Late at night, when everyone is sound asleep, I fill my bathtub with marinara sauce. Then I submerge myself completely in the sauce, and imagine that I'm a meatball.
damn all those spices are gonna give me heartburn.... my mom always said that only that can't cook use a lot of spices... true secret of food tasting good is the love not the 1000 spices
@silencegalore - Unless the recipe calls for the spices. Just like cream cheese is not the secret to good tasting cakes, but you'd have to be a fool to leave it out of cheesecake. :D
You only need crushed tomatoes, bay, onion and olive oil for a basic sauce. Then you need something to cut the acidity (especially if the tomatoes are canned, which they probably are). Some people add a teensy bit of baking powder. Others add butter. Personally, I prefer to add a bit of milk in the end. It doesn't affect the look or taste but it works pretty well.
Oh and I forgot garlic. Don't bother chopping it. Crush it and add it whole. Pasta sauce isn't hard to make. The one I make tastes better than anything in a jar. Incidentally, I don't care for using black pepper and oregano in the sauce; I use it to season the meat. Just my preference....
@LinenRose Why is it ewwww? Or are you just trying to take advantage of someone making a video on the internet? I bet if you put your "traditional" Italian recipe on youtube, someone will say it's not traditional!
Simonevittorini is correct. In Italian cooking, olive oil is a cooking ingredient, not just something you pour over the top. Same with Greek cooking. I have no idea why Americans think olive oil is just a salad dressing or something. So crazy.
@TonicMike Uh...I'm American and I can say with 100% certainty that we also use Olive Oil as a main ingredient. It's a main ingredient in a LOT of foods we eat including tomato sauce. I'm not sure who you've been talking to...but this country is huge and most of the more "authentic" Italian dishes come from around NYC. Obviously it's Americanized, but you'd get food prepared more similarly to real Italian than anywhere else in the USA in general
Ummm...we don't. In fact, alot of people try to use it in cooking here in the States and end up overheating it hence alot of warnings in our country about not overheating the oil. Who told you we only use it in dressing? They lied to you....
Good to hear. The full recipe can be found at simplefoodie website. In the search box type in simple pasta sauce. Here you can change servings and add to a personlized grocery list. Thanks for the comment.
i kinda follow this recipe..... turned out GREAT!!!! just one suggestion... can u add the amount of what u need to use for all the ingredients..... other than that loved it!!!
Okey So i just made this dish without unions ! but I didint get like the Tomato BOOOOMMM when you would taste it. I kinda followed this tutorial, so is there any way i could blow my guests away with a great Pasta sauce ?? (more tomato taste) TY
@hjolinn Definitely use Onions next time, it makes a huge difference. Also use fresh basil and plenty of garlic. Bring the sauce to a boil and stir a lot. Once boiling, bring the heat down to very low and keep it partially covered stirring occasionally for about 45 minutes to an hour.
Also....he forgot to mention you have to remove the Bay Leaf at the end!!
@cheekymonkey0808 First of all...puree canned "San Marzano" tomatoes. They're naturally sweeter. Also, make sure you simmer the sauce for at least 30 minutes or more partially covered to cook out the acidity. You can also puree the tomatoes with a single medium carrot to add a bit of sweetness (French method...not Italian). Also you could add a little red or white dry wine to enhance the tomato flavor. Sweet basil is also good to add at the end after you tear the leaves.
No foolin' I'm actually eating it right now!! It's so fresh...It's really good. Seriously don't take my word for it. Try it!! I'm never going back to can.
l'olio non ha il colore dell'olio di oliva, le cipolle sono troppe e sono cotte a fuoco troppo alto, gli aromi sono troppi e troppo diversi, le erbe è meglio se sono fresche non secche. Rifatelo da capo usando olio di oliva extavergine vero, solo due spicchi di aglio (o mezza cipolla piccola), pomodori freschi, una punta microscopica di peperoncino e poche foglie di basilico fresco aggiunto solo alla fine a fuoco spento, e mi raccomando il formaggio, se proprio dovete metterlo ne basta poco
Sad.. in a quick sauce u don't use onion. Ur oil is white which means it's cheap and not extra virgin. Your not using fresh basil so basicly I stoped after u told me the ingrediants. Ps purée is for amatures
It's just a variation...and it's made after the maker's taste, so it's a bit weird to be rather unkind and say he's doing it really wrong? And there's nothing wrong with using puree in a quick pasta sauce. It was a quick sauce, and even if he does some things different or wrong in your opinion, doesn't make him sad >< bit harsh. He's just sharing a recipe he likes...
