- 28
- 95 475
Martin Met
เข้าร่วมเมื่อ 29 มิ.ย. 2020
No time to waste! To the Kitchen! 🔥
3 Easy Pasta Sauces in 15 Minutes
Great meals can be quick too. Here's 3 quick and dirty pasta recipes for those busy weeknights!
00:00 Intro
00:10 Aglio e Oglio
02:02 Alfredo
03:04 Tomato Sauce
04:32 Outro
Ingredients & steps (for two)
Aglio e Olio
- 250g pasta
- 100ml olive oil
- 4-5 garlic cloves
- 1 tsp red pepper flakes
- small bunch of parsley chopped
- squeeze of lemon
- parmesan
- s&p
1. Start by bringing a large pot of water to a boil and salting heavily.
2. Then pre-heat a large pan over low-medium heat and add olive oil. Let the oil come up to temp and add the garlic and the red pepper flakes. Cook for 2-3 minuets or until the garlic starts turning golden. Kill the heat.
3. Cook your pasta and reserve a cup of its starchy pasta water. Add the pasta to the sauce along with a splash of the reserved pasta water and cook over medium-high heat, stirring lively, for 2-3 minuets to combine the olive oil and water into a silky sauce. Add more pasta water if needed.
4. Add parsley and a squeeze of lemon juice if desired and serve with a good dusting of parmesan and a crack of freshly ground black pepper.
Alfredo
- 250g pasta
- 80g parmesan grated
- 80g butter cubed
- 1/2 cup reserved pasta water
- s&p
1. Combine parmesan and butter in a large heat-proof bowl.
2. Add cooked pasta while hot, along with a 1/4 cup of its cooking waters and stir lively until the parmesan and the butter have melted together with the pasta water into a silky sauce. Add more of the reserved pasta water if needed to thin out the sauce.
3. Season with salt if needed and serve with a crack of freshly ground black pepper.
Tomato Sauce
- 1/2 - 1 tin anchovies
- 1-2 garlic cloves minced
- 150g tomato paste
- 100ml dry red wine
- 200g passata / tomato purée
- 1 bunch of fresh basil
- 50g butter cubed
- parmesan
- s&p
1. Add anchovies along with their oil to a pre-heated pan over medium heat, along with garlic and cook for 2-3 minuets, while breaking down the anchovies.
2. Add tomato paste and cook while stirring for another 2-3 minuets to a deeper red and dgelaze the pan with the red wine. Stir into the tomato paste and reduce slightly. Add the passata and fresh basil and stir into the sauce. Reduce for 5-10min over gentle heat. Remove the basil. Add the butter and stir to melt into the sauce.
3. Serve with a dusting of parmesan and a crack of freshly ground black pepper.
00:00 Intro
00:10 Aglio e Oglio
02:02 Alfredo
03:04 Tomato Sauce
04:32 Outro
Ingredients & steps (for two)
Aglio e Olio
- 250g pasta
- 100ml olive oil
- 4-5 garlic cloves
- 1 tsp red pepper flakes
- small bunch of parsley chopped
- squeeze of lemon
- parmesan
- s&p
1. Start by bringing a large pot of water to a boil and salting heavily.
2. Then pre-heat a large pan over low-medium heat and add olive oil. Let the oil come up to temp and add the garlic and the red pepper flakes. Cook for 2-3 minuets or until the garlic starts turning golden. Kill the heat.
3. Cook your pasta and reserve a cup of its starchy pasta water. Add the pasta to the sauce along with a splash of the reserved pasta water and cook over medium-high heat, stirring lively, for 2-3 minuets to combine the olive oil and water into a silky sauce. Add more pasta water if needed.
4. Add parsley and a squeeze of lemon juice if desired and serve with a good dusting of parmesan and a crack of freshly ground black pepper.
Alfredo
- 250g pasta
- 80g parmesan grated
- 80g butter cubed
- 1/2 cup reserved pasta water
- s&p
1. Combine parmesan and butter in a large heat-proof bowl.
2. Add cooked pasta while hot, along with a 1/4 cup of its cooking waters and stir lively until the parmesan and the butter have melted together with the pasta water into a silky sauce. Add more of the reserved pasta water if needed to thin out the sauce.
