Summer watermelon salad and pasta dishes Get Anthony Scottos recipe!

>>> THIS MORNING ON "TODAY      
FOOD," WE'RE IN THE KITCHEN WITH. ONE OF OUR FAVORITES, ANTHONY  
SCOTTO.                          I FEEL LIKE THIS MIGHT BE THE  
BIGGEST DISPLAY WE'VE EVER HAD   ON "WEEKEND TODAY."            
>> ITALIAN.                      >> HE BROUGHT A GREAT SUMMER    
SALAD AND PASTA.

               SHALL WE DIG IN?                
>> YES.                          LET'S TALK ABOUT A WATERMELON  
SALAD.                           LET'S TALK ABOUT A WATERMELON  
PANZANELLA SALAD, ITALIAN, AND   TALK ABOUT COMPONENTS TO START.
>> OKAY.

                       CAN WE DO THE GRITS SO PEEK    
PEOPLE CAN SEE -- WE HAVE THE    WATERMELON, CHECK, WHAT ELSE?  
>> CUCUMBERS, RED ONION, CAPERS,                                
SICILIAN CHEESE, REGATTA SALATTA. CHEESE.                        
>> SAY THAT AGAIN --             >> REGATTA SALATTA CHEESE.      
ARUGULA.

                       GOOD STUFF.                    
WE'LL TOAST CROUTONS.            SALT, OLIVE OIL, PEPPER.        
WE'LL PUT THAT IN THE OVEN.

    THIS IS WHAT IT WILL EVENTUALLY
LOOK LIKE.                       DRIES OUT AND WILL GET CRUNCHY.
>> CAN I GIVE A TRUE CONFESSION? I'VE NEVER DONE MY OWN CROUTONS
--                               >> THAT'S IT --                
>> LOW SLOW, WE'LL HAVE A GOOD   TIME.                          
>> GO ON.

                      >> CUCUMBERS.                  
TOMATOES.                        >> SO FRESH.                    
>> LOVE IT.

                    >> RIGHT?                      
>> OREGANO?                      SICILIAN OREGANO, UNBELIEVABLE.
>> WHAT'S THE DIFFERENCE?        >> GIVE ME ONE SECOND.          
WE BRAISE OUR ONIONS IN RED WINE. VINEGAR, NICE.

               
>> YOU LET THEM SIT IN RED WINE  VINEGAR?                        
>> YES.                          I THINK IT'S GOT A BRINY TASTE  
BECAUSE IT'S FROM THE SEA OF     SICILY.                        
REGATTA SALATTA.                 WATERMELON.

                   
TOSS THAT TOGETHER.              THAT'S WHAT IT'S GOING TO LOOK  
LIKE.                            >> YUMMY.                      
HOW DOES IT TASTE?               >> THE SALTINESS OF THE CAPERS  
AND SWEETNESS OF THE WATERMELON  IS PERFECT.

                   
>> GIVE ME A LITTLE BIT MERE.    THANK YOU VERY MUCH.            
>> A NICE WAY TO DO THAT SALAD.  WHAT'S NEXT?                    
>> EGGPLANT.

                   WE'LL DO IT WITH NOODLES, A WIDE
NOODLE LIKE THIS.                >> THIS IS WHAT WE NEED.        
NOT BAD.                         >> NO.

                       
WE HAVE OUR EGGPLANTS, PACARI    NOODLE, GARLIC, BARATTA CHEESE,
CANNED CHERRY TOMATOES, PARMESAN. CHEESE, AND AGAIN, THE SICILIAN
OREGANO.                         WE'RE SAUTING -- LET ME TALK  
ABOUT THIS FOR A SECOND.         YOU HAVE EGGPLANT THAT I PUT    
SALT IN.

                       YOU WANT TO GET THE BITTERNESS  
OUT IN CASE THE EGGPLANT IS      BITTER.                        
IT'S BETTER TO SALT IT AND LET   IT REST.                        
YOU'RE GOING TO HAVE -- WE'LL    SAUT OUR EGGPLANT THEN.        
A LITTLE OLIVE OIL.

            BROWN IT.                      
THEN I'M GOING TO ADD A LITTLE   GARLIC TO IT.                  
>> I'M TRYING TO CONCENTRATE.    BUT THEY'RE MAKING NOISES -- MM.
>> SORRY.

                      REALLY GOOD.                    
>> AND THE OREGANO.              YOU GOT THAT SO FAR?            
>> GOT THAT SO FAR.              >> OKAY.

                     
I'M GOING TO ADD THE CHERRY      TOMATOES.                      
>> THIS LOOKS AMAZING.           >> YES.                        
ALL SIMPLE -- BY THE WAY,        SUMMERTIME, EASY, FRESH, CLEAN,
AND SIMPLE.

                    >> IT DOESN'T MAKE YOUR        
APARTMENT A THOUSAND DEGREES.    >> BASICALLY THIS WOULD HAVE    
BEEN GOOD ENOUGH TO USE ALL DAY. YOU CAN USE IT FOR EVERYTHING WE
DID SO FAR.                      I'M BRINGING THAT HERE NOW.

   
THAT'S JUST COOKED DOWN.         >> THIS IS THE SAME THING?      
>> SAME THING.                   JUST COOKED DOWN.              
>> HOW LONG?                     >> 20 MINUTES.

               
>> OKAY.                         HERE IS YOUR PASTA.            
WE TALKED ABOUT THE PACARI       PASTA.                          
I THINK WE LIKE THAT BITE.

     WHEN WE DO THE FRESCA, WE LIKE  
THE BITE WITH THE EGGPLANT, IT'S. NICE.                          
I'LL TAKE A LITTLE PARMESAN      CHEESE, PLEASE.                
>> OKAY.

                       IS THAT A LITTLE --            
>> A LITTLE IN ITALIAN MEANS     HALF THE DISH.                  
>> WHAT'S A LITTLE?              THAT'S GOOD.                    
I'LL TAKE BASIL, PLEASE.         >> IS THAT ALSO --              
>> YOU CAN JUST -- RIP IT UP A   LITTLE BIT.

