Pasta

Spaghetti Pomodoro In Only 13 Minutes! | The Fastest And Tastiest Spaghetti Ever! 😱 | By Chef Jean-Pierre | An amazing, easy recipe to do. Everybody can do it. That's one of my favorite pasta dish. Well, you know I have so many of them. You know I'm half Italian, half French. Spaghetti Pomodoro. I'm going to make you. This is one of the easiest tomato sauce you've ever made in your life. I promise you. You're going to love it. It's really really special. So I got my reduction saucepan that I use on a regular basis, right? You've seen it before. I make sauces with it. I do everything with this. Perfect for this. Alright? We're going to put a little bit of basil olive oil got. If you don't have a basil olive oil, use a beautiful extra virgin olive oil. I'm going to put a little bit of onion. We don't put much onion, you know? We don't have to put that much onion. I love the onion but in the tomato sauce, Italian, they don't put that much onion. Many many Italian, many sauces, they don't even put onion. I like the sweetness of it sometime because the tomatoes need a little sweetness. We're going to let that dewy sting. We're going to put the pasta in. This is so simple. You're not going to believe it friends. I got the water going. Lot of water. We're going to put a little salt. It gotta taste like this like the sea water. Well, last time you had sea water. That's what it gotta taste like. It's gotta taste like. We got about three ounces of pasta per person. Put it in. Don't worry about it. Don't do nothing. Now, a lot of people they put a oil in the water. I don't put oil in the water but because I got a big some people say the reason why they put oil in the water is to avoid the water from overflowing. Don't break the pasta. Just let it go in there. That's what they say. It does it stop the water from overflow. I don't know. I never had an issue because I got big pots. So I got the onion going. Let's talk a little bit about the tomatoes. I'm using cherry tomatoes. And right now this is the time to use it my friends. They're sweet. I it's amazing. You think they they grow with sugar. It's amazing. So you know what I do? I take them and I cut them in half. And look how beautiful that is. Look look how beautiful that is friends. You see? Look at this. This and they're sweet and you know what I love? I love it because it cooks in a few minutes. We got a tomato sauce that is actually going to cook in no time at all. By the time the pasta are down, guess what? The tomato sauce going to be done. How cool is that? This is like a 10-minute meal. I'm telling you, this is really quick. Not often I do this. The onion are good. Now, we're going to put a little garlic. That's another thing than my mom never did. I couldn't put too much garlic. I think I ended up putting more garlic when I came to a Italian they put very little garlic. Just one cloves for two or three dinner. That's enough. So it's right there. Put as much as it make you happy. Now we're going to take the tomatoes right there. We're going to put the tomato. It's easy. This is the easiest. The only it's all about the tomatoes my friend. You get good tomatoes. You're going to get a good Pomodoro sauce, okay? That's all you need is good tomatoes. Really really simple, right? We're going to put a little salt. Where's my salt? Where's my salt? Put a little salt. That's going to help us draw the moisture. Draws the water of the tomatoes. And then you know what's going to happen? A little pepper. Little black pepper. And you know what's going to happen? The water is going to come out of the tomatoes going to make a liquid but then you know what we're going to do we're going to take a potato masher and we're going to smash it we're not going to put the blender or the mixture or anything because that destroys the texture a tomato sauce is all about the texture you want the the chunkiness of the tomatoes but what I'm going to do is I'm going to squeeze it because I want to get the pectin in the skin you see the pectin is a natural thickener and and that's thicken the tomato sauce so all the water is not going to make a watery watery tomato sauce. Now, let's talk about the basil, basilical. Look at this. All we're going to do sir, we're going to put some in there. You're going to say, you know what? You put the basil now. It's not going to be as nice as if you put it at the end. It's not going to be so am I putting it in now. I'm putting it in now friends because we want to put some now and we want to put some at the end. So, we got two level of of of the basil. We got the basil before and we got the basil after and you think it going to taste the same. No. The one after, after, the one you put at the end is going to be much more fragrant but the one you're putting now, you think it is not going to taste any good? Oh yeah, it is and you know what I do? I take it the stems. The the leaves are breaking. It's very scientific. The way I do this, you notice? Hey, you. There's the one down there. I'm not going to go because it's going to be hot. So, look, look. I take the stem and I put it in here. You going to say, yo, I