[MUSIC]
Hey, everybody.
>> Hi, guys.
>> So welcome back to How to Feed a Loon,
I'm Kris!
>> And I'm Wesley.
>> The Loon!
>> The Loon!
>> And folks, today it's really-
>> Chow, it's Ciao.
>> Ciao Loon, ciao Bella.
>> [LAUGH] Ciao Bello.
>> Ciao Bello, well, that's
>> That's my Italian.
>> We are going to learn Italian today.
Just in case you didn't pick
up on that hilarious banter.
We are making, I think it is
just the quintessential Italian
pasta
>> It's so good
>> It's simple, it's great ingredients.
We're making our
>> Pasta pomodoro.
>> And-
>> Odoro.
Sorry.
[LAUGH]
>> Doro, pasta pomodoro!
Anyway it's a-
>> Dada.
[LAUGH]
>> Dada, I don't know why I yell,
become Count Dracula.
But anyway it's so simple.
Pomodoro in Italian means tomato and
this is a really basic tomato.
>> Yes, look at that.
>> Sauce, I love it in it's simplicity,
because the flavors are bold, but
they're simple, and they're so good.
>> This is it, this is it,
these are the ingredients.
>> This is it.
So what we've got here,
let's just do a quick review.
I mean, one of the key
ingredients is garlic, so if you-
>> Are these little bad boys.
>> I just got to say, if you hate garlic,
you're probably not
going to love this dish.
And you can certainly
pull back on the garlic.
>> Yes.
>> But
it's the garlic that
gives it that nice punch.
>> It's so good.
>> And it compliments these flavors,
beautifully.
>> It's so good.
And you sautee it, so
it takes out a little bit of the pungent.
>> Yeah, it soften, it mellows the flavor.
>> The pungency.
>> But, the way I did this I
normally when we cook with Italian,
we mince our garlic and make it very thin.
This, the way we're going to saute
it it's really good if you just
take up the garlic clove.
I do like six or seven cloves.
Cut the ends off and then get a sharp
knife and then just cut a couple of
>> Slivers, little slivers.
>> Slivers, that is fabulous.
>> That, you want to go stir something?
>> Yeah, so, let me just say that because
again this is we're using basic simple
ingredients, I would say go for
the top quality that you can.
So I've got a quarter cup of olive
oil in our beautiful Sardel pan.
>> Mm-hm.
>> Sardel,
if you don't know about them look them up,
we've got them a link in the blog post.
>> Wonderful.
>> They're amazing, they're made in Italy,
they're incredibe.
Anyway, quarter cup of
good quality olive oil.
And I'm going to put these in there and
these are going to
simmer until they become
>> Those are going to simmer down-
>> Simmer down,
they're going to become
a beautiful golden brown.
>> Golden, so good
>> Some people are like wow,
why do you cook it so long?
Because it really, you don't want to burn
it because then once garlic burns it
get very acidic taste and
you don't like that.
>> And then when we come back
we're going to throw all
this other stuff in there.
>> [LAUGH] All the other stuff,
let's talk about that other stuff
>> We'll we've got the,
obviously the tomatoes,
the pomodoro Pomodoro.
>> Again the quality is important so
we use our San Marzano tomatoes
you can get these canned.
>> Make sure they're certified.
>> Right at the peak of their
freshness in San Marzano,
that it's at the base of
mount Vesuvius in Italy.
>> It's amazing.
>> The nutrients-
>> The volcanic-
>> It just it makes them really really
incredibly delicious.
San Marzano and then some lovely we're
going to throw a little meat in our
pomodoro, which is the gosh.
That's berchuitto.
Ain't that?
Yeah, I know.
It's just like one ounce
>> Berchuitto, sorry.
Rounds out the flavor.
>> And then we've got-
>> And then we've got some bear, or
basil that we picked from the garden.
>> It's like seven leaves of basil.
>> And we chopped that and
then some parsley.
>> We got some parsley and then we've
got a good quality white wine and
then a bayleaf, okay?
>> And remember, if you won't drink
it Don't use it in your cooking.
>> That's right, that's right.
So you can see these are already cooking.
And these are only go-
>> Wow, those look great.
>> Probably a total of about five minutes,
maybe even less.
>> Probably less.
Those look like they're getting there.
>> Yeah, and then we're going to
keep adding to the party.
>> Yay.
