Pasta Grammar! I showed this video to my husband and my son tonight. We love good pasta but have been disappointed with jarred pasta sauce even though spaghetti is a go-to budget meal. Anyways tonight I made them watch the entire video and told them that I wanted to make the recipe at the end. They could relate to the facial expressions on you both hahaha and THEN they were both drooling watching the cherry tomatoes simmer, and I even got THEM to go to the store to get the ingredients immediately after the video. The shopping list was simple and so they were hungry and willing. Long story short, we made the Pasta Allo Scarpariello tonight and it was so delicious . I can't believe how perfect it turned out. We ended up with Rao's "homemade" bronze cut spaghetti pasta and I highly recommend. I don't know if it is one you two have tried but to us it was so delicious with your recipe and I think you would approve. My son's first words were "wow I think this is the first time I have tasted a pasta noodle with actual flavor." And then the simple cherry tomato sauce OMG. I did not remove the one lonely garlic clove before serving because I admit I am a garlic addict, but I appreciate immensely what that one garlic clove did for the entire dish. Ok this recipe has replaced the sad sad sad spaghetti nights our family has experienced and will be in regular rotation. I LOVE YOU! I mean it. Thank you for this knowledge!
as italian i'm so happy to read this comment and i wanna thank YOU for giving a simple pasta dish a chance! It's really sad to know that not many people outside of my country know how little it takes to make a simple tomato sauce cause people think about italian cuisine and mistakenly think of the recipes as long and difficult when it's really not! You don't need that many ingredients for a dish to taste heavenly! The pasta allo scarpariello really takes less than ten minutes to make and it's really cheap, just like many other italian recipes! I'm really thankful that Eva is bringing you guys this knowledge of our traditions and cuisine cause she's emboding the italian culture so perfectly and i'm so proud she's able to open a window on the italian way of cooking for Americans! I hope y'all can enjoy all the recipes that she shares with us cause they're so detailed and exactly the ones in our tradition! best of luck to you and your family!!
Eva' s face make my mornings good.Ella e una precioza dona.Ona je jedinstvena, uniqua.Perche? Because of knowledge and experience found in great Italian cook-tradition, all with great love given to us.Thank for all to you and your dear husband.
I don’t know if you’ve ever thought of this, but what a wonderful compliment that a woman with such good, discerning taste loves you! And the adoration in your eyes when you look at her is unmistakable. Happy anniversary!
Hey guys, so my hubby is italian so I don't try to impress him with my Italian cooking. However, I made your tomatoe sauce. He was in heaven. Thank you
My mother was not Italian, she has a Scottish and Irish background. She made the best spaghetti sauce which she cooked every Saturday morning. I am not sure she learned by watching or asking. My dad was the one with the Italian ancestors so maybe he taught her at first.
Whenever I am upset, whenever I feel alone, whenever I feel like maybe it's not worth going on anymore, Pasta Grammar comes in and reminds me of how beautiful life can be, how wonderful food can taste, and how sweet love can feel. You guys bring so much joy to so many people. Thank you not only for showing your love and passions, but for showing us the culture, respect, and beauty of food - things we rarely see here in the United States. Y'all are doing amazing things.
This brought back so many memories of my dad’s girlfriend who was from Italy and passed away recently. She taught me some amazing recipes. Thank you both for sharing!
Harper, you married way above your pay grade! A pretty Italian girl, with a cool accent, who can cook like a gourmet, AND is a Beatle fan?!? Happy anniversary you two kids!
And she knows that you aren't supposed to smack your lips when you eat, and that's one thing that isn't instinctual, someone has to tell you not to do it.
I've been saying for decades that there is NO reason to ever buy a ready-made pasta sauce because you can always make a better one in the time it takes to boil the pasta and for less money.
Many, many years ago, I figured out that it took me more time to doctor a sauce from a jar than it took to make a fresh puttanesca, which is about a billion times tastier. Been making it for around 20 years now!
Store bought sauce can go from the jar to the pasta to the stomach. Making a sauce requires slightly more than the single pot & hotplate that are required for noodle making. I lived off of angel hair & cheap pasta sauce for months at a time back in my younger days. Feeding myself for a week on 5 bucks was important sometimes.
+ It’s Me Angie Agreed. Just with Newman Sauce, he could just have gone with Traditional which is pretty good than with their weakest one. I guess entertainment vale was needed?
@@Berlinerundso Not from US but why US?🤔 Wasn’t Intrstd in Italian till I saw Eva’s straight, simple evaluations and comments on the Italian dishes famous among the commoners like me 👍😃
@@riyathomas7976 Ah okay! Was guessing because I often experienced people from the US being very surprised on what italian cuisine actually is, when they find out it‘s not what italian-american food is. Anyways, happy to hear you discovered italian food for you! ☺️
I admire Italians for their passion for their food, I am a fan of Vicenzos Plate channel and since then I have seen several Italian chefs in TH-cam and they all show their passion for their food, how much respect, admiration and pride they have; so well trained palate to identify their own original recipes. As a Mexican I really enjoy doing your recipes, my family enjoys it more!
Vincenzo's Plate is absolutely amazing! I have made loads of his recipes! He really taught me the beautiful simplicity in some of the basic Italian dishes that respect and elevate some humble ingredients into a festival of flavour! But my god have I eaten a lot of pasta recently because keep wanting to try new recipes and perfect ones I already tried! In the UK 🇬🇧 we too are guilty of bastarding Italian cuisine (and Mexican too I am sure 😬)...but I can proudly say, my Carbonara is now just as it should be 😌🤗 Can you point me to a channel where I could learn some simple authentic Mexican 🇲🇽 dishes please?
I came here on a TH-cam recommendation, and I'm glad I did. It was really fun seeing your wife sampling the various commercial pasta sauces and giving her ratings on them. Plus, she's gorgeous and has a pretty cool sense of humor. Happy Belated Anniversary to the both of you! :)
For jarred sauces the Newman line is actually pretty good. You kind of skewed the results by giving her the roasted garlic variety when she doesn't care for garlic. Have her try one of the other Newman's like the marinara.....