don't want to eat the stem. I don't blame you. I don't want to eat em either. You know what I do? I take em off. I cook em and you know what I do? I I squeeze em. I squeeze em and you put em in there, the stems. You're not going to believe it. The stems actually gives a really really nice flavor. Okay, I got enough basil. What do you think? I got enough flavor. Alright. So, we're going to cook this. You come back over here. I'm going to cook this my friends. I'm going to cook the pasta and when I come back. We'll finish the sauce together. Okay, friends. The pastas are ready. So, it took about 10 minutes, 12 minutes, depends how long they take. So, what I'm going to do now, I'm going to my potato mushroom which I don't use for potato anyway because I use the potato I serve when I make a mashed potato right and I'm going to squeeze the tomatoes and then we want we want to get a better texture but we also friends are going to get the the in the skin and that is what's going to make that sauce so special okay I'll turn the water off because I'm done alright and then I'm going to remove my stems of basil And I'm I'm squeezing them there now anyway. You see? I'm squeezing the whole thing. It smells amazing. The tomatoes smell beautiful. The basil says there's a little hint of garlic in the background and comes in tissue right there. Oh it's beautiful. It's beautiful my friend. All I'm going to do now is I'm going to put a little black pepper. I already put some salt earlier. So I give a little test to see if it needs more to be tested really quick. I going to be hot. Be careful down Pierre. Don't be on yourself. Yeah I can use more salt. There you go. Alright. Wonderful. So now friends. We're taking the pasta. Oh oh the basil. Basil. Basil the stems. There you go. Come to Papa. You over there. If I forget one then I forget one huh? You know what I tell everybody when I they eat in my house. I say if you find the the stems of the basil you get two desserts. So I usually have a smart friends then go to the kitchen and gets the basil. Puts it in its plate. I got two. I got two. No I did not. Liar. Oh let me get a tongue. Let me get a tongue. Here we go friends. We're going to put a beautiful spaghetti and don't worry about pasta water eh? We don't we like a little pasta water in there okay? We like the pasta water. It's got a little starch in there. Got a little salt in there. That's it. Voila. So now turn everything off. We are done. Now we're going to mix this up. We're going to put a little more fresh basil. This is how you do it my friends. Look how beautiful that is. Look at this. My mom would be so proud. Look at this. Is that gorgeous or what my friends? So what we're going to do now you can put the cheese in here if you want. I like to put the cheese at the end. I'm going to put some parmesano reggao. If you never tried parmesano reggiano friends, please try one time. You know, if you look price per pound. Don't cost anymore money than the the stuff they put in a box. So what I do is here, look, I take a big ladder like this and I put it right there, right? And then I take a pasta fork and then I twist it around. I twist it around. See, look. You take it like this, you twist it around friends, right? And then you go like this in a plate, you take it, you twist it your your your little and boom. Voila. And don't do take a little basil leaf right there friends. Put it right there. Put it. You know what I should do? I should put the cheese first. Let me put the cheese first. At the last minute. You see? And go close so you don't mess up your whole plate. Put as much as you want. I'm sure some of you are going to say oh I want to put more cheese. Well you go ahead and put more cheese in yours. That'll be probably everybody in my family. Oh we're going to need more cheese. We need more cheese. You need more cheese. There you go. Put more cheese. What's this black thing doing here? Get out of here. Let me turn this off. Right we're looking good friends. We're looking good right? What do you think? You like it? Oh oh little fresh black pepper. Right? I'm going to put a drizzle. Don't tell anybody. A drizzle of basil olive oil. I could drink that stuff. And then I'm going to put a little basil right there. And look at this friends. What do you think? Let me get a fork. Let me get a fork. And it's the best moment. Is that beautiful or what? You like it? You like it. I love it. Oh oh oh you know what we could do? Come back over here. One more thing. One more thing. I love my life. Look at this. You take a little bit of sauce right there. You can put as much or as little as you want. Right there. And put more cheese and put the dick right there. Look at this. Beautiful. Alright. Friends. That's it. We're just going to take a little bite. I make a little bite. See I I like to put it in the spoon. It just controls a little bit. It makes it a little easier and then I don't have a huge yeah of course there's always one that's going to give me trouble. If I wasn't on television I'd be okay. Mm. That's a hot. I love it.

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