Hey jack Love the video Im new here in your channel I want to be a chef and i always wanted to make this sauce now I know how ;) thx Oh and if I may just a little TIP when you boil the Tomatoes you should make an X on top of the tomatoe then Boil it and like that the skin should come off more easy :)
Jack. You may allready know this. but if you cut small crosshatches in every tomato before you boil them and put them in ice water instad of a plate. The skin of the tomatoes will come of with extremley little effort.
I have a question. I love Romano cheese and the best pizza I have ever had in my life had Romano in the sauce so it does cook well so to speak. If you wanted to could you put the Romano cheese in the sauce while it is cooking? You might not want to put it in right away, but a few minutes before the sauce is done. What do you think?
I have a question. I love Romano cheese and the best pizza I have ever had in my life had Romano in the sauce so it does cook well so to speak. If you wanted to could you put the Romano cheese in the sauce while it is cooking? You might not want to put it in right away, but a few minutes before the sauce is done. What do you think?
HI JACK. Kinda new to the channel looking for awesome pasta dishes .. This resolves all my issues. Made it for my family and the only comments was , " Can we add olives? '' So, can we add olives? please reply soon. THANKS !!!!!
@dannyhozhenghong You can alter any of my recipes to your liking. Olives would be fine if your used to olives in the sauce. My grandmother used to put whole hard boiled eggs in the sauce. I hated it but it's what she was used to in the old days.
Hey, Jack! Loving the vid. :D just to let know. There's a way that might be easier to peel the tomatoes. They call it tomato concasse. Before putting them to the boiling water you like make a scratch on the bottom of the tomatoes making an X. That way you just start peeling them from the X you made.
can you tell me the size and what brand of enameled cast iron pot that is? I'm looking for one that isn't as expensive as the Le Creuset ones. Also just found your show and am really enjoying it. Thanks!
OH..and another thing..sorry, I forgot to compliment you and the original poster of this pasta dish, because THAt is exactly what pasta should be. Simple, light,and not drentched insauce. Us North Americans seem to DROWN our pasta in sauce, and it's all you can taste. Sauce with over cooked gluey things. YET, THIS way is the proper way to eat pasta! Afterall, it IS a PASTA dish! In Italy, and Malta, where my Mum is from, it's ALL ABOUT THE PASTA! (Macaroni). Simple, fresh, and tasty! THANKS JACK
This was probably already posted, but SO much to go through. My tip on blanching the tomatoes...cut a small cross hatch at one end, like an X. When done, it will naturally peel back a bit, so you can grasp the skin and peel the tomato easier!
YEAH!!! love it when someone recognizes that simple food is the best *_* congratulations from ITALYYYYYYYY!!! P.S. my mother does this pasta really often xD
It is so funny how my mother has been making this for years and its been getting more and more popular as of late. Scott Conant has a similar technique but a little more complex.
Just a tip: cooking with sea salt is entirely pointless. Sea salt is exactly the same as normal salt in all but size and shape of the grains. The reason it tastes different is because the larger, more irregular grains of sea salt make little bursts of saltiness when you eat them, but when you cook with them and especially when you throw salt in water, there's no point in using more expensive sea salt when it'll dissolve. Only use sea salt when it wont dissolve, like with seasoning.
@skyseeker901 Not quite. Regular iodized salts have a seperater in them that's dervied from corn. Some people's bodies do not do well on corn. Sea salt on the other hand does not!
You are probably right about the difference between OO & EVOO but I cook steak in a pan with EVOO all the time and i sautee veggies with it as well. It comes out fine.
@alozzzy1213 The steak will taste great with either oil. The cost is different. OO is much cheaper. Once you cook EVOO it breaks down and basically becomes OO anyway so save your money and cook with OO.
In my family (italians ^^) we use much more salt in the water to cook the pasta (a handful for that quantity of water)
Another tip to check when pasta is ready (like for other recipes). Take a single piece out of the water and slice it (teeths are ok) and check for a white line in the section (a dot for spaghetti). as that white line disappears (you can check several times) it's "al dente".
Well instead of your "Pecorino Romano" which doesnt make sense because they are both different, but similar, I used a Mix of Pecorino and Romano but a little over 1/4 cup, about 1/3 cup i used because i grated too much but it still tasted soo good!
@smudgedeyeliner1987 Well come to Australia and you will be called a dumbass because they are two different things. Same in England. Same in Italy, says my girlfriend's grandmother who is italian.
@CityRuler1 I will be called a dumbass because I bought cheese called 'Pecorino Romano' from the supermarket as did Jack? Well considering that Jack and I found the cheese called Pecorino Romano, I think that proves it does exist so no need for the name calling, doesn't make you look good.