Glad I’m not crazy! I’ve always felt Hunts was the best. I must admit, I sometimes add fresh oregano to it or a touch of garlic, just a touch. I also like to add ground beef to it to make a meat sauce. I’m going to try Eva’s from scratch now though! My mother in law was Greek and this dish you made is how she would make her spaghetti. It was so delicious.
It's so funny to learn that the intensive use of garlic is more of an Italian American culinary innovation. And Italians from Italy only use garlic in moderation.
It depends on the recipe. In Italy specially in the Mediterranean regions many recipes have plenty of garlic like pasta aglio, olio e peperoncino etc...but not for tomato sauce.
@@thehalalreviewer yes, totally agree. The food in Italy is pretty darn awesome especially when you get away from the touristy areas. I don't like the fact that she criticized the Newman's sauce, it specifically says on the label that the prominent ingredient is garlic, and her husband knows she's not a fan of garlic, Newman's is catering to a crowd that likes garlic. I love garlic, I eat it in my recipes almost daily. I learned to make my arrabbiatta in Italy and it's simple, very simple, and has garlic but not allot. They were wrong for spot lighting a recipe heavy in garlic and says so on the label and Newman's is a charitable organization. A better idea would have been to use Rao's which I like, not as good as my sauces but it's good, but very expensive. One key ingredient in my sauces are San Marzano tomatoes, they have the right balance of acid and sugar.
Leonardo Colella Then you don’t like some dishes but in certain dishes and garlic does go and it is very important in certain things I am Italian too and I like it quite a bit of course of flavors have to be balanced
I've been making that cherry tomato sauce for several years now. Made it originally out of a lack of other ingredients. The family ask for it frequently now, nice to see it is actually something Italians also love.
Update. I just made this. It was AMAZING!!!!! My 5 and 7 year old LOVED IT. They like this better than the jar stuff. It’s soooo simple too!!! I truly can’t believe it! THANK YOU GUYS FOR SAVING US FROM SUBPAR ITALIAN JAR SAUCE!!!!!
I'm watching this for a second time after 2-3 years. This recipe at the end has long since become a staple in our house. I actually reacted "Hey, that's OUR sauce!" while watching. Haha. That's how influential Pasta Grammar has been in our home. You got us through COVID with your wonderful recipes. Thank you. And it stayed there. You took our cuisine to a new level!
Hahahahahaha. That was the most biased taste "test" I have ever seen. You get a garlic sauce KNOWING your wife hates garlic. What did you THINK was going to happen? You tested all different flavor sauces knowing she doesn't like flavored sauces. To be fair you need to test the traditional sauce of all the different brands with nothing added. You also forgot Prego, Ragu and the king of all sauces, Rao's. That said, this is not a mean spirited comment. I love your channel and the lighthearted fun that comes with it. Still do. But if you do it again test it with traditional sauces. I would LOVE to see Eva's response to them as I don't make my own sauce and would settle for what she rates a 7 or 8. 🤣🤣🤣 Love to both of you - ❤
I purchased canned cherry tomatoes in the store and they were a little watery, but had a very nice flavor. I thought it was nice to have 'fresh' cherry tomatoes out of season.
To quote Stephen King, "People always tell me I'm creepy and weird, but I always tell them I have a heart of a child. It's sitting in a jar on my desk." Gotta love Stephen King.
Why not test the same sauce from each brand, such as marinara sauce instead of the types of sauces that were on the fringes, such as garlic, spicy, etc.
Agreed!! Would love to hear her take on comparable sauces from diff. companies. For those of us who do occassionally need a jar rather than making homemade, which basic sauce does she like the most. The companies you picked are a nice variety, but have them all be the same basic sauce. What Pat said!
I think the real point of this video is to "torture and disgust the Italian" for comic value, rather than getting a real opinion of the sauces. But I agree - it would be more useful (though less entertaining) to compare like sauces from different brands.
I think most of you are missing the big picture. Nearly all popular sauces created in the U.S. are adulterated versions of real Italian sauces. You're never going to reach the level of quality an authentic sauce has because you wouldn't be able to sell it profitably. The producers cut corners to save costs and the typical American consumer doesn't notice because we don't have a reference point for what a great sauce should taste like. Take the watery sauces as an example. Replace some of your tomato with water and profit on a large scale. In fact, if we did understand how sauces SHOULD taste and then began demanding better products with the purchasing choices we make, those popular brands of sauces you see would disappear. They only exist because we buy them based on our perception of what's normal. I recommend to everyone that, if it's within your means, you should travel and establish new reference points for what you think is normal. TL:DR Looking into the process is always good to think about, but in this case, I don't think it would shift the greater point being made.
I love Harper's face when he smelled the Hunt's sauce 😂! You know what happening right? Harper is becoming a sauce snob, not in a bad way though! He's becoming attuned to how real sauce is supposed to taste! 😁. Thanks so much for your recipes Eva! They inspire me to get in the kitchen and cook!! P.S. - Happy anniversary!! My husband and I look forward to your videos every week and it's become our Sunday afternoon tradition to watch your newest video.
Yep. Food snob. I have this problem too. When you grow up eating good home-made stuff, the sauce-from-a-jar stuff just isn't as good. It's "meh" at best. You can eat the stuff someone else makes (even if it's from a jar) but it's "whatever". Then you go home and eat the real stuff and it's like it was made with the tears of angels or something.
AWWW, HAPPY ANNIVERSARY YOU GUYS!! Can't lie, hunts would never be accepted in my house growing up as a proper sauce hahaha. But we also made ours 9 times out of 10. Was very impressed with Eva though, she truly went in with an open mind! Ya did her dirty with that roasted garlic though, there are other flavors! 🤣 Hope you enjoyed your day guys!!