Hes sharing shit and thats why people dont know good food..I spent 3 years in italy learing from some of the best ..and the sauce he calls SAUCE is sad and shouldnt be used ...sorry but if you go to a place and try this and think its good its because u have not had true quality food and you need to expand your food tasting ...do me a fav if you want to see where im coming from GOOGLE Cafe Martorano from florida and order one of his sauces THEN REPLY and tell me what you think
@Bianco2211 its not rocket science to make sauce but ive used onion and garlic in mine i also brown pigs feet or pork hocks some veal and beef bones and balls and sausage and some spices and a secret one but cant stand the dried basil always the fresh so whats your sauce
@malsar616 ...it's ITALIAN cooking and us Italians take offence when you do it the way it should NOT be done and then call it the original name..give it another name then and don't say it is ITALIAN cooking, ok? You understand?
@haddokandchips I think you're being a bit narrow minded in that statement "...it's ITALIAN cooking and us Italians take offence when you do it the way it should NOT be done and then call it the original name.." I understand Americans cook the sauce a bit different than someone from Italy would, but I think as long as we don't claim it's traditional Italian tomato sauce....it's ok to call it a tomato sauce. To each his own...
@Bianco2211 are crushed tomatoes any better? I have been using that for a quick sauce - but of course you can't beat a slowly cooked tomato sauce with added tomato paste blended with all the added goodies like sausage meat [or meatballs] etc - And of course good Ricotta makes pasta dishes taste so rich! Does fresh basil make all the difference? I hear it does but have always used dried.- Dried oregano is fine isn't it?
@roselandalvin Use SAN MARZANO Tomatoes and make sure they are DOP ..ask someone at an italian market or google them...but they must be DOP...those are the best tomatoes money can buy.. add very little paste then brown your sausage and meatballs then add those ...and yesss fresh makes all the difference ONLY USE fresh ... i dont even use oregano only for pizza sauce ...but the SAN MARZANO tomatoes have so much flavor your going to see the diffference...message me for any other questins
hmm... Not a big fan of onions... Might lessen the amount. Tomatoes just a little less pureed as well... IMO... Y'know, I'm open to experimentation and all that.
@ShagZthaClown - Real Italian food is pretty simple - there is no magic to it - and there is no one special recipe or way to cook. Using fresh ingredients is the most important thing.
I cut like 8 tomatoes in half, bake them till i can pulverize them through a strainer then take the strained liquid, heat it up on low heat for bout ten mins, then add about 2 table spoons of tomato paste. Stir till consistency you like, I add garlic, onions, chili peppers, black peppers, salt, green, yellow and red chilli's all fresh diced, and then cook up some ground beef in olive oil and toss that all in there, and then heat on medium while stirring often, oh yea oregano and basil too.
@AvonBarksdale101 Seal salt that is, iodized makes it taste like shit, when everything else is fresh use sea salt. iodized is gross and has no minerals in it at all.
@AvonBarksdale101 I use Maldon crystals in the box --- Think it's packaged in the UK and it's a good value-- I don't use much salt at all--- But it's excellent!
wow, i never noticed how hectic cooking can be lol. all these arguments/comments over food. nice video though! it's simple and sticks to the point.(: i can finally make my pasta. <3
what's with the pasta sauce issue? I believe each culture have their own preferences in cuisines. just like in my country, we actually put sugar, or condensed milk in our spaghetti sauce ( although it sounds propostrous, its delicious !). I think its on the taste basis..
And you IrateGamingZealot sound like an ignorant degenerate gambler who lives in his mother's basement and has no idea what the world, the real world, is comprised of. Have a great weekend. Hope Mom cooks you your favorite canned spaghetti.
hi. i dont really cook much but am cooking for my girlfriend for valentines day. can anyone tell me the amounts of each of those ingredients? thank you
Hi, you can go the website to get the exact ingredient portions and create a grocery list. I'd give you the url to direct location but Youtube doesn't allow it. Go to simplefoodie . com At the top right you will see a search area. Type in simple pasta and the recipe will show at the top of the search results. Have a great Valentines.
1st, that oil is awful. JUST use extra v. olive oil. We don't use olive oil exept when we fry. 2nd we NEVER use dried spieces. We just sell them to foreign people. We NEVER add bay leaf to sauce.
maybe he's italian. He knows better, so if you tell him to shut up, you show him a lack of appreciation for his country.If there wasn't italy, there wouldn't be pizza, mozarella, pasta and so on. So, you better shut up.
@danutz1996 honey, you need to understand that cuisines vary as borders change...
secondly, if it wasn't for italy, it would have been for someone else... the human is much complex than you would have ever thought... so relax a bit... and yes, APPRECIATE!
doesn't extra virgin have a rather low smoke point altering it's flavor and the entire dish? I've always found if ya turn the heat back with extra virgin and cook the onions a little longer you will reach better results.
@shakaama ?!?! are you kidding?! come to italy before speaking. WE DON'T USE IT. WE TEND TO USE ONLY EXTRA VIRGIN OLIVE OIL AND STOP IT. I can't accept cooking lessons for pasta sauce from americans. ciao bello
fyi, you got tomatoes from America. Italians have only been using the tomato for about 200 years. Hardly cornered the market on red sauces.
