The Simplest Pasta Recipe: AGLIO OLIO E PEPERONCINO (...but with some twists)

[@PastaGrammar]

We hope you guys enjoy these recipes that DEFINITELY AREN'T Aglio, Olio e Peperoncino variations 😉 Got any other requests?

[@billboth6572]

I would like to see Eva make her own Passata. A small batch, like what Vincenzo did on his channel.

[@ragazzotexano]

Il vitello tonnato

[@ragazzotexano]

O una porchetta!

[@marcocito9269]

Another fantastic recipe that stems from aglio olio e peperoncino is aglio olio e tarallo napoletano (sugna e pepe) sbriciolato, in english : garlic oil and crumbled neapolitan taralli . You skip the peperoncino since neapolitan taralli have a lot of black pepper.

[@manuelch.4381]

Well something delicious like Habanero ore Ghost Chili’s instead of Peperoncino with Aglio Olio and Salmon or Calamari or Shrimp 🍀👍🫶❤‍🔥🫶👍🍀

[@aris1956]

And then people around the world wonder why Italian cuisine is so good. Simplicity and a couple of well-chosen, natural ingredients make each dish special and you eat a delicious and healthy dish without being filled with a lot of fat !

[@erniechipdouglas9779]

Italian food is over rated

[@aris1956]

@@erniechipdouglas9779 Then why do you watch videos of Italian food if you consider it overrated ? Fact is that most people in the world love Italian food.

[@erniechipdouglas9779]

@@aris1956 I like them as a couple I also want to find dishes that I could possibly enjoy. I can also not agree with everything you say and we can coexist isn't that wonderful the thought that everybody can have an opinion and we can respect rhat we don't have to shove what we think down each other throat aglio olio w pepperoncini is my fave Italian dish so the video interested me I stick to the traditional dish ingredients when I do cook authentic Italian food. I lts ok but I cannot honestly say its top tier

[@aris1956]

@@erniechipdouglas9779 However, apart from the respectable opinions of each individual person, I think that food should neither be overrated nor underrated, but simply considered for what it is. Obviously if there are millions of people in the world who admire Italian cuisine, if so many tourists who go to Italy, among many other things, emphasize the deliciousness of Italian food, it must mean that there is a reason. Millions of people cannot be wrong all at once. 

[@miguialvarez]

@@erniechipdouglas9779 I agree. Italian food is very good, but overrated. It is not as elaborated as the French. It is not as technical as the molecular cuisine. And if they say millions of people love Italian food: taking numbers by consideration Chinese food is loved by billions. American hamburgers are eaten al over the world. In Britain most popular food is chicken tikka masala. So: yes, Italian food is nice, but kinda overrated.... I love this channel, though. They are so much fun and interesting to watch

[@chrismccain4699]

My grandma used to always make me aglio olio with roasted peppers and dissolved anchovies for all the winter holidays. Thanks you for making this video that reminds me of her ❤

[@jackstrubbe7608]

I am ALL over that! I have actually learned how to preserve teeny fishes and grow my own kalamata as well. Yum.

[@opheliahamlet3508]

Sounds WONDERFUL!

[@Coasterdude02149]

Same! It's just not aglio olio to me without the anchovies but I'm going to try that tuna variant tonight. I'll put the anchovies on my salad instead 😁

[@charlottejameson8924]

And I thought I had made that dish up.😃

[@RaffaelWindgassen]

In my hometown here in germany, I have friends from Calabria, they own a Restaurant here and cook amazing food. They tought me their favourite Pasta dish which is Linguine or Bavette with garlic, olio, peperoncino, pine nuts, parsley and Parmigiano - I always classified this under „ a variation or a non traditional version of agilo olio peperoncino“ And I have to confess that‘s how I cook it ever since… Is this dish a thing in italy? Does it have a name? Or is it just one of the thousand family-specific recipes? Or does it actually fall under the umbrella of „Pasta alla carretierra?“ which includes so many variations. They told me they don‘t know of this has a name, it‘s just how their nonna loves to cook pasta and how they (and me too) like it very much.

[@Edward92546]

One of the things I love about watching Eva Cook is that at the end, when she tastes the food, she takes a good, healthy mouthful of the food, not some dainty little morsel. Mangia, Eva! Buon appetito!

