add some extra herbs from the garden. It is SO delicious, & even better after it sits for an hour or as leftovers! Thanks!!!
Mind blown! I made this today and it's one of the best pastas I've had in a while. I eyeballed everything but took my time in cooking the tomatoes like you instructed. Perfect. Made all the difference! I couldn't believe such an amazing recipe calls for basically just tomatoes butter and onion.
i wrote it a few times, but i want to repeat it: you are a such a nice person, everything is so simple, accessible, relaxed and unpretentious in your videos, act and cooking. keep up the great work sir!
Yours is my absolute favorite cooking show on UA-cam. I love the simple (and simply scrumptious), no-nonsense recipes and the family participation. You (and the food) are all delightful!
We made this tonight, used whole fresh tomatoes, shallots, parsley, spaghetti pasta. Was amazing. Thank you for the ideas. We have a huge 12 inch pan. Great economic meal
I’ve made this one three times now. It is SO EASY and SO QUICK and SO GOOD!!! It’s a very forgiving recipe. Second time making it, I just eyeballed everything instead of measuring, only cooked the sauce for 15-20mins, and it honestly tasted just as delicious (not sure why I’d cook sauce for longer lol). Third time, I sprinkled parm cheese at the end and topped with some pan fried shrimp - would HIGHLY recommend. Best pasta recipe ever!!!!
Saw, saved & finally made this tonite for my dad and I. He raved the whole meal how this is the best pasta he’s ever had & the man is 79. Delicious & simple thank u!!
Good job guys! Generations sharing food and cooking is life. I learned to cook from my dad, my son is a great cook now (did some restaurant cooking too) and now I can only hope my grandson follows on - he's not toddling yet so we'll see. My daughter's daughter does come over every week to cook with me already though, has her own apron and chef's hat.
One of the best cooking channels on here. No frills and whistles, just great recipes and a cook not trying to be a 'personality', shows us the prep and straight in. I love this recipe, so quick and so easy and as we say here in Wales, Blasus Iawn.
This was really great. The sauce was creamy from the butter, and the tomatoes added a nice taste. I did put a touch of crushed red pepper as I always love it in pasta. This is is also a cheap, easy dish that almost anyone will love.
This is exactly what I was thinking! I'm going to add red pepper with the butter and onions and just before I add the tomatoes I'm going to toss in a few cloves of minced garlic.
Looking forward to trying this, and takes me back, to the '70's, when we did not have a microwave.. we would re~heat our red sauced' past in a fry pan, with butter, and that is how I still do it for the memories, and the taste! Thank you💌 ...and I'm looking forward to this and each of your recipes ☀️
Your recipe just hit the spot last night while holidaying in, Paros Greece. Great local tomatoes, did suppliment with some garlic and pancetta; looking out over dusk on Naoussa Bay from our AirBnB balcony - Food for the Gods.
And after making it once, this has instantly entered my top ten favourite recipes list. And that's no mean feat... it's been years since the books were opened. I can't thank you enough. Congrats on all your well-deserved success.
You are my now 'go to' Italian chef. Love your energy, the simplicity of teaching and ALL your steps one at a time. Most of us are visual learners - no wonder we love your channel. Stay the course!
I can't believe it! The store had the exact tomatoes... I just finished my plate and it was absolutely delicious!! I confess to adding garlic and herbs. YUMMMMM! Thanks for the amazing recipe!!
Just harvested 10 lbs of cherry tomatoes and then stumbled on this recipe. I used 4 pints and added fresh basil like your website recipe. I am blown away by this. For sure going to be something I make on the regular. So simple and easy. Thank-you!!!
Literally saw this on my recommended this morning watched it and then cooked it today. Very surprised how easy it really is and the family loved it! Definitely a keeper! Edit: One thing I will say is if your gonna use white lettering, put 0.25pt or 0.5pt black line on the outline - it makes the text pop and a lot easier to read.
Looks easy and really delicious!!! I’m going to try this, add garlic, basil, and some large butterflied shrimp. A touch of dry white wine would also kick it up a notch!!! Thanks for this great dish idea!!! Will let you know soon how it goes!!👍🏼❤️
It occurs to me I've never seen a UA-cam channel for Italian-inspired recipes where the host is like "use whatever you like." Everyone else is like follow the recipe like it's gospel because anything else isn't authentic and that's bad. I love this more casual style, lets me thumb my nose at all the food purists. And this dish looks great!
I just found your channel here in UA-cam, I’m a gardener myself and I can tell by your accent and the way you cook that you know your stuff when it comes to sauces and pastas. New follower here my man
I made it. Loved it. Had left over sauce (pasta was gone of course), so I put it in a mushroom omelet for breakfast this am. Very flavorful. Keep the recipes coming!
Wanted to hop on and share a simple snack, using tomatoes and butter. Slice tomato thin. Thinner the better Toast bread ( I like seeded wheat ) Immediately butter toast once done Add sliced tomatoes and crack fresh pepper over the top This is one of the most underrated combinations. Enjoy!
I did this recipe but added some garlic, white wine, lemon zest, and altered for basil instead of parsley. Also cooked with a few other green spices fresh from the garden... Sooo good
This might be my new favorite pasta dish! It's so velvety and delicious! I used papardelle, and added a touch of minced garlic to the sauce. Outstanding!
