JAMIE OLIVER Surprised Me with His 3 MINUTE PASTA RECIPE

Today, I'm diving into Jamie Oliver's famous 3-minute pasta recipe. While Jamie did a great job, I have some thoughts on his techniques and choices. 🍝
In this video, you'll see my honest reaction and critique as I follow along with Jamie's quick and easy pasta dish. From the ingredients to the cooking methods, I'll break down what works and what doesn't. Whether you're a fan of Jamie Oliver or just love pasta, this video is for you!
💯 Follow this link to watch my Quick Pasta Recipe: • How to Make TUNA PASTA...
#reaction #jamieoliver #vincenzosplate
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@sintoxic]

And you are clearly not paying attention to the video! He is cutting the basil stems and frying them up, NOT THE LEAVES!

[@hyperbaroque]

and it is good greek food

[@fredrikniemeyer]

who gives a shit :D Still ads flavor. Try it.

[@timothy4664]

He never pays attention

[@BenCG]

British guy here - I know some of the things Jamie does are a bit silly, like cutting lasagne sheets, but also you have to remember Jamie has always worked closely with our big supermarkets and has been an advocate for getting working class families (especially children) to cook and eat real food, instead of the frozen processed crap their parents were raised on in the 60s, 70s and 80s, so he is always working to make everything easier, faster and cheaper - and he is ready to sacrifice authenticity for that. British people understand and relate to that strongly. We embrace multiple cultures, put our own twists on it and call it British. Remember too that fresh high quality ingredients aren't as affordable in the UK as they are in Italy. 😉

[@elainetargett]

Jamie has done an amazing job getting every day folk to cook real food and actual veg for their families, I get what he is about ❤

[@asianmalaysianable]

The fact that he always toss the pasta in the sauce instead of just ladling the sauce over the pasta and using real cheese instead of those pencil shavings from that green cardboard can is already a huge leap for those of us raised in the 60s, 70s or 80s any where in Her Majesty's Commonwealth.

[@riodiooo]

As a German I don’t know much about Jamie but your comment makes sense to me. I have watched a few videos from this Vincento and… he sucks. I am nearly 70 years old and I could notice that cuisine in my country improved a lot in the last 50 years. Vincento seems to be one of these guyes from Italy who think that everything that nonna or Mama Leone did decades ago is perfect and it is not allowed to change anything.

[@iliakoriavov3026]

Wow that comment actually makes perfect sense. Just goes to show that we should be very careful judging other people before we know their true intentions and initial conditions.

[@friedpicklezzz]

I agree - he’s criticized a lot and sometimes deserved when you look at how to do things in an authentic way. But he really has gone the extra miles to get schools and families to eat more healthy and fresh and he deserves all the respect for that.

[@Schacal6666]

You can throw basil stems in the oil early

[@MattRoadhouse]

yup, needs a little extra heat to break down. Can't really rip them either lol....

[@darthsphinx2161]

If Vincenzo payed more attention and whinned less he would of noticed they were the stems

[@RandomKissFan0815]

3:05 that were the stalks not the basil itself

[@TheCotzi]

Vincenzo was allrdy in his zone to hate it he didnt listen carfully anymore herb stocks are great i also use them i try to 0 waste when i buy food

[@RandomKissFan0815]

@@TheCotzi no hate for vinc right here from my side. I also misunderstood it the first time I watched the vid even if it is pretty obvious though!!!!

[@kamiros9739]

@@RandomKissFan0815i was wondering too, you use parsley stems like that, but not sure about basil stems

[@TheCotzi]

@@RandomKissFan0815 it wasnt hate from me either i only find it funny when someone in a video talks about basil in sauce and he gets in his zone to be rdy to hate the mistake and this time it was the stalks

[@RandomKissFan0815]

@@TheCotzi 🤣🤣🤣

[@leecollison7527]

We don't put peas in our coffee, we put them in out tea

[@christopherfleming7505]

I put them in my whiskey 😂

[@giraffesinc.2193]

🤣

[@tsebosei1285]

Deadlift 😂😂😂😂

[@user-sv1yt7eq8p]

I’m Italian and I flavour my oil with basil too. Then at the end I add a bit more large whole leaves. Try it. The tiny bit of water is good because he will toss the pasta in the pan.

