Gennaro Cooks Chilli Tomato Taglierini

Taglierini with a fresh tomato sauce wow,  you will love it watch me the way I'm doin' it this is fresh homemade taglierini if you want to see me making fresh taglierini with fresh dough jamieoliver.Com how many times you put tomato inside the fridge? WHY!? Tomato  they're growing in very hot weather and you put them inside the fridge but bubububbu!
Put them in a bowl and leave them in the inside the house in the kitchen is the best place Tomato
make sure they're nice and clean just cut them it any way you like it cherry tomato small or big any way you like it dont have to worry about it the way you do it if they're ripe look at the way you do it if you want to smells tomato then THIS is what the smell tomato UUUUHHH ... YESS. Look at the way I just chop them all up and I'm gonna use more... And yes and that is done and I gonna keep some of those and I'm gonna squash it in my hands yes because I want to get the oil out this is also how we use this to invigorate the flavor of the tomato oh God! Now you need the garlic here is about half a kilo of tomato 500 grams of  tomatoes fresh and ripe make sure you only cook with the nice and fresh, ripe tomato garlic one two because roughly is a large garlic which I slice in two and then I need not one I need all the ingredient ready to do it and there is one, and cut it, slice it look the way I'm slicing it roughly garlic is good for you good for your skin good for your stomach good for everything most of anything good for the vampire roughly chop that is good come on now you can go on top here chili! Those are very strong chili I use only two if you dont want a very very strong chili you remove the seeds inside good, is done the water is boiling olive oil goes in mind the olive oil YES the chili goes in Yes! Remember the story: sweat, not burned? I told you many times.

Sweat: when you're jogging Burn when you sit under the sun Now, it started to get a nice color put straight the tomatoes inside Yes! All right! Basil, just a bangle of basil simple simple... Stare at my little bits! Come here, come here!
Come have a look! Look at that! The tomato is almost disolved season it a little bit and now now you go straight! Come near me! To the pasta! Boiling water.... This is without any salt right look at that water ! Garlic... The chillies the basil three ingredients = maximum flavor! Let it reduce a little bit...

(Later)...Is almost reduced because you see some are big, some are small do you remember the stalk of tomato?... Is oilly and press it, just put it inside! Oh, my, my! Beautiful, small pasta... Remove the lid season the water get the pasta in come have a look! I don't  want to steam up the
lens. Look! It stands all still in here.

Stir them a little bit cover let it come up to a boil is one... And one-two ok? Now... A little extra bit of olive oil good, it's done! Ready now, to put the pasta inside come on! Yes.... Anymore? "You've done your job"
(talking to the tomato stalk) I can remove it.

Yes. The pasta's ready I'll put all this lovely tomato right on it. A drizzle of olive oil grate it of nice parmezan cheese a few sweet leaves of basil this is taglierini with a
fresh tomato garlic, chili and basil; if you want to
see me do more of these fantastic dishes you go down Jamie Oliver food Tube channel.

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Fresh Prawn LinguineJamie & Gennaro

He is seasoning it by throwing it. Hello lovely people. Okay so we were going to do the best selling prawn linguini dish with beautiful langoustines from Jamie's Italian, right. It's our number one selling dish but we can't because the sauce actually takes too long.

Too much love, too much care, too much tension. If you want it coming to the restaurant but we're going to give you something really quick that's kind of on the same sort of vibe. We're going to cook some freshly made linguine from Jamie's Italian but you could use dry, no problem. And I'm going to do some garlic, some chili.

We've got our langoustines here and our prawns, beautiful prawns. You ready? Off we go. 3 Minutes, that's what we're going to do. He's putting olive oil in there.

Gennaro's got some dried chili to get that lovely flavor going and finally slice some garlic. We're going to use parsley and some basil absolutely delicious. A little shake of white wine and we will be laughing. This is one of those lovely energetic pasta that you can do super, super quick.

You've got chili's, you got the garlic, you got the olive oil. Let it start roasting. If you come over here these are langoustines which are beautiful. Go straight through and then straight through the half like that and then what you've got is the flavor in there.

Now once you get in there we can take that little vein out and we can take this little sort of sack out here, which we can remove. Everything else is completely edible. Just a little bit of olive oil. Some prawns and we're going to get that back in the oven.

So that is [tomatoes] the base right. I've got the traditional cherries here but as it starts to fry up, we can you know just throw it around. This is half cook now and then we can go in with the tomatoes. Just like that.

So very fresh, the seafood will be perfectly cooked and the tomatoes will just been loosened up and softened, so back in the oven we go. Want me to slice up some parsley? [Yes] I've finely sliced the stalks and I'll roughly chop the leaves. Like that, the stalks don't throw them away they're really, really good just finely slice them and then what we can do is add just a little bit of white wine not much at all. Just a tiny little drizzle, goes in to loosen up the flavors, the oil, the juice coming out the tomatoes.

I put the stalks in as well. He's seasoning it by throwing it. Oh look at that. So we've got some boiling water here and of course if you're using linguine from home follow the pack instruction.

So we'll just put a little lid on get that boiling. It's only going to take one minute to cook. Look at that. This is a dream.

It's ready. You're going to see him take the linguine and the water is going to drip into here and at the same time I'm going to add a little bit more extra virgin olive oil culprit. And the oil and the hot water and the juices from the tomato and the langoustine and the prawns. It's all going to come together to make this silky light beautiful sauce.

This one. This is so good. Come on. You can do it.

Yes, yes, yes absolutely. Here, just a little bit. There you go. That's what we're talking about.

A quick prawn linguini. If you want to have the one that involves the sauce that we spend hours on, then come it's James Italian because that's quite a lot of work but this is a quickie. Delicious. Very good.

Delicious. You get the sweetness from the tomatoes but also you get the flavor really quickly from the shell of the langoustine that you can pull out the meat that's so sweet. Oh my god. Mmm thank you for making my dinner tonight.

Prawn and langoustine linguini with a little white wine, tomatoes, herbs and a lot of love. Ciao. You.

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