About 2 weeks ago I was hard up for some pasta sauce and I found some canned Hunts in my parents' pantry. I didn't have high hopes but I found it halfway decent. For a mass produced pasta sauce it's actually not bad. I tried using Classico Tomato and Basil sauce once and I nearly threw up it was so bad. The Hunts was surprisingly serviceable.
This was fantastic! Wish you tried Rao’s since it’s so pricey and everyone raves about it. But her reaction to her sauce was priceless. You guys are adorable. 😊
niente....mi sono resa conto che sto guardando questi video perchè sostanzialmente mi piace vedere una coppia innamorata.....e questo mi mette di buon umore.
Great video, my mother in law was from Calabria, I watched her cook for over 20yrs , like yourself she only used the basic ingredients. I'd rather spend the money on fresh ingredients than jarred sauce.
It makes me so happy to see traditional Italian cooking. I'm from Canada and here in North America, everyone thinks covering every ingredient in 95 different cheap powdered spices is what gives flavour to a dish. Italian cooking shows that simple ingredients, cooked correctly, can have more flavour than something with a truck-load of 'seasoning'.
I love how she turns bright red when she finds out the last one is hers. Great job pranking her. Too bad the test was bogus though. I would have loved to see you try some better sauces without all the crap added. You missed an excellent chance there.
My compliments to Harper who has been learning the basics of Italian cooking very quickly. He has become charming and very helpful to Eva! It's not easy to learn so much so fast on camera. Bravo to both of you.
Years and years ago my mother worked with an Italian lady and we still use her recipes. I just can't bring myself to use sauce-from-a-jar. It's just not the same. If someone else makes it, I'll eat it and ... meh. And then you go back to the "made it at home" authentic recipe sauces and they taste like they were made with the tears of angels. And happy anniversary guys! :D
My mother was only half Italian and married my full-Italian father. She was not a good cook, but even SHE did not use jarred sauces. I use jarred out of convenience, but mostly make my own. When I use jarred, I am not kidding myself - definitely second-rate.
It doesn't exactly stay the same after its kept pasta water's magic is only apparent when it's like fresh and warm after the pasta is just made once it cools down in a bottle, it gets thicker and it wouldn't really be useful the way it is for emulsifying the sauces and all because it's not warm anymore you need that freshness
@@hetul784 I agree, it doesn't age well. It seems the starch is released from the water after it sits and cools down a few hours. It's only fully dissolved in the water as it first boils out of the pasta.
It's amazing how ingredients can change a dish. Las week I made my mom's recipe for Bolognese sauce. She sides with using Hunts crushed tomatoes with it, and then add some sugar at the end (and perhaps Balsamic vinegar). This time I tried San Marzano tomatoes...was amazed by how much sweeter they were (and didn't need any sugar).
@@crazycats535 Don't know how you define "authentic." The ones in this test were authentic in your view? Furthermore who are you to assume my ignorance in stating "you just think it's good because it is expensive"?
Great she honestly identifies her roots ! Her taste is precise and I felt sort for her to endure these poisons ! Poor Italian woman ! Eva is wonderful and open ! What a gem 💎
A treat to watch! Thank you!! In my experience, the convenience of commercial sauces never overcomes the shortfall of their taste. Love your simple and delicious sauce!!!
I studied in Naples Italy, after culinary school and i must say i truly appreciate your honesty about some of the americanized "italian" food. You should do a video on Aquapazza, Amatriciana, frutti de mare or even better risotto aragosta
wow… that cherry tomato sauce pasta is really simple. Gonna try it. Thank you so much Eva … you are the only cooking show that can make me hungry just by watching you cook!!
Happy Anniversary! I use Hunt's when I'm in jam. The guilt I feel,when I do, has been lessened by Eva's reluctant vote of confidence.My dear, departed wife's grandmother was" off the boat" Italian,and family chef. I believe my first meal, with her family, was the "cupid's arrow" and we had 27 yrs together. Unfortunately, my wife did not like to cook. I did, so no problem, I learned her Grandma's recipe and was shocked to find out she had started using Hunt's as a base for her gravy, at 85 yrs old she deserved a break. As always, a great video! Again, Happy Anniversary!
My favorite that Ive found in the US is Barilla. First found it when I was stationed in Italy with the Army and lived in Livorno. I have yet to find any place to get Italian food in the US that even comes close to how it was in Italy.
Please make a video with Eva trying Chef Boyardee! With my grandparents living in NY, I used to eat it every time I was there when I was a child. Yes I'm Italian and I did that😅
If it helps at all, there was an actual Chef Boiardi behind the brand. Born in Italy, he emigrated to the US at 16 and would eventually become head chef at the Plaza Hotel in New York before opening his own Italian restaurant in Cleveland. It was there that he started selling his sauce, ultimately turning into the massive behemoth it is now after he sold it in 1946. So noble intentions that ended up getting watered down as things scaled up.
@@Belgand Yep!! My grandmother actually knew Hector Boiardi, as he moved to Pennsylvania in the 1930s. She grew tomatoes on the farm, and was always proud that her tomatoes had gone to feed “the boys” in the war effort. But having grown up alongside Italians (and marrying one), she never much liked store bought spaghetti sauce!
Hi Eva and Harper, just want to say thanks so much for introducing the spaghetti allo scarpariello because holy smokes I've been making them a lot now. So good and so easy!!
neither do I. I use it in moderate amounts in certain dishes, and none in my tomato sauce, only onions. And I am 100% Italian. We don't use it in the enormous amounts Americans use it, or think Italians use it.
Rushank Raheja This woman presents very different expectations of what you would experience in Italy. She quite literally ever exaggerates everything. Italy is not as boisterous as she is. Italy is very laid back and not that critical of everything.