@kiminokami I do. When I go down to Margaret River (In Western Australia) Ill bring Pecorino home, and Romano home. And Show that they are two different cheeses, Ill put the pics up on youtube and link it. I go round Christmas time.
what you made with the peeled tomatoes is called concasse (con-cass-eh)
another thing you can do to make it easier for you is take a paring knife and cut an x on the bottom end of the tomato. Throw that in boiling water and let the skin seperate just a bit (about 10 seconds) then immediatley take it out and put it in ice water that way it will keep the tomato nice and solid
Hi from the UK :-) Well...I made this for lunch today and it was sooooo good. Very simple but very tasty. Im not keen on those heavy, rich sauces you sometimes get on pasta but this one tastes light and fresh. Love the channel by the way :-)
i made this and im only 13. smart parents trusting a 13 year old boy with a sharp knife. anyway, it tastes amazing and my parents now want me to make it every year for thanksgiving and any other really special get-togethers
@shadowstalker9476 nice job. I'm so proud of you. Nothing like impressing your parents. :D Keep it up. You should do the rice pudding recipe I have. That will blow them away.
If anyone has problems drizzling oil from a large bottle, just pour the oil into a small ladle. You'll have better control, and a ladle doesn't glug like a big bottle or gallon tin does.
What's strange is that it's actually your best video, because everything you used was fresh and it's simple but authentic ! You did it all from scratch which is good! Keep going in that line of episodes !
@jakatak69 jak i have a question.......im making pasta for my cooking class and i was wondering whats the sauce thats like a rose sauce expect its really spicy and contains spicy sausage, mushrooms and peppers because i cant find a recipe because i dont know the name of the sauce thank you soo much
@ronniefan7 not sure. It sounds like a regular red gravy with spicy sausage, mushrooms and peppers added in. Add crushed red pepper for heat if you want.
Hey Jack, re: the olive oil/extra virgin olive oil thing...I'm pretty sure that there is at least one benefit to using the EVOO when cooking which is that it has a higher smoke point that regular olive oil. If you're using a high heat cooking method such as saute, then regular olive oil will start smoking and imparting bad flavour on the food much sooner than EVOO. Of course things like grape seed oil have an even higher smoke point, but if you can only choose between regular and EVOO, use EVOO
Jack had it right, you have it backwards. Of the olive oils, EVOO has the most fruit in it and has the LOWEST smoke point. "Light" olive oil (light doesn't mean lower calories - same calories) has a MUCH HIGHER smoke point. Google "cooking oil smoke points" and you'll see that that is right.
Hey, Jack. A little tip for the next time you make tomato sauce: before you boil the tomatoes, cut two slits in the bottom and it's much easier to peel off. Awesome video, looks delicious.
good recipe but when i make my pasta i usually put the basil in the end that way the basil isnt brown or all soggy that way when u present it u got the nice contrast between the crisp green colour of the basil and the bright red tomato sauce colour
You should never cut basil, always tear it, you get better flavour. Also never tear it until youre absolutely about to literally put it on the table or else it will wilt.
My mom is vegetarian, but she doesn't also eat garlic and onion (family off the onion).. So is it really that important to use the garlic, i know.. the garlic gives the dish more taste. but yeah, do you recommend it without garlic, cuz there's no choice >.<
olive oil does not matter on flavor and you are right its way cheaper than extra virgin olive oil but it does matter cause extra virgin olive oil doesn't give you cholesterol at all. i had high cholesterol when i was like 12 cause i was extremely over weight and i used extra virgin olive oil on everything and it lowered my cholesterol. so it is better than olive oil.
it surprises me that you still have farmers markets open in California it is about to snow here in Iowa any day now it is almost winter I guess it never drops below 80 in California does it
I guess it doesn't matter if you overcook them here though.. since you're gonna be incorporating it into the sauce. But if you ever make concasse for a different dish, try 30 seconds to 1 minute. Anything more would be overdone.
The tomatoes from what I can see look overdone... I've made tomato concasse before and I remember the chef told me you only have to boil them for like 30 seconds... we did use one of those commercial kettles though, so i COULD be wrong about the timing.
There's also an easier way to peel those tomatoes. Before boiling them, cut a x on the bottom of each tomato and THEN you boil them. Trust me.. that one simple step makes such a huge difference.