3. Season with salt if needed and serve with a crack of freshly ground black pepper.
Tomato Sauce
- 1/2 - 1 tin anchovies
- 1-2 garlic cloves minced
- 150g tomato paste
- 100ml dry red wine
- 200g passata / tomato purée
- 1 bunch of fresh basil
- 50g butter cubed
- parmesan
- s&p
1. Add anchovies along with their oil to a pre-heated pan over medium heat, along with garlic and cook for 2-3 minuets, while breaking down the anchovies.
2. Add tomato paste and cook while stirring for another 2-3 minuets to a deeper red and dgelaze the pan with the red wine. Stir into the tomato paste and reduce slightly. Add the passata and fresh basil and stir into the sauce. Reduce for 5-10min over gentle heat. Remove the basil. Add the butter and stir to melt into the sauce.
3. Serve with a dusting of parmesan and a crack of freshly ground black pepper.
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WHAT??!! I thought this guy had atleast a million subs
Are you a Greek Australian by any chance??
It’s an interesting guess. 😁 Just Bulgarian. ✌️
Can these jars be kept out of frig after making? The basil, one in particular.?
Hey! In theory if used quickly (a week or two tops) you should be okay. HOWEVER, keeping the herb and garlic one specifically at room temp makes them more prone to botulism, albeit a rare thing. I’ve not experienced it personally, but you want to be careful with storing (best fridge) the oils and also using clean ingredients and sterilised jars to reduce those risks.
what are those molds called? :)
Taste like summer!
can i do this with a tea bag instead of fresh vegetables?
Hey! Cool idea, but which recipe did you have in mind? Did you mean tea instead of spices? I guess this would depend greatly on what the tea was, but it sounds like a neat experiment. I'd keep the oil temps lower to stay on the safe side and not burn any gentle ingredients that may be inside. Let me know and maybe we can dig deeper. Good luck!
Just one tip: bit more oil to cook suppli totally deep fried... Una finezza. Anyway excellent. Ciao
Tips from the motherland! Love it. Keep them coming. 😎
Well done mate. Greetings from Costa@Rome.Italy
Costa@Rome.Italy, you are greatly appreciated, sir!
I love basil oil!
Neat way to get basil to last longer! 🙌
Love your recipies! :)
Love your saying hi! :) More to come soon!
South African?
Nearly! Europe, Bulgaria. Well… a certain type a Europe, but still… 😁
This is some Chef's Table level cinematography!! Looks amazing man, you inspired me to make the aglio olio later this week.
Dude, Chef’s Table is nothing short of epic. Your words mean the world.
👌🏻
Bro you gon blow up
Appreciate the support, man.
Easy-busy, lovely, next generation pasta😊, the butter should make it melting, i will add definitely! 💜
I'm curious where is his English accent from?
Bit all over the place I'm afraid. I'm Bulgarian having spent a bit of time in Liverpool, UK, but the accent is entirely local to Liverpool. It's a weird one. :)
Majestic! Would give these little ones a go.
Give them a little go. :)
Great video!
Thanks, Travis! Glad you enjoyed it. 😄
Do you have a favourite pasta shape btw? Curious what that might be. 😄
nice and clear
Sweet! Red or white sauce, where do you stand? 😁
Thank you! The video is very helpful!
Cool of you to drop me a message! 😄 Let me know if I can be of any help. 🙃
I'm in my "different ways of making quick pasta" phase of precooking lunch right now so glad to throw these into the mix. I am vegetarian - can I replaec anchovies with capers? I have never cooked with anchovies and capers are the best replacement I've been able to google.
Hey there! :) Just omit the anchovies. Quickly fry the garlic in a good glug of olive oil over gentle heat to give it a touch of color, but be careful that you don’t burn it. 2-3 Minutes of gentle sizzling tends to do it. Continue with the tomato paste. Should you need a touch more oil, don’t hesitate. Turn your tomato paste to a deep ruby red and that is already a preeeetty solid foundation for a good sauce. Resume as the recipe suggests, but feel free to experiment for your own twist. :) If you wanted to add capers you totally could. Their briny acidity would be cool I think, but i would say you could easily add them towards the latter stages of cooking the sauce. Hope this helps, but let me know if any questions or ideas! Have fun!