Pasta Grammar! I showed this video to my husband and my son tonight. We love good pasta but have been disappointed with jarred pasta sauce even though spaghetti is a go-to budget meal. Anyways tonight I made them watch the entire video and told them that I wanted to make the recipe at the end. They could relate to the facial expressions on you both hahaha and THEN they were both drooling watching the cherry tomatoes simmer, and I even got THEM to go to the store to get the ingredients immediately after the video. The shopping list was simple and so they were hungry and willing. Long story short, we made the Pasta Allo Scarpariello tonight and it was so delicious . I can't believe how perfect it turned out. We ended up with Rao's "homemade" bronze cut spaghetti pasta and I highly recommend. I don't know if it is one you two have tried but to us it was so delicious with your recipe and I think you would approve. My son's first words were "wow I think this is the first time I have tasted a pasta noodle with actual flavor." And then the simple cherry tomato sauce OMG. I did not remove the one lonely garlic clove before serving because I admit I am a garlic addict, but I appreciate immensely what that one garlic clove did for the entire dish. Ok this recipe has replaced the sad sad sad spaghetti nights our family has experienced and will be in regular rotation. I LOVE YOU! I mean it. Thank you for this knowledge!
as italian i'm so happy to read this comment and i wanna thank YOU for giving a simple pasta dish a chance! It's really sad to know that not many people outside of my country know how little it takes to make a simple tomato sauce cause people think about italian cuisine and mistakenly think of the recipes as long and difficult when it's really not! You don't need that many ingredients for a dish to taste heavenly! The pasta allo scarpariello really takes less than ten minutes to make and it's really cheap, just like many other italian recipes!
I'm really thankful that Eva is bringing you guys this knowledge of our traditions and cuisine cause she's emboding the italian culture so perfectly and i'm so proud she's able to open a window on the italian way of cooking for Americans! I hope y'all can enjoy all the recipes that she shares with us cause they're so detailed and exactly the ones in our tradition! best of luck to you and your family!!
@@NIA-ml7wp I'm thoroughly enjoying this channel. I've learned so much and I even bought a basil plant for my kitchen. 🙂
Thank you!!! ❤️❤️❤️❤️❤️
❤️❤️❤️❤️❤️
@Jeremy Crosby Yea, I've been watching on flixzone for since december myself :D
Eva’s face of joy when she find out it’s her recipe ..priceless.
So cute ^^
Simply adorbs!
I love the air twirling fork. You know it’s good when the fork twirls!
Spoiler alert
Eva' s face make my mornings good.Ella e una precioza dona.Ona je jedinstvena, uniqua.Perche? Because of knowledge and experience found in great Italian cook-tradition, all with great love given to us.Thank for all to you and your dear husband.
I don’t know if you’ve ever thought of this, but what a wonderful compliment that a woman with such good, discerning taste loves you! And the adoration in your eyes when you look at her is unmistakable. Happy anniversary!
Thank you!
Hey guys, so my hubby is italian so I don't try to impress him with my Italian cooking. However, I made your tomatoe sauce. He was in heaven. Thank you
My mother was not Italian, she has a Scottish and Irish background. She made the best spaghetti sauce which she cooked every Saturday morning. I am not sure she learned by watching or asking. My dad was the one with the Italian ancestors so maybe he taught her at first.
Such a delightful couple. I like the chemistry between them. Her reactions are authentic.
She has that RARE CHARISMA!
She could never tell a lie, her face lights up like a fire with her blushes
Whenever I am upset, whenever I feel alone, whenever I feel like maybe it's not worth going on anymore, Pasta Grammar comes in and reminds me of how beautiful life can be, how wonderful food can taste, and how sweet love can feel. You guys bring so much joy to so many people. Thank you not only for showing your love and passions, but for showing us the culture, respect, and beauty of food - things we rarely see here in the United States. Y'all are doing amazing things.
❤️❤️❤️❤️❤️❤️
🤦🏼♂️🙄. So corny. Looking for likes.
I totally agree
Love these guys
My goodness. She looks at you like a snack! I’m so happy for you! 😂🤣😂
Thank you!
He is a snack!!!! He’s adorable ☺️
My dog look at me like that.. Im a little worried
@@reanukeeves4780, lol.
@@PabloBridge can you stop..
I tried Eva’s sauce and it was as promised: fast, cheap, easy, and delicious. The boyfriend loved it ❤️
Yeah!!!
I can't find the video w her pasta sauce recipe
You can find Eva’s tomato sauce recipe here, in our gnocchi post! www.pastagrammar.com/post/gnocchi-tomato-sauce-authentic-italian-gnocchi-recipe
Update: we make this once a week now and my boyfriend actually proposed to me, so maybe there is something really special in this pasta?? 😅😊
@@ayidas ay congrats
Her reaction when she finds out it was her sauce that she loves was Priceless!!! So genuine and sweet. Way to go Harper.
Eva looks like this lead singer in a rock band and the husband is the male groupie always hanging around
Carrot fiber is what carrots eat to stay regular.
Ok, this is the best answer I’ve gotten this far 😂
🤣😂😁
Hilarious
😂
😅🤣😅😆😆❤💯
This brought back so many memories of my dad’s girlfriend who was from Italy and passed away recently. She taught me some amazing recipes. Thank you both for sharing!
I wish this was a comparison of the same plain flavor for all the brands. That’d be a more fair comparison.
Was going to make that exact comment, but thought I'd look through the previous ones first!
bucketfootbaseball Same here. Should have only try plain “original” or “traditional”, marinara varieties.
Should've been all the same comparison,all traditional,
Exactly... why garlic if she doesn't like garlic? Not a fair testing at all..
Agree!
Harper, you married way above your pay grade! A pretty Italian girl, with a cool accent, who can cook like a gourmet, AND is a Beatle fan?!? Happy anniversary you two kids!
And she knows that you aren't supposed to smack your lips when you eat, and that's one thing that isn't instinctual, someone has to tell you not to do it.
She doesn’t have an accent. You have an accent.
My vote for the numero uno channel for Italian cuisine on TH-cam is Pasta Grammar!
🙏😁
sì
Agreed!