[@matthewfoster526]

Come on Vincenzo you’re dying to answer this one!!!😂😉

[@maxd5007]

I'm Italian also, I don't understand how Vincenzo thinks there is one way to do everything. My nonna did not cook the same as your nonna or his nonna.

[@matthewfoster526]

@@maxd5007 ps you don’t need to tear your basil 🌿 if your knife is sharp enough it leaves nothing on the board I’ve tested it with a white plastic board and it left nothing

[@maxd5007]

@@matthewfoster526 i do not really care what people do with their basil. If you want to chop, then hack and slash however you like. I do not like gatekeepers.

[@adamrzetelski6014]

⁠@@matthewfoster526but we talk about very sharp knives and qood quality. For example Global knives of the more affordable ones

[@bobbicatton]

I like his use of basil stems in the sauce. Nothing goes to waste👍😊

[@andyrantshumanphilosopher7571]

It wasnt the leaves, it was the basil stalks. Pay attention

[@aris1956]

It seems the same to me too. Maybe Vincenzo didn't notice well. I see that in this type of video, Vincenzo often doesn't notice certain details well or in some videos he doesn't know the background of certain things.

[@sebastianortega1938]

@@aris1956 Even though Jamie literally loud and clear says "don't throw the stalks away", shows the salks, then clearly puts the stalks on the chopping board, and then clearly fries the stalks, and then you can clearly see the round bits of the stalks being fried in the pan. This is not "maybe Vincenzo didn't notice well", this is more like "Vincenzo purposely ignoring information, then overreacting to something he didn't listen, watch, nor payed attention at all". Pretty annoying.

[@aris1956]

@@sebastianortega1938 In fact, that is exactly what often happens with Vincenzo when he makes these kinds of videos. He should put more attention, because he sometimes seems to criticize every single step of what people are doing, then showing, in turn, pictures of his videos in order to make more and more publicity for his videos. He (and I say this being Italian myself) always gives a bit of an impression that he is the only one in the world who knows “the truth” about all things.

[@mic_s21]

Exactly. That's what am not liking about food critics and now it seems that many videos are Jamie Oliver bashing. It seems everyone is jumping on the bandwagon ever since Nigel Ng aka Uncle Roger started. I get he is not doing the authentic way critics want but sometimes it'll be good to see food can evolve and incorporate ingredients from around the world.

[@sebastianortega1938]

@@mic_s21 oh, don't get started with that "OnCoR Wo-JaR" guy, he's the literal worst and most obnoxious one of them all...

[@darrenjosephgregory]

Jamie gets a lot of stick, sometimes rightly so, particularly in respect of messing around with traditional dishes. One thing he deserves a lot of credit for is his efforts to get British people eating better. He is currently involved in a campaign to prevent children drinking energy drinks and he had some involvement in improving school meals. His obsession with peas is again probably to encourage and show how easy it is to introduce vegetables to meals, encouraging the 5 a day consumption. Sadly many people in the UK don't know how to cook meals for themselves and rely on ready meals, so in this sense if he is getting people off crap food, even if it is not authentic, it is a good thing. And hopefully he can be a "gateway" to people like yourself cooking authentic and traditional meals. All the best.

[@tonykuriger573]

It's accessible. My first interest in cooking was from "ready steady cook" being the most interesting programme on TV in the afternoons when younger. Hardly the pinnacle of cooking but it certainly started that ball rolling. Jamie will be that to a lot of people.

[@Youtube-Censorship-Police]

"if you don't like sharp, don't eat chili" exactly this, you're right vincenzo👍

[@rajkogalun1307]

No, he is not. Many of us don't like to sharp, but we use chili, to enhance the taste of the dish. It's not the competiton.