And yes extra virgin olive oil is a topping for like a salad or a bread dip. you use a cooking oil for cooking, to get the fat to either fry or add fat to the dish.
don't teach me how to be italian. Besides, tomatoes have been taken to europe by europeans and americans didn't exist yet, unless you come from the maya civilization. You poor ignorant americans... oh, gee. Furthermore, we are speaking about italian way to cook, therefore: avoid speaking. i don't speak about how you prepare pop corn, hamburgers and marsh mallows. As per olive oil, if it wouldn't for the fact that it costs a lot, we tend to use it for frying as well. Now, farewell bello.
@shakaama not an american one, especially for italian cooking. besides, confine your lessons to american cuisine. As per the italian one, check our cooking text by marchesi, vissani and then you can speak. Your idea and version over ocean of our cooking style is far away from how we do cook. farewell
@SIMONEVITTORINI dude I'm from NY and there are PLENTY of italians over here in america,, I'm 40 yrs old and I'm first generation here.. it sounds like you have no clue how many sicilians and Italians there are in NY and nationwide through the states....how old are you? and how often do you go to america???
@JewelsFromVenus My mother's side is all italian and yes the East coast is loaded with italians [NY NJ especially] Staten Island I hear is almost 3/4 italian alone!! I'm from the midwest but I love NYC-- Wasn't the first pizzeria established in NYC in 1905 [ some 40+ years before pizza became popular throughout the country]
@SIMONEVITTORINI - Yes extra virgin is the only way to go, and I agree that this recipe is a pretty poor example of anything close to authentic. Bay leaves? And dried herbs? With that said there are dozens of variations of tomato sauces, but you are essentially correct.
Well this will work and probably taste okay but I would have preferred to have the ideals and acceptable substitutes explained. Like how fresh basil is better but dried will work etc. This is sort of a mismatched recipe. To any people watching this I suggest you take a look at the history and differences between the tomato based sauces to make decisions for yourself on what will taste good with whatever it is you're trying to serve up.
What, just because people have other opinions, they're idiots?
And, "You don't mix garlic and onion, ever"? Do you even cook? That's one of the dumbest statements I've ever read.
If you don't want to appear to be the actual idiot here, you might try something a little less confrontational, like "I don't like garlic mixed with onions." That, I could accept, though I wouldn't understand it. Garlic and onions go together like peas and carrots. They're both from the genus Allium, after all.
@dpromano Wow, I probably shouldn't even reply, because you seem to be a troll, but, MAN, to call someone else an idiot? I'm surprised you can even spell it.
You jump into a cooking discussion when you know nothing about cooking, you insult the people who posted the video, and you insult the people who commented on the video. I really wish you would try the same thing sometime, in real life, when the subject is Harleys, and the people you are calling idiots are bikers.
This is one of the stupidest recipes I've ever seen presented. You DON'T mix garlic and onion, ever, dried basil tastes like ass, and adding oregano to tomato sauce makes it PIZZA sauce, not pasta sauce. You pasta looks like mush it is so overcooked. Stick to your day job.
Who's talking about Indian food here??????? The recipe you present exposes every shred of your ignorance. You would'nt know Marinara if you were drowning in it. "Simple" describes you not just the recipe.
Alright let me put it this way. I've made pasta sauce with garlic and onion. If you had tasted it, you would probably not say that the two don't go together.
I agree, the measurements would have been nice. Chopping the garlic would have been a good idea. Mixing garlic and onions is not a big deal though.
Dried basil is shit. Should have been fresh basil. The oregano doesn't matter. I would have liked to see a mix of fresh tomato and tomato paste as well.
thats bullshit if you have ever made a pasta sauce of new anything about cooking you would know that you always fry the garlic and onion together with the spices and then add the tomatos and herbs
Seriously, try it with one or the other, but not both. True Marinara is done with garlic. A "tomato" sauce is done with onion. The taste difference is incredible.
Isn't "True Marinara" done with some kind of sea-food....?
I cook a lot of Italian foods, it's my understanding that cooking some kind of tomato sauce with some kind of sea-food is "Marinara"..... It does not matter if you cook the tomato sauce with or with-out onion nor garlic or if you cook with both....
No...the name of the sauce confuses people quite often. "Marinara" was named after the "marinaio" or sailors that would make the sauce on board ship as all of the ingredients traveled easily and it was a reminder of home. Americans often see "Frutti di Mare" sauce on Italian menus. The term means "Fruits of The Ocean" sauce. It can be made in a variety of ways but it is basically different fish and shellfish in a brown garlicky, parsley filled, light pink tomato sauce with some broth.
i don't have any of these ingredient's. Moving on lol
TheBinggg 4 days ago
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Late at night, when everyone is sound asleep, I fill my bathtub with marinara sauce. Then I submerge myself completely in the sauce, and imagine that I'm a meatball.
cocotazo 1 month ago
bitter
pocatello7idaho 1 month ago
damn all those spices are gonna give me heartburn.... my mom always said that only that can't cook use a lot of spices... true secret of food tasting good is the love not the 1000 spices
silencegalore 2 months ago
@silencegalore youre mom is a douche and its wrong.
gladanka 2 months ago
@silencegalore - Unless the recipe calls for the spices. Just like cream cheese is not the secret to good tasting cakes, but you'd have to be a fool to leave it out of cheesecake. :D
danielodors 1 month ago
@silencegalore well you mom is prob not a chef then
TheDoncruz11 1 month ago
What's with the tongs all the way through. Use a damn wooden spoon.
