Linguine with Anchovies, Capers and Olives

[@rowkayzg]

You are the kind of cook I love. No special expensive kitchen tools--just the kind of regular things people have in their kitchens. This dish is going to use up my anchovies very quickly!

[@surfandturfr]

I have to say that you are one of my most favorite KZbin chefs ! Everything you make looks so mouth-watering ! Your family is so lucky to have a Papa that cooks all these amazing dishes. Hats off to the chef !

[@donnastitz1497]

Love U ! I am 100% Italian & proud of it. U do EVERYTHING exactly the way my Grandparents , my parents, & me & I hope my grown kids will start doing & my grandson. From dropping the pasta in the middle of the pan to the long skinny dried hot peppers. Not an easy task to string the peppers to dry them out. Can't be too damp or too humid. Not only do they taste delizioso, BUT looks so beautiful when strung up in the kitchen. My dad used to hang them in the car on the rear view mirror ;)Thank U 4 your videos. What a joy U R :)

[@cuploswels]

My best friend's mother and grandmother used to go out to the farms and buy bushels of the red peppers to string. He and his dad would take them up to the attic and hang them from the collar ties, to dry. There was always a string on the wall, next to the stove. Nowadays, in most "International" markets you can find plastic boxes of the Chiles de Arbol, and/or Cornitos, already dried. p.s.-sorry for the delay, just saw your comment.

[@donnastitz1497]

@@cuploswels No problem.....thanks 4 your reply. FUN STUFF :)

[@bilalhindustitki1885]

@@donnastitz1497 do you know where I could get the dried chillies just like that?

[@littlered786]

I just love listening to him talk. Love his accent. And love the recipe!!!so delicious minus the anchovy.

[@josephinechiovari5297]

So enjoy watching you*** and thank you for NOT dragging it too long by too much talking. You are perfecto !,,,,,

[@fp387]

I made this last night for my father! It tastes incredible! Thank you Pasquale!

[@cpronko]

Thank you…you are wonderful to watch and learn from~~

[@gaittr]

When you cook pasta the like this it's nice because it's different than most people are used to with having a long simmered sauce. The flavors are fresh and you can distinguish all of them individually in your mouth as you eat it. If you like cheese obviously fresh parmesan or asiago is nice

[@Bronxvette]

Just made it for the second time, it gets better as you go. I added some white wine and held off on the oh yeah baby to our taste.

[@2000SkyView]

made this for lunch today! very nice! For opening jars try the BRIX Jarkey Jar Opener, it is so easy.

[@marymarlow5598]

Love his recipes, but I think I would add maybe some fresh rosemary diced fine so it's not like pine needles. Maybe add a few raises and a splash of balsamic. Just to change it up. Always seem to use Oragano, when I grew up with rosemary in all the pasta dishes. Love mushrooms and black olives for flavor added with capers, and 5 garlic cloves diced small. I use anchovies as natural msg, and it really boosts the pasta dish.

[@marialuisalopez2869]

From Azusa California. Pascuale you are the best . I love your recepies. Thanks .

[@marialuisalopez2869]

I love to learn from you.

[@marlettamcclain1950]

I love watching your channel and have tried many of your recipes, all have turned out fabulous.

[@BoobooOreo]

I love capers and green olive! Great recipe, I will be cooking it for tomorrows dinner 😊. Thank you!!

[@OrsaraRecipes]

If anyone is interested in the written recipe, here it is: orsararecipes.net/linguine-with-anchovies-capers-and-olives

[@MimiGW]

Hello Chef, I love your cooking. I think you are the chef I watched on PBS years ago I am glad I found you. I have tried this and it is wonderful. Keep up the good work I enjoy your trips to Italy as well.

[@Tzadeck]

Only an Italian would have a jar of capers that big.

[@2dasimmons]

I think you're right because green olives with pimento taste so much better than those mean little sour olives (capers)😞

[@kool-aidcorncrap7880]

Tzadeck well only a non-italian wouldn't understand that Italians jar and can there own foods LMAO something tells me you still don't get LOL ( you're a buffoon )

[@cuploswels]

Exqueeze me! I am 100% Jewish, on both sides, and have the same size jar of capers and a large tin of flat anchovies. As far as the capers go, how can you make a decent Lox & Bagel or Caviar, without them? Or a Salade Niçoise? Or Soft Shell Crab Francese? Or Steak Diane (my version)? or hundreds of other recipes?

