Spaghetti alla Puttanesca Recipe by Pasquale Sciarappa

oh hello everybody today we make the recipe junior recipe and we got a junior recipe spaghetti look a beautiful look okay this is june anymore do we do the recipe at the calendar okay now we got over here the spaghetti i got a parsley garlic alice white wine i got over here the caper plum tomato already i take the skin out but still i gotta take the seeds out and i got over here anchovy and i gotta give my glass wine with the salad this is it for me one last time now to start we gotta start them want to chop the garlic [Music] for the pasta now let's start with the garlic the garlic now got a chop really really thin we we chop like a little slice like this if today it was another beautiful day okay now the garlic can see chop i put it back on this little little monkey dish okay and this is the chopper now what else i gotta chop i got everything oh i got the tomato over here and this is to the glass i want to put the seeds inside if we cut the tomato and a half [Music] okay now the seeds what i do i put right over here like this but still she leaves some inside it's okay it's not like they gotta take her out [Music] but i tried to take out everything in texas he was 100 degree today yeah wow and over here though you know i think today he was a rich or heavy or maybe a little bit more behaving okay the season father [Music] las vegas 109 109 wow i hope we don't get like that arizona 107. enough of the tomato ninja bison yeah what is the title of the song the title it's like one your mother you're born the baby wonder my mother the father when your mother he got a baby foreign wow every place is so hot okay now the tomatoes are done now let me wash in my hand but before i do something okay and before we go to the stove let's do saluda chinchina salami and i'll bring everything over here the garlic my flake hot pepper i got the white wine yeah i got an anchovy all right now we start the wooden oil yeah you peel the the skin yes i'll take the skin out hello adam hello hello hello okay now like i said we started with the oil yeah i got the garlic i want to warm up a little bit to the oil i got the wood over there salt already okay now the garlic what i do i use this the anchovy with a lot of gas and i use anchovy cow one then chop the disappear everything one time this is starved how many put of anchovies put like this maybe three or four yeah it's enough i put like a four finger hurry okay we start with anchovies add the garlic yes you put in the hot water and then you peel off then you put in the cold water okay now we gotta the hours i'm okay like this all right now we got a caper and we sauteed the caper together [Music] everything hello hello nobody nobody home it is fitted ali see kalamata without see okay now we got the flake a hot pepper all right now we got the white wine and we leave it not boil the wine together with a paper garlic in the hours no i'm cooking myself now it's together these anchovies yes in the oil okay now this is a boil now the wine everything and now we got the tomato the plum tomato now the plum tomato everything together it gotta cook like 10 minutes 10 minutes and we never how much wine you put it was like every cup f cup what kind of olive you use it's almond oil oreo the olive oil now i gotta use a little salt not too much of salt that gets enjoyed so salty but you need a little bit got the water for the parties and salty and not little black pepper okay and we give a little turn on this kadisi gotta cook like i said about 10 minutes at the time dizzy cook i got in the water over here [Music] and we got the pasta the spaghetti and we put right over here and i got my wooden spoon at the top of the pasta and this is 10 minutes it cooked it's 11. it's 21. 21. the pasta be ready and not this somebody else do you put pasta water inside the the dish see you need you use but you don't need no use and we gotta say you see gotta water with the tomato but see you need make sure to use the the water for the pasta color you know i pick it up like this i pick up with this i put right inside over here but so you gotta strain the pasta make sure to take it out with a little water and you keep on a pie on the dish like this maybe you you gotta use you use you want to show the oil you use okay yes i'll show the oil now it's the oil we use it's this one okay okay now this we can learn now that the gas okay you know gotta boil too much see boil slow it's good the pasta boil enough i want to save everybody come on let's drink one little wine together i got a little salami over here and let's bring it together everybody said it hot maybe no one drink wine drink a little beer salute etching cheese everybody somebody's asking what it means in english in english you say it's a nice beautiful woman in english maybe you know