I made this over the summer the day after a family wedding....it fed alot of people and they loved it. I added some garlic while cooking and used Kerrygold butter which I think amplifies the flavor.
I made this for my husband. He said "You've out done yourself" He also said "This gave me a wholesome feeling" ^-^ He is VERY honest when I cook. When he likes something he REALLY likes it Awesome recipe! This is something he can make when I'm away.
I recently tried it with home made sweet potato gnocchi and OMG! It was creamy and sweet and acidic and earthy thanks to parsley and the sweet potato... It was AMAZING! Definitely will be making it more often! ❤
Such a great combo. Always loved it another way as a tomato sandwich. Toasted bread dripping in salted butter, thick tomato slices and fresh cracked pepper. CANT BE BEAT!!
Yes, Lana, it really is an amazing combination. I toast ciabatta, smothered in Kerrygold butter. Layer on thick slices of (room temperature) tomatoes and dust with freshly ground black and kosher salt. Occasionally I will sprinkle one side of the buttered bread with....lea and perrins worcestershire! Going to make one of these babies right now....
Channel is great. Really like the straightforward no nonsense approach. Made this tonight for a weekday dinner and the family loved it. My wife said it was the best meal she’s had in a long time and even gave me a high five. Simple and tasty! Keep making videos because my family is going to expect restaurant quality like this every night.
This channel is gold, i feel like i can do every recipe without mistakes even if im bad at cooking. Another thing, is the beauty of the video itself. Congrats
This looks great. I actually have basil and flat parsley in my aerogarden, always appreciate fresh, fast, good looking recipes. 👏👌 And dude, I feel you with the spatter guard 😂. They’re so fragile! Washing them kills them
Agree that this is a flavorful pasta dish. I add garlic to mine; that's how my Gram & Mom taught me. We finish it with fresh basil instead of parsley. Glad to see this being shared with others who've not heard of it. Easy, simple, delicious & healthy food.
Thanks for sharing this recipe. I made this for dinner with a side of Italian sausage for my carnivore husband. 😄 It was delightful. Fortunately I had some basil from the garden and can't wait to use my garden tomatoes next time. So good!
Tried this tonight, and it was very good. Thank you for sharing. The only change I made was a substitution of 1 tablespoon of dried basil for the 1/4 cup of chopped fresh basil since I didn't have fresh. Cherrie tomatoes were from my garden, and the pasta was served with walleye. Your pasta dish and walleye went great together. Delicious. I would certainly make it again. I plan on trying more of your recipes. I'll probably try the shrimp sandwich next. Your son LOVED it.
Wow. I watched this video last night, way after dinner, and decided I had to make it tonight. I cannot believe how flavourful this recipe was! I grilled chicken thighs and had them along side. Not what you called for, but holy moly what a fantastic dinner. Thank you!!
Ever since I became diabetes, I mostly just enjoy pasta by watch cooking shows. This one looks so good that I may schedule a 3 hour walk so that I can eat some of this and then burn off the carbs by walking. Yep, life gets more complicated as you get older.
Good day all! A delicious equivalent to kosher salt could be “fleur de sel” (surface sea salt), one of the best salts available (although it could be pricey, depending on where you buy it)
I've made my husband this recipe 2 times since your video and he absolutely loved it! Thanks for making the video and sharing the recipe! Love your channel as well.
Thanks again to Bright Cellars for sponsoring the video and for the limited time offer! Click here: www.brightcellars.com/sipandfeast to get 50% off your first 6 bottle box!
Congrats on (what I think is) your first sponsor!
I like&have cooked a Butter/Tomato Sauce,but I've never done it this way before(I think the Fettuccine works really well👍) Great Job.
And did that Canned Tomato 🍅 Company ever get in touch with u? I hope so👍
Should we be concerned that you are being suggested nihilist wine???
@@anthonylosego Concerned...or proud?
I'm here to corroborate this wonderful pairing: A few months ago I was gifted some homegrown campari tomatoes that were so outstanding I didn't want to ruin the perfectly balanced tomato flavor with heat (as good fresh tomatoes are next to impossible to come by in the state of Florida). Instead, I dressed them simply enough with good butter, sea salt, homemade kitchen pepper (look it up) and just a kiss of raw garlic, sopping it all up with some fat wedges of warm leftover focaccia. I ended up eating all eight tomatoes in one sitting. Wish I were joking. Every so often, you come across a sublime marrying of flavors in a meal you least expect to discover them -- tomatoes and butter are one of those matches made in heaven. Atop pasta is just going one better. Can't wait to try it this way...and to any doubters out there, you're only hurting yourself. 💜
My wife is from Middle Town, New York. We live in Oklahoma. Bread and pasta are her life. She was recently diagnosed with Celiac disease. Bread and pasta are her life. Not having those things have brought her to tears. I made this recipe for her with gluten free pasta and she loved it! I’m really enjoying your channel. Thank you!
I’m originally from Middletown, NY too & I have celiacs too! This guy is great!!
I’ll be making all of these recipes with gluten free pasta. I don’t even notice a difference.