[@Tzadeck]

@@cuploswels Haha yeah I get that too. I may be Irish-Catholic, but I"m from NYC so I'm all too familiar.

[@warlockostia]

i have an entire huge living plants in my villa in Rome :)

[@williamfluck148]

Hello my friend, I hope you & family are doing well. I got half jar each of capers & kalmata olives in my refrigerator, I got fresh can anchovie along with tomato and I gotta try this, I like anchovie on pizza, so maybe I like this. I got o yeah baby too! God Bless!

[@weaam]

I made it for lunch today and it was phenomenal. very simple and took no time to fix but was so delicious. I brought some memories from our last trip to Italy.

[@ninjadinosaur9133]

Wow!! 😳👍👌 that's a stunner of a dish! And money shots it with the Romano at the end... 🤯

[@johnrohrs7608]

Orsara god bless u always a pleasure watching

[@vaslav030547]

Wonderful combination. Looks delicious.

[@Crux161]

As soon as I get the stuff to make this, I’ll finally settle my massive cravings. Looks Sooo good

[@rdumas6787]

Wow tried it for dinner tonight. Fabulous it's a keeper! Thank you👍👍😀

[@donnabrown1679]

Love this recipe... thank you for your talent of cooking and the love for it !

[@PA-uf4wd]

Another Grand Slam Chef. Gonna have this for dinner tonight. Thanks.

[@gloriadegnan1492]

Delicious God bless you

[@wjrmedia8046]

By the llok itself. Really taste good. Thanks for sharing.

[@nicktavernese8220]

Love making this pasta!

[@Trinii1]

Tried this recipe.... Great eating.. Thumbs up Chef

[@icculuselprofit4249]

Puttanesca! Very nice real Italian cooking!

[@blancwil8672]

love your recipes, love you accent

[@OrsaraRecipes]

Thank you.

[@lindaparker6102]

This recipe tells me this is a very delicious entree.’ Delicious OK 👌

[@AussieAngeS]

That looks wonderful Pasquale. I've never tried capers before. Great dish grazie!

[@OrsaraRecipes]

Hope you try it, I think you'll like it. You're welcome!

[@larryhernandez1923]

Thank You Pasquale

[@weaam]

This looks so yummy, thanks for sharing.

[@gwendolynmasi5034]

Looks delicious. Yum. Will definitely try it

[@lashandabeard704]

Looking forward to making this today

[@MarieDipiero]

Fantastic recipe! Very good. Thank you.

[@francesvansiclen3245]

Chef, I'm definitely trying this !!!!!!!

[@charger19691]

This dish looks beautiful chef Pasquale! This is another one I have to try. Are you still having your get together in July? Looking forward to meeting you!

[@OrsaraRecipes]

Yes July is still happening. Almost ready to post the tickets online!

[@charger19691]

Ok...thank you!

[@blueRosesforme]

I want to try this recipe but not sure about anchovies. I think Pasquale is so charming and I love his accent. Will be making this tonight after I buy the ingredients. Thank you for all your recipes, Pasquale, Cheers.

[@MotorcityBart]

You gotta have the anchovies they make the dish...the will totally disappear in the hot olive oil....it's just for flavor basically salty.

[@nelsonarias9386]

FABULOSO AMICO

[@papiwe1]

looks so good will try.

[@jimmyd8206]

Mouth Watering

[@TessCooks4u]

Looks delicious! :)

[@OrsaraRecipes]

Thank you!

[@Apollo_Blaze]

Beautiful!!...makes me so hungry...!

[@marie42ify]

Such a beautiful recipe Pasquale. My husband & I love this combination of ingredients. I think the sauce would also be a lovely bruschetta topping when it cools down. Thank you as always :) P.S. I would love to send you some of our 'Ohh Yeh! Baby" that hubby grows & I dry. Cheers & alla prossima!

[@OrsaraRecipes]

I think it would be good on the bruschetta too. I need to try it. I would love to try your Oh yeah Baby!! Let me know :)

[@marie42ify]

Do you have a PO box. I will mail you some from AUS D

[@HOSTELPOPCORNinAlmaty]

OOO You are a good cooker. It's very testy. Thank you very much

[@MaryJane-jb4jc]

Amazing as always

[@raybergen1096]

He's an original!

