This is a great popular Pasta dish from the region of Campania but I have never heard of it until I visited Naples. I believe it deserves to be enjoyed around the world so here is the recipe for you. Let me know what you think
My Sicilian Nona used to make that all the time but she used green olives and when she was done she had toasted some seasoned bread crumbs in a little olive oil in a saute pan and she'd sprinkle the bread crumbs on top of the pasta and then put some sprinkle of olive oil over the top. I love that and you don't taste the anchovies. Sometimes she would put fava beans and the canned artichoke hearts in the sauce. As usual you made me hungry. Happy new year✌✌💖🎅🎉🍾
Looks awesome! l have noticed the canned anchovies have shrinkflation downsized since l was a kid, 1965 vintage. My ol' man was born in Caserta in 1933, he seen sh*t during the WW2. Moved to Canada in 1958. l'll definitly will try this soon, eh? The only ltalian words l know are 'swear words' though. 😞 Great video, man! Keep 'em coming, eh?
O yes! This looks really delicate. I will try this in the coming week, but will maybe have to take raisins instead of the larger sultanas. Is that ok? I am also tempted to use more than 2 anchovis because I like the taste very much. Thanks and happy new year, Vincenzo!
Absolutely, feel free to use raisins instead of sultanas if that's what you have on hand. And if you're a fan of anchovies, adding more to suit your taste is perfectly fine!
The Spaghetti alla Natalina kind of reminded me of Puttanesca. Very flavorful! Natalina is now on my list! Thanks again Vincenzo! And thank you VERY much for using a wooden spoon instead of a metal fork!
i don't know, in italy we normally use wooden spoons for cooking, like, my mom has one probably made in 12AD, it's all twisted and burned but, yep, still there.
It looks like one of those dishes, "Quick, aunt Eva's going to be here in 15 minutes! What's in the cupboard? You clean, I'll cook!" Think I'll make this tonight. 😍
My nonna does something similar during Christmas, she makes a tomato base sauce, with walnuts, black olives, figs, walnuts, and anchovies and has it mixed with spaghetti. It's delicious, especially when I have it once a year And that being Christmas
Uncle Vinny, I haven't tasted anchovies since trying one of my grandfather's pizzas in the late 1970's. But, I'll give it a try this coming weekend 🤔🤨 One thing I remember from when I lived in Rome is that as you travel North-South through Italy, the food changes. The heavier meaty sauces are more southern. The lighter dishes are more northern. But, that was 30 years ago and I might not remember it exactly 🤪😜
It's time to taste anchovies again my friend yes you are right but it aso depends of the season. For example summer dishes are lighter in the south but in winter everything is heavier
@@riski_putra6725it’s not that taste is affected by weather, it’s that dishes are different according to the ingredients that are fresh during those times of year.
Unfortunately I don’t have anchovies, sultanas or nuts in my cupboards 😂 How about a video on what to do with your Christmas leftovers- that would be great! 👍
vincenzo... This is going to sound crazy, after starting off the dish as you did...then we came to the toasting of the slivered almonds and pine nuts in a separate pan (cuz my significant other was shouting at me to do so🤣),... I added pasquale's canned cherry tomatoes and the sauce left in the can...and fresh cherry tomatoes in a healthy amount of cherry-pie liqueur (don't ask me why other than I was staring at the bottle and the bottle spoke to me and said, "Giovanni....pleeeeeease"... (so...I caved in to my cave man desires) I reduced it...added a half a cup of pasta water. add plated it. Added some Pecorino, and toasted black pepper... Stop! call the police! I may now leave my significant other for a plate of pasta. 🤣🤣🤣
Great recipe! It reminds me of some of the Spanish dishes my family makes. I love cherry tomatoes in a sauce but hate the peels. So, when they are soft enough and the peels pulls away, I pluck them off with a pair of tweezers.
Hey Vincenzo, the water in the oil to help the garlic not burn is a good tip. But please do let people know that the oil can’t be too hot when you add the water as it will splutter and fly everywhere. I know someone who put water into hot oil and got severe burns. Other than that, the recipe looks amazing, but safety first😃
Good shout but you can see he puts the water in when the oil is not too hot - it can’t be too hot for garlic otherwise the garlic would burn quickly and turn bitter 👍
Hi vincenzo. Do u have any tricks to stop your stainless steel fry pan from food sticking to bottom? Do u put oil in at beginning when pan is cold then heat up or put in oil once pan is nice and hot?
Hey Vincenzo, another great video I will be sure to try this. I love anchovies and this seems so simple and delicious! By the way, I watch this Korean chef a lot on TH-cam named Paik Jong Won (he is extremely famous and respected in Korea and is basically the Korean Gordon Ramsay). He has a video where he makes a Korean-influenced Italian pasta with bulgogi, soy sauce, and other Asian ingredients. It is definitely not authentic but I've made it before and its delicious - however I'm dying to know what you think, and maybe you could even try making it! If you could do a reaction it would be very enjoyable. The video is in Korean but there are English subtitles. The title is: "Kang's Kitchen 3 Bulgogi Pasta, Making One Portion Of Kangbulpa" and the channel name is "백종원 PAIK JONG WON"
Some of the best dishes are classic "cleaning out the pantry" recipes. This looks delicious, thanks Vincenzo. I just need to pick up some fresh parsley, pine nuts and sultanas when I'm at the grocery later today and I can give this try over the weekend.