[@Gramma_Holly]

I've been watching Mamie Oliver for years and I've learned a lot from him. And this recipe is pretty much what I make in 8-10 minutes with dry pasta. Faster than fast food and so much better.

[@TMAX500WHITEMAX]

A very popular pasta dish from South Tyrol also comes with peas. Tagliatelle del pastore. Mushrooms, Speck, tomatoes and peas. Very tasty. 😁

[@SebPaez]

Vincenzo! I’ve lost count of how many days I’ve asked for you to check out South American Italian immigrant fusion dishes, you’d be surprised at what you can find down south from Peruvian Pesto pasta to Argentinean Pizza to Chilean Prosciutto (it’s legit, the only one outside of Italy to be allowed to be called so) You’ll have fun, bienvenido!

[@miriamepage6991]

Totally agree. Tallarines verdes from Peru are awesome.

[@georgeloukidis2321]

Greek guy living in Italy for the past 8 years here, pasta with feta is a match made in heaven. Try it.

[@clubgus07]

Excellent pasta by JO and No oil in the pasta boiling process a Gold star for Jamie

[@vincenzosplate]

That's such an important rule 😊

[@FcMobileGoat9]

Vicenzo You got a new fan from Romania here , and i love the way you took all These about food personal because this is what i do too 😂😂

[@marktom9994]

Vincenzo, I appreciate your take on the video. Seems again he's just trying to have fun and inspire people to use what they have on hand. Not everyone stays stocked on the right ingredients to a perfect Italian dish. But they shouldn't be deterred from using what pasta they have and being creative with it. So, thank you for seeing that on this one and being open minded. Always enjoy your stuff!

[@anarchoutis]

I don't believe for a second that Jamie made this in 3 minutes.

[@whatever133701]

Even cup noodles take longer

[@vincenzosplate]

It's unrealistic 😂

[@programmerjowo]

30minutes

[@elainetargett]

Ha believing things like this is probs why my family is often hanging out waiting for dinner. On the other hand, when kids can smell great food coming and all that is on the bench is a plate of cut up veg sticks while they wait and are hungry...win 😂

[@anarchoutis]

@@elainetargett My grandmother used to give me sticks of carrot or celery while she was cooking, such a fond memory from my childhood. Little appetisers.

[@letslicious]

Looks great! Thank you for sharing an amazing recipe 🙂

[@vincenzosplate]

You're welcome! If you give it a try let me know how it will turn out for you 😊

[@BuckeyeExpat]

Personally I think you give Jamie more credit than he deserves because he is a celebrity. I respect Gennero, you Vincenzo's Plate, Pasta Grammar and Stephen Cusato (Not another cooking show) - best homestyle chefs on You tube. No one beats these chefs. They respect the traditions and really love their craft. Jamie does not come anywhere near your love and dedication to Authentic Italian Cuisine. You only live once. Make great homestyle tasty food.

[@catassia8630]

Vincenzo ❤️ ur my exemple when it comes to italian cuisine thank u for sharing your knowledge with us ! Lot of love for you and ur beautiful family

[@vincenzosplate]

And thank you for following along and for your support ❤

[@GeneSargentArt]

"playing" with food is good. That's how every single dish we enjoy came to be. Lacking curiosity and never questioning dogma isn't respectable

[@michaelmcnally1242]

English people really like "mushy peas". Mushy peas are in fact, actually, mushy peas. Sometimes they're made from dried peas, sometimes from fresh/frozen. It tastes precisely how you think smushed-up peas would taste like; it's not enhanced in any way, at least the times I've tried it. So, yea, they seem to like peas a lot.

[@Baron-Ortega]

Kind of true. Generally a marrowfat pea is used and it gives a certain kind of consistency. And then it's seasoned with salt and pepper that's it.

[@rosinapaul983]

🇺🇲🇺🇸 I tried Mushy Peas during a visit to Scotland. Yummy!

[@GTSE2005]

That sounds like Frenchie's (the co-host on Brian Tsao's channel) worst nightmare

[@Ama-hi5kn]

@@GTSE2005 Yup, Frenchie loves them peas, lol.