Back around 1999, one of my friends (we were four coworkers), became very sick. Turns out she had celiac’s disease. New to most people, including food manufacturers, so not nearly the array of GF foods you have today. I found a recipe for pb cookies with just pb, egg, and sugar. They were so good! My friend barely got any because the truck drivers at our work scarfed them all down!
Try Jovial Einkorn flour for an easier-to-digest meal. Einkorn is an ancient grain that is still whole and has not been bred to make you sick! It can make ALL the difference. Many people find that it isn't gluten but the chemicals sprayed on the grains to start the dying process making the grain release easier for a quicker and larger harvest.
I used to live in Middletown, NY too!
I was married to a brilliant Italian chef and I picked up a thing or two about sauces after watching him cook in fine dining restaurant kitchens for all of those years...its all about simplicity ...he was a sous chef before all else and it showed ...ironically I'm cooking this very thing tomorrow night for my daughter...her father always made her this and since his death I now do....RIP Andrew 🇮🇹🇦🇺❣
I'm sorry for your loss. I hope you're doing okay. RIP Andrew
I'm sorry for your loss, sounds like a great man. RIP Chef Andrew
R.I.P.
Thank you so much for sharing your beautiful story with us 💗
Wow… I’m crying!
Growing up my family didn't have a lot of money as my dad was a federal prison guard and my mom stayed home. We often ate fresh pasta with butter and home canned tomatoes. A big garden kept us in food. All together we would have hundreds and hundreds of jars put up.
A big plate of fresh buttered pasta with a couple of jars of tomatoes usually with a jar of green beans on the side, fed us kids many nights.
To this day it is the ultimate comfort food. Thank you for reminding me. ❤️
Sounds delicious ❤
Outstanding! My family too
And so healthy!
This mirrors my experience growing up! Everyone in my family has a thriving garden and those veggies kept us fed when there wasn’t much else. I’m thankful for that experience today because I can grow anything & some of my best creations have been struggle meals.
I love your story.
Your son so unenthusiastically saying , "delicious," just made my day 🤣 It's so apparent that he really loves this dish and thinks it's delicious, but his nonchalant delivery of the line is just hilarious!
That kid was bribed off camera to say delicious. Easy 20 bucks. Just kidding. I'm going to make this recipe. Looks good.
Really! He's such a teenager, but he loves his Dad!
@Mildred Bailey hi Mildred! I think his son is an ass. Not funny in the least bit. Give him a box if hamburger helper with a can of spam for dessert AND lock him in his bedroom during your next delicious videos. 🌹
Every one of those 9 out of 10 was earned lol
It’s not really apparent at all because of the unenthusiasm.. it makes it look fake if anything.
Way to directly contradict yourself?
My son is now 27 years old. I had no idea how much I'd miss the simple act of feeding a kid good food. The end of this video reminds me of those days.
When my kid says "Wow mommy this is the BEST EVER" it makes my heart sing.
Made this dish tonight!! It was so easy and so delicious. We used garlic instead of onion, no parsley or basil, and added shrimp. We loved it.
Finally, a cook without all the frills and gimmicks. He approaches making a meal in an orderly, work like manner.
@woketardKrusher Me too, just from this recipe and his cooking style!
I couldn't agree more! I also subscribed instantly because of this!
Lol, I mean, I love his content but the way you say it just sucks all the life out of it haha. No offense.
@@alalalala57 I just get tired of the cooking videos that have things like slow pan shots of the onions they chopped, or a musical interlude while the pasta cooks.... "No Frills" - The straightforwardness of this guys videos really works for me - each to his own I guess though. :)
@@Strainj1 eh fair but I think there's alot of other no frills channels. Like adam ragusea, j kenji lopez. Ofcourse sip and feast still has it's own unique style which I appreciate
As someone who always reheats leftover pasta the next day with butter, I know this one is going to hit different for anyone whose never had this or doubts it. Such a good recipe.
My mom used to make that with elbow macaroni. Now I do. Love it.
I think what I like most about this channel is he repeatedly tell us when to prepare each component in relation to the other which I've never heard of in online recipes. Time management is a huge component in cooking.
Once considered "poor food" when we couldn't afford meat.....and we had to only eat from our garden and stored pantry staples.....now a delish dish on a cooking show. It truly is amazing and a family FAVORITE. Funny how that happens.
@Little Squirrel. What's so funny about it? People make do what they have.
@@danacaro-herman3530 My mother used to mix broccoli and pasta with butter and olive oil. Today it’s one of my favorites.
@@richardvinsen2385 The signs of the times are going to show we'll be going back to basics really soon!!
@@danacaro-herman3530 True. It's just that it was all so avoidable. I would be afraid and more nervous than I am If I didn't trust in Jesus to take care of us and if I hadn't read the bible all the way to the end. Now I know. Repent and trust in Him and you will live forever too. Cheers!
@@AirstripBum Amen, and as a Traditional Catholic we have not only Sacred Scripture but the utmost important Holy Sacrifice of the mass( at least for now). Happy Octave of Easter my friend!! Dominus Vobiscum 🙏
I want you to know that I have been making this recipe for the last year. As a college student who works full time and is not too skilled in cooking, this is the simple kind of recipe that is so beneficial to my life right now. It’s easy to add shredded rotisserie chicken, shrimp, etc, for a little “extra”, makes great left overs… I can’t complain. Thanks for this vid.