Cant wait to make this soon for me can i use tofu i love pasta soooooooooo much i never had spaghetti alla natalina before perfect for my after office meals
This sounds heavenly! I love the contrast between the sweet sultanas and the briny capers and olives. You don't specify what kind you use, but I would go with something more assertive if I were cooking for myself or something milder like a castelvetrano if I were making it for my partner. Honestly, though, I would probably not make this for him. He's fine with the anchovies but the nuts and sultanas are dealbreakers. It's a texture thing. But I am going to make this tonight because he's out of town and everything is already in the pantry.
Thank you for your kind words and thoughtful considerations! Indeed, the contrast between sweet sultanas and briny capers and olives creates a delightful balance of flavors. As for the type of olives, you can definitely adjust based on your preference-something more assertive for yourself or milder like Castelvetrano for your partner. It's all about tailoring the dish to suit your tastes! Enjoy making it tonight while your partner is away, and savor every delicious bite. Buon appetito!
I actually made this, by accident it appears, a few weeks ago. I didn't realize that it's an actual recipe, I was just toying around with ingredients I had leftover from other dishes.
Isn't it wonderful how some of the best recipes are born out of experimentation? I hope your accidental creation turned out to be a delightful surprise and a tasty meal
What? This is good for the brain? Then some Chef de Cuisine with Michelin stars should eat it many times….. Thank you very much, Vincenzo, for sharing your recipe video with us. Happy New Year to Suzanne, to Sebastian, to Alessandro, to your families in Australia and in Italy and to you, Vincenzo! Thank you for all your videos of 2023 - I am looking forward to all of 2024.
@@vincenzosplate Yessir 🫡 also I meant I have to go to work now, and I don't want to thanks to your video, I just wanna stay home and make that now 😁 patience is not my strongest virtues when I want to eat one of your recipes 😌
Just made this...wonderful!!! But I learned from the comments that I should survey guests on which ingredients they absolutely hate and will never eat. Please keep a plate of Spam in the fridge for them.
@@vincenzosplate But you don't have to be sorry. You for example said, you don't like anchovies and you put them in anyway, because they go in this dish. Then people do what they want. 🤷🏻♂️
Ciao Vincenzo. Have you ever heard of Chicken Galantina? My nonna made it a lot growing up. It's cut into disks, chicken on the outside, ground pork in the inside, hard boiled egg in the center with some herbs and lemon. I can't find a good version of it on the internet so permit me to throw it out there as a suggestion for your channel. I'd be amazing to see it on your channel.
You know, I haven't made Chicken Galantina on my channel yet, but now that you've mentioned it, I'm definitely intrigued! It sounds like the perfect recipe to honor tradition and celebrate family heritage in the kitchen. I'll add it to my list of recipes to try, and I'll make sure to put my own spin on it while staying true to its roots.
I like to secretly add anchovies to the olio when I make aglio e olio because my girlfriend thinks she doesn’t like them. Then she’ll always say “Wow it’s so rich and flavorful this time!” and I tell her it’s just really good olive oil 😂
@@tonymancini8170If you add a small amount of anchovies to a dish, it kind of tastes like maybe you added a little soy sauce so most people will like it. If the anchovies are not fresh and have been outside the can for a couple days, it may have an unpleasant taste though
Hmmm it looks really good, I think for me too many ingredients here and there, but I will try coz it’s very interesting and it’s natalina lol I’ve never heard of it ❤
Ah, I'm thrilled you find my spaghetti alla natalina recipe intriguing! I understand it might seem like there are a lot of ingredients, but trust me, each one plays a crucial role in that dish. Enjoy and happy cooking!
Made this last night, absolutely delicious. Never had anything like this, the nuts and sauce are just so simple and amazing. Thank you for the experience!
Same here. Getting the capers in sea salt isn't always easy, supermarkets don't have them, you have to go to a Italian/Mediterranean specialties shop. Which is fun, they have a lots of tasty food!
Hey Vincenzo. My grandparents emigrated to the US from Napoli in the early 1900s. All my life, and before I was born, it has been a Christmas Eve tradition to have an anchovy, walnut and breadcrumb topping on pasta. I don’t know the Italian name but I have never missed having it for Christmas in all my 71 years. Are you familiar with the recipe? I would love to see your take on this as every member of my family seems to have a slightly different take on how to prepare it. (My version is best 😉).
A very nice pasta dish! If you like that, you should definitely try the Sicilian "Pasta Con Sarde"! I had it yesterday and it tastes sensational. There, too, the raisins appear, which I couldn't really imagine.👍👍
Bellissima Vincenzo! The thing I find most interesting about this recipe is the combination of savoury (anchovies/capers/olives), sweet (sultanas/pinenuts/walnuts) & spicy (red chilli) ingredients. Fitting for a Christmas/winter dish!
Can I have one completely unrelated question: I got here in Czechia (not a country known for the fine Italian cuisine) absolutely amazing pasta dish they called “Spaghetti alla Sicilliana” (but I am persuaded it has nothing to do with any real Italian pasta of that name) which had a sauce from small pieces of pork loin (not ground, but pieces of few centimetres each), black and green olives, pomodoro, almonds and parsley. The result was so good. Does anybody know whether something like this actually exists (especially those almonds were heavenly)?
I am only a bit skeptical about the walnuts and sultanas in this dish. Then again, if you think about it, olives, capers, tomatoes and anchovies are the ingredients of a classic "Puttanesca". If you have already eaten the famous Italian cuisine dish "Pasta alla Puttanesca”, you can well imagine the taste of the dish.