Vincenco's Plate is one of the best italian cuisine channels
I suggest in cucina con simone.many recipies are in english
I've been saying for decades that there is NO reason to ever buy a ready-made pasta sauce because you can always make a better one in the time it takes to boil the pasta and for less money.
As long as it’s not overly sugary I’m okay with store bought, there are days where I’m just not feeling it, like now.
Many, many years ago, I figured out that it took me more time to doctor a sauce from a jar than it took to make a fresh puttanesca, which is about a billion times tastier. Been making it for around 20 years now!
Store bought sauce can go from the jar to the pasta to the stomach. Making a sauce requires slightly more than the single pot & hotplate that are required for noodle making.
I lived off of angel hair & cheap pasta sauce for months at a time back in my younger days. Feeding myself for a week on 5 bucks was important sometimes.
I've been findig that as well solely bc I always end up addig extras to my pasta sauces anyway
This was not a fair fight, he needed to get basic sauce of each brand. He got flavors he knew she wouldn't like 😂
he was smart to make sure hers would be the clear winner 😋
My thoughts exactly.
I agree.. or at least the SAME flavor of each brand.
like american style spaghetti sauce flavour??
+ It’s Me Angie Agreed. Just with Newman Sauce, he could just have gone with Traditional which is pretty good than with their weakest one. I guess entertainment vale was needed?
She is so in love with you. It makes me happy to see.
And vice versa.
@@munchems 👏👏👏
She’s not a “decent cook.” She’s an amazing cook! 😂
My exact thoughts 🤗👍👌
Nah, she's decent. I've seen plenty who are far better, myself included. It could be you're easily impressed
Finally an Italian whom I can look upto to make the basic authentic Italian dishes. I respect the Italian cuisine now. God bless you guys ❤️👌👍
You respect it...now? 😅 „Finally“? What happened before, are you from the US?
@@Berlinerundso Not from US but why US?🤔 Wasn’t Intrstd in Italian till I saw Eva’s straight, simple evaluations and comments on the Italian dishes famous among the commoners like me 👍😃
@@riyathomas7976 Ah okay! Was guessing because I often experienced people from the US being very surprised on what italian cuisine actually is, when they find out it‘s not what italian-american food is. Anyways, happy to hear you discovered italian food for you! ☺️
@@riyathomas7976 I can also recommend giallo zafferano on youtube if you want to discover more :)
I admire Italians for their passion for their food, I am a fan of Vicenzos Plate channel and since then I have seen several Italian chefs in TH-cam and they all show their passion for their food, how much respect, admiration and pride they have; so well trained palate to identify their own original recipes. As a Mexican I really enjoy doing your recipes, my family enjoys it more!
Vincenzo's Plate is absolutely amazing! I have made loads of his recipes! He really taught me the beautiful simplicity in some of the basic Italian dishes that respect and elevate some humble ingredients into a festival of flavour! But my god have I eaten a lot of pasta recently because keep wanting to try new recipes and perfect ones I already tried!
In the UK 🇬🇧 we too are guilty of bastarding Italian cuisine (and Mexican too I am sure 😬)...but I can proudly say, my Carbonara is now just as it should be 😌🤗
Can you point me to a channel where I could learn some simple authentic Mexican 🇲🇽 dishes please?
I came here on a TH-cam recommendation, and I'm glad I did. It was really fun seeing your wife sampling the various commercial pasta sauces and giving her ratings on them. Plus, she's gorgeous and has a pretty cool sense of humor. Happy Belated Anniversary to the both of you! :)
Thank you!
Eva’s hair is EVERYTHING! 🤍 Stunning!
Bella
Great Hair!
"Maine is known for its vampires." (Cue Stephen King and his book, 'Salem's Lot!)
Castle Rock!
Very true!!!
For jarred sauces the Newman line is actually pretty good. You kind of skewed the results by giving her the roasted garlic variety when she doesn't care for garlic. Have her try one of the other Newman's like the marinara.....
😆 Great comment!
And Barnabas Collins
I always wanted to say.
Eva has some level 9000 epic hair. :O
Thank you!!!
I want that hair!!
I have total hair envy!
Glad I’m not crazy! I’ve always felt Hunts was the best. I must admit, I sometimes add fresh oregano to it or a touch of garlic, just a touch. I also like to add ground beef to it to make a meat sauce. I’m going to try Eva’s from scratch now though! My mother in law was Greek and this dish you made is how she would make her spaghetti. It was so delicious.
It's so funny to learn that the intensive use of garlic is more of an Italian American culinary innovation. And Italians from Italy only use garlic in moderation.
Spunkymunky it depends on where you go in Italy, but heavy use of garlic is not really an issue. I’d noticed the Mediterranean areas use it more.
It depends on the recipe. In Italy specially in the Mediterranean regions many recipes have plenty of garlic like pasta aglio, olio e peperoncino etc...but not for tomato sauce.
@@thehalalreviewer yes, totally agree. The food in Italy is pretty darn awesome especially when you get away from the touristy areas. I don't like the fact that she criticized the Newman's sauce, it specifically says on the label that the prominent ingredient is garlic, and her husband knows she's not a fan of garlic, Newman's is catering to a crowd that likes garlic. I love garlic, I eat it in my recipes almost daily. I learned to make my arrabbiatta in Italy and it's simple, very simple, and has garlic but not allot. They were wrong for spot lighting a recipe heavy in garlic and says so on the label and Newman's is a charitable organization. A better idea would have been to use Rao's which I like, not as good as my sauces but it's good, but very expensive. One key ingredient in my sauces are San Marzano tomatoes, they have the right balance of acid and sugar.
As an Italian i hate garlic, Infact i always say to my mum that she doesn't have to use it, especially in pasta
Leonardo Colella Then you don’t like some dishes but in certain dishes and garlic does go and it is very important in certain things I am Italian too and I like it quite a bit of course of flavors have to be balanced
I'm here for your wife's unique accent & honest opinion!