[@brunogattolin9782]

yeah! Harper's masterplan worked perfectly!!! when you make aglio olio and peperoncino at night when you are with friends we call it "spaghettata di mezzanotte" (midnight spaghetti) ad it's probably the best moment of the whole night, you can also do the tuna fish variant for the spaghettata di mezzanotte, the important thing is that you have to stay light because it's a night snack (well I know garlic isn't the lightest thing to have at midnight but let's pretend we believe it). We usually cook big quantities for the spaghettata (something like 1kg/2lb for 4 people) because is not a spaghettata if you don't go big (as you say Harper at 10:40 "go bigger go home")

[@frodothehobo9938]

I just came here to comment that i am not italian, though i cook italian food fairly often and i've been making a late night snack i called midnight spaghetti, not knowing it was an italian dish. My midnight spaghetti involves parmesan, capers, garlic, red chili flakes, olive oil, pasta water, little bit of butter and some lemon juice. Mine just began as an easy to make snack when i come home from a night shift

[@Galexlol]

@@frodothehobo9938 put some parsley and more olive oil and remove the butter and lemon juice it will be better especially capers good choice less butter in your life bad for the heart

[@frodothehobo9938]

@@Galexlol i add parsley, i love lemon juice, butter is fine in moderation

[@ifyouloveChristyouwillobeyhim]

@Galexlok Hai ragionne as concerns the recipe improvements! But remember Americans are not always eating the cornetti for breakfast, so we can have more butter at supper. ;) But you are right, the recipe already contains olive oil, there is no need for butter also.

[@mrc1500]

I have fallen in love with cooking again, and it's 100% due to Eva and Harper. I've been cooking variations of this dish lately and one of those is with the tomato purée and yummy Crespo black olives. ❤🇮🇹 ❤

[@iglesiasmarco]

Happy to see how you guys are teaching people here in the USA real Italian food.

[@shwetaiyer7214]

I was wondering what to do with the bit of ricotta in my fridge...and I also had a lemon, garlic and red chili. Thanks Eva and Harper ❤️ a delicious dinner!

[@artemisios]

Try spaghetti with ricotta and saffroon😊

[@mariasfantasticadventures7127]

The way she holds the fork and the tongs to threaten us not to burn the garlic and use spaghetti is adorable 🤣❤️

[@davidbuben3262]

And, I assume, typically Italian. 🙂

[@JERSEYTOMATO]

As well - “CAPITAL “T” - LOVE her “STYLE” - wonderful teaching -

[@ifyouloveChristyouwillobeyhim]

Tongs are utensils. Tongues are muscles in mouths that lick, talk, and taste!

[@fernmaier6842]

The first pasta I ever ate, at my best friend´s house when I was a child (his parents where from Rome) was spaghetti aglio e olio, but with little cubes of prosciutto fried together with the garlic. HEAVEN. Still one my favourites pasta dishes, so simple and delicious.

[@davesterchele2679]

Thank you for being our favorite destination on KZbin! Hope to see you in Italy!

[@Romafood]

La bellezza della semplicità. Questo piatto è fantastico

[@marcomaio6707]

Aglio olio e peperoncino is one of those recipes that really work best when you're cooking the pasta in the pan for as long as you can (as if you were making a risotto). Any oily recipe really works with this technique, because the longer you cook it in the pan, the easier it is to get a thick sauce that sticks to the pasta. Great work as usual guys!

[@als.2983]

Thanks for passing along the thick sauce tip.

[@vstier1]

Eva made me happy by reminding me of midnight pasta! After a date or around the card table, this quick pasta was eaten! Good times!!

[@AnneBeamish]

That pasta with Ricotta is going on my list, and the one with tomato paste. Beautiful pasta.

[@TheOriginalArchie]

I've been making tuna fish pasta for about 15 years, I discovered it out of necessity one night when my pantry was low, and people always laughed at me when I told them. I actually never knew it was a thing until now! I always used some onion in oil and top the dish with cilantro, but now I'm definitely going to try chili in the oil. This just blew my mind, I honestly thought I was the only one. 😄

[@ifyouloveChristyouwillobeyhim]

Not at all, you should try some of the other great Italian tuna recipes! How about friselle or gnocchi?