Just when I thought I would save your recipe to my computer, all I come across is constant requirements to provide name/address/phone number/email address....FUCK THAT SHIT! There is nothing spectacular about this dish that I can't find somewhere else on TH-cam....Pasta Chuta!
I have a good idea for an Italian dish, which is also one of my favorite desserts. Tartufo (Either the pastry or the ice cream version. I personally love them both.)
@@vincenzosplate I usually don't make them myself (I'm more of a savory, pasta guy), but I know a bakery that makes them with a half-spherical cookie mold. They have a layer of ice cream, a layer of whipped cream or panna cotta (without the gelatin), a layer of some kind of biscuit (usually oreos), and then a dusting of cocoa powder. I think 'mounette inspiration' has a really delicious recipe too that would be worth checking out.
Making this tonight vincenzo! This is different than most of your dishes which i love everytime, but the combination of ingredients sound interesting and lovely . Thank you again
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the spaghetti alla natalina look very yummy and delicious I am so going to make it
Cooking is all about sharing delicious moments with loved ones, and I'm honored to be a part of your culinary journey. If you ever have any questions or need cooking tips, don't hesitate to reach out. Happy cooking!
I like the concept, and I also like probably 98% of your recipes, but I don't like nuts or sultanas in sauces. That's just my personal preference of course. Still a great video. :)
Wonderful and creative recipe. sort of a not so distant cousin of Puttanesca. But unlike you, I love anchovies and can enjoy them straight from the can. So I doubled (maybe even tripled) the anchovies. Terrific recipe.
A dried anchovie into an italian sauce is one of the worst kept secrets in cooking. This is probably why some of the videos you have reacted to have used W-sauce to your dismay; it's anchovie based. In fact, it's kind of a spiritual successor to the roman garrum, which would explain the Neapolitan taste for it.
Since I saw Garibaldi from Babylon 5 serve Bagna cauda I tried and fell in love with that dish ... so I have high hopes for Spaghetti alla Natalina. Now I am hungry at 00:00...
It's like a spaghetti puttanesca with muesli. Not my thing, but that's okay, everybody has their own personal taste, so keep the recipes coming, there is something for everybody. Nice bluesy music by the way.
Well done Vincenzo, that was good to watch. Of course I think putting the almost cooked pasta in a strainer before you put it into the pan is ridiculous, because you can go straight from the pot to the pan, but otherwise great! P.S. I know you wouldn't do that normally and I think you should present these videos as if no one was watching, but I love your shows.
Pasta needs to coock ... the water needs to be like sea salt, the paste needs a lota watarrrrr and it needs to coock😂 It needs a lota watarrrr, it needs to MOOOVEEE INNN THEREEE😂😂😂😂😂😂 TO MOOVE IN THEREEEE😊
@@vincenzosplate Yes like every Italian meal is a succes. But most of the time I am cooking for myself.. Now I am learning my son in law to cook for my daughter and granddaughter ;)
I have heard the sentence "you can buy all the ingredients at you local supermarket" so many times, and most of the times, especially if it an american video, there are some of the ingredients that are almost impossible to get your hands on unless you live next to a Walmart, which would probably also sell nuclear bombs if the demand were high enough. The only ingredient in this video that might not be available in every supermarket in my country (Denmark), but still fairly easy to find, is the sultanas. But I guess that you could use raisins as a substitute, in case you are inable to find sultanas.
Hi vincenzo. I love your videos. Can you please do a reaction video to "Phil Howards Spaghetti with anchovies " and put an "uncle roger" twist to it. =)
Hello Vincenzo! I have a question to ask! I bought a jar of anchovies and I was dumb to not look at the ingredients it was filled with sunflower oil But if I pour out the sunflower oil and fill it with the extra virgin olive oil that I have, will it make the product a bit better to use?
Too bad in Malaysia there is no canned anchovies. well we have dried anchovies that was mostly used in Nasi Lemak, so sometimes no choice but to used cube anchovies. Just like the Carbonara which dont have pecorino (Try parmesan cheese in carbonara and i dont get the taste i like eating at an authentic Italian carbonara in Malaysia) and tiramisu which dont have Lady Fingers biscuit. So annoying.
Smell si good V... Love your fine recipe. Happy New Year to you. I have a rule: if any fish, see food is use for pasta = no cheese. As you said you can do what you want.
In this case I don't like the cooking technique. I would first 'de solve' the anchovies in the pan and as always: do not wait till the pan is hot, put them into the cold pan with some olive oil. Beside of that: Nice recipe of a next level version of Spaghetti Putanesca 😉
If you want to eat and enjoy your food more, and make love to it, be a real Italian and use your hands. The sauce, the scent etc, will be on your hands and not on the fork. And you won’t have to scratch the plate twirling the fork.
@@vincenzosplate Yes ofcourse, I've made it more time since, enjoyed every bite. Thank you so much for this recipe also. I felt like this is some luxorious puttanesca variant with even more full flavour spectrum.
This pasta dish is now on my New Year's "Gotta Make That" list. Have to get capers and anchovies, but have everything else. Love all the ingredients, too! My husband, well, if he doesn't know the anchovies are in there it will be fine, and he'll put the black olives aside and give them to me, which I will happily accept. Great recipe and great video, Vincenzo! Buon Anno!