                   
                                IT'S ALL RIGHT.                
NO WORRIES.                      >> DYLAN'S LIKE, TAKE LITTLE    
PIECES.                          >> THERE IS DONE.

             
THE THING WE'RE ADDING THAT      MAKES THE DISH IS BARATTA      
CHEESE.                          GIVE ME YOUR PLATE.            
TASTE THIS.                      >> YES.

                       
>> EVERYBODY HAS A SAMPLE        ALREADY.                        
>> CRAIG, HOW IS IT?             WHEN YOU GET QUIET --          
>> THAT'S GOOD --                >> THAT'S HOW I KNOW CRAIG LIKES
IT.                              HE GETS QUIET.                  
>> YEAH.

                       >> IF YOU HAVE -- DIDN'T TALK  
ABOUT IT, WE FRIED CRISPY SKINS  OF THE EGGPLANT --              
>> THAT'S WHAT THAT IS?          >> FOR THE GARNISH.            
>> CAN I SHOW PEOPLE AT HOME?    SEE THAT?                      
LOOK AT THAT.                    >> VERY NICE.                  
>> I WONDERED WHAT THAT WAS.

   >> HOW COOL.                    
>> EGGPLANT, EGGPLANT, EGGPLANT. >> YOU ARE AMAZING, MY FRIEND.  
>> THANK YOU.

                  HAPPY SATURDAY!                
>> LET ME TELL EVERYBODY AT      HOME.                          
HE RECENTLY WELCOMED OUR ECB     TEAM INTO HIS HOME.            
CHECK O                         .

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PastaBasics with Babish

Hey, what's up guys? Welcome back to
"Basics With Babish." Pasta... *Laughs* Hey what's up guys? Welcome back to
"Basics With Babish" where this week, we're taking a look at pasta. One of the most beautiful and elegant dishes that you can create in your kitchen with little more than a table and a rolling pin. We're gonna take a look at a few ways to roll out
and shape your pasta and a few sauces to flavour them with.

Now, let's get down to basics. [Intro Music] "Basics With Babish" and the all new BasicsWithBabish.Com are brought to you by SquareSpace! Head there now to check out recipes from the show, kitchen equipment lists, my personal blog posts, and more! Get 10% off your first SquareSpace order with offer code: BABISH. Whether you need a domain, website, or online store make your next move with SquareSpace. OK, so we're gonna start off by making pasta entirely by hand.

No machines involved Grandma-style, fork and egg; the whole deal. We're not going to measure anything either. This is something by feel I'm gonna start by making a mound of flour on my countertop, then I'm going to make a well in that I can crack 2 eggs inside 2 to 3 eggs, depending on how much pasta you wanna make. And a little drizzle of olive oil, optionally and a little bit of salt.

Then grab your fork and get to beatin' those eggs like you're making a Sunday omelet We wanna be picking up little bits of flour every time and with every stroke of the fork Dumping little bits more in there as necessary. Once  it starts to get too sticky to beat with a fork, grab a bench scraper and start folding everything towards the center. You can do this with your hands but it's a much more messy operation. Once a shaggy dough starts to form, we're gonna start kneading by hand for a solid 10 minutes.

I hope it was a light day at the gym because you're going to get a little bit of an upper-body workout. We're talking 10 minutes of pressing
this guy into the countertop And you can see that there's a bunch of leftover flour; that's totally OK. We're trying to incorporate enough flour so we get a dough that's about the consistency of Play-Doh. We want it tacky but not sticky.

Smooth, supple, elastic. This is a great recipe to start learning how to not follow a recipe and do things by look and feel, smell and touch, and feel and touch are really the same thing. So, anyway, we'll be wrapping this guy in plastic wrap and letting it sit at room temperature for at least 30 minutes We want to let the gluten relax a bit before we start rolling it out. In the meantime, I'm gonna make another kind of pasta dough, a semolina pasta that is gonna be half all-purpose flour and half semolina flour.

This is gonna result in a slightly different flavor, color and texture and is yet another example of how you're gonna put your own spin on this recipe. Just as before, we're dumping the flour out on a worktop, making a little mound, making a crater in the center,  dumping our eggs in, and then adding a little bit of olive oil And while we're starting the dough the same way, we're finish it, this time, just for fun, in a pasta machine Gotta make sure we're covering as many techniques as possible But, this doesn't get us out of kneading duty, so same deal as before: we're beating our egg with a fork until it can't be forked no more. Using our bench scraper to scrape everything into the center and kneading it rigorously for ten minutes Get creative, throw an elbow drop in there, and cease the kneading once the dough has become smooth and elastic Wrap in plastic wrap. You'll notice that I'm trying to get as little air in there as possible Air in this situation's gonna ruin your pasta dough All right, while that guy's resting for 30 minutes, let's get down to the old school by-hand pasta dough The first thing we're going to do is liberally flour everything; The pasta, your hands, the work surface, your rolling pin, your hair, your shoes, your dog, your cat, your goldfish Then, for a relatively small piece of dough like this one, we're gonna cut it in half.

If it's a little bit bigger, (if you used 4 or 5 eggs), cut it into quarters. And now it's time to start gently rolling it out. We're gonna start by doing what we would do if we were using a pasta machine: Which is laminating the dough a little bit: rolling it out, folding it into thirds, turning it 90 degrees, rolling it out again, folding it into thirds, maybe 3 times total before we start going for the big roll; that is, rolling it out until it's nice and thin and thin enough that you can almost see your hand through it There's also advantages to different kinds of rolling pins: the dowel style I was using before is great for getting a nice even roll but a French rolling style like this that's tapered at each end kind of helps you get a more even shape because when it starts getting deformed, You can use the center of the rolling pin to roll certain parts harder than others so you can make it, at least, closer to a rectangle Once we've got the dough rolled out to our desired thickness and size, it's time to cut I'm gonna start by cutting off the rough edges to give me a nice, even rectangle. From here you could make lasagna noodles or filled pasta like ravioli or tortellini, but I'm gonna go simple today: By loosely rolling up the dough and cutting it into nice, wide fettuccine.