[@chrismazz75]

The simplest dishes are only simple to people who make them a lot. When we’ve never made them, we need guidance. I would LOVE to see some videos by Eva that are unedited. So it feels like we are actually with her, and we can play the video while we are cooking, and cook along with her.

[@averylfong4843]

You should check out Kenji J. Lopez-Alt's channel, fantastic videos showing (almost) the entire process. If you don't have the time to cook often/don't have frequent access to a kitchen, watching someone experienced cook is truly like "learning on the job". I always found Pasta Grammar recipes super easy and simple to follow, but I'm realising that even what's shown here might already cut out simple steps that more experienced cooks inherently understand.

[@mysticseraph2213]

I love ALL these recipes! Thanks, Harper, for conniving Eva to cook all of these, and thanks Eva, for showing us how to cook them.

[@sergiodemichele6295]

Eva è attenta a non superare il punto di fumo dell'olio: brava!

[@billboth6572]

Hey, that's me at the end! Wooo hoodoo! And it was so so very tasty. ❤️🇮🇹❤️

[@annschiraldi1751]

Great Gob Bill,,,

[@kohala1815]

I was so glad to hear Eva would cook the classic recipe that I watched the entire Squarespace promo in gratitude and may even start my own blog or store. Turns out, her recipe did include several tips that are of course obvious to Eva but that most might never consider, such as waiting to turn the sauce pan on. Also, I was wondering if she would remove the garlic as in the other recipes. Now I know! Another great episode. I think all of these dishes will find their way into my regular rotation, especially since the flavor profiles and sauce textures are so different. God, how I wish there was an Italian restaurant near me with a menu based on simple pasta recipes like these and so many others Eva cooks on this channel. Parker is truly one of the luckiest people in the world.

[@fasullodavvero]

@Kohala Il ristorante italiano sei tu!,datti da fare! 😜😜

[@nodezsh]

It would be the perfect fast food, but honestly, if you can make them at home so easily maybe other italian food would be a better pick. 'cause mind you, they have actual street food in Italy which is far better than McDonald's [the only thing i would never give up is their McNuggets and the fries. only they cook those the way I like, I cannot even make them at home and I'm sorry Eva, I know they taste like fish but I'm infatuated nevertheless]

[@marcituckey9373]

The Pasta Alla Bersagliera has become my families' go-to Sunday evening snack. My 20+ yo son raves about how yummy it is every time I make it. I would take a picture but we eat it up too quickly. 😉 Thanks for sharing this and getting Eva to show us.😊 I think I need to try some of the other variations too!

[@themadwomanskitchen9732]

Ahhh, once again it's Sunday morning! I've had my breakfast and I am relaxing before church with a cuppa coffee and watching Pasta Grammar! What a great way to start a new week!

[@RitzSamaritano]

Nice video as always! This dish makes me think about some good memories from my twenties. I'm from the north of Italy and I live in a small country town of a few thousands people, when I was young there was a pub that during the week-end worked pretty well but during the week was quite empty, so the owner had this great idea. On wednesday at midnight he put a few kilograms of spaghetto i in boiling water and prepared aglio olio e peperoncing (the famous midnight spaghettata Eva talked about) for all the people in the pub, he pushed all the tables together to make a giant table for everyone and started to give a nice plate of pasta to anyone. Everything was very easy, plastic dishes, plastic forks, anyone could take as much pasta as he wanted until in was ended, in the end you have to put your dish and fork in the thrash can and done. Well, it was a huge success. After that every wednesday evening the pub was full of people drinking beer and waiting for the midnight spaghettata. It was good for the business, but also for the customers, putting all the guests on the same big table all together eating pasta and drinking beer made a lot of people know each other, it made new friends and new couples, and trust me if I say that more than one family were born from those wednesday nights 😉 Thanks guys :)

[@frolicfutile2409]

Happy first advent ☺ love your channel! Love from Denmark 🇩🇰 ❤

[@lukeoglesby3086]

you guys are so much fun to watch, this is one of my favorite videos. and i love all the recipes.. you guys know how to make a ole texas hillbilly look like a cultured chef in front of his friends

[@Kjell777Iverson]

LOVE the simple recipes. Your spaghetti alla bolognese recipe literally changed my life, and everyone I have cooked it for absolutely LOVES it even though it's so easy. Don't get me wrong, I don't mind spending hours on a dish when I'm in the right mood, but sometimes I just want something simple and fast. Going to give these a whirl too. Keep up the great work. Much love from Canada.