[@timothyogden9761]

Love your recipes!!! Wish I was there for every bite!!! However, if you have PVC pipes please turn on the cold water when draining your pasta. God Bless you !!!!

[@Trinii1]

Thanks for the recipe Chef

[@OrsaraRecipes]

You're welcome!

[@irishtrains1396]

You're amazing 👍 ❤

[@VIKTOR-pp8pu]

Molto grazié🍅🍅🍅🍅

[@bazerkly907]

EXCELLENT

[@DCFunBud]

Did you not add additional anchovies?

[@susandavis8028]

Pasquale, you should message Gina from Bon-A-Petitti. That's her page on KZbin. She is Italian as well. A grandma and she's in her 90's and still very active!! I think you two would have have alot to share about cooking and Italy!!! Love you Pasquale!!!

[@typhoidmary34]

I love watching your videos. Please keep them coming :-)

[@dianparrotta2118]

Ohhhhhhlaaa wonderful

[@roccovitiello7031]

Great job

[@pogoism1]

why no pasta water usage in this one?

[@Boguslawa49]

Super❣️Salute🍷

[@YD180]

LOVE IT!!

[@peyo721]

yummy

[@donnastitz1497]

BEAUTIFUL ! It looks like the Italian flag :)

[@Stafford-d8u]

Outstanding!

[@meandanitoo]

Now THIS is cooking!

[@chowd.a.d.8309]

Very nice, but isn't this sauce called Puttanesca in Italy?.

[@Giablo1]

cheers

[@tableaurecords]

Superbo!

[@indianapwnz9328]

Oh yeh baby !

[@OrsaraRecipes]

Can't forget the Oh Yeah Baby!

[@tconcotelli]

Dinner!

[@DaleraKortez]

Thanks for your wonderful recipes! You get to shoot great recipes,nice look,very homey and i think you very charming))) Tomorrow i will try to make your linguine !) Greetings from Russia ! =)

[@mariotibbrine1]

What is that pepper?

[@MrCraigDNelson]

I made it tonight, issa really, realy goot LOL

[@miymoto128]

I'd love to come to your restaurant and taste your food :)

[@coolabah-blue]

Yum!😋

[@realmanpwns]

This is basically, Pasta Puttanesca. Yes?

[@OrsaraRecipes]

Yes it is very close. The difference is that I added the anchovies.

[@FineItalianCoffee]

***** I like all your recipes..and the way you cook..It's like being with a friend!! Grazie

[@bugsan]

Cherry tomaro!

[@gaittr]

Now you're cooking. I make this dish all the time but I leave the onion out just cuz of personal preference

[@larryhernandez1923]

I wish I lived with you Pasquale

[@peyo721]

Normally we cook the whole thing so that the spaghetti absorbs and has a better flavor.

[@d.h.fremont3027]

Break it down for them baby.

[@moonlight-kh6uz]

this guy loves his oil

[@ivanoromano6985]

This neapolitan dish named puttanesca (bitched ) But Not pecorino please

[@soymaluavesinalas3174]

👍🏼👍🏼👍🏼👍🏼

[@anthonyindelicato2552]

Golf

[@Coodeville]

You ever cook lobsters?

[@MartinisnOlives]

That looks DELICIOSO. ❤️

[@Justme77400]

That’s pasta puttanesca!

[@JGGREY]

Is this man an Italian? Can anyone enlighten me?

[@vincentsantellojr6225]

👍♥️🇱🇷

[@speedstick77]

I maka you recipe. Ees so good Ima feel guilty. I tella da priest in confession. Da priest hesa very understanding. I think da priest guilty too.

[@Zebula1918]

it's wonderful, but I would like to tell the videaste: the plans are too long, the peeling of the tomatoes is useless or just a suggestion as well as other details which are annoying. we are not babies

[@warlockostia]

aglio e cipolla mai insieme, sbagli sempre qualcosa

[@murrayucauka7250]

Oh my God , very annoying accent and nothing in that recipe....

[@justoaguilarlinares3209]

MASTER…MASTER….👍👍👍☘️

[@skiprope536]

yum