[@dudefullofjelly]

​@Baron-Ortega though it normally gets a splash of vinegar or lemon juice at the table to brighten it a little and sometimes it has a small amount of mint or butter added during the mashing at the end to add freshness or richness.

[@thepieguy4522]

He took a recipe and made it his own. Well done Jimmy olive oil.

[@vincenzosplate]

Yes he did. Would you give a try to his recipe?

[@michaelallen2190]

So many people don't want to cook or think it's too hard. This is a dish so simple anyone can do it. He added peas to get the second vegetable into the dish. I think it was a sensible bit of cooking and like he said, easy to add a few olives etc. to make it bit fancier. I also like to add peas into pasta for a bit of colour and to get that extra vegetable into the dish.

[@AlexB-vt5xe]

Literally few hours ago i've done a similar sort of recipe to which i just added olives and but i didn't have any basil so i used a little basil infused olive oil, turned out quite good

[@VanGoreYT]

My GF is American…I love her and we love cooking! However, I have to fight with her all the time because instead of peas, she wants to put mushrooms everywhere…lasagna with mushrooms 😢 raviolis with mushrooms… Anyway, I love traditional, precisely executed Italian dishes, but when the fridge is stuffed with leftovers it’s time for improvised pasta and it’s always good!

[@metempsychosis6083]

It's indeed funny how these british chefs are always putting peas in their pasta but I once tried making a kind of "pesto" (obviously non-traditional, not a real pesto) from peas, mint, garlic and parmigiano reggiano and it worked really well with spaghetti. Peas and mint is a classic flavour combination for a reason.

[@user-sv1yt7eq8p]

Sicilians put peas in a lot

[@aris1956]

Yes, Sicilians often make a tomato sauce by adding peas. Even in the famous Sicilian Arancine (or Arancini) we find peas. PS: English chefs probably often vacation in Sicily.

[@jcarlovitch]

I learned to stop chopping basil with a sharp knife by an earlier Vincenzo video.. Just in time too since I only have four fingers left.

[@avlinrbdig5715]

He said "chop the basil WITH the fingers" So, .. whose fingers are we chopping? Does anyone's fingers work? Or are some kinds better than others?

[@klausschumacher7126]

I don't chop Basil because I only use the dried one....😂

[@avlinrbdig5715]

@@klausschumacher7126 soak it in boiling water, then chop it to release the aromas ;)

[@mtowberman]

Jamie has a bag of DeCecco right behind him in the 10th minute.

[@alexbennettbenefit366]

Love the video

[@caritas8984]

Vincenzo, great critique and in the end giving credit where the credit is due. Not an authentic Italian dish, but quick and no doubt probably quite tasty.

[@AttainedConsciousnessChannel]

What brand saute pan do you use Vincenzo? Its 12 inch with helper handle. I luv the high sides😊

[@nanniwa]

I made a pasta dish tonight. I cooked some boneless chicken thighs ahead of time, using my microwave broiling tray and lemon juice, some dill, some fresh ground pepper. Then in the evening I boiled some rotini, also in the microwave, in my microwave steamer/boiler. After it cooked for enough time to be almost tender, I added about two cups of mixed frozen vegetables, including some Asian stir fry veggies, and continued cooking them with the pasta for about 4 minutes. Meanwhile, I was gently sautéing some onion and bell peppers in a frying pan. To that I added about half a can of diced tomatoes and the leftover juices from cooking the chicken thighs, and diced the chicken and added that and some herbs and ground pepper. I let it cook gently until the pasta and veggies were done, then added that into the frying pan after draining it. I let it simmer on very low heat for about 5 minutes to let the flavors meld together, added crumbled feta cheese on top, then dished a serving into a bowl and had it for my dinner. No recipes needed.

[@TheDarkfaery]

As someone who RIGHT NOW is prepping my weekly lunches this week of salmon, potatoes and peas, I feel very seen. Peas are life I guess?

[@duaneclark7108]

Love your channel. Made your lasagna recipe and my family thought I was a rock star. Was absolutely wonderful. Will never make lasagna with ricotta again.

