Gino D'Acampo's Linguine Puttanesca | This Morning

and we're gonna cook pasta linguini God look at this is so called a store cupboard ingredient everybody should be able to make a go olives have a few capers chili or Egan or anchovies you like no I know it's funny because the first time you made this recipe and I realize that Antilles in it it made me feel a bit look cuz I'm not big anchovy fan I don't like that it's just too strong but since you did this recipe the first time I now know you cannot taste it at all no because it's a seasoning if you chop you like these how many entries I use for on cheese they're gonna melt absolutely just a slightly salty in the flavor so so obviously one one big piece is not to put salt into the sauce no a very very important don't burn the garlic see the way I'm doing it very quickly then you take it out so make sure that the callee doesn't the garlic doesn't turn brown okay twist it out and if you can see yeah and start to make the oil with the flavor of the anchovies this is the big secret okay what I'm doing now shake it with the oil Philip if you can chop me okay cut in half to the olives in that we're gonna for capers I'm using capers in brine don't use the one in vinegar when you do a sauce are you gonna have it that kind of vinegary flavor into the sauce which it doesn't go you've sliced garlic as a nice thing it's real crush err I like you too because you do yeah and just just hopped on the ball yeah just all the ball would we are I wonder my house because a lot the texture see that's the same thing with the garlic yes you can crush it yes you can finely chop the olives but then we don't have any texture no fair enough like trouble it'll be so garlic the capers goes in there and I go the answer is very simple make sure you stir it now tomatoes you can use chopped tomatoes Posada symptom artists Oh themed cherry tomatoes one of my favorite hang on a second I got a sacred I knew I'm gonna cry I don't know whether this is right I use chopped in cherry tomatoes once and there were so many skins in the sauce it drove me nuts look look when you pick them up because that'll drive me bananas now I can even amazingly ryebeck lying into it my father used to be the same we do likely this scheme in the tomorrow but if you know you should just chop tomatoes yeah that's fine now I put a little chili in there the olives it goes in thank you feel it you will see how simple is to do this recipe mix everything and then straight the team show a cherry tomato or chopped tomato in your case mix everything together let it bubble it for ten minutes not long man no long no longer you wanted the freshness or the flavors in there a gentle bubble you just read up on it boiling gentle Bob yeah a little bit of dry oregano probably the only dry herb that I would use is dry oregano all the other herbs when they dried they don't the result is not the same they better when the freshman Oregon or somehow it gives you a a better flavor when it's dry okay ten minutes that's what you get look at see there's what's up when it's tango being bright it becomes darker yeah because it becomes gooey you know what I mean ii ii ii thicken it up how long have we got three minutes plenty of time give you like to ask me any question now you use fresh pasta then not the dried stuff why because he's live show usually i would be use dry pasta the dreyfuses better ninety people ask me the very good question they always ask me this question or should he be dry should with 95 percent or battalion people they were only an exclusively used dry pasta fresh pasta is a modern thing to charge people more money that's release the flavor is not is not better pasta with fresh pasta you don't get yelled antibody i think you do it becomes softer quick I use fresh pasta in a situation like this when is a live show or when I want to do the pasta even quicker not really the same thing dry pasta is definitely definitely the way forward okay and as you always say take pass it to the source not the source to the past Bravo always see this is the most important stage or when you making pasta and I don't know how many time I have to say that but people they just don't do it they drain the pasta they put it here and then they put the sauce on top not the same thing you wanted the flavors to combine beautifully together because otherwise it doesn't work now are you allowed to have parmesan on top absolutely not you're wrong no you're wrong parmesan with with fishy things you can't even taste the Angelis you've admitted to that yourself okay listen why don't you have you weed out and then if you want you can put it after I don't want to show my viewers at home that's we're gonna pull the partners and cheese on top of these the cheese would just finish it off so no she's doing it she's will join this dish let's get our folks down here guys our home don't put cheese on to these little cheddar or any malarkey that they say in here nice bit of cheddar look at that I think this dish is perfect just ways you would say that no I sincerely say that because the the freshness and the simplicity of the feel of a you know one to be in its motor source which changed where you make tomorrow's forever but the good thing you said you can make it in any tomato sauce no you know even if you make abalone sauce with meat and you want to put a few on chilies in there just to give an extra kick just go for it it's amazing don't use the one in vinegar the white one you need to use anchovies in oil they come in a team or they come in a little juice and then you can store them in the jar in the fridge yes just push them down under the all and you can see in the fridge for inhalation you

Channel: This Morning

Views: 620,113

Keywords: celebrity interviews, celebrity gossip, tv news, holly willoughby, real stories, phillip schofield, this morning, ruth langsford, eamonn holmes, breakfast tv, chat show, talk show, Gino D'Acampo', recipe, food, pasta, Puttanesca

Id: vHEc2BwXlfY

Length: 6min 20sec (380 seconds)

Published: Tue Jan 31 2017