@jakatak69 heyy, i got to ask you something .... If i am in Canada and i order your sauce how much would be the shipping and how much time would it take to come?? and if im in cali in orange county how much time and shipping will it be ?? btw <3 your videos :)
@xdaysx there are many types of Italian sauce, a rustica sauce is going to be less thick if you like it a bit more pureed you can give the tomatoes a healthy squeeze then braise them till they fall apart it'll result in a less chunky sauce. All in all I do like this recipe it's simple but very Italian.
i love really rustic pasta dishes. don't know how everyone feels about whole wheat pasta, but we love it, and that with some just simply sauteed veg, and you can feel really good about NOSHING! I checked out his site and watched the pizza marguerita pizza. gotta try it. peace.
@nomadfae He truly has a great little site that he has going. I have subscribed to him. I hope I didn't disrespect him by my video. I wanted him to get the credit.
@zeldafreak701 once you've fully cooked the garlic it's safe to eat in one piece. All the strong flavor is gone into the sauce. It's not like eating it raw. Many restaurants will serve a full garlic that was slow roasted. They are amazing.
I tend to favor my pasta sauces to be smooth and not as chunky as this seemed. Would it lose flavor if I boiled the tomatoes a little longer and crushed them thoroughly after cleaning them?
@Rathanos480 yes. I could have crushed or pureed more. Rustic is a more chunkier and less gravy. I love the gravy sauce too. If you were to crush or boil longer you wouldn't hurt the flavor.
Jack, I've been looking for a simple sauce for pasta! Usually I spend two days making my sauce. Your presentation was awesome. BTW... had bbq pork loin last night using your sauce. In one word.. Fantastic. Thank you.
@MeXiiCaNxProductions So, you're saying that a first time chef and just starting to learn everything would know what basil looks like? They would just think, "Cool, I didn't know there were garlic leaves."
If you put the salt into the water for your pasta, after the water is already boiling, the time until the water is boiling decrease. Salt in water makes the boiling point higher.
man you really need your own show. i think i may actually get the ingredients and make this one. im not a cook by a long shot, but his seems pretty easy
@bob12345252 yes. It will last only 6 months for heavy use. A year for light use. Then it will get dull or crack. But for $20 it's worth all the non cutting you will do.
Couple leaves of your fresh garlic? Lol don't you mean basil. > w>
iPezzei 2 weeks ago
Hey jack Love the video Im new here in your channel I want to be a chef and i always wanted to make this sauce now I know how ;) thx Oh and if I may just a little TIP when you boil the Tomatoes you should make an X on top of the tomatoe then Boil it and like that the skin should come off more easy :)
jhmm15a 3 weeks ago
JUST ENOUGH TO COAT IT? PFFFFFFFFFFFFFF
TheKhaosdogg 1 month ago
no onion??
stoli288 1 month ago
That looked 1000 times better than the lazy man's lasagna.
fall22123 1 month ago
i LOVE your channel, can i get an AMEN?!
fukcyou69 1 month ago in playlist Season 4
I live in the south great dish to use my canned tomatos from the garden. I think adding some scallops would be a awesome addition.
carlsmithey 2 months ago
Put a x on the base of the tomato before you put it in the boiling water then when it is done you can peel it easy
cylum0 2 months ago
You said roll up garlic lol herbs correct
cylum0 2 months ago
Hi jack, you can use the evoo for both and it give whatver you're cooking more flavor and it adds an amazing aroma to it too.
liltiff90 4 months ago
Hey Jack you should make that as a new Sauce "The Best Pasta Sauce you will ever taste Jacked Up Syle"
Stereotypeblackguy 7 months ago
you are a very explanatory and attenitve chef great vid thank you
Artemis458 8 months ago
boo! i like alot of sauce in my shit
Mspumafeet 8 months ago
a LITTLE bit of salt jack.!!
ragus12345 8 months ago
Jack. You may allready know this. but if you cut small crosshatches in every tomato before you boil them and put them in ice water instad of a plate. The skin of the tomatoes will come of with extremley little effort.
Abrin78 8 months ago
why do you take the skin off?
DBZ1FAN1GIRL 8 months ago
This has been flagged as spam show
I have a question. I love Romano cheese and the best pizza I have ever had in my life had Romano in the sauce so it does cook well so to speak. If you wanted to could you put the Romano cheese in the sauce while it is cooking? You might not want to put it in right away, but a few minutes before the sauce is done. What do you think?
MARK174ACE 9 months ago
I have a question. I love Romano cheese and the best pizza I have ever had in my life had Romano in the sauce so it does cook well so to speak. If you wanted to could you put the Romano cheese in the sauce while it is cooking? You might not want to put it in right away, but a few minutes before the sauce is done. What do you think?