what what's your meaning in english but you want to be the same right in italy we call over here i don't know what you call over here prostitute well the oil we're buying from the italian market okay look how beautiful they see look nice smell so good somebody said what happened to your head my head up i don't know okay we got it six more minutes and the pasta be ready in the the sauce over here look at it smells so good that in java the hours and the garlic a tomato in the caper it's why i'm always using too much salt for the cake but so you use a pepper make sure the wash is really really good because the capric is so salty okay before you use wash wash it good that's why i know we use too much salt for the caper you want to go maybe show the garden quick yeah yeah yeah anyway okay we love the guests over here we love the guests over here and still we got five minutes yeah so we go this way yeah that would be quick okay [Music] i got a big job of the dough i gotta do hold this take it out over here and use all this i wanna put over here it's a big big big job okay now this is the parsley i can pick up but i want to keep the parsley to make the seeds and look how many seeds i got after i got out of the seeds i caught it and you got a fresh parsley again this is the the celery look at the celery are beautiful and i got the rucla over there and this is the the basil this is the hot pepper and mayo oh yeah baby this is my tomato agar over here it is it's more arugula lucamine this is the cilantro i got the mint look how beautiful this mint is so beautiful it smells good over here i got the sage i got at the time this is my fig and i got over here the cabbage i got the zucchini over there on the other side they grow really really good look how beautiful look do you put water every day no no water every day see no rain let's say no rain i water today i waited two days and i water again but not every day yeah i got every everything over here i wasn't doing some with the figure hey look the figure come look at that yeah i got a more figure over there all right okay maybe we gotta go maybe somebody yeah now we go inside [Music] okay let's say still it's a little bit out then we got a couple of more minutes mm-hmm this should look good but the only thing i got together [Music] my pecorino cheese [Music] i got a nice pecorino cheese you gotta want to put on the top [Music] do you wrap figs for the winter no no i'm gonna wrap the feet can't leave it like this okay now the pasta thing is ready before take the pasta one more minute salute [Music] is okay the past is ready now we put right over here it scoop the pasta he washed the dishes the chef i got to do everything it's barilla pasta now when you cook the pasta make sure you got a lot of water you see the water what it look like but so you don't put too much water the water it's white okay got a lot of starch okay a lot of people he asked me passquad what happened to you no use cold water the knot for the pasta yeah you gotta use the cold water the washer the starch but i'm gonna use it you see i got a lot of water over here it's spaghetti okay now we raise the flame a little bit and we turn to the pasta where are you from italy i'm from we never cook a little bit to like this or the pasta you see i'm not gonna use the water can i need that you gotta leave it dry a little bit more the water that's why i figure out a little bit of the pastel then okay and now somebody said my family is still fully approached yeah okay let me take this it's too hot i don't wanna burn myself okay we put this right over here now i got my dish i want to use the pasta i need a little this over here i love that i'll leave it only it is so good okay i want to use i got overheated cheese pecorino cheese yes anchovy when you cook they blend so it doesn't taste anchovy nothing just little flavor and i want to use a little pressure parcel from my garden yeah no one will miss my wife okay now let's taste the spaghetti um the hours is so good i wanted somebody somebody i want everybody to make this it's so delicious so good this dish this recipe i want to say salute everybody and thank you very much for your support and thank you for your start i want to say again thank you for your start and thank you very much the i got us i'm so happy everybody like what i'm doing thank you and we see you next time

Channel: More Pasquale Sciarappa

Views: 10,503

Keywords: Spaghetti alla Puttanesca Recipe, Spaghetti alla Puttanesca, Puttanesca Recipe, spaghetti puttanesca, puttanesca sauce, chef pasquale, italian recipe, orsara recipes, pasta alla puttanesca, pasquale sciarappa, cooking show, italian recipes, orsararecipes, recipes cooking, pasta puttanesca, spaghetti puttanesca recipe, italian food, how to

Id: c-1SJ48hzpY

Length: 26min 6sec (1566 seconds)

Published: Wed Oct 21 2020