Sup Vince, I never added walnuts and sounds brilliant, and the crushed tomatoes(passata) gonna start if can make lol, also don't like anchovies but a couple dissolved in the oil I do, and less capers more olives lol, adding the Addison over walnuts and little crushed tomatoes to my recipe cards👍. Tyvm tc 🍝 PS, my new nurse made shellfish in lemon, butter white wine sauce with homemade spaghetti 🤤, she added lemon zest to pasta dough, I never saw that before, she dies when seafood pasta🤷, was delicious. Watching together so had to sneak this in lol
Hey there! I'm thrilled to hear you're giving my spaghetti alla natalina recipe a try! Your adaptations sound fantastic-walnuts add such a wonderful texture and depth of flavor, and homemade passata is always worth the effort. And I'm with you on the anchovies-a couple dissolved in the oil can work wonders without overpowering the dish.
@@vincenzosplate we agree on so much, my daughter mastered pasta, I am ok lol. My nurse no bueno, the walnuts were really good 👍, think my favorite dish now, ty
Looks great. Basically it’s pasta alla puttanesca + walnuts + pine nuts + sultanas. Just as Cacio e pepe + Guanciale = pasta alla Grecia - and pasta alla Grecia + eggs = pasta Carbonara
This is a great popular Pasta dish from the region of Campania but I have never heard of it until I visited Naples. I believe it deserves to be enjoyed around the world so here is the recipe for you. Let me know what you think
There we go finally. one of my fav. thanks for sharing with people
My Sicilian Nona used to make that all the time but she used green olives and when she was done she had toasted some seasoned bread crumbs in a little olive oil in a saute pan and she'd sprinkle the bread crumbs on top of the pasta and then put some sprinkle of olive oil over the top. I love that and you don't taste the anchovies. Sometimes she would put fava beans and the canned artichoke hearts in the sauce. As usual you made me hungry. Happy new year✌✌💖🎅🎉🍾
Looks awesome! l have noticed the canned anchovies have shrinkflation downsized since l was a kid, 1965 vintage.
My ol' man was born in Caserta in 1933, he seen sh*t during the WW2. Moved to Canada in 1958.
l'll definitly will try this soon, eh?
The only ltalian words l know are 'swear words' though. 😞
Great video, man!
Keep 'em coming, eh?
My mom is from the same region as the great Franco Pepe.
A lot of dishes start with the trio of love: anchovies, olives and capers.
Vincenzo, I am not an anchovies fan either but this looks delicious. How about making some authentic Italian dishes using sardines?
O yes! This looks really delicate. I will try this in the coming week, but will maybe have to take raisins instead of the larger sultanas. Is that ok? I am also tempted to use more than 2 anchovis because I like the taste very much. Thanks and happy new year, Vincenzo!
Absolutely, feel free to use raisins instead of sultanas if that's what you have on hand. And if you're a fan of anchovies, adding more to suit your taste is perfectly fine!
Similar to what I make, I use Mafaldine pasta, pine nuts,almonds, gold and red rasians, anchoves,crushed tomatoes, add a bit of toasted bread crumbs
This is like Pasta all' Putanesca but with nuts
Well, this is quite similiar to pasta alla puttanesca, but I think this is a richer pasta 😋 definitely a must try!
Why would anyone ruin a good pasta with disgusting anchovies....
The Spaghetti alla Natalina kind of reminded me of Puttanesca. Very flavorful! Natalina is now on my list! Thanks again Vincenzo! And thank you VERY much for using a wooden spoon instead of a metal fork!
My thoughts exactly
i don't know, in italy we normally use wooden spoons for cooking, like, my mom has one probably made in 12AD, it's all twisted and burned but, yep, still there.
It looks like one of those dishes, "Quick, aunt Eva's going to be here in 15 minutes! What's in the cupboard? You clean, I'll cook!" Think I'll make this tonight. 😍
My nonna does something similar during Christmas, she makes a tomato base sauce, with walnuts, black olives, figs, walnuts, and anchovies and has it mixed with spaghetti. It's delicious, especially when I have it once a year And that being Christmas
It must make your holiday celebration even more memorable. Grazie for sharing!
Uncle Vinny, I haven't tasted anchovies since trying one of my grandfather's pizzas in the late 1970's. But, I'll give it a try this coming weekend 🤔🤨
One thing I remember from when I lived in Rome is that as you travel North-South through Italy, the food changes. The heavier meaty sauces are more southern. The lighter dishes are more northern. But, that was 30 years ago and I might not remember it exactly 🤪😜
It's time to taste anchovies again my friend yes you are right but it aso depends of the season. For example summer dishes are lighter in the south but in winter everything is heavier
I dont know that taste also affected with weather. Is there any reason why?
@@riski_putra6725it’s not that taste is affected by weather, it’s that dishes are different according to the ingredients that are fresh during those times of year.
I see. I'm not take school class so i dont pay attention to that.
I could eat anchovies all day long. They taste very good.🤤
Hope 2024 will be a great year for you and your family. Chef Vincenzo and continue do your content and educate us more on italian original recipes.
You’re super kind, thank you a lot!
I wish you a happy new year 🙏🏻❤️
Unfortunately I don’t have anchovies, sultanas or nuts in my cupboards 😂 How about a video on what to do with your Christmas leftovers- that would be great! 👍
vincenzo... This is going to sound crazy, after starting off the dish as you did...then we came to the toasting of the slivered almonds and pine nuts in a separate pan (cuz my significant other was shouting at me to do so🤣),... I added pasquale's canned cherry tomatoes and the sauce left in the can...and fresh cherry tomatoes in a healthy amount of cherry-pie liqueur (don't ask me why other than I was staring at the bottle and the bottle spoke to me and said, "Giovanni....pleeeeeease"...