I cut up zucchini, yellow squash, mushrooms, red & green bell peppers. Add to a skillet with olive oil and caramelized onion.
Just add salt, black pepper and garlic. You can cook the veggies until tender or as crunchy as you want. Then add to pasta. Enjoy!
@ great idea! Thank you!!
I love how simple the ingredients are. This actually feels like I could easily go out to a normal grocery store and get what I need to have this made within the hour.
True
More like a half hour. 🙂
And without spending $50 like every trip to the grocery store seems to cost now.
I’ve been craving this ever since I saw it a few days ago. I made it tonight but I couldn’t help myself- I added a little fresh garlic, dried oregano and grated Parmesan. It was superb! Thanks for the new recipe for my family.
Jim always says to make it your own---add what you want, his recipes are merely guidelines for the overall dish---so you did exactly that. Sounds as if you came up a winner!
When he listed the ingredients I was wondering how I could possibly not use garlic. Lol
@@conniesisco6468 Same!
Making it now, I added garlic too😁
I just made this with 3 pints of an heirloom cherry tomato blend (colors red to pale yellow) and it was amazing. Really magnifies the sweetness in the tomatoes
I was stressing today about making a quick lunch on a tight budget, when I happened across this video. Providential. Turns out I had all the ingredients necessary to make this dish in quarter size (save the basil, I used dry instead, plus added diced garlic before the onions because I can’t resist). I was skeptical about the mix of tomatoes and butter, but wouldn’t you know it, the meal not only turned out delicious, I had more than enough for lunch, and it was super economical as well, and I got to keep on my “Mediterranean diet” at the same time. You, sir, are my hero. Liked and subscribed.
I always take leftover ingredients and use them to make tacos, or quesadillas if I have cheese. I even did this with alfredo and noodles lol. It sounds like it would be gross, but what I did was use mozzarella cheese in the middle with the noodles (which I broke up into quarters) and some alfredo sauce, then cooked the tortilla until it was crispy and seasoned it with garlic powder and dried parsley, topped with parmesan. It was a bit strange eating it in this manner at first, but it tasted just like eating alfredo with garlic bread and I liked it so much I make it by choice now.
I’ll be making this dish a lot now that the price of groceries are astronomical. I bought 4 small bags of groceries 2 days ago- $103! This recipe will cost me around $20, and I’ll have enough leftovers for at least one more meal, maybe two. I can dig it!
I was wondering how this would be with chopped garlic. I would definitely want to add it after the onions.
@@donna3465 $20 for this meal? The same servings as he did? If so, you need to move to another country! This would not cost me over €10 and then i'm using all organic top dollar products. I'm from the Netherlands btw
@@donna3465 call Donna I’m so embarrassed if you’re so expensive where you live I made this last night and total costs was probably about $ 6.50Canadian. Butter 1$, tomatoes 4$, pasta $1.50. I already had parsley from another recipe so I didn’t have to buy more, and skipped the basil. I bought my cherry tomatoes from Walmart(yeah I know I’m a monster😂), but despite my Walmart tomatoes this recipe turned out absolutely incredible and I will be making it frequently from now on.
All these recepies are so straight forward. I've probably done 4 or 5 different dishes following your videos, and they all have been crowd pleasers at home, even tho my kids are picky eaters. So a BIG thank you!
I feel the same way. I haven't eaten so well in years. There are no 'good' Italian restaurants in my area & I love Italian food. Jim's instructions are so easy I never have a problem following them & the results are always fabulous.
Glad you're enjoying the recipes!
Kids will eat if they are really hungry.
I made this today exactly as you instructed. It came out delicious and saucy and really nice. Would love more simple pasta recipes like this one in the future
A little over 20 years ago I was in a relationship with an Italian from Rome. He made pasta very similar to this but used olive oil instead of butter (he was extremely health conscious). His sister would use butter. Some times they’d add fish or chicken (a dash of white wine if adding fish) and some times it’d be just the tomatoes, onion, a handful of fresh herbs and if the mood demanded it, some garlic. If in the mood for some extra pep, a few chili flakes.
The simplicity and versatility of this dish and how fast it comes together makes its beauty. Flavourful tomatoes,butter, herbs, salt, pepper. Whatever else comes in is just the mood of the day. And it’s fabulous. Delicious does not need to be complicated or expensive. It’s filling, it’s healthy (yes, even with butter!) it’s fast and boy, is it tasty!
Adding pasta water to emulsify and mixing your pasta through your sauce are two essential steps in most Italian pasta dishes that sadly, in Northern European countries, are left out for reasons that escape me. Yes, a dollop of sauce on a nest of virginal pasta looks pretty… but oh, the reward you get from doing it like Italian cooks have been doing it for generations!
Thank you for tasting and rectifying the seasoning! One day the tomatoes might be a little sweeter, the other day they might be a little on the tart side. One onion might be bigger than the other, the ladle of pasta water a little less generous, there might be a little less salt in the pasta water (or none at all), the day might have baan really hot and you might have lost an excessive amount of salt through sweating but not have had the chance to replenish your electrolytes… and you might feel the need to add more. I have a friend who used to be a sous-chef in a Michelin star kitchen. His mantra is “Taste and rectify - always believe your eyes, nose, ears and tastebuds in the kitchen. Never just the recipe”. Wise words IMHO.