I've been making that cherry tomato sauce for several years now. Made it originally out of a lack of other ingredients. The family ask for it frequently now, nice to see it is actually something Italians also love.
Oh wow, my heart just melted when you did the Lady and the Tramp scene on the last part of the video. 😍😍🍝😍😍 And no meatball! Lol!
😁😁😁😁
Update. I just made this. It was AMAZING!!!!! My 5 and 7 year old LOVED IT. They like this better than the jar stuff. It’s soooo simple too!!! I truly can’t believe it! THANK YOU GUYS FOR SAVING US FROM SUBPAR ITALIAN JAR SAUCE!!!!!
😁😁😁 So glad you enjoyed it!
Carpentry cabinet
Hi hope you don't mind me asking ,were did you get the recipe Regards Trev uk
@@trev1801 expand the description of the video. It looks like a little arrow pointing down. Tap on that and the recipe will pop up.
You can check also www.pastagrammar.com
I'm watching this for a second time after 2-3 years. This recipe at the end has long since become a staple in our house. I actually reacted "Hey, that's OUR sauce!" while watching. Haha. That's how influential Pasta Grammar has been in our home. You got us through COVID with your wonderful recipes. Thank you. And it stayed there. You took our cuisine to a new level!
Eva saving everyone from bad pasta one subscriber at a time. We love her!
Hahahahahaha. That was the most biased taste "test" I have ever seen. You get a garlic sauce KNOWING your wife hates garlic. What did you THINK was going to happen? You tested all different flavor sauces knowing she doesn't like flavored sauces. To be fair you need to test the traditional sauce of all the different brands with nothing added. You also forgot Prego, Ragu and the king of all sauces, Rao's. That said, this is not a mean spirited comment. I love your channel and the lighthearted fun that comes with it. Still do. But if you do it again test it with traditional sauces. I would LOVE to see Eva's response to them as I don't make my own sauce and would settle for what she rates a 7 or 8. 🤣🤣🤣
Love to both of you - ❤
Italian hating garlic? Nonsense. Grandma would have killed her with the pan long time ago for this.
MID'S is also a good jarred sauce.
We actually really like Paesana for jarred. Making your own is still best but Paesana is pretty good.
@@jannieschluter9670 I thought Italians liked garlic as well.
@@SweetPea1964 yeah, nevermind Matthew. He thinks in terms of 0% and 100%, all or nothing. ;)
I purchased canned cherry tomatoes in the store and they were a little watery, but had a very nice flavor. I thought it was nice to have 'fresh' cherry tomatoes out of season.
+ kfl611 Most of these sauces need to be cooked down and have the water consumed.
Hahaha when she asks if there are a lot of vampires in Maine I died 😄. Actually there are, you should read Stephen King.
I thought she said campfires
Died? You didn’t.
To quote Stephen King, "People always tell me I'm creepy and weird, but I always tell them I have a heart of a child. It's sitting in a jar on my desk." Gotta love Stephen King.
Why not test the same sauce from each brand, such as marinara sauce instead of the types of sauces that were on the fringes, such as garlic, spicy, etc.
Agreed!! Would love to hear her take on comparable sauces from diff. companies. For those of us who do occassionally need a jar rather than making homemade, which basic sauce does she like the most. The companies you picked are a nice variety, but have them all be the same basic sauce. What Pat said!
Yeah, that's the only way to get a good reading on a sauce. Just do like all marinara.
I thought the same. Why get garlic one if you know she is not a fan of garlic?
I think the real point of this video is to "torture and disgust the Italian" for comic value, rather than getting a real opinion of the sauces. But I agree - it would be more useful (though less entertaining) to compare like sauces from different brands.
I think most of you are missing the big picture. Nearly all popular sauces created in the U.S. are adulterated versions of real Italian sauces. You're never going to reach the level of quality an authentic sauce has because you wouldn't be able to sell it profitably. The producers cut corners to save costs and the typical American consumer doesn't notice because we don't have a reference point for what a great sauce should taste like. Take the watery sauces as an example. Replace some of your tomato with water and profit on a large scale. In fact, if we did understand how sauces SHOULD taste and then began demanding better products with the purchasing choices we make, those popular brands of sauces you see would disappear. They only exist because we buy them based on our perception of what's normal. I recommend to everyone that, if it's within your means, you should travel and establish new reference points for what you think is normal.
TL:DR Looking into the process is always good to think about, but in this case, I don't think it would shift the greater point being made.
Her face is priceless when she finds out it’s her own receipt. Great video !
I love Harper's face when he smelled the Hunt's sauce 😂! You know what happening right? Harper is becoming a sauce snob, not in a bad way though! He's becoming attuned to how real sauce is supposed to taste! 😁. Thanks so much for your recipes Eva! They inspire me to get in the kitchen and cook!!
P.S. - Happy anniversary!! My husband and I look forward to your videos every week and it's become our Sunday afternoon tradition to watch your newest video.
Thank you! 😍
Yep. Food snob. I have this problem too. When you grow up eating good home-made stuff, the sauce-from-a-jar stuff just isn't as good. It's "meh" at best. You can eat the stuff someone else makes (even if it's from a jar) but it's "whatever". Then you go home and eat the real stuff and it's like it was made with the tears of angels or something.
She is so so adorable. I Love her. Dude you better hang on to her. Definitely a keeper.
Thank you!
I had to go back and re-watch this today for a smile and I love you guys 🙂
You can tell that Eva has gotten much more comfortable being in front of the camera.
Great video! Thanks for the recipe!
AWWW, HAPPY ANNIVERSARY YOU GUYS!!
Can't lie, hunts would never be accepted in my house growing up as a proper sauce hahaha. But we also made ours 9 times out of 10.
Was very impressed with Eva though, she truly went in with an open mind! Ya did her dirty with that roasted garlic though, there are other flavors! 🤣
Hope you enjoyed your day guys!!