[@vincenzosplate]

I'm so happy ti hear that my lasagna recipe was a hit at your home! Stay tuned for more delicious recipes 😊

[@dkkinh]

I am impressed with Jamie. He suppressed the urge to add chili jam into a dish! Bravo, Jamie!

[@duallove6909]

😂 Uncle Roger fan ha!

[@johankaewberg8162]

I am impressed by Vincenzo, he was practically friendly!

[@isaiahbaker4910]

The thing that trips me up is he adds water, but if he had his ingredients at the ready, the Peas being flash frozen would have added the necessary water content early on and would have allowed him to reserve the pasta water without compromising flavor and allowing the Peas to still remain bright, but the sauce to have cohesion.

[@MackerelCat]

Jamie Oliver gets a lot of shizz but he has helped a lot of people get confidence in the kitchen.

[@zsazsagapaw7666]

I really learn a lot from your reviews. Jamie Oliver does some things well, however no one’s perfect.

[@vincenzosplate]

I agree! We all have our good and bad moments 😊

[@Thomasmemoryscentral]

I think some just view Jamie as just bad based on Uncle Roger too much

[@steveleeart]

I love his roasts, and what he did for getting kids to eat healthier in schools, especially in America.

[@steveleeart]

I think there’s a channel where people did his 30 minute meals and they took more like 45-60 minutes 😂

[@codyjames2005]

@vincenzo once again, a great review, I have a great respect for the fact that you have such a passion for making authentic Italian cuisine and doing it the way that it should be done, it’s ok if someone has a version of their own, just don’t call it authentic, people should show respect for the culture ‼️🥰

[@AllanNorstrand]

Substitute Peas with Capers for a way better taste

[@martinschulz326]

Jamie don't go for Taste, but for nutrients.

[@InfiniteQuest86]

He forgot to add the jam. How is it supposed to taste good without the jam?

[@Salaaran]

Despite the cutting of the Lasagna sheets is silly, I believe he explained at some point that he wants people to do that to get a 'feel' for what it is like making pasta at home. So if it give some people the interest in making pasta that they actually make it from scratch, then I can't knock it too much. It's always nice seeing a positive video from you. Cheers mate

[@vincenzosplate]

Makes me happy to hear that you enjoyed watching this video! What would you like to see next? 😄

[@bassam1985]

Jamie OliveOil is obsessed with peas xD

[@vincenzosplate]

Gordon too 😂

[@jimsowter]

SIts back to watch this video with a nice cup of pea coffee 🤣

[@vincenzosplate]

Ahahaha how did that coffee taste?

[@joeyjohnson555]

a bit off topic ... I regularly enjoy your videos about Italian food, I also watch a few other channels on this topic. I notice that whole wheat pasta is almost never used, even though it is very healthy. Do Italians not like it or is there another reason? Please keep up te good work :) ..

[@tonykuriger573]

Re: Jamie Oliver: He's a gateway to cooking. Any seasoned chef or home cook isn't going to say he's their favourite but he has undoubtedly helped thousands into the joy of food and cooking so IMO he's done way more good than bad.

[@AttainedConsciousnessChannel]

Chef Jean Pierre and vincenzo are numero uno. As well as the late Daddy Jack Cooking with the blues aka Chaplins.

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️

[@dekoener485]

Jamie learned me how to cook. He has some odd recipes but a lot of really good ones too. I’m passed Jamie now, but once in a while I still get back to his books and make something.

[@mitchellvaldez9147]

Too bad he didn't "learn you" to speak English.

[@craigdelegato908]

Enjoy your channel Vincenzo, I have learned allot. I would say that if you are not Italian, you may feel the need to modify recipes to fit the lifestyle and habits of the culture in which you live. Having said that, I would never call a Carbonara or any other truly Italian dish anything other, than if I made it exactly as the Italians do. Italians should be proud of their cuisine, it's the best in the world in my opinion. I think he is trying to pay homage to that.