MARK174ACE 9 months ago
HI JACK. Kinda new to the channel looking for awesome pasta dishes .. This resolves all my issues. Made it for my family and the only comments was , " Can we add olives? '' So, can we add olives? please reply soon. THANKS !!!!!
dannyhozhenghong 9 months ago
@dannyhozhenghong You can alter any of my recipes to your liking. Olives would be fine if your used to olives in the sauce. My grandmother used to put whole hard boiled eggs in the sauce. I hated it but it's what she was used to in the old days.
jakatak69 9 months ago
Hey, Jack! Loving the vid. :D just to let know. There's a way that might be easier to peel the tomatoes. They call it tomato concasse. Before putting them to the boiling water you like make a scratch on the bottom of the tomatoes making an X. That way you just start peeling them from the X you made.
Yakiar 9 months ago
holy crap i'm starving
FamousPixels 10 months ago
Wheres the meat :(
UARoy1 10 months ago
Greetings from...California lol :)
silvRboLt95 10 months ago
can you tell me the size and what brand of enameled cast iron pot that is? I'm looking for one that isn't as expensive as the Le Creuset ones. Also just found your show and am really enjoying it. Thanks!
zeebier2 11 months ago
@zeebier2 I believe it's a 6 quart dutch oven by LODGE. I got it at Walmart for $50.
jakatak69 11 months ago
OH..and another thing..sorry, I forgot to compliment you and the original poster of this pasta dish, because THAt is exactly what pasta should be. Simple, light,and not drentched insauce. Us North Americans seem to DROWN our pasta in sauce, and it's all you can taste. Sauce with over cooked gluey things. YET, THIS way is the proper way to eat pasta! Afterall, it IS a PASTA dish! In Italy, and Malta, where my Mum is from, it's ALL ABOUT THE PASTA! (Macaroni). Simple, fresh, and tasty! THANKS JACK
GoranMak 11 months ago
This was probably already posted, but SO much to go through. My tip on blanching the tomatoes...cut a small cross hatch at one end, like an X. When done, it will naturally peel back a bit, so you can grasp the skin and peel the tomato easier!
GoranMak 11 months ago
I'm trying that soon, thanks
GreekBeast02 11 months ago
I REALLY like that recipe! I do it at least once a month! Thank you for sharing! :)
GenevieveJ 11 months ago
You need to buy some good knifes!
ChefMinetti 11 months ago
nice
EasyRecipesHQ 1 year ago
5:00 I THOUGHT IT WAS BAZEL JK BIG FAN
CoolFooOnTheBlock 1 year ago
Great job man.And thanx!
GreatPartyCathy 1 year ago
Have make this! Thanks for the recipe!
LeEG0 1 year ago
Which part of Italy does your family come from?
poison812 1 year ago
@poison812 Sicily and Naples. A little from the south and a lot from the north. LOL
jakatak69 1 year ago
@jakatak69 My mom comes from napoli too. I ate pastas for like... Half of my life?
psyckho666 9 months ago
YEAH!!! love it when someone recognizes that simple food is the best *_* congratulations from ITALYYYYYYYY!!! P.S. my mother does this pasta really often xD
redbaron9874 1 year ago
hey man!!!never touch basilico with steel,is a basic rule!!!! break it with your finger....greetings from italy
Plecuzzo 1 year ago
@Plecuzzo God bless the Old Country, Italy.
jakatak69 1 year ago
It is so funny how my mother has been making this for years and its been getting more and more popular as of late. Scott Conant has a similar technique but a little more complex.
whoaitsarto 1 year ago
Hi! Why do you always make videos that make me hungry?
bakijev 1 year ago
dont u mean frech basil not fresh garlic
AzharisCool 1 year ago
@AzharisCool i heard that too lol
whoaitsarto 1 year ago
@AzharisCool didn't you mean fresh basil not frech basil? LOL
jakatak69 1 year ago 10
Just a tip: cooking with sea salt is entirely pointless. Sea salt is exactly the same as normal salt in all but size and shape of the grains. The reason it tastes different is because the larger, more irregular grains of sea salt make little bursts of saltiness when you eat them, but when you cook with them and especially when you throw salt in water, there's no point in using more expensive sea salt when it'll dissolve. Only use sea salt when it wont dissolve, like with seasoning.
skyseeker901 1 year ago
@skyseeker901 Not quite. Regular iodized salts have a seperater in them that's dervied from corn. Some people's bodies do not do well on corn. Sea salt on the other hand does not!
BornIntoMusic 1 year ago
Could you substitute the tomatoes with canned diced tomatoes?
mynameis0wut 1 year ago
@mynameis0wut yes you can. That is what I normally use, but I wanted to try everything from scratch.
jakatak69 1 year ago
@jakatak69 thank you!!
mynameis0wut 1 year ago
You are probably right about the difference between OO & EVOO but I cook steak in a pan with EVOO all the time and i sautee veggies with it as well. It comes out fine.
