How To make Spaghetti Napoli
2 T Corn Oil (or preferred oil)
1 lg Onion, cut into thin wedges
1 ea Clove garlic, minced
2 ea Medium green pepper, chopped
1 ea Meduim red pepper, chopped
2 1/2 c Sliced mushrooms (8 oz)
1 cn Diced tomatoes in juice
1 1/2 ts Dried basil
1/4 ts Pepper
8 oz Spaghetti or egg noodles
2 T Grated parmesan cheese
In large skillet heat oil over medium high heat. Add onion and garlic; saute 1 minute. Add green and red peppers and mushrooms; saute 2 minutes. Add tomatoes and juice, basil and pepper; bring to boil. Reduce heat to low; simmer 5 minutes. Toss with noodles and parmesan cheese. Makes 4 servings.
How To make Spaghetti Napoli's Videos
94 yr old Maria makes tagliatelle with tomato sauce! | Pasta Grannies
This is a simple, but so good recipe.
94 year old great-grandmother Maria is from Marche where she and her husband started a winery called Cantina Bastianelli. It's flourishing, just like its founder! Here she is, making tagliatelle with tomato sauce. The addition of duck eggs gives a richer flavour but of course hen eggs are fine too.
For the pasta: 400g 00 flour (maybe a bit more if using ducks eggs which tend to be larger) 4 duck eggs
For the tomato sauce; 400ml passata or kilo of fresh (ripe) toms put through a food mill. 1 fresh onion, 5 garlic cloves, 1 carrot, two celery sticks (either add whole and remove, or chop finely), salt and a handful of basil leaves (remove before serving). Parmigiano to serve
If you are in Marche and would like to try Bastianelli wines - they are next door to my favourite pasta producers, Pasta Mancini
PASTA PUTTANESCA - Original Italian recipe
Pasta puttanesca is one of the most famous (and loved) Italian pasta dish. The origins of this dish are disputed between Lazio and Campania: in fact the versions are multiple as well as the legends about its origin. But there are some keystone: we do use spaghetti and a sauce made with canned peeled tomatoes, capers, garlic, dries chili pepper, olives and – in Lazio region – anchovies fillets too. Puttanesca pasta is a tasty and rich dish: you’ll love it!
★ WANT MORE RECIPES? SUBSCRIBE NOW:
►
DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS!
★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Canned peeled tomatoes 800 g
Capers in salt 10 g
Parsley 1 sprig
Anchovies fillets in olive oil 25 g
Gaeta olives (or black pitted olives) 100 g
Garlic 3 cloves
Dried chili pepper 2
Extra-virgin olive oil 30 g
Fine salt to taste
► LATEST VIDEOS FROM GIALLOZAFFERANO
► BEST OF GIALLOZAFFERANO
_______________________________________
Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier!
► GIALLOZAFFERANO ONLINE COOKBOOK:
► GialloZafferano YouTube Channel (Italian with subs)
_______________________________________
★ FOLLOW US!
► Facebook:
► Instagram:
► Pinterest:
► Twitter:
#giallozafferano #italianfood #pasta
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
-----------------------------------
THAILAND 2022:
I buy all my Wagyu/Steaks/Fish from CrowdCow
$25 off coupon on your FIRST order of A5 WAGYU BEEF (:
------------------------------------
Business inquiries: stowellkaito1@gmail.com
------------------------------------
Instagram:
TikTok:
------------------------------------
USEFUL KITCHEN GEAR
???? Chef Tweezers:
????Thermapen Thermometer:
⚖ Scale:
???? Beginners Chef's knife:
???? Nicer Chef's Knife:
???? Cast iron pan:
???? Saucepan:
???? Wooden Cutting Board:
The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How To Make Napoli/Napoletana Sauce
How to make a basic but amazing Italian Napoli / Napoletana Sauce
2 diced onions
1 diced capsicum
4 cloves garlic
6kg peeled tomatoes
1 cup oregano
1/2 cup fresh basil
1/2 cup brown sugar
1/2 cup salt
2 tablespoon black pepper
SIMPLE NAPOLETANA SAUCE - theitaliancookingclass.com
EBOOK:
SEE RECIPE BELOW:
Official facebook page
You will be surprised by not only how easy this Napoletana sauce is to make but how you can use it! Here chef Giuseppe will show you how to make a Napoletana sauce as a dip. This tomato sauce is Healthy, nutritional and very low calorie! You may also like to watch our video on Baked Pasta below:
Ingredients:
400ml passata
2 x cloves of garlic whole or finely diced
3 x tblspns olive oil
10 x fresh leaves of basil
salt
500gm packet of pasta or gnocchi
Method:
-bring to boil 5 litres of water then add 2 tbsp salt and pasta, following packet instructions for cooking
-place oil in hot pan heat to high temperature
-add garlic to oil (if garlic is whole allow garlic to brown and infuse oil - if garlic is diced be careful not to burn garlic and taint oil with burnt flavour)
-soon as garlic has browned (in both above instances) add basil being careful of splattering oil from basil erupting while cooking.
-when most of the basil has cooked, around 10 seconds, add the pasatta
-add 3 tsp of salt and stir through
-allow tomato to cook for 10 - 12 minutes, obtaining even colour and consistency. Taste add more seasoning in necessary.
-once sauce complete, drain pasta 2 minutes before it is cooked and place it in the sauce, add parmigiano and stir for two minutes, allowing sauce to stick to pasta, while pasta still cooking for the extra 2 minutes.