[@ChuckCanada1]

for health purposes i went to the lion diet a year and a half ago. i still watch this channel and always will. plus i still cook italian food for loved ones and friends. and they love this channel- but they dont know it:p lol my moms going to love the ricotta version. i will use my own peppers i grow here in my garden. Harper and Eva you guys rock, keep it up. also i love the little gag jokes and polite sarcasm back and forth between you both. its great fun to watch. cheers everyone!

[@cedricbeaum6032]

This channel is so good. It should have a million subscribers by now. Even the simple recipes are amazing!

[@linda3168]

You guys are magicians! How can you post on Sunday when you cooked all week for Thanksgiving! This video must have been in a vault somewhere for emergencies! Thanks for beautiful simple recipes! Amazing! 👏👏👏

[@tarantellalarouge7632]

I do not eat pasta anymore (very rarely because I am on keto) but I keep torturing myself looking at all your videos, because inside my head I know that they are perfect and I can almost taste them when I look at Harper's face when he has a bite of those pasta !

[@charliesargent6225]

Keto is dangerous, unnecessary and ridiculous, just go back to eating everything within reason and that's healthy.

[@tarantellalarouge7632]

@@charliesargent6225 I know but I am not a reasonable person ! I need to be my own dictator !

[@ifyouloveChristyouwillobeyhim]

Get off of keto! It is more important the quality of your ingredients than how many exact grams of this or that you measure to eat. This way you will be healthier for a long life.

[@tarantellalarouge7632]

@@ifyouloveChristyouwillobeyhim in fact I am also very picky about the quality of what I am eating, I am French, living in Paris and I am cooking my meals, I don't eat industrial products.I was in Napoli for Easter holidays, and I dropped the keto diet for a while, pizzas, pasta, sfogliatelle and Frito misto ! I had the time of my life ! such a beautiful city and since I came back I am considering stoping keto diet but staying in a low carb dlet (no sugar, but some carbs) !

[@joedolceland]

During night out in Italy after movie or disco we go home and make pasta aglio olio and peperoncino. Love ❤😊

[@63davefx]

Thanks! I love you 2! I’ve been binge watching your channel and you have become my go to Italian food channel! Eva is so cute and I just LOVE you 2 dearly! ❤️

[@MottiShneor]

Yet another wonderful, funny, romantic and lovable video. I think each and every cliché about Italy gets its honorable slot in your videos. You're a cute and adorable couple, and I just can't understand how you keep thin. Either everything here is a fake - and you don't really love (or eat) pasta, or you both are frozen in a deep-freezer between sessions of "Pasta Grammar". I'm not American, and actually Much closer to Italy than to America (Mediterranean too...) and I can truly appreciate the culinary traditions of Italy - Eva is a real ace here - she KNOWS A LOT. I'll surely be doing some of these simple pasta dishes for my kids lunch this week. Thanks!

[@frederickfowles526]

You guys should do an episode on fried nibbles like olive all’ascolana, mozzarelline fritte, cremini, mozzarella in carrozza, fried polpette, fiori di zucca fritti and other typical Italian fried bites that can be served as antipasto! 👍🏻😊

[@chowd.a.d.8309]

Spaghetti con Colatura di alici di Cetara the most simple and most powerful pasta dish that always blows your socks off. All the best you two.

[@kajem575]

My Sicilian blooded friend made this once at another friends house while we were downing a case of quarts of Budweiser beer back in HS 1981? It was all we could find in the house. He also added ground black pepper. Delicious. We were also impressed so little could taste so good. 🙂✌️❤

[@cturino7170]

And Yes, Iam Italian--Eva is a treasure. You guys made my Sunday. Love the dishes, especially the addition of the ricotta--I can't wait to try this!! Great editing and music--very professional production!!

[@anthonhysalomone2025]

You are a amazing couple made for each other! I love & try a lot of your recipes and always learn so much. Thank you!

[@roccosisto8196]

All wonderful variations on a theme. Thanks so much. One of the variations that I like is that along with the tomato paste you add a tablespoon of chopped capers to the sauce.