Get a little sawing action in there with your knife 'cause you don't wanna press straight down If you find that once you're done cutting your noodles aren't unfurling properly, If you find that once you're done cutting your noodles aren't unfurling properly, just dust the dough sheet with a bit more flour before rolling it up Now we're gonna unfurl all of our noodles to make sure none of them stuck together but I'm gonna go simple today: just dust the dough sheet with a bit more flour before rolling it up Fettuccine made entirely by hand. Hang to dry or place under plastic wrap until ready to use. Now it's time to get crankin', so to speak, with our pasta maker. Start similarly by dusting half of the dough with flour, and laminating at least once before running it through the machine.

Then with the pasta machine on its widest setting, it's time to start running it through. This machine's widest setting is 7, so I wanna get it down to about a two or three that means running through four to five times. Now it's going to start getting pretty long halfway through the rolling process so i recommend cutting it into two pieces and starting to work with those individually. And you can see on the thinnest setting that I wanna put it through, I think this is a two, it is thin and beautiful.

Just like the stuff we rolled out by hand but we have an advantage here it is a bit more uniform than what we can do with a rolling pin so it makes it better for a ravioli or for filled pastas where you'll need very exact dimensions. But as you can see, this pasta machine, like most others, comes with a cutting attachment. So, we are going to use this to make some good ol' fashioned linguine. Now, just like when cutting by hand, you want to make sure to dust your dough with flour before running it through the blades otherwise you're going to end up pulling pasta out of the cutter and then when you try to toss your noodles with flour they get stuck together, you end up with a bird's nest, and you consider giving up cooking entirely.

But, this was an actual mistake I made, I didn't do it for demonstration. I wanted you guys to see that mistakes are learning experiences. So this sheet I dusted with extra flour, and guess what? Came out perfect. Nothing stuck together and I decided to keep making the show.

Just like the hand-cut stuff, we're tossing this with flour, sort of forming into a nest, and then keeping on a baking sheet under plastic wrap until we're ready to use it. You can also put these in a Ziplock bag and freeze them and then you'll have fresh pasta at the ready whenever you want it. And now it's time to finally cook the stuff. Fresh pasta cooks very quickly, so place into salted boiling water for probably no more than 90 seconds The best way to tell when it's done? Taste it.

None of this throwing-it-against-the-wall crap. That doesn't work. It has always baffled me that that's a trick for testing the doneness of pasta. Just put it in your mouth! So we're going to be treating our two different kinds of pasta two different ways today.

Let's start with cacio e pepe, maybe one of my favorite pastas in the entire world. I'm grating equal parts parmesan cheese. Make sure when you're shopping for it you're buying parmigiano reggiano. And then over here we've got some romano cheese.

This is funkier, sharper, saltier than parmesan and it's going to make for a greater cacio e pepe. Now, I'm kind of breaking the rules a little bit here; I'm using butter. True cacio e pepe should not have butter but it's just kind of training wheels a little bit. We're also gonna use this as an opportunity to toast a little bit of freshly ground pepper before we add our cooked pasta.

Try and time your pasta-cooking with the butter reaching a foamy stage You want to not have this pasta hang out in the water for a second longer than it needs to. Now we're going to add our grated cheeses, you'll notice that they're very finely grated we don't want it to be a huge effort to make these melt. And then I'll say, a solid half cup of the pasta water. Pasta water is loaded with starch and it's going to help us make a more cohesive sauce.

This is honestly something you can do with almost any sauce that you're finishing pasta in. You can always add a little bit of pasta water to thicken and toss rigorously until all the cheese is melted and emulsified with the pasta water to create a creamy sauce. As is the way with all food ever made, I'm going to salt and pepper this to taste right at the end when I'm about to serve it to make sure that the seasonings are where they need to be. Always plate up your pasta with a carving fork for extra pasta XP.

Twirl it into a little mound, we can go for a small portion here because this is very very rich. And it wouldn't be cacio e pepe without a little bit extra pepe. We're going to put some freshly ground pepper right on top. And there you have it, a wonderful date night pasta made by hand.

But is it my favorite pasta in the world? No. My favorite is a classic from binging pasta aglio olio. A pasta I'm obsessed with for it's simplicity. A pasta.

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One Pot Pasta Recipe

Hi everyone and welcome back to my channel. Today Im sharing with you one of the easiest
meals you can make, one pot pasta. Its easy, delicious and quick so let me
share with you the recipe. The idea of this dish is you put all the ingredients
into one pot, cook it then your done, it couldnt be simpler.

Start by placing the spaghetti in the middle
of a large pan. Make sure it sits flat so it will be covered
by the water, if it doesnt just snap it in half. I recommend using spaghetti with this dish
as it cooks faster than most other type of pasta but if you really wanted to use a different
type you could. Next Im thinly slicing up half of a yellow
onion and adding it to the pan with the pasta.

You dont need to arrange it as nicely as
I am, its all going to be mixed together anyway. If you would like the full recipe for this
one pot pasta it will be listed in the information box below as well as a printable version on
my website just click the link on the screen. Im using a bunch of different coloured
cherry tomatoes to add flavour as well as pops of colour. They dont need to to cherry tomatoes, you
can use whatever tomatoes you have on hand.

Thats the great thing about this dish is
Im giving you a base and you can add and take out whatever you would like to make it
your own. I find thats how you create your favourite
meals. This is also a great way to use up odd veggies
that you have sitting around in your fridge. Slice the tomatoes in half or into small pieces
and add to the pan with the spaghetti and onion.

I dont think you can have pasta without
garlic, I always add it anyway. Im using one quite large clove, so use
a couple if yours are smaller. Use your knife to crush the garlic, this allows
the skin to basically fall off. Finely chop the garlic with a large knife
and add to the pan.