Thank you for this great, informative coment!
Awesome information, thank you!
So many good points made in your comment! One of the most puzzling things I've ever seen is when a person comments on a recipe site that a dish was "too bland" and they'll never make it again. All you have to do is taste while cooking, and adjust seasoning to your preference! It's so easy even a very, very novice cook like me can do it ;)
@@hodgeelmwood8677 - Exactly. I can (sort of) understand it when someone comments on a written recipe that is very precise. I have a cookbook written by a Michelin-star chef, it’s a collection of the classics that were served in his restaurant before he left it. Every ingredient is listed in grams, even the amount of salt. If you follow it religiously and don’t like the seasoning, yes. Still… depending on the source and season, ingredients will hold more or less water, have a higher sugar content, etc. “Taste, adjust.” - To me that should be the mantra of every cook.
@@eddavanleemputten9232❤
YUP, making this soon. In Tennessee, we all end up with unbelievable amounts of amazing tomatoes during the summertime. This is a great way to use them up!
Uncle Ben!
Can we get: This is why your tomatoes suck video?
I might have to move to Tennessee
@@WaitingToBeAGhost - the tomatoes grow so well and they are so good. We get rain like once a week even when it’s super hot. Just use shade cloth when it gets insanely hot. It was 95F feels like 105F in June. Brutal…
Can’t go back to grocery store tomatoes…
I'm a new gardener in TN and just wanted to say, I used my freshly harvested tomatoes for the first time with this recipe and it's amazing! I'm making it for the second time right now. Love this video!
I don’t know why this was in my recommended videos this morning. BUT I watched the whole thing and then immediately went to the grocery store to get the things I need and I made this. I CANT GET ENOUGH OF IT!! So good!!!!! Thank you!
Made this for my family this evening. Threw in some baby spinach to wilt in the sauce just before adding the pasta. Everyone enjoyed it. Thank you. 👍
@Alexander Nikolov ooo baby spinach, great idea
Adding spinach was my first thought
Something I appreciate about your videos is that while making the sauce you indicate at what time to start cooking the pasta. There are so many recipes where I have to eyeball it or just leave one sit off to the side and then the sauce or pasta'll end up overcooked or cold or weirdly textured, and it's just nice to know exactly when to move to another step in the process.
Butter and tomatoes and, erm, onion, parsley, basil.
Your son eats his pasta like a true Italian. Loved his 9 out of 10 rating, too. That's right, son. Never give a perfect 10--there's always room for improvement. Reserve the rare 10 for the truly special dishes that completely blow you away. Bravo!
My first attempt at this was because I was so tired getting home from work.
I just threw a couple cans of chunky tomatoes into the pan. No spices. Added the butter and mixed. Tossed in the cooked spaghetti and let it cook for about 5 minutes. Thing 2 said it was the best spaghetti I had ever made. 😃
@@Michelle-pn9xt You don't HAVE to do exactly like the recipe says... that's the beauty of cooking. I bet it still tasted great.
@@bl6628 You're correct to an extent but I agree with Michelle. You can't use tins of tomtaoes and expect it to be anything like what was cooked here. Literally the whole point of this recipe is to use fresh cherry tomtaoes not tinned tomato which is completely different in taste, texture and in every conceivable way. Using tagliatelle is also probably quite important for the recipe. Who hasn't chucked a can of tomato in with some spaghetti before? lol everyone has done that.
Thing 2 .....lmao
@@chatteyj Jeez, it's cooking, not baking. It doesn't have to be precise and you don't have to follow a recipe to a tee to get a result that is satisfying to you. Why do people like you have to gatekeep cooking? It makes people not want to attempt it because you make it seem like it's something that if you don't do absolutely perfectly, you've wasted your time.
@@chatteyj The person was tired from work, probably checked their pantry and searched UA-cam for a recipe they could cook with what they had on hand. She didn't have everything but was able to adjust and make something they liked. Lots of people have canned tomatoes lying around so her sharing her recipe probably made a few people realize they didn't need everything in the video to make something close to it. Literally ZERO reason to say "BuT yOu DiDnT mAkE tHis ReCipE eXaCtLy." Just sounds pretentious and rude.
I made this today to eat with my family on a gorgeous Minnesota Sunday on our balcony!! It was superb!! I felt like such a champ 😂🎉 I regularly make your recipes and have NEVER made one that wasn’t a hit. Cheers!
Made this many times for my dad. Used tomatoes from the garden and occasionally added zucchini. Always sprinkled with parmesan. Dad loved it! I can't wait for summer.
I just had this for the second night in a row (but I added lots of halved garlic cloves bc I love roasted garlic ) and I’m so addicted. I’m gonna be making this for the rest of my liiife
This is absolutely one of my most favorite things to eat ever. I have my own version of this and the reason that I even made it was because I didn't have anything in my cabinet but rigatoni ,butter and tomatoes. The combination of the fat and the acid and the texture of the pasta is just amazing. I also add red pepper flakes to mine.