Love your videos
alozzzy1213 1 year ago
@alozzzy1213 The steak will taste great with either oil. The cost is different. OO is much cheaper. Once you cook EVOO it breaks down and basically becomes OO anyway so save your money and cook with OO.
jakatak69 1 year ago
you said "a leaf of your fresh garlic" lol...
trinigal28 1 year ago
wont it be unpleasent with the whole garlic?
Pimpvaic 1 year ago
@Pimpvaic not at all. it completely softens and all the oils are out of it. It's very good to eat. You can remove if you want, but I leave it in.
jakatak69 1 year ago
In my family (italians ^^) we use much more salt in the water to cook the pasta (a handful for that quantity of water)
Another tip to check when pasta is ready (like for other recipes). Take a single piece out of the water and slice it (teeths are ok) and check for a white line in the section (a dot for spaghetti). as that white line disappears (you can check several times) it's "al dente".
Shannariano 1 year ago
no jack i cannot smell it
dungeono 1 year ago
nice ring
Afiqster129 1 year ago
That Looks Very Good Jack:D
christia122 1 year ago
Well instead of your "Pecorino Romano" which doesnt make sense because they are both different, but similar, I used a Mix of Pecorino and Romano but a little over 1/4 cup, about 1/3 cup i used because i grated too much but it still tasted soo good!
CityRuler1 1 year ago
@CityRuler1 it said Pecorino Ramano on the label. It was imported at my Italian deli.
jakatak69 1 year ago
@CityRuler1 I bought cheese from the supermarket and it said 'pecorino romano' on it so its definately makes sense :-)
smudgedeyeliner1987 1 year ago
@smudgedeyeliner1987 Well come to Australia and you will be called a dumbass because they are two different things. Same in England. Same in Italy, says my girlfriend's grandmother who is italian.
CityRuler1 1 year ago
@CityRuler1 I will be called a dumbass because I bought cheese called 'Pecorino Romano' from the supermarket as did Jack? Well considering that Jack and I found the cheese called Pecorino Romano, I think that proves it does exist so no need for the name calling, doesn't make you look good.
smudgedeyeliner1987 1 year ago
@smudgedeyeliner1987 Lol. I wouldnt be the one callin ya a dumbass. Jack aint no Dumbass he is FTW! But other people would.
CityRuler1 1 year ago
@CityRuler1 I think you secretly don't know what you are talking about.
kiminokami 1 year ago
@kiminokami I do. When I go down to Margaret River (In Western Australia) Ill bring Pecorino home, and Romano home. And Show that they are two different cheeses, Ill put the pics up on youtube and link it. I go round Christmas time.
CityRuler1 1 year ago
@CityRuler1 Google the word "Pecorino Romano", and there will be more than 10 sites mentioning it as a type of cheese.. Just saying...;)
matrixdune 1 year ago
This has been flagged as spam show
what you made with the peeled tomatoes is called concasse (con-cass-eh)
another thing you can do to make it easier for you is take a paring knife and cut an x on the bottom end of the tomato. Throw that in boiling water and let the skin seperate just a bit (about 10 seconds) then immediatley take it out and put it in ice water that way it will keep the tomato nice and solid
XAdam21 1 year ago
@XAdam21 thanks for the info. I really appreciate it. I still have so much to learn.
jakatak69 1 year ago
i hate it when videos buffer does anyone know why that happens?
hygfkf 1 year ago
@hygfkf They haven't finished loading.
ultrastupido 1 year ago
An excellent use of my extra roma tomatoes! I added 1/2 of a roasted red pepper and some onion too (I'm trying to clean out my fridge haha)
larlar210 1 year ago
Just made this sauce and it WAS THE BEST PASTA SAUCE I EVER ATE
ponczo93 1 year ago
@ponczo93 NICE JOB!!!
jakatak69 1 year ago
damn i DO smell that dish!
gruberalles21 1 year ago
Any particular reason for sea salt?