Dahalum 2 months ago
to much onions
deepcove6 3 months ago
its or-iga -no not or-i-gain-o
MrFreefonix 4 months ago
You only need crushed tomatoes, bay, onion and olive oil for a basic sauce. Then you need something to cut the acidity (especially if the tomatoes are canned, which they probably are). Some people add a teensy bit of baking powder. Others add butter. Personally, I prefer to add a bit of milk in the end. It doesn't affect the look or taste but it works pretty well.
Genesislinx 4 months ago
@Genesislinx
Oh and I forgot garlic. Don't bother chopping it. Crush it and add it whole. Pasta sauce isn't hard to make. The one I make tastes better than anything in a jar. Incidentally, I don't care for using black pepper and oregano in the sauce; I use it to season the meat. Just my preference....
Genesislinx 4 months ago
Comment removed
AquariusEddie 5 months ago
pubblicita per BARILLA
MrZac1981 6 months ago
how can you people say it looks bad?? what did you expect pasta sauce to look like?
I cooked it, its great but he forgot to put sugar in it so it doesnt become sour
supabowler 6 months ago
ewwww
LinenRose 6 months ago
@LinenRose Why is it ewwww? Or are you just trying to take advantage of someone making a video on the internet? I bet if you put your "traditional" Italian recipe on youtube, someone will say it's not traditional!
jazzierocks1999 5 months ago
@jazzierocks1999 idc if its traditional or not, it looks discusting* .
LinenRose 5 months ago
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@LinenRose Ya don't judge a book by its cover
jazzierocks1999 5 months ago
Look at all the pompous douches thinking they can do better. Makes me giggle.
bloodprincess800 6 months ago
How did he pronounce oregano? Ha ha!!!
Poopingbotham 7 months ago
when did u add the cheese
klook 7 months ago 2
Mate Italy doesn't own tomato sauce
MacDaddy635 7 months ago
looks like the kind of food they might feed me at a concentration camp
maniac9565 7 months ago
such an easy sauce, thanks. I dont have oregano though
icsoka 8 months ago
Simonevittorini is correct. In Italian cooking, olive oil is a cooking ingredient, not just something you pour over the top. Same with Greek cooking. I have no idea why Americans think olive oil is just a salad dressing or something. So crazy.
TonicMike 8 months ago
@TonicMike Uh...I'm American and I can say with 100% certainty that we also use Olive Oil as a main ingredient. It's a main ingredient in a LOT of foods we eat including tomato sauce. I'm not sure who you've been talking to...but this country is huge and most of the more "authentic" Italian dishes come from around NYC. Obviously it's Americanized, but you'd get food prepared more similarly to real Italian than anywhere else in the USA in general
Radjehuty 7 months ago
@TonicMike
Ummm...we don't. In fact, alot of people try to use it in cooking here in the States and end up overheating it hence alot of warnings in our country about not overheating the oil. Who told you we only use it in dressing? They lied to you....
Genesislinx 4 months ago
simple alright. looks shit too
prebirth91 9 months ago
ilikethisvireoprateranitatayahoocom
prateranita 10 months ago
Simply but it would be too sour.
KamedaFamily 10 months ago
I made salsa instead
RSyemi14 11 months ago
it look very delicious!i would like to eat!
ug501 11 months ago
Wow! That looks like crap!!!
ironforce96 1 year ago
YYAAAMMMMMYYYYYYYYYYYYY
kilumen08 1 year ago
Cool and quick.. Those who can... if can use FRESH herb ...wil be like 10 fold better..
DC180 1 year ago
you cant say any of the ingredients right
FUKEDfromABOVE 1 year ago
Good to hear. The full recipe can be found at simplefoodie website. In the search box type in simple pasta sauce. Here you can change servings and add to a personlized grocery list. Thanks for the comment.
SimpleFoodie 1 year ago
i kinda follow this recipe..... turned out GREAT!!!! just one suggestion... can u add the amount of what u need to use for all the ingredients..... other than that loved it!!!
456123tubeyou 1 year ago
Okey So i just made this dish without unions ! but I didint get like the Tomato BOOOOMMM when you would taste it. I kinda followed this tutorial, so is there any way i could blow my guests away with a great Pasta sauce ?? (more tomato taste) TY
hjolinn 1 year ago
@hjolinn Definitely use Onions next time, it makes a huge difference. Also use fresh basil and plenty of garlic. Bring the sauce to a boil and stir a lot. Once boiling, bring the heat down to very low and keep it partially covered stirring occasionally for about 45 minutes to an hour.