About 2 weeks ago I was hard up for some pasta sauce and I found some canned Hunts in my parents' pantry. I didn't have high hopes but I found it halfway decent. For a mass produced pasta sauce it's actually not bad. I tried using Classico Tomato and Basil sauce once and I nearly threw up it was so bad. The Hunts was surprisingly serviceable.
I never fully seen someone blush so fast! This was beautiful to see thank you guys for sharing!
I think the "trick" to the cherry tomato sauce is the additional of the heavily starch-laden pasta water towards the end.
I agree, it made it silky, and it stuck to the pasta.
This was fantastic! Wish you tried Rao’s since it’s so pricey and everyone raves about it. But her reaction to her sauce was priceless. You guys are adorable. 😊
Rao's is my favorite.
I have tried this Rao's that everyone talks about. I didn't think it was much different from the others. And for the price? Forget it!
I like Rao's, but I don't necessarily prefer it to Barilla or Newman's own.
It is hilarious that the best out of the store bought is the 1.00 hunts can! It’s incredibly good for a can!
Except for Eva's sauce, I've had them all, and I think she's rated them pretty accurately.
niente....mi sono resa conto che sto guardando questi video perchè sostanzialmente mi piace vedere una coppia innamorata.....e questo mi mette di buon umore.
I am not done with this episode yet and I am surprised how interested I am in Eva’s reaction to the different sauces. Love you guys
Great video, my mother in law was from Calabria, I watched her cook for over 20yrs , like yourself she only used the basic ingredients. I'd rather spend the money on fresh ingredients than jarred sauce.
You were unfair to Newman’s. You knew she does not like garlic.
How many times does she have to say that she doesn’t hate garlic??? She just likes it the Italian, fragrant way. Not the overpowering, ignorant way.
My first thought also!
@@danubsky no, not ignorant. If she likes subtle flavours then that's fair. People who like bold flavours should not be called ignorant for that.
Should have picked regular tomato sauce from Newmans.
It makes me so happy to see traditional Italian cooking. I'm from Canada and here in North America, everyone thinks covering every ingredient in 95 different cheap powdered spices is what gives flavour to a dish. Italian cooking shows that simple ingredients, cooked correctly, can have more flavour than something with a truck-load of 'seasoning'.
I love how she turns bright red when she finds out the last one is hers. Great job pranking her. Too bad the test was bogus though. I would have loved to see you try some better sauces without all the crap added. You missed an excellent chance there.
The moment Eva says *DISGAAASTING* I just loose it 🤣🤣🤣🤣🤣
My compliments to Harper who has been learning the basics of Italian cooking very quickly. He has become charming and very helpful to Eva! It's not easy to learn so much so fast on camera. Bravo to both of you.
Tomato has a taste of it's own, Italians didn't forget that
Satvika Mareedu So true!
Tomatoes are native to America, NOT Italy. Before Columbus, there was no tomato sauce in Italy.
@@davet1081AA your point?
@@bloodieboi5182 - My point is to inform. Now you know, and you can't ever un-know it. You're welcome.
@@davet1081AA and y’all still don’t know how to make a simple sugo.
“I don’t speak italian hand” BELLISSIMO FABULOUS I’M IN LOVE
just shows that an authentic fresh made sauce is always better
No shit
Happy Anniversary! Many more years together.
I always test a sauce cold, right out if the jar. If it's good cold and "raw", it will probably be good heated.
Using fresh, ripe tomatoes in season makes for a delicious sauce -- and in no time. What a fun video!
i love how at the end of videos, she shows how to cook properly.. it's like orko at the end of he-man
Calls her a “decent” cook.
Asks her: “how do I make spaghetti”?
I thoughts he referred to himself as the decent cook...
It's because here in italy everyone is a good cook so we call ourselves decent
You're a good sport, Eva, both for the taste test AND guiding us to proper Italian food recipes.
The only two Italian cuisine channels i watch are pasta grammar and pasta grannies.
Years and years ago my mother worked with an Italian lady and we still use her recipes. I just can't bring myself to use sauce-from-a-jar. It's just not the same. If someone else makes it, I'll eat it and ... meh. And then you go back to the "made it at home" authentic recipe sauces and they taste like they were made with the tears of angels.
And happy anniversary guys! :D
My mother was only half Italian and married my full-Italian father. She was not a good cook, but even SHE did not use jarred sauces. I use jarred out of convenience, but mostly make my own. When I use jarred, I am not kidding myself - definitely second-rate.
"It's not as disgusting as I was expecting", is one of Eva's ever best quotes!
I have learned pasta water is so magical. I’m surprised someone hasn’t tried to bottle it.
gamer girl pasta water
It doesn't exactly stay the same after its kept pasta water's magic is only apparent when it's like fresh and warm after the pasta is just made once it cools down in a bottle, it gets thicker and it wouldn't really be useful the way it is for emulsifying the sauces and all because it's not warm anymore you need that freshness
@@hetul784 I agree, it doesn't age well. It seems the starch is released from the water after it sits and cools down a few hours. It's only fully dissolved in the water as it first boils out of the pasta.
I have noticed that pasta water (l'acqua di cottura) is being used in more and more recipes from Italy that I have seen on-line.
Excellent for plants too! No joke!
It's amazing how ingredients can change a dish. Las week I made my mom's recipe for Bolognese sauce. She sides with using Hunts crushed tomatoes with it, and then add some sugar at the end (and perhaps Balsamic vinegar). This time I tried San Marzano tomatoes...was amazed by how much sweeter they were (and didn't need any sugar).
Raos makes the best store bought sauce I have tried by far. I wish their marinara was include in your test.
Yes!!!! After trying Raos Marinara Sauce all other tomato sauces can’t compete, it’s my favorite now and buy it when it’s on sale
Agree, I think Raos is the best widely available bottled sauce
Raos is still NOT authentic...you just think it's good because it is expensive ...