>> And this comes together so fast.
>> So fast.
Okay.
>> Okay, see how these have browned-
>> That looks great.
>> Beautifully?
It's really, really amazing.
Okay, now we are just going to do a very
very quick cook of the bruschetto
the bruschetto is already cured so
it's already basically cooked.
We're just going to kind of
crisp it up a little bit.
We've got the basil.
We have got the parsley and
>> That looks great.
>> And
we're going to throw this bay leaf in.
Is the smell not crazy.
>> [LAUGH] It smells like garlic.
But it's so delicious smelling!
Can I just tell you really quick though
about this much garlic in your food?
>> I don't know, I'm scared.
>> If you're going to go to the theater
after you eat this much garlic [LAUGH]
make sure that you take a breath mint,
or maybe some gum.
>> It's not that much garlic,
it's the perfect amount.
>> Well I'm just saying that-
>> Okay so now we're going to add the,
this is a quarter cup of good quality
white wine, and like the Loon said,
If it's not good enough to drink-
>> Yes.
>> It's not good enough to eat.
Now obvoiusly when you do that,
kind of stand back.
It could flame out.
>> Yes, [LAUGH] Can I please tell you,
so when we would live in the city,
in New York City, we would go to shows
every once in a while, Broadway shows.
And there was an amazing Italian
restaurant across the street from the I
think it was in the Marriott hotel,
and the theater in the Marriott.
Well Carmines is what it was called,
and they serve-
>> Is the name of the restaurant.
>> Restaurant, it had some amazing dishes,
and some of them had quite a lot of
garlic in them, so-
>> While he's telling this exciting story
I'm going to start adding these tomatoes.
>> [LAUGH] Add those tomatoes!
>> And
you just break them up with your hands,
that's the old Italian way to do it and
that's the best way to do it.
>> [LAUGH] Anyway, when we would go
to these shows you could always tell,
the guy behind us, if he went to Carmine's
because he was burping up all this garlic.
>> [LAUGH]
>> So please, get a breath mint.
[LAUGH] That's it, that was my PSA.
>> Well, that was helpful.
>> [LAUGH]
>> Okay,
now back to our regularly
scheduled program.
So now, literally folks, what we're going
to do, let me just, I like, I'm going to
go ahead and put some of the juices this
was a can of San Marzano that I drained.
But of course,
it's still going to continue,
the tomatoes are going to
release some juice.
So that's fine.
Add that in there.
Now, good gracious I'm so excited.
>> [LAUGH] Calm down man.
>> I know I get excited
when I get pomadouro.
>> [LAUGH]
>> It's like I want to put on
a pam Pom Pom?
>> Pom poms.
>> Something, okay,
now we've got a little bit of salt.
We're going to add a little black pepper.
>> That looks great.
>> And this,
doesn't it smell insanely good?
>> Yeah, it's amazing.
>> Now, we've got about 14 ounces,
12 ounces.
This makes enough to feed
two people wonderfully.
It's so easy, as you can see.
It's great for a week night meal.
But it's so elegant and so delicious.
You can serve this at a dinner party.
I would just double,
you can even triple the recipe so easily.
And I'm going to crank the heat up on this
and let it simmer for about three minutes.
We just finished a pot of linguine.
>> Yeah.
>> Like I said,
did I already talk about this?
It was about 12 ounces of linguine.
>> And you drained it.
We drained it, and so now-
>> It's just sitting there
waiting-
>> It's ready to go.
>> For that pasta.
>> And
then we're going to bring it all together,
and it's done.
>> Yay.
[SOUND]
>> The smell is-
>> All, [LAUGH] right.
>> Isn't it amazing when you-
>> It smells so good, all these what,
five little ingredients?
>> A few ingredients, and they're just
the So, okay, so, it's incredible.
So now what we're going to do is
I'm going to show you a technique.
I'm actually just going to move this,
because the sauce is done.
So I have discarded my bay leaf here.
And I have another one of our
favorite Sardel saucepans here.
You don't have to do this, but
this is a technique that chefs do.
Many Italian chefs do it to really help
the sauce adhere to dig to the pasta.
>> Stick to the pasta.
>> So many times you if you don't
do this your pasta gets watery and
it just doesn't have
the right consistency.
This is I think really the best way to do
it so I heated this nice large skillet it
up over here
>> Now do you put spaghetti sauce in there
for a little bit of that first.