[@SimonYan0818]

the thing I love for this channel is actually recommend me some nice brand I can find in my local market for cooking some Italian stuff

[@vincenzosplate]

I'm so happy to have helped! Stay tuned for more cooking tips! 😊

[@qui-gongintonic8056]

Cutting basil stems makes sense if you want them very smal. Its unpractical to break them into that size. Also, frying them at low heat for a few minutes actually does give flavor to the oil. Try it yourself Vincenzo.

[@vincenzosplate]

Thanks for the advice! 😊

[@mezame1626]

For those that wonder about Basil, Bassilium, the essential oil is what is called a "Top Note" a very volatile oil/turpin that evaporates very very fast but you can trap it with infusion such as passata or oils/pesto, the flavour is not lost on the chopping board my friend it is lost to the air because its so volatile and oxidising happens so fast, you can not cook it for a long time or the flavour is gone, basil is better in a cold emulsion and its wonderful 😊

[@vincenzosplate]

Thanks for sharing this very interesting fact! 😊

[@ste308]

I’ve started copying my mum who use a cheese grater to grate the garlic and I’ve never looked backed

[@maddog8148]

Once again Vincenzo is the best! 🙌🏼. Don’t forget to do the Sicilian pastries!!

[@kimraudenbush427]

Love the ST:TNG clip!

[@vincenzosplate]

Glad you liked it! 😊

[@BranfonGarcia]

Day 115-119 of asking Vincenzo to go to Mexico 🇲🇽

[@sharendonnelly7770]

Vincenzo, I agree with your method for a 3 minute pasta, or a more realistic 5 minutes. An observation, when cooking the sauce and the pasta at the same time and wish to not waste any of the tomato left in the can, why not use a bit of pasta water to rinse the can? You get the starchy benefit of the pasta water and don't water down the sauce. I think Jamie did well and it did look like a good dish. Great review!

[@Philipk65]

lmao 🤣 Poms and peas.

[@adamrzetelski6014]

Besides La Fiammante tomatoes, what other tomatoes do you recommend?

[@vincenzosplate]

San Marzano tomatoes! 🍅

[@adamrzetelski6014]

@@vincenzosplate I misspoke, my mistake. I was asking about other San Marzano tomato companies besides those of La Fiammante, which are also recommended.

[@slothape]

Jamie uses more chilli in pasta than in asian food

[@martinschulz326]

Do you remember his green thai Curry with just 4 chili?

[@tigernotwoods914]

I have a question and it’s just something I noticed with Italian Italians, including your channel, but it seems Italian Italians hate garlic and almost never use it but us Italian Americans we love garlic. It’s everywhere. We use it all the time. I wonder why that happened

[@Blmovie]

@Vincenzo's Plate Dear Vincenzo, maybe you can help me! When I was a child 45 years ago, I had a best friend. He (Roberto) was Italian. His mother often baked bread. I will never forget that. I have never tasted such fantastic bread again. It must have been some kind of white bread. It was soft on the inside and slightly crispy on the outside. What was special, however, was the color and the slightly sweet taste. The bread was yellowish to slightly orange. Almost like cake. I don't know how it got the color and taste. Either with saffron or egg yolk (??) But eggs in bread would be a piece of cake 😁 Do you have a clue? Greetings from Germany!

[@Brian-ry2ij]

Calling Uncle Roger. Uncle Roger come in please 😂

[@vincenzosplate]

What would he say? 😂😂

[@Sir_Baddington]

@@vincenzosplate Haiyaa!

[@Sowletah]

Cut lasagne up like pasta? Fooyaaa..

[@tanikokishimoto1604]

Please, no Roger...

[@poom323]

I wondet why no italian cooking channel use italo disco as background music.

[@vincenzosplate]

I wonder the same 😅

[@EfrainFragoso]

I’ll never be able to get over Jamie, putting mustard on a lasagna

[@vincenzosplate]

I still remember his vegetable lasagna 😅

[@Keith_KC8TCQ]

Honestly, one of my favorite pasta dishes is simple and delicious, cut up fresh mushrooms and sauté in butter with crushed/minced garlic, serve over pasta with a gaelic/butter sauce and fresh grated Parmigiano Reggiano season with fresh cracked pepper, salt.