If you're having trouble finding good basil, I recommend getting a small aerogarden unit, they don't take up much room and for whatever reason they are incredibly good at growing basil. Nothing else seems to grow quite as well and in fact I end up having too much basil. I have a couple Aerogardens that I use but the smaller one is called the AeroGarden Sprout Indoor Hydroponic Herb Garden.
I will definitely look into it. Thanks!
Another option for some but not all herbs is to buy large quantities when you can - mince them and mix them with olive oil. Next, I portion them out in ice cube trays, then when frozen solid pop them out into a small freezer bag. Viola, frozen portion controlled cubes. When you need the herbs for sauce drop them in and let them melt in the pan. Learned this a few years back from a cooking video.
I use my Harvest unit for lettuce. Great to have fresh lettuces for a salad with this recipe!
Love mine too! I have grown three basil plants in mine and transfered them to a pot outside.
I CANNOT stop watching you!!! This is so perfect with Easter coming up and restrictions on eating meat during Lent.
Really glad you're enjoying the videos!
Imagine thinking your diet will come into question after you die
meat restrictions during lent? are you that strict in the US? In the UK we can give up anything, doesn't have to be meat.
@@butterflymoon6368 some Catholics in the US give up meat for all 40 days, many just avoid meat on fridays
A tradition for many people not to eat meat on Good Friday in Australia. This recipe looks great. 🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺
Did this at home but I addead some more things to the recipe: I added garlic after sautering the onions and tomatoes. I also seasoned the onions and tomatoes with black peppers, dried oregano and basil. Addead arugula (and let the aregula leaves reduce) before adding the pasta water and the pasta itself. It was amazing.
I was thinking the same thing. This looks unbelievable but really seems like it should have garlic
Yum! That Sounds Very Good! Yes,. I’ll definitely try it that way! Love arugula!
"I'm just a simple man trying to make my way in the universe"... I love your content! Simple and efficient recipe my man!
"...make my way in the universe" If more folks only understood the truth in that statement.
@@clarkbusinessgroupjayclark1759 Tell us.
I made this last night, and it was soooo delicious. I happened to have a jar of really good anchovies, so I added a few, and some red pepper flake. Maybe the best thing I’ve eaten in a while. Being diabetic, I ate a piece of salmon with the pasta.
I have to say... adding the pasta water is an essential step.
Thanks for posting, simple foods are the best.
I was thinking maybe some capers and fresh basil.
@@annahines3339 I make a very similar dish and use fresh basil in it, I never though of capers, I'll have to try that. Sounds really good!
I'll finish mine with a couple tablespoons of ricotta sometimes too, makes it really creamy.
@@Nothing-zw3yd That sounds really good also. Just too many good things to try.
It’s a tomato sauce recipe , you can basically add anything . That’s the magic of pasta
Awesome. I have 27 cherry tomatoes plants ( and about 40 paste plants )so some days I need to use a LOT of tomatoes! I usually roast and oil pack them but I can’t wait to try this.
I tried this recipe and for only a few ingredients it was delicious! I used regular spaghetti and some store bought cherry tomatoes. I did add both basil and parsley. I loved it! I also added some sliced black olives and some red pepper flakes, just to use up some left overs!! I will be making this dish often. Thanks for sharing this wonderful, easy recipe.
Black olives in spaghetti?? That is disgusting and I lived by Little Italy in NY.
The recipe actually comes from an Italian chef. Don't knock it if you haven't tried it.
Duude! That looks amazing - being Italian I've got a handful of family recipes but I've only recently discovered the revelation that these simple authentic recipes are - and how insanely delicious they are!
Finally made this last night & it was absolutely excellent.
I made this dish this past weekend. I like a little heat so I added a bit of red pepper flakes. Other than the pepper, I followed the recipe. Absolutely the best dish I’ve had in a very long time. Leftovers were even better. Definitely a keep and share recipe. Thanks!
I came back tonight to make this. 😍
I didn't have fresh pasley so I used some thyme instead! I also added some chopped spinach add the end of the sauce heating for extra veggies. My Asian husband LOVES this! Thanks for posting this. I would've never thought to make a butter sauce. 🤗
Thanks for this recipe, Jim. I made it the other day and it was delicious! My wife and I live in the UK and love your videos and trying out your recipes. The way you get your family involved is really special. - just the way good food should be enjoyed.
I’m full blooded Italian-specifically Sicilian. All 4 of my grandparents came to America as adults. So, my parents were first generation Americans. I definitely grew up in an Italian culture. Your pasta dishes are simple, flavorful, rustic, and authentic. Thank you for sharing!
Seems like adding the pasta water is now a staple and everybody’s kitchen lol I remember it’s been a staple in my family for 100 years plus
Starch helps thicken and make it stick to the pasta.
This is my go to recipe to use garden tomatoes! I looked so forward to it this year! I add some extra herbs from the garden. It is SO delicious, & even better after it sits for an hour or as leftovers! Thanks!!!
Mind blown! I made this today and it's one of the best pastas I've had in a while. I eyeballed everything but took my time in cooking the tomatoes like you instructed. Perfect. Made all the difference! I couldn't believe such an amazing recipe calls for basically just tomatoes butter and onion.
i wrote it a few times, but i want to repeat it: you are a such a nice person, everything is so simple, accessible, relaxed and unpretentious in your videos, act and cooking. keep up the great work sir!