Also....he forgot to mention you have to remove the Bay Leaf at the end!!
Radjehuty 11 months ago
@Radjehuty Ok I'll do that ;) thanks for the tips !
hjolinn 11 months ago
bay leaf and oregano not needed unless you are making a ragu. that shit you buy in a can loads it up with oregano.
nydanv 1 year ago
nasty
badmedusa 1 year ago
Hi, could i sweeten the sauce and take away the bitterness by adding a bit of brown sugar? I am a beginner :) thankyou
cheekymonkey0808 1 year ago 2
@cheekymonkey0808 First of all...puree canned "San Marzano" tomatoes. They're naturally sweeter. Also, make sure you simmer the sauce for at least 30 minutes or more partially covered to cook out the acidity. You can also puree the tomatoes with a single medium carrot to add a bit of sweetness (French method...not Italian). Also you could add a little red or white dry wine to enhance the tomato flavor. Sweet basil is also good to add at the end after you tear the leaves.
Radjehuty 7 months ago
No foolin' I'm actually eating it right now!! It's so fresh...It's really good. Seriously don't take my word for it. Try it!! I'm never going back to can.
allthingsinexcess 1 year ago 2
aaa
irbenson 1 year ago
it helped Thankxx
flora257 1 year ago
its gravy not sauce.
dabears5468 1 year ago
un italiano non cucinerà mai una merda del genere = it look like good by an italian
ivokk 1 year ago
it sounds like i'm listening to a advanced surgery lecture .... not just a pasta sauce !!!!
DrGM818 1 year ago
l'olio non ha il colore dell'olio di oliva, le cipolle sono troppe e sono cotte a fuoco troppo alto, gli aromi sono troppi e troppo diversi, le erbe è meglio se sono fresche non secche. Rifatelo da capo usando olio di oliva extavergine vero, solo due spicchi di aglio (o mezza cipolla piccola), pomodori freschi, una punta microscopica di peperoncino e poche foglie di basilico fresco aggiunto solo alla fine a fuoco spento, e mi raccomando il formaggio, se proprio dovete metterlo ne basta poco
Gliese581BCD 1 year ago 2
Comment removed
praochitt 1 year ago
thats not simple at all
the simple way to go is pour some marinara sauce (thats what i do-n its good)
qtbeauty95 1 year ago
Sad.. in a quick sauce u don't use onion. Ur oil is white which means it's cheap and not extra virgin. Your not using fresh basil so basicly I stoped after u told me the ingrediants. Ps purée is for amatures
Bianco2211 1 year ago
@Bianco2211 LOL that oil looked like canola oil.
Antiks72 1 year ago
@Bianco2211
It's just a variation...and it's made after the maker's taste, so it's a bit weird to be rather unkind and say he's doing it really wrong? And there's nothing wrong with using puree in a quick pasta sauce. It was a quick sauce, and even if he does some things different or wrong in your opinion, doesn't make him sad >< bit harsh. He's just sharing a recipe he likes...
malsar616 1 year ago
@malsar616
Hes sharing shit and thats why people dont know good food..I spent 3 years in italy learing from some of the best ..and the sauce he calls SAUCE is sad and shouldnt be used ...sorry but if you go to a place and try this and think its good its because u have not had true quality food and you need to expand your food tasting ...do me a fav if you want to see where im coming from GOOGLE Cafe Martorano from florida and order one of his sauces THEN REPLY and tell me what you think
Bianco2211 1 year ago
@Bianco2211 I respect you...you went to Italy to learn. Well done...you are a true chef not like these idiots.
haddokandchips 1 year ago
@Bianco2211 its not rocket science to make sauce but ive used onion and garlic in mine i also brown pigs feet or pork hocks some veal and beef bones and balls and sausage and some spices and a secret one but cant stand the dried basil always the fresh so whats your sauce
rexwooo 1 year ago
@malsar616 ...it's ITALIAN cooking and us Italians take offence when you do it the way it should NOT be done and then call it the original name..give it another name then and don't say it is ITALIAN cooking, ok? You understand?
haddokandchips 1 year ago
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@haddokandchips I think you're being a bit narrow minded in that statement "...it's ITALIAN cooking and us Italians take offence when you do it the way it should NOT be done and then call it the original name.." I understand Americans cook the sauce a bit different than someone from Italy would, but I think as long as we don't claim it's traditional Italian tomato sauce....it's ok to call it a tomato sauce. To each his own...