[@TigerDemonWarrior]

Okay he did nice this time 😁😊

[@springbloom7582]

Hi Vincenzo - I agree with you! Jamie Oliver did a good job!

[@johnneale3105]

Thank you for your balanced review, as many people have said, I think he's trying to make cookery accessible to British people who have not necessarily been taught cooking skills "at their mother's apron" - I know people will say that is sexist but it is what it is. About the pasta, how many types of fresh pasta is the average Brit going to have? I think he's just saying "adapt". Also, why is Uncle Rodger, who is a comedian not a cook, coming into this? Finally, I would be interested in seeing you do some reviews of Gennaro Contaldo's videos, he is, after all, Jamie's mentor. If you have done this already, sorry it's not come up on my feed. Best wishes John

[@vincenzosplate]

Thanks John for taking the time and sharing your opinion about this video!

[@666Davee666]

Show us 3 minute pasta Vincenzoooo i would love that

[@vincenzosplate]

That's not realistic mate. No pasta cooks for 3 minutes 😅

[@Simon_Sez86]

I also like to add parmigiano to my still boiling sauce about 5 minutes before it is done. It doesn't get stringy, but nicely melts and Makros the sauce more creamy.

[@vincenzosplate]

Thanks for sharing your twist to the sauce! 😊

[@Gondorff273]

Does Jamie confuse peas with capers which I would prefer in a tomato sauce and which are more genuine to italian cuisine ? Who knows ... 😅

[@jhutch7354]

He was frying the stalks he left the leaves?

[@mikado2984]

Vincenzo be like: "FETA?!!? ... oh wait that actually sounds good" :D

[@vincenzosplate]

I had to think for a moment 😅😂

[@tony_25or6to4]

I would have put the basil stems in whole so I can pull them out.

[@Wall_E.]

It ain't a bad pasta, I like peas, don't know if I'd put em on my pasta but sure, Jamie surprisingly didn't do nearly as bad as I thought he would lol

[@vincenzosplate]

Would you give a try ti this recipe though? 😊

[@60frederick]

Three minutes? He has forgotten to time of preparation! The tin has been open… Magic? Why is he in sich a hurry? Thank you very much, Vincenzo, for sharing your video with us.

[@vincenzosplate]

And thank you for following along my friend! It means a lot 😊

[@professornuke7562]

English people have been eating rough chopped pasta sheets since the Middle Ages. It's called 'Loseyns'.

[@vincenzosplate]

Thanks for sharing this interesting fact with me! 😊

[@lololol924]

Ive always wondered what difference in flavor there is between these 3 minute sauces vs slow cooking the tomatos for an hour+.

[@EndlessSummer888]

Well, it's no wonder Jamie and Gennaro have the same greeting. Surely you know Jamie was trained by Gennaro.

[@smaakjeks]

Unless the flavor of basil exists only exactly where you cut, I just don't understand how the flavor would be affected at all by cutting rather than ripping. Are we to believe that the flavor escapes through the cuts from deep within every cell of the leaf?

[@qlevy7132]

Do you eat a burger with a spoon?

[@qlevy7132]

Also yes, it does change the speed of enzymes being released to the air instead of food

[@smaakjeks]

@@qlevy7132 "Do you eat a burger with a spoon?" No, that would be more work. Unlike chopping basil with a knife compared to ripping by hand. "Also yes, it does change the speed of enzymes being released to the air instead of food" Which enzymes evaporate (?) into the air faster by cutting than by ripping?

[@Jan-yc2lr]

Sigh, the seeds aren't hot, only the white membrane.

[@THAPainterBoy]

Parmiggiano and Pecorino are super expensive 😥 I use grana, but even that is super expensive. Between all the celebraty chefs Jamie Oliver is the most solid . Check his focaccia.

[@poom323]

Recently I switch to cheese from NZ instead. Not better but a lot cheaper.