This dish is designed to be easy and fool
proof so if you dont have much time and you dont rate yourself at cooking then
you need to give this one a try. The pasta flavourful and the sauce is thick
and creamy as its used to cook the pasta. If you ever want to make your pasta sauces
more creamy, forget cream and add some of the pasta cooking water. Its full of starch which will do a much
better job than cream.

And lastly is basil. Its easy to miss this one out if you dont
have any but it packs so much flavour and sweetness. It really makes the dish pop so make sure
you dont skip it. Youll need about a handful, add most of
it to the pan now but leave a few leaves for when you plate.

As well as water there are a couple more ingredients
I like to add to make up the sauce. The first is good quality Olive Oil, add a
few tablespoons, dont worry about measuring this doesnt need to be exact. The olive oil makes the sauce super silkly
but also helps the spaghetti not stick together. As well as oil add about a tablespoon of balsamic
vinegar.

Balsamic has a very strong sweet but also
tart flavour that goes perfectly with tomatoes. It really depends the flavour of this sauce. Pour 2 cups of water or chicken stock into
the pan and place on the heat. Dont forget to season with a generous pinch
of salt and pepper.

Heat the pasta over medium heat giving it
a quick toss. Keep an eye on it for the first few minutes
or so until the spaghetti has begun to soften, use tongs to toss occasionally to stop the
pasta sticking. Cook the pasta for about 10-15 minutes over
a low simmer until the sauce thickens and the spaghetti is completely cooked. Finish off with some parmesan cheese and few
extra basil leaves and its ready to serve.

This dish couldnt be easier, its quick
and delicious, creamy and satisfying so make sure to give it a try. Thank you for watching, I hope you enjoyed
this recipe and Ill see you in my next video. Bye..

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One Pot Pasta - Curry Vegetable SpaghettiVeganVegetarian Recipe

Hi everyone,
Today Kevin is sharing with us a one pot meal where pasta and sauce cook together in one
pan, resulting in luscious spaghetti doused in a silky curry gravy. This is a dish that you can make in just about
30 minutes including prepping time. At this time of the year, courgettes or zucchini
are in season and tomatoes are at their peak bursting with flavours. This seasons bounty fresh and inexpensive
vegetables make this pasta dish an ultimate end-of-summer meal.

For this dish, Kevin is cutting the carrots
into julienne, as we think they will work well with the spaghetti. If you are using other types of pasta, you
may want to cut the carrot into other shapes, like half-moons or diced. Using a vegetable peeler, slice the courgette
or zucchini into ribbons. These will weave beautifully into the spaghetti
but ribbons also create an interesting texture in the overall dish.

Kevins adding in a few white mushrooms
but you can use any other types of mushrooms. In fact, this dish is very versatile and you
can substitute the other vegetables too with seasonal ones
or with what is available to you. We want the tomatoes to melt into the sauce,
so dice them rather small. Slice about  of a large yellow
onion.

You can add more or less to your taste. Finely chop 2 cloves of garlic.
Or you can omit the garlic if you dont like it. We are going to saut the vegetables first.
You can saut them either with some water or one tablespoon of coconut, olive or vegetable
oil. With the heat on medium, add in the tomatoes and cook for about 5 minutes or until they
have softened and started to break down.

We like to use a wide base frying pan or wok
with a lid. We are going to use the same pan to cook the pasta. A large pan allows for
quick evaporation and less risk of the pasta becoming over-cooked.
Next add in the carrots and cook covered for about 7  10 minutes or until they are almost
cooked. Sauting the vegetables first allow for a
little more control on how much time the vegetables and pasta are cooking for.
The vegetables are then mixed back into the pasta at the end when it is almost done.
Check on the carrots and add a little salt, then add in the mushrooms and cook for 2 more
minutes.

If you like the courgettes to be well cooked, you can stir them in at this
stage. But we are leaving them for the end as we like them a bit crunchy.
We find that the acidity in the tomatoes tend to slow down the cooking process of the pasta
as it interferes with the starch. At least, that is the case with the corn pasta that
we are using. So, we will keep the vegetables aside for now.
In the same pan, with the heat on medium, add one tablespoon of coconut or other oil.
Add in the minced ginger and garlic.

We usually keep pre-minced ginger on hand. And we have another
video where weve demonstrated how to we this.
You can check the description for the link. Add in the curry leaves, curry powder and turmeric.

Roast for about 30 seconds then
add about 4 cups of water and salt to taste or  teaspoon. Once the sauce comes to a boil, add in the spaghetti (break them in half if they dont
quite fit into the pan). We are using gluten-free corn spaghetti but any type of pasta will
do. Stir the spaghetti into the sauce, and then add 3 more cups of hot water or as needed
to cover the pasta.

Cover and cook for 2-3 minutes. Once the pasta
has softened  lightly, stir and continue to cook uncovered until the end. Stir occasionally
so that the pasta doesnt stick, especially if you are using gluten-free pasta.
As the water evaporates, check the pasta for doneness. The key here is to use enough liquid
but not too much to start with.

Add more water as required to cook the pasta further or to
add more sauce to your liking. When the pasta is cooked up to 75%, add in
the onions. Stir and cook for about 1 minute then add in the pre-cooked vegetables as well
as the courgette ribbons (if you did not add them in beforehand).
Stir and turn off the heat. The noodles will soak up the juices from the
tomatoes and the vegetables, resulting into a tangy sweet spicy exquisite dish
with complex flavours.

Adjust salt to taste if needed. Optionally,
you can sprinkle on some sweet paprika and black pepper.
Stir and keep covered for one more minute before serving. Garnish with some chopped
coriander leaves and serve warm. Surprisingly enough curry marries really well
with pasta.

It may sound like pure comfort food but the tomato-based sauce keeps it light. This one-pot meal does require that you stand
there with it and stir occasionally. But 20 minutes, or even less, is all that its
going to take to be ready. This one-pot magic is one to make for an easy weeknight dinner with leftovers that reheat
well for next days packed lunch.