(so...I caved in to my cave man desires)
I reduced it...added a half a cup of pasta water.
add plated it. Added some Pecorino, and toasted black pepper...
Stop! call the police! I may now leave my significant other for a plate of pasta.
🤣🤣🤣
Great recipe! It reminds me of some of the Spanish dishes my family makes. I love cherry tomatoes in a sauce but hate the peels. So, when they are soft enough and the peels pulls away, I pluck them off with a pair of tweezers.
Hey Vincenzo, the water in the oil to help the garlic not burn is a good tip. But please do let people know that the oil can’t be too hot when you add the water as it will splutter and fly everywhere. I know someone who put water into hot oil and got severe burns. Other than that, the recipe looks amazing, but safety first😃
Omg whoever did this is a total DASS shirt for dumbass
Good shout but you can see he puts the water in when the oil is not too hot - it can’t be too hot for garlic otherwise the garlic would burn quickly and turn bitter 👍
he actually said that sort of,he said on a low heat.
Common sense is a superpower now days. 😏
People need to take responsibility for their own stupidity
C'est une recette qui ressemble beaucoup à la Putanesca. C'est une Putanesca ++ ! :)
Hi vincenzo. Do u have any tricks to stop your stainless steel fry pan from food sticking to bottom? Do u put oil in at beginning when pan is cold then heat up or put in oil once pan is nice and hot?
Hey Vincenzo, another great video I will be sure to try this. I love anchovies and this seems so simple and delicious!
By the way, I watch this Korean chef a lot on TH-cam named Paik Jong Won (he is extremely famous and respected in Korea and is basically the Korean Gordon Ramsay). He has a video where he makes a Korean-influenced Italian pasta with bulgogi, soy sauce, and other Asian ingredients. It is definitely not authentic but I've made it before and its delicious - however I'm dying to know what you think, and maybe you could even try making it! If you could do a reaction it would be very enjoyable. The video is in Korean but there are English subtitles. The title is: "Kang's Kitchen 3 Bulgogi Pasta, Making One Portion Of Kangbulpa" and the channel name is "백종원 PAIK JONG WON"
Some of the best dishes are classic "cleaning out the pantry" recipes. This looks delicious, thanks Vincenzo. I just need to pick up some fresh parsley, pine nuts and sultanas when I'm at the grocery later today and I can give this try over the weekend.
Cant wait to make this soon for me can i use tofu i love pasta soooooooooo much i never had spaghetti alla natalina before perfect for my after office meals
Couldn't get thick spaghetti so I used thinish dried linguine, OMG the aromas and flavours !!! Absolutely brilliant dish vincenzo , 😋
This sounds heavenly! I love the contrast between the sweet sultanas and the briny capers and olives. You don't specify what kind you use, but I would go with something more assertive if I were cooking for myself or something milder like a castelvetrano if I were making it for my partner. Honestly, though, I would probably not make this for him. He's fine with the anchovies but the nuts and sultanas are dealbreakers. It's a texture thing. But I am going to make this tonight because he's out of town and everything is already in the pantry.
Thank you for your kind words and thoughtful considerations! Indeed, the contrast between sweet sultanas and briny capers and olives creates a delightful balance of flavors. As for the type of olives, you can definitely adjust based on your preference-something more assertive for yourself or milder like Castelvetrano for your partner. It's all about tailoring the dish to suit your tastes! Enjoy making it tonight while your partner is away, and savor every delicious bite. Buon appetito!
I actually made this, by accident it appears, a few weeks ago. I didn't realize that it's an actual recipe, I was just toying around with ingredients I had leftover from other dishes.
Isn't it wonderful how some of the best recipes are born out of experimentation? I hope your accidental creation turned out to be a delightful surprise and a tasty meal
What? This is good for the brain? Then some Chef de Cuisine with Michelin stars should eat it many times…..
Thank you very much, Vincenzo, for sharing your recipe video with us.
Happy New Year to Suzanne, to Sebastian, to Alessandro, to your families in Australia and in Italy and to you, Vincenzo! Thank you for all your videos of 2023 - I am looking forward to all of 2024.
You should try and recreate this dish. I am 100% you will love it and satisfy your tastebuds. You are very much welcome, my friend! Enjoy the recipe.
I literally just opened up this app & now I want to make & eat pasta, instead of being an adult that has to pay rent & bills 😭
You can pay rent and bills but with an happy belly! Do yourself a favour and make this pasta 😋
@@vincenzosplate Yessir 🫡 also I meant I have to go to work now, and I don't want to thanks to your video, I just wanna stay home and make that now 😁 patience is not my strongest virtues when I want to eat one of your recipes 😌
SIMPLE, EASY,ABSOLUTELY DELITIONTE (ANCHOVIES-YAMY)THANK YOU VINCENZO FOR DELITIONTE RECIPE❤FROM FLORIDA❤😊❤
that's the beauty of Italian cuisine. We want the natural flavours of the dish to shine which is why we always aim for a simple yet flavourful meal.
Just made this...wonderful!!! But I learned from the comments that I should survey guests on which ingredients they absolutely hate and will never eat. Please keep a plate of Spam in the fridge for them.