[@vincenzosplate]

Thanks for the suggestion! I will definitely check out his focaccia 😊

[@THAPainterBoy]

@@poom323I’m from the Netherlands. We have old gouda which is the closest but still nowhere near the italian cheeses. Might try it once maybe, pecorino is 8 euro ish for 200 grams here while old gouda is like 10-15 per kilo.

[@SebPaez]

Lost count of how many days I’ve asked for you to check out southmost South American Italian immigrant fusion dishes, you’d be surprised at what you can find from Peruvian Pesto pasta to Argentinean Pizza to Chilean Prosciutto (it’s legit, the only one outside of Italy to be allowed to be called so)

[@user-dz3tm1vo9p]

👍

[@Aktivist1000]

Now I'm laughing at the peas mentioned in your videos regarding Jamie or Gordon maybe for the 20th time. Y'know, I live in the Czech Republic where the legumes are still pretty popular - but the peas at least of them (they are the cheapest as well). The reason could be that the peas product the most gases of the legumes - so the love of those British folks to the peas should become a topic of jokes! 🙂

[@billygarner7362]

I thought the basil was going to give Vincenzo a stroke.

[@vincenzosplate]

It almost did 😂

[@AllinOnewithRafy]

Looks amazing! I made shrimp Alfredo last night on my cooking channel. Now I want more thanks to your video 😂 @allinonewithrafy

[@GOATED0846]

Your pasta looks great! I subbed! Good luck with your channel!

[@PastorKilla]

Ur recipe videos are good quality man. Very underrated looking channel. I subbed !

[@AllinOnewithRafy]

@@GOATED0846thank you! It was amazing 😋

[@AllinOnewithRafy]

@@PastorKillai appreciate it brother!

[@Grigsy]

No cream.

[@natspencer5799]

i always fry the basil stalks... and i chop them up, even if you say not to Vinzenzo! 😝

[@vincenzosplate]

Oh no 😅

[@kengaroo437]

No way that took only 3 minutes!

[@v42dyk36]

Oliver break asian tofu and now he slice Italian Pasta 😅

[@vincenzosplate]

😅😂😅

[@bensgalley1368]

I don't really eat a lot of pasta. Most the times I make it for my wife or friends. But I personally think that that sauce was too watery. You want your pasta sauce to have some texture. I know this comparison might be weird but it is like salsa. You don't want it so watery and thin that you can't taste or feel the textures of all the things you mixed into it. The many different textures are what add to the dishes overall appeal.

[@deniscalendarcatroun6167]

Are you a Star Trek fan? I have seen 2 of your videos where you feature Captain Riker

[@To.Si.Ma.]

I had pasta with pesto and peas on a ship in capri.

[@vincenzosplate]

How did it taste? 😊

[@To.Si.Ma.]

@@vincenzosplate it was actually good. In Italy you eat good cheap and expensive food since they use fresh herbs, tomatoes and olive oil. I had good food for 5 -10 bucks and was surprised about the quality.

[@arpadpalinkas]

Hahaa good review. I hate when I see 3 minute, 10 minute lol. How can you do 3 minute when even the tomato have to boil min 10 min haha, but I tried your sauce recipe and 1.5 hours gave me so nice thick sauce. So even the fast recipes takes 45 min - 1 hour to cook. But sometimes when need more ingredients to clean and cut for the more complicated recipes just the cutting takes 1 hour haha. My mother theory is that everyone says short times because if they would tell the real one lazy people would feel discouraged to start to make hahaa. Oh this even gave me an idea, for video games there are a website called howlongtobeat where community can report how long does it took to finish the video game. Maybe we should build the same for youtube recipes and people would get more realistic times how long it really takes with all the prep, finding tools, cleaning tables and everything we do at home what he don't need to do in the show haha.

[@user-vz7xf5vf6j]

Jamie… it’s 3 minutes and the kids are tearing up the home… 4 mins… 5 mins… 15 mins…oh my god they’ve set fire to the cat.. is the food ready?… I’m calling the takeaway.