TheConcertEye 1 year ago
@TheConcertEye It taste better to me then the table salt. not sure why.
jakatak69 1 year ago
Wow it looks easy enough for me to try! I'm going to be making dinner tonight lol :P
CraziiAZNXOXO04 1 year ago
Hi from the UK :-) Well...I made this for lunch today and it was sooooo good. Very simple but very tasty. Im not keen on those heavy, rich sauces you sometimes get on pasta but this one tastes light and fresh. Love the channel by the way :-)
smudgedeyeliner1987 1 year ago
@smudgedeyeliner1987 thanks and great job. I am so happy you loved it.
jakatak69 1 year ago
i made this and im only 13. smart parents trusting a 13 year old boy with a sharp knife. anyway, it tastes amazing and my parents now want me to make it every year for thanksgiving and any other really special get-togethers
shadowstalker9476 1 year ago
@shadowstalker9476 nice job. I'm so proud of you. Nothing like impressing your parents. :D Keep it up. You should do the rice pudding recipe I have. That will blow them away.
jakatak69 1 year ago
have your wifey help you on a show you hade your son your dog and now you need your son
brooklynnnx16 1 year ago
And yeah, your support of farmers markets is right on but it's the wrong time of the year for cheap produce here in blizzardy Winnipeg.
Blurgle3 1 year ago
If anyone has problems drizzling oil from a large bottle, just pour the oil into a small ladle. You'll have better control, and a ladle doesn't glug like a big bottle or gallon tin does.
Blurgle3 1 year ago
What's strange is that it's actually your best video, because everything you used was fresh and it's simple but authentic ! You did it all from scratch which is good! Keep going in that line of episodes !
williamgag 1 year ago
@williamgag thank you so much.I will try to keep that in mind.
jakatak69 1 year ago
@jakatak69 jak i have a question.......im making pasta for my cooking class and i was wondering whats the sauce thats like a rose sauce expect its really spicy and contains spicy sausage, mushrooms and peppers because i cant find a recipe because i dont know the name of the sauce thank you soo much
ronniefan7 1 year ago
@ronniefan7 not sure. It sounds like a regular red gravy with spicy sausage, mushrooms and peppers added in. Add crushed red pepper for heat if you want.
jakatak69 1 year ago
@jakatak69 thank you
ronniefan7 1 year ago
Hey Jack, re: the olive oil/extra virgin olive oil thing...I'm pretty sure that there is at least one benefit to using the EVOO when cooking which is that it has a higher smoke point that regular olive oil. If you're using a high heat cooking method such as saute, then regular olive oil will start smoking and imparting bad flavour on the food much sooner than EVOO. Of course things like grape seed oil have an even higher smoke point, but if you can only choose between regular and EVOO, use EVOO
calcuttr1 1 year ago
@calcuttr1
Jack had it right, you have it backwards. Of the olive oils, EVOO has the most fruit in it and has the LOWEST smoke point. "Light" olive oil (light doesn't mean lower calories - same calories) has a MUCH HIGHER smoke point. Google "cooking oil smoke points" and you'll see that that is right.
lloyddull3rd 1 year ago
Hey, Jack. A little tip for the next time you make tomato sauce: before you boil the tomatoes, cut two slits in the bottom and it's much easier to peel off. Awesome video, looks delicious.
Spazman100 1 year ago
a little bit of olive oil in the water for the pasta prevents also the pasta from sticking to the bottom
Thymennn 1 year ago
When you said "can you smell that dish" I thought you said "can you smell that bitch" and I Loled
MrMcFilthy 1 year ago
A leaf or 2 of your fresh garlic? lol
Rarrin9378 1 year ago
This looks very good....thats why I love Italian food, its usually quite simple but soooo tasty :-) I will be trying this very soon.
smudgedeyeliner1987 1 year ago
WHEN ARE YOU MAKING BURRITOS >:l
KrisDerp 1 year ago
Comment removed
xoxokelly 1 year ago
you said, " a leave or two of fresh garlic, ummm Jack thats Basil....
DamItt93 1 year ago
Can u make a vid about manicotti ?? :)
cutiechloe12345 1 year ago
ok now your making me hungry :D
281rade281 1 year ago
5 people have no taste in good food
DakotasCookingShow 1 year ago
good recipe but when i make my pasta i usually put the basil in the end that way the basil isnt brown or all soggy that way when u present it u got the nice contrast between the crisp green colour of the basil and the bright red tomato sauce colour
PHANTOM1OF1OPERA 1 year ago
You should never cut basil, always tear it, you get better flavour. Also never tear it until youre absolutely about to literally put it on the table or else it will wilt.
looks good though
Cordi666 1 year ago
In italy we call this type of pasta ''Pasta al Pomodoro'' ! ;D
cake0629 1 year ago
@cake0629 oh WOW. Thanks. I didn't know that. God Bless Italy. :D
jakatak69 1 year ago 11
@jakatak69 We alredy talked i added you on facebook i'm the guy from Sicily ! ;D When you need some tips about the italian cuisine send me a message!
Oh and thanks for your amazing recipes! :D
cake0629 1 year ago
THE best pasta you've ever made...O lawdy lawd..... I don't even think I'm ready to watch this.