[@Iranda_]

That's my lunch today!!!!!!😋 The first one today, second one tomorrow, and the ricotta & lemon one day after tomorrow.

[@steves.6519]

Without a doubt my favorite thing to eat when I lived in Italy. Living in the Northern region of Italy, a lot of the local dishes were tomato based and I am not a fan so when I found this dish, I LOVED it.

[@urielrodriguez8298]

I will try this recipe with my daughter. She really likes Pasta. I kid with her and tell her that she has an Italian father. LOL. Eva, did you go to school to learn how to cook all of these recipes you make on the channel? You have a great memory to know/remember all of these by heart. My wife is the same way with Mexican cuisine, but she has to look at her own recipe book every once in a while. Gracias por compartir tus recetas.

[@alessandroscotto4126]

Simplicity. Fresch ingredients and passion .these are the only sectets of our kooking

[@ariesram74]

My friend made this one time during college days and I never forgot it and oddly enough I had never heard of it even coming from Italian American family. I love it and its a go to quick pasta dish. I do add cheese which to some purists is not right lol.

[@italianfoodmadefromthehear8729]

These dishes knocked the ball out of the park

[@cynhanrahan4012]

Eva, thank you so much for giving me permission for using Philadelphia to help make a sauce creamy. I made pasta tonight with butter, Philadelphia and (american) Parmesan. It was delicious. Much better than the clumpy mess from before.

[@kineticg]

This was my granpa's favorite, he could eat aglio olio every week, my nonna would add some anchovies and capers to it and of course pecorino or parmesan.

[@ManubibiWalsh]

Pecorino honestly goes with nearly everything. 👌

[@davidbuben3262]

@@ManubibiWalsh Amen.

[@roseconklin5392]

Thank you Eva and Harper! Love all the dishes!!!!

[@TheRm65]

Outstanding! Great work, guys.

[@annschiraldi1751]

An Italian in my kitchen,,,KZbinr,,and Pasta grammar are my favorite ❤

[@annadawson5344]

These all look delicious! I'm glad "someone" was able to bring in peperoncino seeds to have true peperoncini. Many years ago, before carry-on luggage was x-rayed and opened for inspection, my father was able to smuggle in his carry-on bag 3 lemon tree cuttings in little pots. They were from his brother's farm in Italy. I was a teenager at the time and refused to go through the same Customs line in case he got caught. For years, we enjoyed his delicious lemons.

[@sararichardson737]

Eva, that was the best spaghetti sauce ever! (The 1st). Thank you so much 5 stars!

[@poppinsmannered2999]

So happy to see Spanish Ortiz tuna fish in the USA! Definitely a high quality product

[@wernerdanler2742]

I don't really like really spicy things, so I don't use peppers. I do put black pepper in my aglio e olio, though. Just a bit. I think it was your friend Vincenzo who suggested adding a bit of water to the oil and garlic to keep from burning the garlic. I always used to burn it before, probably mostly from to high heat. The only "World Market" I can find here in Vegas is a furniture store. There is a place called "International Market Place," though. I'll see if they have good tuna when I go there next to buy my Indian Gulabi tea. They may even have real ricotta. Sounds 😋 Ciao!

[@JERSEYTOMATO]

Love how “HARPER” is using all of his senses - pleased “EVA” is in my life - as sooo to have made a journey to ITALY w/o ever leaving “JERSEY” - many thanks -

[@thomaskolb623]

She is so precious. You, on the other hand, you’re just funny. Keep us cooking Italia style! Kudos. We love the content and of course the Italian accent. Hugs 😢

[@karenmar1529]

Loved this video for the simplicity. The easier the better for me and this was perfect and looked absolutely delicious.

[@incoronatabarranca1762]

Thank you for sharing these recipes I live in Australia 🇦🇺 but Italian Origen,you Eva brought so many memories back when I was in my childhood,we used to go to family dancers once a month and afterwards at midnight we used to go to different places to make spaghetti alio e olio it’s been a tradition for all of us Italians that came from the south of Italy,now I make it for my children and grandchildren they love it thank you for bring back those wonderful memories GodBless from Australia 🇦🇺

[@robertopisano6582]

During my college years I had a late class on Thursday nights and would always swing by my Calabrian Grandmother's place (we called her "Ma") on my way home to spend some time with her. She'd invariably throw together some quick and satisfying southern Italian dish that warmed me to my bones. To this day, whenever I make Spaghetti Aglio Olio e Alici, a simple pasta dish with olive oil, garlic and anchovies, the years condense into the very moments we shared together as if no time at all has passed.