Haha, noted on the Spam - always good to be prepared for any preferences or dislikes. Thanks for trying the dish!
I hate capers.😅
oh noooo I am so sorry. Just dont use them
@@vincenzosplate But you don't have to be sorry. You for example said, you don't like anchovies and you put them in anyway, because they go in this dish. Then people do what they want. 🤷🏻♂️
@@pjequinelady Enjoy!
Ciao Vincenzo. Have you ever heard of Chicken Galantina? My nonna made it a lot growing up. It's cut into disks, chicken on the outside, ground pork in the inside, hard boiled egg in the center with some herbs and lemon. I can't find a good version of it on the internet so permit me to throw it out there as a suggestion for your channel. I'd be amazing to see it on your channel.
You know, I haven't made Chicken Galantina on my channel yet, but now that you've mentioned it, I'm definitely intrigued! It sounds like the perfect recipe to honor tradition and celebrate family heritage in the kitchen. I'll add it to my list of recipes to try, and I'll make sure to put my own spin on it while staying true to its roots.
Thanks for another recipe in which I can use the leftover anchovies from your puttanesca recipe! 👍 Will check your shop and Happy New Year!
Whoa... I had ABSOLUTELY NO IDEA that Anchovies can be incorporated in this manner.
Thank you so much for this recipe Vincenzo.
In my opinion this is the best way to add anchovies into a dish!
You’ll taste them but not in the classic way, yum 😋
I like to secretly add anchovies to the olio when I make aglio e olio because my girlfriend thinks she doesn’t like them. Then she’ll always say “Wow it’s so rich and flavorful this time!” and I tell her it’s just really good olive oil 😂
@@tonymancini8170If you add a small amount of anchovies to a dish, it kind of tastes like maybe you added a little soy sauce so most people will like it. If the anchovies are not fresh and have been outside the can for a couple days, it may have an unpleasant taste though
You can use a couple of anchovies in any sauce based dish that needs a shot of unami. I've even used them in a chilli before.
Vi auguriamo un felice anno nuovo!🎉🎉🎉🎉🎉🎉
Hmmm it looks really good, I think for me too many ingredients here and there, but I will try coz it’s very interesting and it’s natalina lol
I’ve never heard of it ❤
Ah, I'm thrilled you find my spaghetti alla natalina recipe intriguing! I understand it might seem like there are a lot of ingredients, but trust me, each one plays a crucial role in that dish. Enjoy and happy cooking!
Made this last night, absolutely delicious. Never had anything like this, the nuts and sauce are just so simple and amazing. Thank you for the experience!
Hello 🤗 Vincenzo 😊 nice spaghetti 🍝 you make me hungry nice recipe these days I try it happy new year 🕛
If it made you hungry, then I'm doing my job right! Happy cooking and happy New Year! Thanks a lot for the compliments my friend!
Is it just me who has none of those ingredients in my pantry except tomatoes garlic and spaghetti? 😂🎉
Hahahaha it can happen 🤣 I think the most of people have those ingredients in the pantry… or at least I do! 🤣
Same here. Getting the capers in sea salt isn't always easy, supermarkets don't have them, you have to go to a Italian/Mediterranean specialties shop. Which is fun, they have a lots of tasty food!
Nice recipe but you need larger and nicer plates! Don't crowd the pasta she doesn't like that 😅
Ah, grazie for the tip! Always appreciate good advice on both food and presentation!
Hey Vincenzo. My grandparents emigrated to the US from Napoli in the early 1900s. All my life, and before I was born, it has been a Christmas Eve tradition to have an anchovy, walnut and breadcrumb topping on pasta. I don’t know the Italian name but I have never missed having it for Christmas in all my 71 years. Are you familiar with the recipe? I would love to see your take on this as every member of my family seems to have a slightly different take on how to prepare it. (My version is best 😉).
I don’t love anchovies but you are absolutely correct on the fantastic depth of flavor that they add to the pasta sauce! Fabulous 😙 Happy New Year 🥂🍾🥳
Hey there! Grazie! So happy you gave anchovies a chance in the pasta. They truly bring that special touch to the sauce, right?
I love anchovies. I just haven't had them in so long
Oh wow, you must try this recipe then 😍 I’m sure you’re gonna love this one 😍
A very nice pasta dish! If you like that, you should definitely try the Sicilian "Pasta Con Sarde"! I had it yesterday and it tastes sensational. There, too, the raisins appear, which I couldn't really imagine.👍👍
We have an amazing recipe for Pasta Con Sarde. I'm so sure you're going to love how it's going to taste too.
I can't wait to try & Co this recipe, nuts & raisins?? But it works, it looks so good 🎉
It surely works together and you'll be amazed by the flavours and texture this dish will bring into the table. Your taste buds will love you more.
Bellissima Vincenzo! The thing I find most interesting about this recipe is the combination of savoury (anchovies/capers/olives), sweet (sultanas/pinenuts/walnuts) & spicy (red chilli) ingredients. Fitting for a Christmas/winter dish!
Can I have one completely unrelated question: I got here in Czechia (not a country known for the fine Italian cuisine) absolutely amazing pasta dish they called “Spaghetti alla Sicilliana” (but I am persuaded it has nothing to do with any real Italian pasta of that name) which had a sauce from small pieces of pork loin (not ground, but pieces of few centimetres each), black and green olives, pomodoro, almonds and parsley. The result was so good. Does anybody know whether something like this actually exists (especially those almonds were heavenly)?