Radjehuty 7 months ago
@Bianco2211 are crushed tomatoes any better? I have been using that for a quick sauce - but of course you can't beat a slowly cooked tomato sauce with added tomato paste blended with all the added goodies like sausage meat [or meatballs] etc - And of course good Ricotta makes pasta dishes taste so rich! Does fresh basil make all the difference? I hear it does but have always used dried.- Dried oregano is fine isn't it?
roselandalvin 1 year ago
@roselandalvin Use SAN MARZANO Tomatoes and make sure they are DOP ..ask someone at an italian market or google them...but they must be DOP...those are the best tomatoes money can buy.. add very little paste then brown your sausage and meatballs then add those ...and yesss fresh makes all the difference ONLY USE fresh ... i dont even use oregano only for pizza sauce ...but the SAN MARZANO tomatoes have so much flavor your going to see the diffference...message me for any other questins
Bianco2211 1 year ago
OMG was a forge?...pls cook slowly the sauce...
Pasta isn't for you...listen to me...listen an italian.
elfooscuro89 1 year ago
it simple and easy to make :)
thanks :)
Greeating from Argentina :)
XxDarkJohan15xX 1 year ago
actually one should not use onions and garlic in the same sauce, it's either onions or garlic.
Withnail1969 1 year ago
hmm... Not a big fan of onions... Might lessen the amount. Tomatoes just a little less pureed as well... IMO... Y'know, I'm open to experimentation and all that.
ChickenVendetta 1 year ago
no ground beef!!!
PoliticalGangster 1 year ago
That basil looks dry though not the 1 U buy in the supermarket I mean I like cooking pastas, but I never seen basil like that.
chabalito000 1 year ago
too chuncky
281gummybear 1 year ago
americans can't really cook italian food
ShagZthaClown 1 year ago 8
@ShagZthaClown you got that fucking right, GO SPAGEHTTI BOLOGNESE
MrTrainboy1 1 year ago
@ShagZthaClown - Real Italian food is pretty simple - there is no magic to it - and there is no one special recipe or way to cook. Using fresh ingredients is the most important thing.
jwd0808 1 year ago
@jwd0808 i'm sorry but if you are american i can't even hear you... sorry
ShagZthaClown 1 year ago
@ShagZthaClown americans can't really cook...
DrCharlieC 5 months ago
@ShagZthaClown im not Italian and i can cook it
MrFreefonix 4 months ago
if you want to cut down on the acidity add a little bit of brown sugar :) or use organic puree
sqwishdabug 1 year ago
coming to a cinema near you muahahahaha!
snowmoonelk 1 year ago
yummhy
babygurl25392 1 year ago
You need sugar or honey
Roachross2 1 year ago
Epic stuff
Doderhultarn89 1 year ago
ty so much!!! simple to understand im going to try this now that i have to depend on myself to cook :(
mohab18 1 year ago
@mohab18 lol ill be at your stage soon :P
Zer0360 1 year ago
why do so many people use that dried basil its crap for a sauce by the fresh big difference
rexwooo 1 year ago
Thats the way I Like IT!
AngellGaby 1 year ago
I cut like 8 tomatoes in half, bake them till i can pulverize them through a strainer then take the strained liquid, heat it up on low heat for bout ten mins, then add about 2 table spoons of tomato paste. Stir till consistency you like, I add garlic, onions, chili peppers, black peppers, salt, green, yellow and red chilli's all fresh diced, and then cook up some ground beef in olive oil and toss that all in there, and then heat on medium while stirring often, oh yea oregano and basil too.
AvonBarksdale101 1 year ago
@AvonBarksdale101 Seal salt that is, iodized makes it taste like shit, when everything else is fresh use sea salt. iodized is gross and has no minerals in it at all.
AvonBarksdale101 1 year ago
@AvonBarksdale101 I use Maldon crystals in the box --- Think it's packaged in the UK and it's a good value-- I don't use much salt at all--- But it's excellent!
roselandalvin 1 year ago
eww
abc1abc1abc11 1 year ago
pretty cool and quick recipe
anmolmisra11 1 year ago
Transparent olive oil !?
OYANOYA 1 year ago
@OYANOYA lol olive oil my ass....
ksenaki83 1 year ago
try my site too , leventalpat com
reddust35 1 year ago
wow, i never noticed how hectic cooking can be lol. all these arguments/comments over food. nice video though! it's simple and sticks to the point.(: i can finally make my pasta. <3
seedofchucky988 1 year ago
what's with the pasta sauce issue? I believe each culture have their own preferences in cuisines. just like in my country, we actually put sugar, or condensed milk in our spaghetti sauce ( although it sounds propostrous, its delicious !). I think its on the taste basis..
katrinadawn1 1 year ago
Nice video.....Simple and to the point!
TheVittleVlog 1 year ago
This has been flagged as spam show
Look Like shit
MrChibaikia 2 years ago 22
@MrChibaikia you look like shit !!!!
anmolmisra11 1 year ago
@MrChibaikia can you make better? if you did you wouldnt be watching this video
miamay1231 1 year ago
@MrChibaikia you know nothing about food!