[@terihollis8603]

Aglio olio e peperoncino is my FAVORITE!.. Idefinitely plan on trying with the ricotta 😉

[@skakee]

I can’t always make Italian food, but when I do, I follow Eva’s recipe. ❤

[@sassandsavvy007]

So love your videos. Big Thank You for having us in your kitchen. These pasta recipes don't take much time at all. Much faster than a delivery and so much better and healthier, too. All the lovely flavours, the whole kitchen smells so inviting... and now I'm hungry... going to be a spaghetti day for me 🙋🏻‍♀️

[@auntyitch0019]

I literally just made this for the first time tonight! My husband and I loved it. I have only been on this channel for maybe a week and yeah watching lots. Thank you! I want to post a picture but not sure how yet. I also used olive oil with garlic and olive oil with crushed chillies. I don’t have the proper Garlic I have minced and dried flakes but it was amazing.

[@Deem61]

I love these two! She is adorable and an amazing cook. He cracks me up. Great team.

[@MD-no5kn]

Adding the tomato paste is amazing. I crave this dish

[@pamelajoy3530]

LOVE your videos! You have PERFECTED cooking for two!! The recipes are amazing!

[@anbacooks]

Great job as always, you two. I especially that this video kept the story “set up“ simple and got right into the cooking and tips for procuring high-quality ingredients. Love it! 👏👏

[@MalRome]

Wonderful episode showcasing how wonderful spaghetti is with a simple backdrop of ingredients

[@foolsplay5880]

Hai fatto bene. È così che si cucina la pasta !! Brava, Eva. Saluti ad Harper

[@jeffatgorbysgrill9480]

I love your channel. Been following it for a while and it has definitely improved my pasta game. Don't stop.🥰

[@danielrioux6410]

I woke up today with a simple pasta craving and what do I see in my notifications? This video! Gonna whip this up now before the evening dinner with friends at the restaurant🤩 (the one with tomato paste to be specific)

[@bsteven885]

My Significant Other's cousin invited us to celebrate Thanksgiving at her house, where I told her about Pasta Grammar. Eva & Harper, this is a great video to show her how you make even the "simplest" Italian dishes spectacular. Have a great week!

[@ramonclements9879]

Another wonderful Sunday with one of my favorite couples has arrived! Thanks for the education and for showcasing these amazingly simple dishes. Not having any Italian heritage, I also sincerely appreciate how you showed us the way to move pasta straight from the boiling pot into the sauce or onto the dish--I have been so focused on using a strainer that I am sure my pasta offerings will taste much better now that you have shown me the right way to plate.👍

[@Msfelixthecatz]

I just ordered Peperoncino seeds, and purchased a jar of that tuna! Found it at Walmart, of all places. I can't wait to try your recipe.

[@FTumas]

Thank you for sharing the love. The piano that came up during the tasting of the ricotta sauce = heaven. Grazie.

[@aleydalauria5094]

Great food and love the history behind every recipe

[@HayTatsuko]

Thank you -- today I learned that the pepperoncini here in the US (friggitelli, sweet peppers) are nothing like the peperoncini of Italy. I'm all for some heat in my dishes, so I think this one would be delicious. This was such a fun episode, and has recipes that I will be keen to try soon for myself. ...."should be good tuna fish" -- ah, yes, Ortiz! The Spaniards (maybe Basques in this case?) really do know what they're doing with their canned fish. I've enjoyed various products from Ortiz over the years and am glad to see some El Velero tuna featured here.

[@Dbcooper460]

Thank you for all of your videos. I love trying your recipes and all the knowledge that you are sharing.

[@Iranda_]

Lemon pasta, pleeeeeeze! I know it's a summer dish, but I still salivate when I recall eating it in Italy ages ago. And I still can't find the right recipe.