I just made this beautiful dish. Fantastic ! So good!
Thank you! I appreciate it so much.
Is it okay if i use green olives?
Looks great, I'm curious how all those flavors taste together, probably pretty unique.
I am only a bit skeptical about the walnuts and sultanas in this dish. Then again, if you think about it, olives, capers, tomatoes and anchovies are the ingredients of a classic "Puttanesca". If you have already eaten the famous Italian cuisine dish "Pasta alla Puttanesca”, you can well imagine the taste of the dish.
It blends pretty well , you'd be shock how the anchovies compliments with the rest of the dish. The umami adds that distinctive touch.
Just when I thought I would save your recipe to my computer, all I come across is constant requirements to provide name/address/phone number/email address....FUCK THAT SHIT! There is nothing spectacular about this dish that I can't find somewhere else on TH-cam....Pasta Chuta!
I hate anchovy... come on... we need an artichoke alla romana clip!!!
Trust me when I say that you’ll appreciate the taste of anchovies in this pasta dish!
I would definitely do this recipe 😍
That's great! Do let me know how it went. Happy cooking.
I have a good idea for an Italian dish, which is also one of my favorite desserts. Tartufo (Either the pastry or the ice cream version. I personally love them both.)
I'll check that out, How do you make your version of it?
@@vincenzosplate I usually don't make them myself (I'm more of a savory, pasta guy), but I know a bakery that makes them with a half-spherical cookie mold. They have a layer of ice cream, a layer of whipped cream or panna cotta (without the gelatin), a layer of some kind of biscuit (usually oreos), and then a dusting of cocoa powder.
I think 'mounette inspiration' has a really delicious recipe too that would be worth checking out.
Making this tonight vincenzo! This is different than most of your dishes which i love everytime, but the combination of ingredients sound interesting and lovely . Thank you again
Hey there, buddy! Was the dish?
@@vincenzosplate absolutely delicious! This is in my top 5 pastas now .
from myself i can add that cutting the ends of cherry tomatoes seems like a nice good detail
you surely can! It's up to you if you want to get creative.
Looks freaking Delicious 😋✨👏
Yes it is so delicious. Please give this a try!
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest the spaghetti alla natalina look very yummy and delicious I am so going to make it
Cooking is all about sharing delicious moments with loved ones, and I'm honored to be a part of your culinary journey. If you ever have any questions or need cooking tips, don't hesitate to reach out. Happy cooking!
Wondreful🎉Loving these type of oasta dishes
These are pure comfort food dishes, and I love them!
You should try giving this a try 😋
I like the concept, and I also like probably 98% of your recipes, but I don't like nuts or sultanas in sauces. That's just my personal preference of course. Still a great video. :)
Wonderful and creative recipe. sort of a not so distant cousin of Puttanesca. But unlike you, I love anchovies and can enjoy them straight from the can. So I doubled (maybe even tripled) the anchovies. Terrific recipe.
A dried anchovie into an italian sauce is one of the worst kept secrets in cooking. This is probably why some of the videos you have reacted to have used W-sauce to your dismay; it's anchovie based. In fact, it's kind of a spiritual successor to the roman garrum, which would explain the Neapolitan taste for it.
Can we substitute sultanas with raisins?
For sure!
Since I saw Garibaldi from Babylon 5 serve Bagna cauda I tried and fell in love with that dish ... so I have high hopes for Spaghetti alla Natalina. Now I am hungry at 00:00...
It's like a spaghetti puttanesca with muesli. Not my thing, but that's okay, everybody has their own personal taste, so keep the recipes coming, there is something for everybody.
Nice bluesy music by the way.
Well done Vincenzo, that was good to watch. Of course I think putting the almost cooked pasta in a strainer before you put it into the pan is ridiculous, because you can go straight from the pot to the pan, but otherwise great! P.S. I know you wouldn't do that normally and I think you should present these videos as if no one was watching, but I love your shows.
Pasta needs to coock ... the water needs to be like sea salt, the paste needs a lota watarrrrr and it needs to coock😂 It needs a lota watarrrr, it needs to MOOOVEEE INNN THEREEE😂😂😂😂😂😂 TO MOOVE IN THEREEEE😊
Thank you for this one Vincenzo.. I wil make it on new years day .. this one I didn't knew of .. :D
Hey there, my friend! How did this go? Was the dish able to satisfy everyone in the table?
@@vincenzosplate Yes like every Italian meal is a succes. But most of the time I am cooking for myself.. Now I am learning my son in law to cook for my daughter and granddaughter ;)
Best Food in Italy is comprised of 5 Provinces. Toscana, Liguria, Lazio, Umbria e Emiglia Romagna
Love the video
Thank you so much. I hope you'll try this recipe out.
I have heard the sentence "you can buy all the ingredients at you local supermarket" so many times, and most of the times, especially if it an american video, there are some of the ingredients that are almost impossible to get your hands on unless you live next to a Walmart, which would probably also sell nuclear bombs if the demand were high enough.
The only ingredient in this video that might not be available in every supermarket in my country (Denmark), but still fairly easy to find, is the sultanas.
But I guess that you could use raisins as a substitute, in case you are inable to find sultanas.
Hi vincenzo. I love your videos. Can you please do a reaction video to "Phil Howards Spaghetti with anchovies " and put an "uncle roger" twist to it. =)
Please dont put a "generous amount of salt" into the boiling water because the fish (ALICI) is already very salty
Oooh, that was a very nice meal. Thanks for the recipe. Simpel, easy to cook and delicious.