>> Just a little bit of this first.
>> And then you got that,
look at that I love it.
>> Yeah, I know,
now we're going to take up our pasta.
>> Okay.
>> I'm going to bring this.
>> There you go, that looks good.
>> Okay.
>> Yes.
>> And then you just stir and
what that does, it just, itt starts the,
>> That looks so good.
>> Cooking process and it really
gets the excess water out of there.
I've got this on piping hot which is good,
this is what you want.
And then you just go ahead and
add the rest of your sauce.
And there's something about this
technique, doesn't that look
>> So you do sauce.
>> A little bit of sauce.
>> LIttle bit of sauce, then the pasta,
and then some more sauce.
>> Yeah, and then you just use a pair
of tongs to just kind of get it nice
incorporated and
I'm going to take it off the heat now.
>> That looks so good.
>> And it's just,
>> I can't wait to eat at it.
>> So
it's just I think it's Italian pasta.
At its very best.
>> Wow, put it right here so
people can see it.
That was beautiful.
>> [SOUND] Yeah.
>> The smell is.
>> Okay, let's make me a plate, shall we?
[LAUGH]
>> Okay, let's do.
Now, the little technique on this,
you just grab some-
>> Pull it all the way out.
And then you just-
>> I spy a few different pastas in there.
>> Yeah, I think I've got a mixture of-
>> [LAUGH]
>> Speaking of pasta,
have you guys seen us making
homemade pasta at home?
It's-
>> Did you see how far I stepped away from
you first of all because I didn't
want you to get that on my shirt?
>> Well, yes, I know, priorities, okay.
>> Anyway-
>> That is beautiful.
>> Yes, the pasta that you make, it's
homemade pasta yeah that's a beautiful
bowl that you picked their Wesley.
>> Thank you very kindly.
>> Okay now it's always nice
this is gorgeous it's again so
simple beautiful presentation.
>> That looks great.
>> Just a little topping
more of the parsley.
>> Parsley okay now
>> And you are good to go.
>> Now if I want to sprinkle
some parm on there I could.
>> Yes you could.
>> You know what this is good
the way it is.
>> You could absolutely-
>> I'm sure it is,
I haven't tasted it yet.
[LAUGH]
>> Put some fresh pepper and
some parm cheese, it would all be great.
>> Guys look at that.
>> That's a piece of art, I tell you.
>> I need my spoon.
>> Yeah, you want me to get you a spoon?
>> No it's okay, I'll struggle,
I'll struggle through it.
Here's some linguine and some spaghetti.
Mm, mm, mm.
>> Those big old chunks of tomatoes.
>> Yes, I got a pasta facial right there.
[SOUND] Isn't that, just-
>> It's
just like [SOUND] [LAUGH] a big hug!
A pasta hug!
>> I know.
>> A pasta hug.
>> A pasta hug, there's nothing better.
Every time I go into my favorite
Italian restaurants always have this on
the menu
>> So good.
>> Becuase it's just so
delicious in its simplicity-
>> And you can, yeah.
>> It's Italian pasta, I've said
this a million times, at its best.
>> I love it.
Sorry one more time.
>> [LAUGH] That can be served
as a main dish, as an appetizer.
>> Get some big crunchy garlic bread.
>> Yes.
>> Mm now that is 100.
You know what?
Let's say 200%.
>> Wow yay I have to agree
because this is my favorite.
>> My gosh.
>> It's so good.
Yeah dig right in.
>> Look at that,
the olive oil is really good.
>> Yes, now you can get this recipe and
many more and
you can see how Chris makes his
own pasta on howtofeedaloon.com.
>> My god.
Yes, it's like Italy came over and-
>> Said, hey guys.
>> I love you.
>> [LAUGH]
>> Because we love you Italy.
And go to our social media, like us, share
us, do all of that, make pasta pomodoro.
And you are going to be so happy.
>> It's so good.
>> You'll think the Pomodorian gods.
>> Yeah, thanks, tomato gods.
[LAUGH]
>> That's so stupid, bye.
>> Bye.
[LAUGH] Hey, everybody.
>> Hi, now if you like what you saw, make
sure you subscribe to our YouTube channel.
[LAUGH]
>> That's right, and
if you want more great Italian recipes,
just click right here.
>> Yeah, click.
>> It's just a click away.
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>> Italian.