TheRealJawnz 1 year ago
deliciousa!
maggiep35 1 year ago
at 5:00 you said youre gona grab a leaf or two of your garlic
WhatsGoodify 1 year ago
I want it i didnt eat dinner.. I want dinner now...
z3r0mw2 1 year ago
My mom is vegetarian, but she doesn't also eat garlic and onion (family off the onion).. So is it really that important to use the garlic, i know.. the garlic gives the dish more taste. but yeah, do you recommend it without garlic, cuz there's no choice >.<
055CINDY 1 year ago
@055CINDY I have to admit that the garlic and basil are the key ingredients for this dish. The flavor is needed.
jakatak69 1 year ago
@jakatak69 the garlic isnt important the basil and how fresh are your tomatoes are
williamgag 1 year ago
Im going to have to try this...Thanks!!
TheVittleVlog 1 year ago
olive oil does not matter on flavor and you are right its way cheaper than extra virgin olive oil but it does matter cause extra virgin olive oil doesn't give you cholesterol at all. i had high cholesterol when i was like 12 cause i was extremely over weight and i used extra virgin olive oil on everything and it lowered my cholesterol. so it is better than olive oil.
gothickchik13 1 year ago
5 people can't cook.
keikoandgilly 1 year ago
"LOL the skin comes right off!"
smashballed 1 year ago
to make it easier to peel the tomatoes, i score lightly the skin of each one
so when they are boiled, the skin peels out from the cut and is twice as easy to take off
Torneh 1 year ago
i love your videos ~blessings
spo1ledbratbaby 1 year ago
it surprises me that you still have farmers markets open in California it is about to snow here in Iowa any day now it is almost winter I guess it never drops below 80 in California does it
fae430 1 year ago
cool video
have you past your 100th video yet Mr.Jack
you are just amazing, like you are very brave sir, anyone i would see on YouTube aren't being themselves like they are nervous.
sterbill1 1 year ago
When you peeling the skin on the tomatoes, just score an 'x' on the top and bottom and the skin will come of strait away!
LukeTheeLemonn 1 year ago
hi jack! we use this sauce with ravioli in our country! and yes its sooo good...thanks for your videos, you re great!
psygirl26 1 year ago
Actually Extra Vergine olive oil is always better. I only use extra vergine, even for cooking. I never use the "cheap" one :)
Also, don't cut your basil until you use it. It looses flavor pretty quickly
djteac 1 year ago
@djteac extra virgin burns when cooked.
TheRamstoss 1 year ago
No sauce ad?
guitarfreak159 1 year ago
Make a video about doing caramel apples maybe with yourr kid :) it would be fun :)
cutiechloe12345 1 year ago 20
I guess it doesn't matter if you overcook them here though.. since you're gonna be incorporating it into the sauce. But if you ever make concasse for a different dish, try 30 seconds to 1 minute. Anything more would be overdone.
SKoreanDJ 1 year ago
The tomatoes from what I can see look overdone... I've made tomato concasse before and I remember the chef told me you only have to boil them for like 30 seconds... we did use one of those commercial kettles though, so i COULD be wrong about the timing.
There's also an easier way to peel those tomatoes. Before boiling them, cut a x on the bottom of each tomato and THEN you boil them. Trust me.. that one simple step makes such a huge difference.
SKoreanDJ 1 year ago
hmm your tomatoes could be riper.
jfatsnorlax 1 year ago
If you curl in the tips of your fingers, you can guide the knife without chopping your fingertips off :)
nintendoatarikiller 1 year ago
@jakatak69 heyy, i got to ask you something .... If i am in Canada and i order your sauce how much would be the shipping and how much time would it take to come?? and if im in cali in orange county how much time and shipping will it be ?? btw <3 your videos :)
cutiechloe12345 1 year ago
@cutiechloe12345 we don't ship outside the USA anymore. It always gets broken no matter how we pack it. I am sorry.