@@crazycats535 no
@@crazycats535 Don't know how you define "authentic." The ones in this test were authentic in your view? Furthermore who are you to assume my ignorance in stating "you just think it's good because it is expensive"?
Eva sounds like Roseanne Roseannadanna with an Italian accent.
😄
Totally!
Yah! That was the"bit" - she was supposed to be an Italian American - hence the Italian accent!!
My sister name is Rosanna and she sounds just like Eva too 😭.
THAT’S IT!!!!!
She is really cute and has a lovely smile.
your choice of the garlic edition of sauce was a deliberate torture tactic
I agree! I wish he had picked some of the other sauces from Newman's Own.
I wonder how many NON-Garlic sauces are made for American markets ?
I always thought that Ava just didn't like a lot of garlic, which can overpower other flavors.
Jar sauce gives me heartburn...fresh sauce never a need for an antiacid.
BRAVOOO, NIDER ONE IS GOOD
My husband is deployed,trying to find easy meals just for one, I made the recipe and it was delicious! Thank you
I can't wait to try Eva's sauce, it looks amazing!
The only jar sauce I'll use is Raos marinara.
Your channel always makes me hungry! 🍽
I was disappointed it wasn't in the lineup.
Raos Arrabiatta is 🔥🍅🍅🍅🍅🍅🍅🍅
They are the cutest 😍....She is hilarious 😆 🤣 😂 😄
Great she honestly identifies her roots ! Her taste is precise and I felt sort for her to endure these poisons ! Poor Italian woman ! Eva is wonderful and open ! What a gem 💎
Haha i love how as soon as you said store bought sauce her smile turned to a frown almost immediatly
Y’all are so cute together! She’s an amazing cook and her recipes are easy to follow. Glad I ran across your channel. Just subbed
Thank you!
A treat to watch! Thank you!! In my experience, the convenience of commercial sauces never overcomes the shortfall of their taste. Love your simple and delicious sauce!!!
I studied in Naples Italy, after culinary school and i must say i truly appreciate your honesty about some of the americanized "italian" food. You should do a video on Aquapazza, Amatriciana, frutti de mare or even better risotto aragosta
Her smile on the last sauce she knew that was the good stuff 😂😍😋
wow… that cherry tomato sauce pasta is really simple. Gonna try it. Thank you so much Eva … you are the only cooking show that can make me hungry just by watching you cook!!
Happy Anniversary! I use Hunt's when I'm in jam. The guilt I feel,when I do, has been lessened by Eva's reluctant vote of confidence.My dear, departed wife's grandmother was" off the boat" Italian,and family chef. I believe my first meal, with her family, was the "cupid's arrow" and we had 27 yrs together. Unfortunately, my wife did not like to cook. I did, so no problem, I learned her Grandma's recipe and was shocked to find out she had started using Hunt's as a base for her gravy, at 85 yrs old she deserved a break. As always, a great video! Again, Happy Anniversary!
Thank you!
My favorite that Ive found in the US is Barilla. First found it when I was stationed in Italy with the Army and lived in Livorno. I have yet to find any place to get Italian food in the US that even comes close to how it was in Italy.
😢
This is so much fun. Can’t wait to see Ava’s expression on her face. Thanks Harper you’re a doll.
she's so beautiful. You're a lovely couple.
Please make a video with Eva trying Chef Boyardee!
With my grandparents living in NY, I used to eat it every time I was there when I was a child.
Yes I'm Italian and I did that😅
Spaghettios!
If it helps at all, there was an actual Chef Boiardi behind the brand. Born in Italy, he emigrated to the US at 16 and would eventually become head chef at the Plaza Hotel in New York before opening his own Italian restaurant in Cleveland. It was there that he started selling his sauce, ultimately turning into the massive behemoth it is now after he sold it in 1946. So noble intentions that ended up getting watered down as things scaled up.
Mini ravioli ...beefaroni l0l
@@Belgand Yep!! My grandmother actually knew Hector Boiardi, as he moved to Pennsylvania in the 1930s. She grew tomatoes on the farm, and was always proud that her tomatoes had gone to feed “the boys” in the war effort.
But having grown up alongside Italians (and marrying one), she never much liked store bought spaghetti sauce!
Did your innards fold up ???
Hi Eva and Harper, just want to say thanks so much for introducing the spaghetti allo scarpariello because holy smokes I've been making them a lot now. So good and so easy!!
I wish she had rated her sauce on her 1 to 10 scale. Cute video.
I am as much in love with Eva as Harper, lol! And seriously, that sauce recipe is delicious. Can't wait to try the carbonara next.
Thank you!
Eva has such a charming accent. To hear her speak makes me think of good food and laughter.
Eva is the first Italian I've seen that doesn't like garlic, LOL!
Here's another one! And here in Italy, we don't use all that garlic. You can even go for tomato, olive oil and salt for a good sauce.
Yeah, that's a myth, we don't really put a ton of garlic in everything we eat, it's just an ingredient like every other.
neither do I. I use it in moderate amounts in certain dishes, and none in my tomato sauce, only onions. And I am 100% Italian. We don't use it in the enormous amounts Americans use it, or think Italians use it.
EVERYTHING IS DIFFERENT IN ITALY!!! I AM A 100000000000% GOING TO GO THERE SOMEDAY
Rushank Raheja This woman presents very different expectations of what you would experience in Italy. She quite literally ever exaggerates everything. Italy is not as boisterous as she is. Italy is very laid back and not that critical of everything.
And when you do you will discover that even the best Italian food and deli we have here are not as good as they are in Italy.
@@Mr.56Goldtop You absolutely CANNOT get a bad meal there!
You'll be very welcome Rushank! 🇮🇹
SPAGHETTI ALLO SCARPARIELLO RECIPE was amazing!! Thank you!!!
Eva is an excellent cook.Definitely beyond decent.
The stuff leftover after juicing a carrot.
@@nateman10 what's your problem?
@@nateman10 how do you know what they're made of?