Give this video a thumbs up if youve enjoyed the
recipe. And if you try any of our recipes, dont forget to send us a snapshot and tag
us on Instagram, Twitter or Facebook. Have a great week and see you next time..

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Macaroni Payasam Recipe -Pasta Kheer Recipe-Macaroni Dessert Recipe by Nagu's Nalabagam

The milk should be of thick consistency The water should boil well. If you add the macroni/pasta before boiling then it will stick with one another Allow it to boil well. Strain the boiled pasta Wash the boiled pasta in cold water so that they don't stick on with one another While using this macroni for other dishes like poriyal  , they boil by adding little oil so that they don't stick when being cooked. Since we are preparing Kheer I did not add oil while boiling Boil the milk in a wide heavy bottomed vessel and allow it to thicken I have liquidized the jaggery .It should be of thick consistency.

Adding this cashew and almond powder gives you a good taste and aroma to the  kheer. Add 1 tsp of this powder Reduce the flame to sim and allow the milk to thicken Now the milk has started thickening scrap the sides of the pan. The cashew and almond powder we have added gives you a thick texture to the kheer. Add the boiled pasta to the thickened milk If you think that your pasta is bigger in size then add in the whipper once before adding to the milk.

Allow it to come to a boil. Now the milk has come to a boil , switch off the flame  and add the liquidized jaggery The kheer is ready. Finally garnish it with ghee and cashews You can add raisins according to your taste Garnish the roasted cashew to the kheer Tasty Pasta Kheer / Macroni Payasam is ready !!! Subscribe to us on YouTube and Facebook to get regular updates !!!.

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Jamie Oliver's fantastic cheesy pasta with Alex James from Blur

Nice one Food Tubers, Jamie Oliver here and
I am with Alex James! He makes cheese, I make food so I invented a Festival and we called
it "Feastival" So, we have a Feastival every August,
between August and September. Alex: Last day of August, first day of September,
on my farm. Jamie: We have a little rave up and it's brilliant,
and fantastic and it's like everything that we love about food, eating well. Like demonstrations
with all the best chefs and like amazing suppliers and he sorts out all the music, great music.
Alex: This year, we've got Basement Jaxx, Rizzlekicks, Mark Owen's coming, Leanne La
Havas is coming, Cuban Brothers your favourite Jamie: Maybe some people out there don't know
that you love food and this is your cheese yeah? Alex: It is, well people used to throw
cheese at me when Blur were playing because they knew that I loved it.

Some musicians
got knickers, I got cheese. Jamie: What I. Want to do is a nice recipes called Pasta
Fonduta, Pasta Fonduta. It's basically like making the kind of fondue sauce, but you can
embrace green things and right now asparagus is good, but it could be spinach.

This pasta
sauce is the easiest thing in the world. It does help if you have a carrier,
The carrier being, it could be double cream or it could be mascarpone bits. If you
cut bits of your cheese and we're just going to melt this slowly. This is in a bowl over
some boiling water, the same boiling water we are going to cook the pasta in you know,
the nice thing is I'm not doing it in a pan, it's not aggressive it's really gently melting
the cheese feel free to put whatever cheese you fancy in bro.

If you have never had marjoram.
Buy some seeds brilliant weed, it comes back every year. It's really good with cheese,
best friends with cheese in the world and also, as per all herbs just has a whole catalogue
of wonderful medicinal values that you just want to know about. And this is an unwaxed
lemon. Notice, that it's only the beautiful fragrant yellow lemony partsAlex: They smell
amazing don't they.

So zingy. Jamie: I don't want it to be a sherbet dip.
So i#m only using half. I don't want to spoil the cheese. But look, that's all I've used.
Half a lemon Alex: Let me know if you want me to taste
that Jamie: All we've got to do is melt all those
cheese down and then just like.

Take it to France. And then this pan now goes onto full
whack. We've got fast boiling water. We've got a generous amount of salt going in the
water.

No, you're not going to eat the salt but if you do not season the water it's going
to be bland and you will never ever catch up. We are going to go in with this taglialine,
of course you can use a spaghetti. You can put the lid on for a second as soon as that
comes back to the boil we go in with our asparagus. I'm going to cut them at an angle mate, cutting
it on a bias they call it.

All pasta says different times because it might be made with
eggs or water and when it's two minutes away from being cooked, that's when we go in with
the asparagus. So this is getting towards, I don't want to overcook it. Alex: It's a
really nice colour that pasta Jamie: We can drain this right now in a colander. But actually,
one of the most valuable things to any pasta dish on the planet it's not a pasta,
it's not the source it's the starchy water in which it was
cooked.

I'm just going to flip that, in there. A little bit like cooking the perfect omelette,
you want to go a little bit too wet so you're embracing all the things that you love and
we go back here, to starchy water again, and we're going to feed it
because it's not perfect because it's sucked up too much water. Forget the flavour, we've
got flavour yeah. Texture, if the texture's all wrong, it's rubbish.

So there we go, we're
going to pour that onto our plate here. So with a lot of cooking, we are storytelling
here. And a little bit of a reminder of the lemon juice because it's going to perfume
up over the top. What's quite nice is a little bit of black pepper from a height.

Now black
pepper, is that classic sort of heat from carbonara. It wouldn't be a pasta dish with
out some good cold pressed extra virgin olive oil. Ladies and gents, that is. Pasta Fonduta
a la Alex James scenario Alex: It smells and looks so inviting.
Jamie: Thanks for coming around man.

Alex: Ah mate, I can't wait to see you down
the farm Jamie: Feastival's going to be wicked this
year Alex: Oh the lemonyness is just divine! Jamie:
I've studied for years how to do it like Nigella. She's just so sexy, Anyway. Thanks Alex, very
much. We're going to carry on eating like pigs.

We're just going to wear it basically
we're in cheese and pasta heaven. See you at the Feastival! Lots of love, don't forget
comment, subscribe. God bless!.