In cali it would take 2-3 days to from ordering. shipping is free.
jakatak69 1 year ago
@jakatak69 jack if the sauce keeps on breaking when u ship i to canada cant u just put it in plastic jars ??
ni17ck 1 year ago
@ni17ck LOL they are in plastic jars. :D
jakatak69 1 year ago
@jakatak69 haha keep up the funny intros + cool show. really enjoying them.
lumaix 1 year ago
@xdaysx there are many types of Italian sauce, a rustica sauce is going to be less thick if you like it a bit more pureed you can give the tomatoes a healthy squeeze then braise them till they fall apart it'll result in a less chunky sauce. All in all I do like this recipe it's simple but very Italian.
cayen1234 1 year ago
show offfffffff
themasterbaitor69 1 year ago
ya look at that boiling water thats beautiful
manbearpig6288 1 year ago
i love really rustic pasta dishes. don't know how everyone feels about whole wheat pasta, but we love it, and that with some just simply sauteed veg, and you can feel really good about NOSHING! I checked out his site and watched the pizza marguerita pizza. gotta try it. peace.
nomadfae 1 year ago
@nomadfae He truly has a great little site that he has going. I have subscribed to him. I hope I didn't disrespect him by my video. I wanted him to get the credit.
jakatak69 1 year ago
Extrordinary! I did it it took me like an hour but i did it. Note: Im only 13
TheRcfanatic 1 year ago
@TheRcfanatic You really did it already? OMG. Was it amazing?
jakatak69 1 year ago
@jakatak69 yeah i sent you an email
TheRcfanatic 1 year ago
@jakatak69 with the photo
TheRcfanatic 1 year ago
@TheRcfanatic You should definitely take cooking in high school. Don't burn the house down!
nintendoatarikiller 1 year ago
er a leaf or two of fresh GARLIC? lol its kkay i make the same mistake all the time
fruitcandy52 1 year ago
haha, kinda looks like a bruschetta pasta
biggincourt 1 year ago
So what about the huge chunks of garlic? Do you just leave them in there or do you take them out so no one gets a huge mouthful of garlic?
zeldafreak701 1 year ago
@zeldafreak701 once you've fully cooked the garlic it's safe to eat in one piece. All the strong flavor is gone into the sauce. It's not like eating it raw. Many restaurants will serve a full garlic that was slow roasted. They are amazing.
jakatak69 1 year ago
@jakatak69 I was wondering how many people does this recipe serve? I have a family of four and from looking at the video I would at least double it.
darthwaxer3130 1 year ago
I tend to favor my pasta sauces to be smooth and not as chunky as this seemed. Would it lose flavor if I boiled the tomatoes a little longer and crushed them thoroughly after cleaning them?
Rathanos480 1 year ago
@Rathanos480 yes. I could have crushed or pureed more. Rustic is a more chunkier and less gravy. I love the gravy sauce too. If you were to crush or boil longer you wouldn't hurt the flavor.
jakatak69 1 year ago
hey jack, i though that you where using BASIL leaves and not GARLIC leaves as you said when you where chopping the leaves in the video around 5:00
omisuookami 1 year ago
"gianni" isnt pronounced 'GEE/ONIE its pronounced like jenny
OmGiTzViViAN 1 year ago
4 people are allergic to tomatoes.
blkmagic4 1 year ago
Jack, I've been looking for a simple sauce for pasta! Usually I spend two days making my sauce. Your presentation was awesome. BTW... had bbq pork loin last night using your sauce. In one word.. Fantastic. Thank you.
akagecko 1 year ago
4:59 "I'm going to get a leaf or 2 your fresh garlic", O.0, don't you mean fresh basil?
TommieDuhWeirdo 1 year ago
@TommieDuhWeirdo hahaha true! i handt noticed that.
datpimpinboy 1 year ago
@TommieDuhWeirdo If he is holding the basil when he said that, so he obviously ment basil. That was a stupid question, Sorry but its true.
MeXiiCaNxProductions 1 year ago
@MeXiiCaNxProductions So, you're saying that a first time chef and just starting to learn everything would know what basil looks like? They would just think, "Cool, I didn't know there were garlic leaves."
TommieDuhWeirdo 1 year ago
the basil looks wilted maybe its just my laptop :l
carolinapanthers8896 1 year ago
If you put the salt into the water for your pasta, after the water is already boiling, the time until the water is boiling decrease. Salt in water makes the boiling point higher.
NightyVaNe 1 year ago
man you really need your own show. i think i may actually get the ingredients and make this one. im not a cook by a long shot, but his seems pretty easy
Jinxxed0 1 year ago
Your tomatos didn't look too good..
Firter 1 year ago
@Firter honestly I used the best tomatoes the night before. Then filming I had the second best left. Sorry.
jakatak69 1 year ago
D: i keep refreshing the page and stuff and the video is still playing really weird, like the picture freezes but i can still hear you talk. :(
ohmygosh1614 1 year ago
the slap chop ive been wanting my mom to get it for a while but whtching your review i couldnt rly tell if it was good or not would u recommend it
bob12345252 1 year ago
@bob12345252 yes. It will last only 6 months for heavy use. A year for light use. Then it will get dull or crack. But for $20 it's worth all the non cutting you will do.
jakatak69 1 year ago