[@msmiller57]

Love your content. All these amazing and simple dishes make me so hungry for. more pasta. After watching I realize I have to up my game with salting the pasta water and I need to buy stock in salt companies. 😉

[@JK-zz4ip]

I like that this channel taught me how to with garlic in a different way. Leaving bigger pieces to cook the flavour into the food and removing the peices. I always hated mincing garlic and the minced garlic burns faster/easier which I was often prone to do.

[@slam854]

I recently had a colonoscopy which required 4 days of fasting. My doctor asked what meal I was going to have, "Beans & Greens" was my answer. Thank you, Eva, they were incredibly delicious!!!

[@benjalucian1515]

Four days! Get another doctor! I only had to fast for 1.5 days.

[@coloraturaElise]

I just made the pasta with ricotta tonight....so good! And I accidentally discovered an extra feature of your videos that I like. Somehow I turned on the Italian subtitles. I'm an opera singer, and know a decent amount of Italian, but I don't get to practice much, so with the Italian subtitles on, I can review my favorite language!

[@blupampurio5995]

COMPLIMENTS, ELISE, BUT REMEMBER, THE OPERA'S ITALIAN, IS AN ARCAIC ITALIAN, NOW WE DON'T USE ANYMORE, MANY OF THAT'S EXPRESSIONS AND WORDS....

[@joehowarth8093]

Enjoyed all of the dishes!! Pasta ricotta is a main stay in our house. My grandson loves it with pastina and a little pesto, cheese and its a meal….have to make the one with the tomato paste this evening!!

[@z.a.r.777]

Hi Eva. It's absolutely delicious. Thank you so much

[@cosmicbrambleclawv2]

So glad y'all put this out ❤ I'm having one of my rare "bleh"/"bored" days and I had the thought to make one of my favorite simple dishes: Aglio e olio. Because garlic is a cure all 😂 (and glad y'all did a video on it cause I love watching y'all ❤) I'm going to have to give some of Eva's variants a try now :D the pasta Alla Bersagliera looks especially good and the ricotta variant but I don't have any ricotta and it's too late in the day to make some (I prefer homemade) though I don't think I have any spaghetti on hand so anything I may will probably be the 'garden rotini' noodles version 😂

[@kennierodriguez624]

Another great video. Thank you guys.

[@chicken2jail545]

Thanks for the video y'all! Will have to give some of these a go!

[@kerrylarouche-kuncho6015]

I grew up eating this with linguine lol love it as...shrimp or tuna...I've never had it with tomato paste or ricotta. Definitely going to try it! Thanks 😊

[@leightoncooke]

This I must try. It looks delicious. Your channel gets better and better. Grazie.

[@kylesalmon31]

This is a solid episode! I love it!

[@AussieAngeS]

I love these recipe twists, they are great and especially the tuna one and the ricotta recipe, I have to try them . Thank you as always Eva.

[@Flava11]

Love your recipes, my family loves your recipes!

[@robmarais]

I love you guys! ❤ Who knew about aglio e olio the way Eva does? Magnificent!

[@branc2658]

For all Americans watching: Note the amount of garlic we Italian in general, and Eva in this case, use for these recipes. One clove or at most two. I'm always amazed at how much garlic (five, six cloves or even more ) supposedly Italian or Italian-American or all-American cooks put into their recipes on the web to make them look authentically Italian.

[@edwardkornuszko4083]

Thank you. God bless you

[@marycirimele9172]

OMG- I literally just laughed out loud... as soon as you said TSA, I KNEW what you were going to say.. my dad did the same thing! Snuck seeds in, in a bag at the bottom of his shoes!! HAHAHAHAH That was in 1976. He planted the peppers right outside our back door..and during dinner, he'd say, "Go get me a few peppers.." and he'd crush them in his plate before adding the serving of his pasta! :D That was a great line!

[@billflanegan6529]

Every time I see your podcast, I feel better ( and I eat better ). THANK YOU SO MUCH for showing me the Italian way of cooking pasta - I have been searching for these recipes during most of my [adult] life ... So, a quick question - what are these pasta tongues Eva is using here ? I hope it's not the same as Vincenzo's tongues he uses to scratch his non-stick pans while doing carbonaaaraaa or the latest «How to Make BEST CACIO E PEPE PASTA» (he'll hear a few words from Uncle Roger [ Foooyooo ] )

[@lufo5]

The best fancy add to tuna pasta is..... 'nduja!😍