Yours is my absolute favorite cooking show on UA-cam. I love the simple (and simply scrumptious), no-nonsense recipes and the family participation. You (and the food) are all delightful!
We made this tonight, used whole fresh tomatoes, shallots, parsley, spaghetti pasta. Was amazing. Thank you for the ideas. We have a huge 12 inch pan. Great economic meal
I’ve made this one three times now. It is SO EASY and SO QUICK and SO GOOD!!! It’s a very forgiving recipe. Second time making it, I just eyeballed everything instead of measuring, only cooked the sauce for 15-20mins, and it honestly tasted just as delicious (not sure why I’d cook sauce for longer lol). Third time, I sprinkled parm cheese at the end and topped with some pan fried shrimp - would HIGHLY recommend. Best pasta recipe ever!!!!
Thanks!
Thank you so much!
Saw, saved & finally made this tonite for my dad and I. He raved the whole meal how this is the best pasta he’s ever had & the man is 79. Delicious & simple thank u!!
Good job guys! Generations sharing food and cooking is life. I learned to cook from my dad, my son is a great cook now (did some restaurant cooking too) and now I can only hope my grandson follows on - he's not toddling yet so we'll see. My daughter's daughter does come over every week to cook with me already though, has her own apron and chef's hat.
One of the best cooking channels on here. No frills and whistles, just great recipes and a cook not trying to be a 'personality', shows us the prep and straight in. I love this recipe, so quick and so easy and as we say here in Wales, Blasus Iawn.
This was really great. The sauce was creamy from the butter, and the tomatoes added a nice taste. I did put a touch of crushed red pepper as I always love it in pasta. This is is also a cheap, easy dish that almost anyone will love.
This is exactly what I was thinking! I'm going to add red pepper with the butter and onions and just before I add the tomatoes I'm going to toss in a few cloves of minced garlic.
I just want to say thank you simple, flavors all shine.
Looking forward to trying this, and takes me back, to the '70's, when we did not have a microwave.. we would re~heat our red sauced' past in a fry pan, with butter, and that is how I still do it for the memories, and the taste! Thank you💌 ...and I'm looking forward to this and each of your recipes ☀️
Your recipe just hit the spot last night while holidaying in, Paros Greece. Great local tomatoes, did suppliment with some garlic and pancetta; looking out over dusk on Naoussa Bay from our AirBnB balcony - Food for the Gods.
And after making it once, this has instantly entered my top ten favourite recipes list. And that's no mean feat... it's been years since the books were opened. I can't thank you enough. Congrats on all your well-deserved success.
I love that you include your son in it all. Maybe he'll grow up with the same passion. Thanks for sharing your videos! 🍝💛
You are my now 'go to' Italian chef. Love your energy, the simplicity of teaching and ALL your steps one at a time. Most of us are visual learners - no wonder we love your channel. Stay the course!
I've made this dish but I add a 1/2 cup of white wine, red chili flakes, and I use olive oil instead of butter Great dish. I love all of your recipes.
Awesome. Glad you enjoyed it!
Sounds like you actually prefer your own recipes. What you describe is a different dish!
I can't believe it! The store had the exact tomatoes... I just finished my plate and it was absolutely delicious!! I confess to adding garlic and herbs. YUMMMMM! Thanks for the amazing recipe!!
Just harvested 10 lbs of cherry tomatoes and then stumbled on this recipe. I used 4 pints and added fresh basil like your website recipe. I am blown away by this. For sure going to be something I make on the regular. So simple and easy. Thank-you!!!
Literally saw this on my recommended this morning watched it and then cooked it today. Very surprised how easy it really is and the family loved it! Definitely a keeper!
Edit: One thing I will say is if your gonna use white lettering, put 0.25pt or 0.5pt black line on the outline - it makes the text pop and a lot easier to read.
Looks easy and really delicious!!! I’m going to try this, add garlic, basil, and some large butterflied shrimp. A touch of dry white wine would also kick it up a notch!!! Thanks for this great dish idea!!! Will let you know soon how it goes!!👍🏼❤️
He has pastas like that too. This was a specific simple pasta.
Looks really simple and good! I’m making this one.
It occurs to me I've never seen a UA-cam channel for Italian-inspired recipes where the host is like "use whatever you like." Everyone else is like follow the recipe like it's gospel because anything else isn't authentic and that's bad. I love this more casual style, lets me thumb my nose at all the food purists.
And this dish looks great!
Honestly, I was dubious that this dish would be that good. To simple, right? This is amazing. Make it!
This is why Gina Lollobrigida said "If you have pasta you will never starve".
I just found your channel here in UA-cam, I’m a gardener myself and I can tell by your accent and the way you cook that you know your stuff when it comes to sauces and pastas. New follower here my man
I made it. Loved it. Had left over sauce (pasta was gone of course), so I put it in a mushroom omelet for breakfast this am. Very flavorful. Keep the recipes coming!
Wanted to hop on and share a simple snack, using tomatoes and butter.