Zer0360 1 year ago
@MrChibaikia you are shit.
tinram745 1 year ago
And you IrateGamingZealot sound like an ignorant degenerate gambler who lives in his mother's basement and has no idea what the world, the real world, is comprised of. Have a great weekend. Hope Mom cooks you your favorite canned spaghetti.
dpromano 2 years ago
hi. i dont really cook much but am cooking for my girlfriend for valentines day. can anyone tell me the amounts of each of those ingredients? thank you
dlucci619 2 years ago 2
Hi, you can go the website to get the exact ingredient portions and create a grocery list. I'd give you the url to direct location but Youtube doesn't allow it. Go to simplefoodie . com At the top right you will see a search area. Type in simple pasta and the recipe will show at the top of the search results. Have a great Valentines.
SimpleFoodie 2 years ago
God that's an enormous portion......
macintologist04 2 years ago
the oil he uses is not olive oil
tasosathens 2 years ago
it's simple but that pasta in the end looked awful
p00pdawg 2 years ago 4
asdasd
latkeeeeeeee 2 years ago
sadfsfhasd??
RealSkyDiver2 2 years ago
I like to add chopped celery and peas and at the end I add a dash of heavy cream for a rosee sauce.
goldengirl67 2 years ago
Not a bad quick sauce
TOPOFFMAN 2 years ago
anybody try yet?.?
namatra 2 years ago
That narrator voice makes it sound so epic.
CheesePea 2 years ago 34
1st, that oil is awful. JUST use extra v. olive oil. We don't use olive oil exept when we fry. 2nd we NEVER use dried spieces. We just sell them to foreign people. We NEVER add bay leaf to sauce.
SIMONEVITTORINI 2 years ago
just shut up and appreciate. talk for yourself ONLY! who's "we" anyways?
Desi4evah 2 years ago 2
maybe he's italian. He knows better, so if you tell him to shut up, you show him a lack of appreciation for his country.If there wasn't italy, there wouldn't be pizza, mozarella, pasta and so on. So, you better shut up.
danutz1996 2 years ago
@danutz1996 honey, you need to understand that cuisines vary as borders change...
secondly, if it wasn't for italy, it would have been for someone else... the human is much complex than you would have ever thought... so relax a bit... and yes, APPRECIATE!
Desi4evah 2 years ago
doesn't extra virgin have a rather low smoke point altering it's flavor and the entire dish? I've always found if ya turn the heat back with extra virgin and cook the onions a little longer you will reach better results.
Sho81 2 years ago 3
actually if you knew cooking, you'd know that extra VIRGIN olive oil is a topping only. You cook with cooking oil.
Just in case you were having a problem understanding that one point.
shakaama 2 years ago
@shakaama ?!?! are you kidding?! come to italy before speaking. WE DON'T USE IT. WE TEND TO USE ONLY EXTRA VIRGIN OLIVE OIL AND STOP IT. I can't accept cooking lessons for pasta sauce from americans. ciao bello
SIMONEVITTORINI 2 years ago 10
fyi, you got tomatoes from America. Italians have only been using the tomato for about 200 years. Hardly cornered the market on red sauces.
And yes extra virgin olive oil is a topping for like a salad or a bread dip. you use a cooking oil for cooking, to get the fat to either fry or add fat to the dish.
shakaama 2 years ago
don't teach me how to be italian. Besides, tomatoes have been taken to europe by europeans and americans didn't exist yet, unless you come from the maya civilization. You poor ignorant americans... oh, gee. Furthermore, we are speaking about italian way to cook, therefore: avoid speaking. i don't speak about how you prepare pop corn, hamburgers and marsh mallows. As per olive oil, if it wouldn't for the fact that it costs a lot, we tend to use it for frying as well. Now, farewell bello.
SIMONEVITTORINI 2 years ago
hmmm i'm preparing to be a chef apprentice, who knows better, you or a chef?
nuff said.
shakaama 2 years ago
@shakaama not an american one, especially for italian cooking. besides, confine your lessons to american cuisine. As per the italian one, check our cooking text by marchesi, vissani and then you can speak. Your idea and version over ocean of our cooking style is far away from how we do cook. farewell
SIMONEVITTORINI 2 years ago
@SIMONEVITTORINI dude I'm from NY and there are PLENTY of italians over here in america,, I'm 40 yrs old and I'm first generation here.. it sounds like you have no clue how many sicilians and Italians there are in NY and nationwide through the states....how old are you? and how often do you go to america???
JewelsFromVenus 1 year ago
@JewelsFromVenus My mother's side is all italian and yes the East coast is loaded with italians [NY NJ especially] Staten Island I hear is almost 3/4 italian alone!! I'm from the midwest but I love NYC-- Wasn't the first pizzeria established in NYC in 1905 [ some 40+ years before pizza became popular throughout the country]
roselandalvin 1 year ago
I really dont know why you anti-Americans are on shakaama nuts. how is this ignorant? it's a true statement.