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How to Make One Pot PastaFlavor Makers SeriesMcCormick

Strainer-- no way. One pot pasta, it's no big deal. See? Easy. [MUSIC PLAYING] This is O-P-P, baby, One Pot Pasta.

You take your ground beef. As it browns, you're going to add water. You're going to add one jar of spaghetti sauce. And then you're going to take your McCormick
spices-- so we've got oregano, garlic, basil, and red pepper.

You're going to mix that up. Once that's all emulsified and mixed, add
your pasta. Short noodle is best, so rigatoni, ziti, orecchiette. Nothing long-- no fettuccine, no bucatini,
something short.

This is going to be on a medium-high heat
for 20 minutes. After 20 minutes, you're going to add a little
mozzarella, a little Parmesan, and a lot of forks. And this is what you get-- buon appetito. [MUSIC PLAYING].

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How To Get Kids Eating Vegetables5 Veg PastaGennaro Contaldo

Hi, lovely people! Today I am going to show you how to make a fantastic Penne con Salsa with a sauce of vegetable. So simple, so good and is healthy as well. Children love to eat this penne, the way I make grown-up, they just say 'Wow! How good it is' First of all, you need half onion. Make sure it's lovely and firm onions.

Let's start to grate it. Be careful your fingers This job for you not for the kids Then, we have a celery. Just cut them a little bit, crack it Look at that. Then, you pull it Here, is all removed.

There it goes. Then you come to the courgette In with the carrots A pepper this orange. Look at that, there it goes again. Only half, just let in all the seeds as well inside.

Can you imagine, you know, children when they actually cook something there is pieces of carrot, 'Oh mummy, the carrot is too tough! Oh look I don't want the carrots' you know, 'no look at the onions, I can see the onions'. This is a good way to eat it. Now the children, they won't realise what is there but one thing they will know is the flavour, and the taste, and the goodness and then you will be so happy because you know that your children have been eating vegetable, but forget about the children for the moment also it's for you! Three tablespoons of extra virgin olive oil Grab them all, straight in And then, stir it. At the moment there is lots of moisture inside.

I need that moisture to evaporate. Then when evaporated I. Can taste the flavour of the vegetable when they're sealed and then when I put in tomato sauce you get a full grasp of flavour all together. So, you can see, almost gone, almost evaporated everything I can see just a little bit of carrot as well.

All lovely and mashed up That's good, fantastic, all the moist that's evaporated the flavouring has got so intense inside it. Two tins of chopped tomato, you stir it Look at that! This is so fantastic you can see all the bits and pieces of vegetable and for our basil, roughly chop. Put them inside. Now it start bubbling perfect time for season, with very little
salt You don't wanna overdo it.

When you actually stir it and you leave it for a second you can start to see the beautiful, creamy which has started to come out on top, and that is a good time now to turn it down and let it simmer for about 25 minutes, no more than that So the sauce is almost there, so I'm gonna throw some penne inside water. The water have to be extremely, boiling water. So you can actually use so many different varieties of pasta with this sauce it is good. Pasta goes straight in, use about 50 grams for children, 80 grams for adult.
Now I'm going to cook the pasta for about ten minutes When it's ready, I'm gonna put them all together and dish it out for you to enjoy, yes.

Now the pasta is cooked, and I need to get about half cup of pasta water because, maybe, I need some to add more fluid inside the sauce. So I'm gonna drain the pasta Right, put everything inside then add the half cup of pasta water because all the flavour is there You want to have cooked all this penne but also the penne's got a lovely flavour in, over the sauce inside. But also you get some little bit of sauce inside here. Now it's done Now, I'm going to serve two plate.

One for adult, and one for the children Give them about 50 grams, that is for child. And this is for adult A little grate of parmesan. Parmesan's the greatest invention the Italian tasting has done. Just drizzle on top This is the time now, if you wanna add any extra season for adult, you can do it.

For me, I use a little bit of chilli and, a little drizzle of olive oil, yes! Little basil And this is the perfect, penne with vegetable sauce Mmm, mmm, mmm! The flavour - it is unbelievable! I feel like, I'm in summer, I'm in a garden full of green, yellow, reds, all different vegetable. Me sitting down and smelling and the same time, eating. Incredible. If you want to see more of these fantastic family dish, don't forget go to jamieoliver.Com Goodbye all, I love you all, don't forget subscribe! It is free.

Let's enjoy good, healthy food, altogether Yes, yes, yes.

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How To Cook Spinach Pesto Pasta Cooking For Kids

Hi, I'm Fionna, author of 25 Foods Kids Hate
and How To Get Them Eating 24, and welcome back to my Videojug Cooking For Kids series. Ok, I think this recipe is foolproof. It's
my spinach pesto, or Popeye's Pesto. So, a great tip is, if your kids don't like a certain
vegetable, like spinach for example, think of foods and dishes that they do like, and
try and figure out ways of incorporating those vegetables into those dishes.

I can't think
of many kids who don't love pasta pesto. So, first of all I have got some fresh, baby
leaf spinach. All you need for this recipe, by the way, is a food processor, or a hand
held blender is just as good. Pack it in; and it does go right down, I promise.
It seems like a lot but actually it does, you know, blend right down.

Of course, as ever, for the full ingredients
and details and measurements, head to the description box. Basil. Smells divine. I love basil.

In it
goes. I've also got some parmesan cheese, in it goes.This really is just a case of putting
things into your food processor. I'm going to use about five tablespoons of
olive oil, maybe you can use a little bit more if you want to. Rapeseed oil is great, too.

Five generous
spoonfuls, tablespoonfuls, by the way. A bit of seasoning. Don't be afraid to season your
kids' food; you know, too much salt's a bad thing, but a little bit does help. So, two
big pinches, about a quarter of a teaspoon is what you're looking for, a tiny bit more.
And the juice of half a lime gives it some zing.

If your lime isn't that juice, sometimes it
just depends what you get, feel free to use the other half, which actually, I think I'm
going to do to do. See this technique? I'm squeezing the lime through my fingers to catch
any pips. And really, that's it. Lid goes on, and we
whiz it up.