Slice tomato thin. Thinner the better
Toast bread ( I like seeded wheat )
Immediately butter toast once done
Add sliced tomatoes and crack fresh pepper over the top
This is one of the most underrated combinations. Enjoy!
I did this recipe but added some garlic, white wine, lemon zest, and altered for basil instead of parsley. Also cooked with a few other green spices fresh from the garden... Sooo good
I LOVE butter and tomatoes combined! Such a perfect richness, simple and delicious 😋 thank you!
This might be my new favorite pasta dish! It's so velvety and delicious! I used papardelle, and added a touch of minced garlic to the sauce. Outstanding!
I made this over the summer the day after a family wedding....it fed alot of people and they loved it. I added some garlic while cooking and used Kerrygold butter which I think amplifies the flavor.
I made this for my husband. He said "You've out done yourself" He also said "This gave me a wholesome feeling" ^-^ He is VERY honest when I cook. When he likes something he REALLY likes it Awesome recipe! This is something he can make when I'm away.
I recently tried it with home made sweet potato gnocchi and OMG! It was creamy and sweet and acidic and earthy thanks to parsley and the sweet potato...
It was AMAZING! Definitely will be making it more often! ❤
I think you have the best cooking show . Simple plain good food. Keep them coming.
Every evening before I go to bed I watch a couple of your cooking videos. So enjoyable and relaxing.
Really appreciate it.
Such a great combo. Always loved it another way as a tomato sandwich. Toasted bread dripping in salted butter, thick tomato slices and fresh cracked pepper. CANT BE BEAT!!
Yes, Lana, it really is an amazing combination. I toast ciabatta, smothered in Kerrygold butter. Layer on thick slices of (room temperature) tomatoes and dust with freshly ground black and kosher salt. Occasionally I will sprinkle one side of the buttered bread with....lea and perrins worcestershire! Going to make one of these babies right now....
Channel is great. Really like the straightforward no nonsense approach. Made this tonight for a weekday dinner and the family loved it. My wife said it was the best meal she’s had in a long time and even gave me a high five. Simple and tasty! Keep making videos because my family is going to expect restaurant quality like this every night.
This channel is gold, i feel like i can do every recipe without mistakes even if im bad at cooking. Another thing, is the beauty of the video itself. Congrats
This looks great. I actually have basil and flat parsley in my aerogarden, always appreciate fresh, fast, good looking recipes. 👏👌 And dude, I feel you with the spatter guard 😂. They’re so fragile! Washing them kills them
Agree that this is a flavorful pasta dish. I add garlic to mine; that's how my Gram & Mom taught me. We finish it with fresh basil instead of parsley. Glad to see this being shared with others who've not heard of it. Easy, simple, delicious & healthy food.
Thanks for sharing this recipe. I made this for dinner with a side of Italian sausage for my carnivore husband. 😄 It was delightful. Fortunately I had some basil from the garden and can't wait to use my garden tomatoes next time. So good!
I love how he gets straight into the recipe, ingredients, etc. So helpful when I’m looking for one of his quick and delicious recipes. 😋
Tried this tonight, and it was very good. Thank you for sharing. The only change I made was a substitution of 1 tablespoon of dried basil for the 1/4 cup of chopped fresh basil since I didn't have fresh. Cherrie tomatoes were from my garden, and the pasta was served with walleye. Your pasta dish and walleye went great together. Delicious. I would certainly make it again. I plan on trying more of your recipes. I'll probably try the shrimp sandwich next. Your son LOVED it.
Wow. I watched this video last night, way after dinner, and decided I had to make it tonight. I cannot believe how flavourful this recipe was! I grilled chicken thighs and had them along side. Not what you called for, but holy moly what a fantastic dinner. Thank you!!
I made this and served it with roasted eggplants. SIMPLE AND DELICIOUS! Thank you 🙏🏻
I made this and it’s fabulous
I found bags of frozen cherry tomatoes from last years garden. I freeze them whole, about a pint to a bag.
Ever since I became diabetes, I mostly just enjoy pasta by watch cooking shows. This one looks so good that I may schedule a 3 hour walk so that I can eat some of this and then burn off the carbs by walking. Yep, life gets more complicated as you get older.
Looks like another awesome dish to try. Love how easy your meals come together. Thank you for sharing.
Thanks! My eaiser recipes tend to do the best with views and on my site. I think I'll keep making more of those.
This recipe is amazing! I used fresh basil and chives because that's what I had in the garden.
Quick, easy, healthy, delish!,
What more could a person want in a meal!
Thank you, about to prepare this now!
You channel rules, Jim - good to see you getting sponsorships now as well! You deserve it
Thank you!
Made this for the family and it was a HUGE hit. Even my picky eater gobbled it up. Perfect and simple recipe.
Omg this is UNREAL. Loved this so much, family loved it. Will definitely add to the weeknight rotation. Thanks so much for these wonderful recipes 😊
So happy you all enjoyed it!
Good day all! A delicious equivalent to kosher salt could be “fleur de sel” (surface sea salt), one of the best salts available (although it could be pricey, depending on where you buy it)
I've made my husband this recipe 2 times since your video and he absolutely loved it! Thanks for making the video and sharing the recipe! Love your channel as well.