11IRON111 1 year ago
@SIMONEVITTORINI - Yes extra virgin is the only way to go, and I agree that this recipe is a pretty poor example of anything close to authentic. Bay leaves? And dried herbs? With that said there are dozens of variations of tomato sauces, but you are essentially correct.
jwd0808 1 year ago
you can mix onion and garlic, but a pasta sauce without sugar just isn't right! the sugar cuts the acid in the tomato.
paulynfl 2 years ago
Well this will work and probably taste okay but I would have preferred to have the ideals and acceptable substitutes explained. Like how fresh basil is better but dried will work etc. This is sort of a mismatched recipe. To any people watching this I suggest you take a look at the history and differences between the tomato based sauces to make decisions for yourself on what will taste good with whatever it is you're trying to serve up.
Jebus495 2 years ago
This recipe seems delicious. One thing for sure, dpromano character stinks.
111pika 2 years ago
And BusyBeingFabulous?....you're an idiot.
dpromano 2 years ago
i agree
this video is creepy
mushrooomy 2 years ago
What, just because people have other opinions, they're idiots?
And, "You don't mix garlic and onion, ever"? Do you even cook? That's one of the dumbest statements I've ever read.
If you don't want to appear to be the actual idiot here, you might try something a little less confrontational, like "I don't like garlic mixed with onions." That, I could accept, though I wouldn't understand it. Garlic and onions go together like peas and carrots. They're both from the genus Allium, after all.
CorneliusSneedley 2 years ago
@CorneliusSneedley U DONT MIX PEAS AND CARROTS......nah JK
d7gh2u99wd 1 year ago
@d7gh2u99wd Yeah, and NEVER put cheese on a hamburger. :)
CorneliusSneedley 1 year ago
@dpromano Wow, I probably shouldn't even reply, because you seem to be a troll, but, MAN, to call someone else an idiot? I'm surprised you can even spell it.
You jump into a cooking discussion when you know nothing about cooking, you insult the people who posted the video, and you insult the people who commented on the video. I really wish you would try the same thing sometime, in real life, when the subject is Harleys, and the people you are calling idiots are bikers.
CorneliusSneedley 1 year ago
This is one of the stupidest recipes I've ever seen presented. You DON'T mix garlic and onion, ever, dried basil tastes like ass, and adding oregano to tomato sauce makes it PIZZA sauce, not pasta sauce. You pasta looks like mush it is so overcooked. Stick to your day job.
dpromano 2 years ago
Who are you a clueless food critic or a competing chef prying for attention?
FYI, every recipie in Indian food that requires onions also require garlic. And they all taste heavenly.
Magicman123 2 years ago
Who's talking about Indian food here??????? The recipe you present exposes every shred of your ignorance. You would'nt know Marinara if you were drowning in it. "Simple" describes you not just the recipe.
dpromano 2 years ago
Alright let me put it this way. I've made pasta sauce with garlic and onion. If you had tasted it, you would probably not say that the two don't go together.
Magicman123 2 years ago
I agree, the measurements would have been nice. Chopping the garlic would have been a good idea. Mixing garlic and onions is not a big deal though.
Dried basil is shit. Should have been fresh basil. The oregano doesn't matter. I would have liked to see a mix of fresh tomato and tomato paste as well.
Otherwise, it's a basic sauce. No harm no foul.
inthefiveonenine 2 years ago
thats bullshit if you have ever made a pasta sauce of new anything about cooking you would know that you always fry the garlic and onion together with the spices and then add the tomatos and herbs
Smeves88 2 years ago
Smeves, you're another moron with delusions. Take your drugs and lie down quietly.
dpromano 2 years ago
dpromano you are right. ecept for the onion+garlic, it works for me.
Lancemaker 2 years ago
Seriously, try it with one or the other, but not both. True Marinara is done with garlic. A "tomato" sauce is done with onion. The taste difference is incredible.
dpromano 2 years ago
ok, i will make 2 dishes and compare the taste.
Lancemaker 2 years ago
Isn't "True Marinara" done with some kind of sea-food....?
I cook a lot of Italian foods, it's my understanding that cooking some kind of tomato sauce with some kind of sea-food is "Marinara"..... It does not matter if you cook the tomato sauce with or with-out onion nor garlic or if you cook with both....
avsiii 2 years ago
No...the name of the sauce confuses people quite often. "Marinara" was named after the "marinaio" or sailors that would make the sauce on board ship as all of the ingredients traveled easily and it was a reminder of home. Americans often see "Frutti di Mare" sauce on Italian menus. The term means "Fruits of The Ocean" sauce. It can be made in a variety of ways but it is basically different fish and shellfish in a brown garlicky, parsley filled, light pink tomato sauce with some broth.
dpromano 2 years ago
WOW!!! Thanks for the lesson - But, I am kind-of right, though..... Basically.
avsiii 2 years ago
@dpromano well said
AndrewS1178 10 months ago
wow this looks so delecious and tasty mmm
Thank you so much for the recipe
CHEERS
BusyBeingFabulous 2 years ago
This comment has received too many negative votes show
BusyBeingFabulous....you're an idiot.
dpromano 2 years ago
Get over yourself dpromano. You're not god's gift to cooking.
IrateGamingZealot 2 years ago