Right. There you go! How easy is that? It's
like, blink and you'll miss it. That's how you make pesto, you just bung it all in and
you whiz it up. So I'm going to, safety first, turn it off, give it a quick
test.

So fresh, really delicious. Ok, and then literally, you just serve it
up. I've got some pasta right here that I. Have precooked, and that was the timey thing,
you know, that's the thing that takes all the time.

And you just take it off, and you spoon it
on. So there we have it, my spinach pesto. And
listen, if you like the recipes like this, then you can subscribe to our Videojug YouTube
channel, follow us on Twitter at VideojugFood, or find us on Facebook, because we love to
hear all of your comments and ideas of all of our recipes, and maybe some of yours, too.
But for now, I think that this is so much nicer and fresher than the standard jar of
pesto that you can buy in the shops, and to prove it, mmm! It's tea for hungry kids, or
lunch for a hungry mum. Enjoy! That's it from me.

Hope to see you next time
for another Videojug Cooking for Kids in our fantastic series..

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Healthy Pasta MEAL PREP on a Budget 8 MEALS for $26DAY 16

Hey, Buzybeez! Welcome back to day 16 of our 30 days
of healthy eating and living series. I am Dzung, and today I'm challenging myself to
cook with only these ingredients. I got these from the Target haul
and I spent $26 on them, and it should make six to eight meals. But here's the cool twist, I'm gonna make
two different dishes using these ingredients, so I'm excited to share it with you guys.

If you guys want to see more of these
budget/inventive types of videos, be sure to hit that subscribe button
and give me a thumbs up on the video so I know to make more, and we'll go ahead and get started. So I'm gonna be making two noodle dishes. First one will be a Korean-inspired one, and
the second will be an Italian-inspired one. For the Korean, I'm gonna be using this gochujang
sauce that I showed you on the haul video, and I'm gonna use those snap peas and kale salad.

This kale salad is awesome because it has carrots,
cabbage, and broccoli already in there, so I feel like I'm getting more than
just kale in the noodle dish. The main source of carbs, I guess, will
be these spaghetti right here. This spaghetti packet makes eight
servings, so I'm gonna go with that, and then for our protein, I'm gonna divide this
packet of chicken breast tenders in half. I'm gonna use half of it for our Korean
dish and half of it for the Italian one.

And of course, for the Italian, it's gonna be super simple. Chicken, some soppressata to add a little more oomph, and then just a really delicious marinara sauce. Simple. And then, if you wanted to, you can also
sneak some veggies using this kale, which I think I will do just to add some greens.

Alright guys. Let's go ahead and get
started with our Korean-inspired dish. So in a skillet, I already have it heated
on medium-high heat, and I'm gonna start by cooking the chicken. Here, I cut up the chicken tenders into cubes, and typically, I would marinate it with
some soy sauce, a little garlic, ginger, just to give it a little more flavor, but I'm challenging myself to just
stick with what I have.

Actually, harder than it sounds, you guys. But I'm gonna start by cooking this and
season it with a little salt and pepper. In my skillet, I'll drizzle a little bit of oil. Let it get hot, and then I'll add my chicken tenders.

I'll sprinkle a little bit of salt and pepper. I'll cook it for about five minutes until
it's completely cooked through. Next I'll add in my snow peas,
which I've already chopped up, and I'll just continue stir-frying it for
maybe two-three more minutes. Lots of veggies.

I love it! And now, I'll add a quarter cup of this
gochujang sauce right into the pan. So, this gochujang sauce is not like your typical red pepper gochujang that you find at the Korean market. It's already mixed with brown sugar, soy sauce, garlic. So it's already mixed for you.

It's a little sweet, so I'm gonna add just a hint of salt in there, and then I'll thin it out with another
quarter cup of water. Stir it up, let the sauce really mix together, so if you don't want to add noodles, you don't have to add the quarter cup of water. I just want it to thin it out so that it would coat the noodles. Now, I'm just gonna let the sauce come back to a boil, and then I'll add our already cooked
pasta, just half of it, and then, throw in the rest of our veggies.

Look at all the veggies and how colorful they are! All right, and that is it for this noodle dish. This whole skillet makes four servings,
so let's go ahead and serve it. Let's get some veggies and chicken in there. That looks good! All right now, let's try this gochujang noodle dish.

Chicken, veg. Oh, it smells so good. All right, I'm going in. Mmmmmm! Mmm! Spicy.

The spiciness hits you at the end, oh. So even though I didn't season or marinate the chicken, it has a lot of flavor. That's why I got chicken breast tenders because it tends to be a little more
forgiving when you don't marinate it. The sauce is spicy, but it also has that sweetness,
and then with the saltiness, the noodles are perfectly cooked and I really
appreciate the crunch from the veggies.

It is totally possible to eat a balanced meal on a budget, but we're not done yet guys. Let's make the rest of our noodles. I'm gonna make a soppressata
chicken, Italian-inspired pasta dish. So we're gonna start by cooking off the chicken same way.

I'll heat my skillet to a medium-high heat, add some olive oil, the rest of our chicken tenders, I'll season it with a little bit of salt and pepper, and cook it for about five minutes
or until it's cooked through. Once the chicken is done cooking,
I'm gonna add in my sopressata. I've cut them into small slices to make them
easier to grab when you eat the pasta. Give it a quick saut just for a minute.

The sopressata will add a layer of
depth into our whole pasta dish. It has like this saltiness that's already seasoned
and cured. It's gonna be perfect. It's like salami, but better.

I've had sopressata on Pisa before and it's amazing. Next, I will add our pasta sauce and
just let it come back to a boil. At this point, if you have basil or Parmesan cheese on hand, just go ahead and toss it in. It's nice and bubbly, so now, I'll add in our pasta.

Give it a mix. Tongs are really useful for this. Helps you from getting sauce and
noodles all over yourself. Just work slowly, until it's nice and incorporated.

