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

[@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!

[@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.

[@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.

[@davesterchele2679]

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

[@iglesiasmarco]

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

[@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. ❤🇮🇹 ❤

[@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!

[@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😊

[@Romafood]

La bellezza della semplicità. Questo piatto è fantastico

[@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.

[@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.

[@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!!

[@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.

[@sergiodemichele6295]

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

[@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!

[@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.

[@frolicfutile2409]

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

[@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! ❤️

[@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]

[@roseconklin5392]

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

[@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 :)

[@cedricbeaum6032]

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

[@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.

[@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?

[@billboth6572]

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

[@annschiraldi1751]

Great Gob Bill,,,

[@TheRm65]

Outstanding! Great work, guys.

[@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!

[@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

[@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!!

[@pamelajoy3530]

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

[@Deem61]

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

[@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 🙋🏻‍♀️

[@alessandroscotto4126]

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

[@karenmar1529]

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

[@Flava11]

Love your recipes, my family loves your recipes!

[@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.

[@z.a.r.777]

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

[@italianfoodmadefromthehear8729]

These dishes knocked the ball out of the park

[@MalRome]

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

[@Dbcooper460]

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

[@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) !

[@aleydalauria5094]

Great food and love the history behind every recipe

[@kylesalmon31]

This is a solid episode! I love it!

[@jeffatgorbysgrill9480]

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

[@kennierodriguez624]

Another great video. Thank you guys.

[@leightoncooke]

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

[@FTumas]

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

[@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!

[@chicken2jail545]

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

[@TheNormndee]

Great video, my mouth was watering for all of them! Thanks Ava and Harper!

[@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! 👏👏

[@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! 👏👏👏

[@annschiraldi1751]

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

[@marinc72ify]

Guilty. I asked for this recipe too. Variations look amazing. Can’t wait to try them out!!

[@elizabethsmith38]

It all looks so delicious 😋

[@joedolceland]

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

[@alexrafe2590]

I did indeed enjoy watching you prepare these simple but delicious dishes. Thank you Eva and Harper🙏🏻😊

[@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.

[@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.

[@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!

[@angiealexis3093]

Thank you 🙂 You both always make my day! Keep on being wonderful!

[@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.

[@frankpappalardo630]

Happy Sunday thank you

[@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 🇦🇺

[@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.

[@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.

[@juliodefreitas157]

Belissimo..thank you for sharing your recipe ❤️

[@anthonys6497]

They all look so delicious!!!

[@michaelhealy1590]

Just saw this video, pretty cool. Nice addition to my other Italian recipe sites! Gratzie!

[@dolce13651]

Sempre Fantastica Eva!!!! Grazie!!!!

[@foolsplay5880]

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

[@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! 👍🏻😊

[@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.

[@davidholiday4494]

wonderful video and nice to see you both - these are most favorite pasta dishes when i am home alone - simple and full of flavor.

[@sararichardson737]

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

[@timcat61]

Going to try this very soon!

[@robmarais]

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

[@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. 🙂✌️❤

[@alandreau1446]

Thank you so much for these demonstrations! I tried the spaghetti with tonno ventresca - Eva, I did use some fresh cherry tomatoes, oregano, and white wine as well as the garlic, EVOO, and dried red chile. This was delicious and perfect for the second week of Lent! Thank you1

[@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 😊

[@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.

[@edwardkornuszko4083]

Thank you. God bless you

[@jaieatsplants]

11:53 😂😂😂😂 I’m binging your channel and am so hungry right now

[@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.

[@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!!

[@Iranda_]

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

[@susansmith7415]

Love your channel and thank you Ava for sharing all your pasta cooking skills. I wonder if you could show us some everyday pasta dishes that are easy to make for a big family. I'm sure your Mom had to cook up big pots of pasta for supper every night, so would love to know how she did it!

[@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.

[@gloriapaddock6714]

Definitely going to try all of these!!! 🥰😋

[@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!

[@poppinsmannered2999]

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

[@fm9529]

I would love to see you guys cook Pizzoccheri, it's a type of pasta that would be very interesting to see Eva make! Especially the original recipe with burnt garlic and onions which unfortunately is getting lost due to the fact that Valtellina has gotten very much tourist oriented, therefore almost no Trattoria in the valley serves the original recipe anymore. I guess it won't be easy to find latteria cheese in Arizona tho... 😅

[@BakerVS]

That would be cool! Just about any Valtellina recipe: How much cheese do you want? Yes.

[@MartinaValla]

Uh, never heard of onions in pizzoccheri! Garlic in melted butter, yes

[@fm9529]

@@MartinaValla yes it should be garlic, onion and sage burnt in butter

[@alicetwain]

Sorry, the original pizzoccheri are made with casera cheese, cabbage, potatoes, and a few tons of butter. What you make with garlic,sage, butter, and pancetta lardons is polenta unscia.

[@fm9529]

@@alicetwain i did not mention pancetta, the recipe of the Teglio Accademy puts at least garlic in it. I know for familiar ties that many people put also onions and sage in the same pan with garlic and butter, might be a local variations.

[@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.

[@HowToOutdoors]

My FAV go to meal now! ❤️

[@skakee]

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

[@MD-no5kn]

Adding the tomato paste is amazing. I crave this dish

[@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.