Hello Vincenzo! I have a question to ask!
I bought a jar of anchovies and I was dumb to not look at the ingredients
it was filled with sunflower oil
But if I pour out the sunflower oil and fill it with the extra virgin olive oil that I have, will it make the product a bit better to use?
Too bad in Malaysia there is no canned anchovies. well we have dried anchovies that was mostly used in Nasi Lemak, so sometimes no choice but to used cube anchovies. Just like the Carbonara which dont have pecorino (Try parmesan cheese in carbonara and i dont get the taste i like eating at an authentic Italian carbonara in Malaysia) and tiramisu which dont have Lady Fingers biscuit. So annoying.
Tasty but you just made more work for yourself draining the pasta in a colander - Spaghetti direct into sauce!
Smell si good V... Love your fine recipe. Happy New Year to you. I have a rule: if any fish, see food is use for pasta = no cheese. As you said you can do what you want.
In this case I don't like the cooking technique. I would first 'de solve' the anchovies in the pan and as always: do not wait till the pan is hot, put them into the cold pan with some olive oil. Beside of that: Nice recipe of a next level version of Spaghetti Putanesca 😉
anchovies capers and olives are basically married. ok, poly, but dang it's fireworks lol
Love the recipe and Vincenzo's narration. Don't love the music. Just like ingredients: if it doesn't add to the overall dish, don't add it!
Looks so delicious as always,… would you like to collaborate with Italiasquisita channel one day, if you had the chance?….
If you want to eat and enjoy your food more, and make love to it, be a real Italian and use your hands. The sauce, the scent etc, will be on your hands and not on the fork. And you won’t have to scratch the plate twirling the fork.
For sure I will make this next year. Happy new year! 🎉🎉🎉
Sounds like a plan. Let me know if you've given this a try. Don't forget to share it with our community too!
@@vincenzosplate Yes ofcourse, I've made it more time since, enjoyed every bite. Thank you so much for this recipe also. I felt like this is some luxorious puttanesca variant with even more full flavour spectrum.
I remember I used the anchovies to make the bagna cauda in June 2018 it was so delicious
Anchovies make a lot of dishes in Italian cuisine delicious ! They are indispensable in the kitchen for tasty dishes.
Couldn't find walnuts or pine nuts at the store, so I just picked up pecans... we'll see what happens. I was too invested to go back.
Naples over everything 🤣 jk but this is definitely going on my make list grazie vincenzo
This pasta dish is now on my New Year's "Gotta Make That" list. Have to get capers and anchovies, but have everything else. Love all the ingredients, too! My husband, well, if he doesn't know the anchovies are in there it will be fine, and he'll put the black olives aside and give them to me, which I will happily accept. Great recipe and great video, Vincenzo! Buon Anno!
Allow me to pay you the ultimate compliment: I find your preparations always make me hungry, even on a full stomach!
Sup Vince, I never added walnuts and sounds brilliant, and the crushed tomatoes(passata) gonna start if can make lol, also don't like anchovies but a couple dissolved in the oil I do, and less capers more olives lol, adding the Addison over walnuts and little crushed tomatoes to my recipe cards👍. Tyvm tc 🍝
PS, my new nurse made shellfish in lemon, butter white wine sauce with homemade spaghetti 🤤, she added lemon zest to pasta dough, I never saw that before, she dies when seafood pasta🤷, was delicious. Watching together so had to sneak this in lol
Hey there! I'm thrilled to hear you're giving my spaghetti alla natalina recipe a try! Your adaptations sound fantastic-walnuts add such a wonderful texture and depth of flavor, and homemade passata is always worth the effort. And I'm with you on the anchovies-a couple dissolved in the oil can work wonders without overpowering the dish.
@@vincenzosplate we agree on so much, my daughter mastered pasta, I am ok lol. My nurse no bueno, the walnuts were really good 👍, think my favorite dish now, ty
Maybe it was just me. But i never heard of sultanas.
For all you Yanks out there we call them golden raisins
If the "feast of the seven fishes" is for Christmas eve, maybe this dish could be for New Year's Day!
Can anyone help me, I'm looking for the brand of the pan he's using here. Looks good
Walnuts good for your brain. Like Flaxseeds.
What a wonderful pasta recipe - I love all the ingredients and you present it so warmly and lovingly, you can't resist 👍👍👍
Looks great. Basically it’s pasta alla puttanesca + walnuts + pine nuts + sultanas. Just as Cacio e pepe + Guanciale = pasta alla Grecia - and pasta alla Grecia + eggs = pasta Carbonara
Vincenzo!! Wonderful combo!!
So happy you like the dish, my friend. Did you ever give this recipe a try yet?
I love the name of this pasta … of course I’m named with a spaghetti 🤣🤣🤣🩵🩵🩵
Thank you Vincenzo. This is a good one
It's a pleasure, my friend!
Hey Vincenzo. What nuts I can use instead of pine nuts? They are hard to get in my area.
Anchovies and olives are so good together. The only thing I didn't get the nuts. Nuts in a sauce doesn't sound good.
Say you like anchovies, can you put like 5 or 6 minced?
It's a putanesca but with nuts and saltanas, and parsley instead of oregano.
We all know you had to make a second pan of the sauce because you ate the first one while the pasta was cooking.