I'm just calling it right now. This guy is going to blow up
You being here is already plenty! 👏🤙
Italian msg - nice 😀👌
Love the stuff. 🤓
I just like Tagliatelle and Fusilli with meat, garlic, tomato sauce and basil. Another episode of "Martin Met makes me mm!"
Sounds pretty good! :)
I was just looking for a pasta recipe 😍
Is why I posted when I did. I got you! ;)
What's your favourite pasta to make on a busy weeknight? Or perhaps lunch? Pasta's pretty goood for breakfast too. PS: I suck at spelling so a quick repost was in order. 🙃
delicious!!!
Hummus and carrots are the shit
I loved the combo. True story. It's insanely good for how simple it is. Raw is already good. Baked... is pretty epic.
Comment for youtube algorithm :)
Yes-ssir! Much appreciated. Any thoughts are more than welcome too. Have an awesome day.
🙂WOOOOOW👍Scrumptious!🙂Stay blessed!👍Keep it up!🙂God bless you abundantly forever 🙂🙂Enjoy amazingly blessed week 🙂🙂Stay happy and well protected. 🙂🙂🙂
Many thanks! Best of wishes!
Wow super delicious recipe
Much appreciated!
Next time try greamy goat cheese instead of feta! (My favorite shakshuka topping!)
Great shout, Ames! Hope you’re doing well! Keep the ideas coming. 🙃🤙
My absolute favourite for a weekend brunch! Nevertheless, never knew how to prepare it at home. Thanks for the recipe, Martin 🤗
My pleasure, Chef. I could have a pan like that to myself any time of the day. 😀
Looks delicious.
Bein hecho, muchacho. Sigue adelante. Saludos de Marbella, Spain 🙏😎🇪🇸
Loving the international ambience. 😁✋
ARE YOU SOUTH AFRICAN???
Not quite, but you're not the first to ask! :) Ready...? Bulgarian.
There are some cinematic changes here that I noticed, which is a significant upgrade for me! About the food - it's getting greener and fresher, with more mixology. In general - cool as always from MM. I like more the fresh things. The fresh Аir MMax! :)
Feedback well received as always, friend. You’ve a keen eye! 👏
The presentation is creative and the dishe looks incredibly delicious. I am impressed by the variety of the sourcing ingredients. ❤🎉🌶🥣🍷
I too am impressed by your presentation, sir. Privilege to have you here. 👏
Looks like the perfect recipe for a good brunch ;)
Couldn’t disagree. 🫣
Fresh or roasted? Where do you sit on the pepper scale?🌶
You are funny😊😊
Happy to have you made you laugh. :)
Every thing was okay but too much taking boring
Many thanks! Point taken. ✋
The talking was perfect. 9mins for 3 oils is very reasonable
The recipe calls for an 8” springform pan but in the video it looks like a 6”. Is it just a visual thing?
Hey, there! Just double checked. It’s an 8”. 🙃 Having said that, I think you might get some cool, meltier results with a 6” for a runnier core. Hope this helps, but let me know and I’ll try to pitch in. 🤞
I must say this is a killer meal after a night out. 10/10
Good man. 👏
Did you say "grapeseed" oil?
Yep!
Hahaha you destroyed that plate
It was begging for it. 😇
Says Herbs like an American 🫣🫣😑
Keen observation. :)
good work
Appreciated! 🤘
Never underestimate a good, runny egg!
A luscious sauce on its own. :)
Dear MM, could you give your audience a challenge? Every time you end with "Make your own! So let them share their attempts or versions of your dishes with a picture in the comment. The winner gets the chance to choose the next dish made by you / or your version of his dish / and some bonus I don't know ... I personally find the dishes a bit complicated to prepare and cook (at least for me 😂), but fun to watch.
Great input, sir and a pretty cool idea! Glad you're enjoying the content, but let's see if we can get you cooking as well. :)