Oh man, this smells so good! Alright, this is a carb heavy dish, so
I'm gonna add the rest of our kale. Gotta sneak some greens in. I'll just let the pasta heat through while I keep mixing. And that's it for our pasta dish.

Let's serve it! Get some chicken in there, and that's it! You guys, this dish also makes four servings Pretty large servings. I'd have to say. I'm actually really proud of the plating of this. It's picture-perfect that I wish I could
take it photo of it right now.

But we're gonna try it. Grab a piece of chicken. Noodles. That was delicious! Adding the soppressata in there
really makes it different because it just adds another layer of
complexity to our sauce.

Mmm. When I was in college, I used
to work at a pasta restaurant in the Bay Area that no longer exists, unfortunately. Pasta Pomodoro, if you guys have ever been there. And every day working there, I would try to come up with something creative just to mix it up because I got really sick of eating pasta every day, and when you have a friendly relationship with the chefs, they'll do anything you want.

Not like that. I meant cooking pasta for you, like putting ingredients that you want in there. And I would always mix things up, like
they have a Gemelli pasta, that was their signature dish that had
cream sauce, mushrooms, smoked chicken, regular chicken, and I would add like arugula to it, broccolis, some extra tomatoes, just to amp it up with a little more veggies, because literally all they had was mushrooms there
and with the cream-based dish, it got kind of heavy. But just kind of mixing and matching stuff was
what I love to do with my pasta.

And I hope these dishes inspires you
guys to do the same. So our $26 stretched pretty far. I was able to make eight servings or eight meals and that's a little over $3 per meal  I think like $3.25, But, you guys, I still have half a bag of snap peas and half of my soppressata leftover first snack later! So really, it's way less than $3.25 Per meal. It's like...

I don't know. $2 Something? I don't know. I've never been good at math, but I'm good at coming up with creative ideas to
make our cooking and food fun. This video would be great for students at a university, or if you're a young professional just on a budget and trying to think of a quick and
healthy way to cook for yourself.

Be sure to share this video with your friends, and again, let me know if you want to
see more of these types of videos, because I had a lot of fun filming it! Thank you so much for watching. Tomorrow, like I promised, it'll be bun
rieu, which is a Vietnamese soup dish. I can't wait to share it with you,
and I will see you soon. Bye!.

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Healthy One-Pot Dinner Recipes! Pizza Pasta, Taco Quinoa, + BONUS Recipe! - Mind Over Munch

Are you tired of pasta steam burning your
face? Too many dishes to wash after dinner? And your dinner STILL turns out soggy and
lame? OH NO! Try One-Pot Pastas! Hey munchies! Welcome to the channel if youre new, Im
Alyssia and I am SO excited to share three ONE-POT PASTAS with you today! Everyone wants
to save time on weeknight meals AND keep it healthy, so today were doing just that,
and Im sharing a vegan and vegetarian dish, and a dish with some optional meat, so theres
something for everyone. I also have a BONUS. One-Pot Pasta on my Facebook page today  more
on that at the end. Lets start with my One-Pot Veggie Spaghetti! Here are the ingredients
you will need.

In a large pot over high heat, saut your onions in a little olive oil.
Once translucent, add in your zucchini, mushrooms, frozen peas, spaghetti noodles, thyme, salt,
and water. Mix to combine and bring to a boil. The beauty of one-pot dishes is you literally
put it all in one pot and let it go  no draining is necessary, no extra dishes, one
and done! Cook uncovered for about 8-10 minutes until your pasta is cooked through and most
of the water has reduced. Now its time to stir in your parmesan and spinach, and mix well until your spinach has wilted.
Now theres nothing left to do but serve and devour! Yum! Remember that for these pasta
dishes you can use ANY pasta type you prefer, so it could be whole-wheat, gluten-free, quinoa,
corn whatever you like, and any shape will work, too.

Next, were going to make my
One-Pot Taco Quinoa! Here are the ingredients you will need. Add olive oil to a pot over
medium-high heat and add in your onions, garlic, and bell peppers. Saut until your onions
begin to turn translucent. Then were going to add salsa, corn, black beans, uncooked quinoa, cumin,
chili powder, salt and pep, and vegetable broth.

Mix to combine and bring to a boil.
Cover and reduce to a simmer until your quinoa is cooked through. This should take about
20 minutes. Once the water is completely absorbed its ready to go! Serve and enjoy! I like
to top mine with a little avocado, cilantro, and some lime juice! If you don't
need this to be vegan you could also add some shredded cheese on top or in the dish. So
easy! If you want more convenient and easy meals ideas, be sure to hit that subscribe button! Go ahead, hit it! I know you want to! Lastly, were going to make my personal favorite: PIZZA pasta! Thumbs up for pizza! Here are the ingredients you will need.

Once again, start by sauting your onions and garlic in a
little olive oil like so. Then, were going to add our tomato sauce, I chose diatlini
pasta but you could use any shape, canned tomatoes, parsley, garlic powder, dried basil,
dried oregano, salt and pep, and water. Mix to combine and bring to a boil. Cover, reduce
to a simmer, and allow to cook for about 12-14 minutes, until the pasta is cooked through.
Now its time to sprinkle in our parmesan cheese, mini turkey pepperonis, and shredded mozzarella! Mix to combine.

Remove from the heat, but
while its warm, I like to add some extra pepperoni and mozzarella to the top, cover,
and let it melt for just a minute or two to really make it like a PIZZA pasta. Now theres
nothing left to do but serve and enjoy! I topped mine off with a bit of fresh parsley.
This one actually tastes like pizza, it's crazy and such a fun weeknight dinner twist!
Let me know which of these is your favorite in the comments below! Now I ask you to head
over to my Facebook page, facebook.Com/mindovermunch to check out my Spinach Artichoke One-Pot
Pasta! So fun! All of these recipes are linked in the description and are hosted on mindovermunch.Com
where I hope youll also subscribe to my newsletter for monthly giveaways and loads
of recipes! Thanks for liking, sharing and subscribing!
I will see you next week, and remember, its all a matter of Mind Over Munch!.

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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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