5 EASY Side Dishes | PERFECT for the Holidays!

hey lovelies when it comes to dinner we,all know we spend a lot of time thinking,about the main event but today I want to,show you five delicious ways to step up,your side-dish game that you may not,have thought of all of these recipes are,quick and easy but also really delicious,and a great way to get more vegetables,into your life I'm gonna start today by,showing you my honey glazed carrots if,you find you have trouble getting your,kids to eat their veggies these might,just be the answer they all start with,some butter in a skillet if you don't,want to use butter in this recipe you,always have the option to swap in a,little bit of oil instead but I think,butter always adds a ton of flavor so I,really like to go for it once our butter,is nice and melted we can pile in our,carrots so I've got four large carrots,here that I have peeled and sliced you,could also use baby carrots in this,recipe I recommend cutting them in half,so they cook a little bit faster,after all it when it comes to weeknight,cooking speed is everything and then to,help them cook even faster we are just,going to pop a lid on and just a few,short minutes later you'll have nice,steaming carrots the best part about,cooking carrots is that they actually,tend to sweeten up during the cooking,process at this point we are going to,add our honey to the pan now if you,wanted to do this with some maple syrup,that would also be really really tasty,but I always think honey and carrots are,a match made in heaven I'm also going to,add a teaspoon of fresh thyme leaves to,this which I absolutely love it's a,little bit of sweet and a little bit of,savory happening here I'm gonna hit this,with some salt and pepper and I will,just let this cook away for another say,four or five minutes or just until,everything has reduced and become nice,and syrupy and delicious did I say quick,and easy side dishes I meant it guys I,consider these carrots to be Bugs Bunny,approved guaranteed to be enjoyed by,adults and kids alike for my next side I,have got a really simple way to make,steamed broccoli sing and of course it,all starts by steaming your broccoli so,I've got a steamer basket over about an,inch of boiling water and I'm going to,see my broccoli until it becomes bright,green and is just tender one of the,secrets to actually enjoying broccoli is,to not overcook it because the moment,you overcook it you release a ton of,sulfur flavor and it is not delicious,you want to make sure you stop cooking,it as soon as it is nice and bright,green,well my broccoli is steaming away I'm,gonna turn my attention to a really,simple lemon garlic dressing which,starts with a little bit of olive oil in,a bowl to that I'm adding the zest and,juice of one lemon and then to make this,even yummy era we are going to go ahead,and add some garlic to it now it's,really important in this recipe to grate,your garlic as opposed to mincing it,otherwise what you're gonna end up with,is a lot of raw garlic chunks in your,broccoli,we'll finish this with some salt and,pepper give it a good whisk and it is,ready to be drizzled all over our,gorgeous steamed broccoli,it's the perfect accompaniment to a,chicken or a fish dish kind of like a,salad but a whole lot more satisfying,this dressing really puts the rock and,broccoli,speaking of satisfying our next side is,one you're not going to be able to get,enough of there my garlic parmesan,roasted potato so you know they're going,to be good I have got some red potatoes,now these are baby red potatoes I've,just cut them in half if you can't find,baby potatoes just by red skin potatoes,give them a good scrub and then chop,them up I'm going to hit these with a,good helping of olive oil to help them,roast up and get nice and golden and,then we're going to add in a ton of,flavor so I've got some garlic powder,headed in here some dried thyme some dry,basil and some dried oregano I like,using dried spices and herbs when I'm,roasting something in the oven that way,they don't burn the way that fresh herbs,can of course we'll finish these off,with a really good helping of salt and,pepper now that we've got these nicely,seasoned let's go ahead and toss them,until they're well coated you can see,why I'd prefer to do this in a bowl,instead of right in the pan makes a lot,less mess this way and I'm simply going,to transfer this on to a parchment lined,baking sheet spread them out and then,we'll get them into the oven at 375,degrees Fahrenheit for about thirty,minutes or until they're nice and,and ER and have started to get golden at,that point you can remove them from the,oven and top them with a whole heaping,helping of freshly grated parmesan there,is no substitute for freshly grated,parmesan in a recipe like this we'll get,these back in the oven for another six,to eight minutes or until the parmesan,is nice and melted and then if you want,to make them extra crispy put them under,the broiler for another two to three,minutes until they are totally golden,we'll finish t

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15 minute creamy garlic pasta sauce

15 minute creamy garlic pasta sauce

what's going on guys this is going to be,the last video in this house which is,kind of sad to be honest but we're,moving on to bigger and better things,now with the new house having the most,incredible kitchen and i can't wait to,show it to you for this recipe we're,going to keep it short and simple,because most of the stuff is already at,the house so let's make a creamy garlic,cheesy pasta that requires only a few,simple ingredients and tastes absolutely,incredible please sit back relax and,enjoy,all right guys let's start this off by,placing a large saucepan of water onto,our stovetop over a high heat heavily,season with sea salt flakes and then,bring this to a boil now whilst we're,waiting for that get yourself six cloves,of freshly peeled garlic to which we can,run along a fine microplane or grater to,create a paste which is also known as,minced making sure to scrape it all out,there to avoid wasting any of this good,stuff,next we're going to need 60 grams or 2.1,ounces of grana padano cheese or,parmigiano-reggiano also running it,along a fine microplane or grater it's,best to use fresh cheeses for dishes,like this rather than the already grated,store-bought stuff due to the fact that,the mass-produced grated cheeses contain,potato starch to keep from clumping up,and if we were to use it in a dish like,this the starch will cause our sauce to,potentially clump and split the last bit,of prep for this dish is 5 grams or 0.2,ounces of flat leaf parsley and with,this scrunch it into a tight bunch to,make it easier to work with and then,come through with a sharp knife and give,it a rough chop i will say that this is,optional so you don't have to use it and,it can also be substituted for basil if,you wanted to change it up,now once our water is boiling add in 500,grams or 1.1 pounds of the pasta of your,choice which in my case i'm using shells,give this a quick mix so it doesn't,stick together and cook for one minute,less than what it states on your packet,instructions,straight after that place a large pan,onto your stovetop over a high heat and,while still cold add in 1 tablespoon or,14 grams of unsalted butter along with 1,teaspoon or 5 milliliters of olive oil,which will help prevent the butter from,burning then give it a quick mix around,to quickly melt the butter once it's,melted add in the minced garlic we,prepared before and whilst mixing around,the whole time to prevent it from,burning saute for 40 seconds the reason,that we add it in cold is that the,garlic can slowly infuse into the butter,and oil giving us a better overall,flavor in the sauce 40 seconds later,pour in 80 milliliters or 1 3 of a cup,of chicken or vegetable stock to the,glaze and add a great depth of flavor,give it a good mix around and allow it,to start boiling which should only take,about 20 seconds or so next pour in 400,milliliters or 13.5 fluid ounces of,heavy thickened cream which is going to,be the base of our sauce season with 1,teaspoon or 5 grams of sea salt flakes,and hit this up with 10 cracks of black,pepper but always season to your taste,this can now be given a big stir through,to combine the ingredients and while,still over a high heat bring the cream,to a boil and as soon as that's achieved,reduce the heat to low and gently simmer,the sauce for six to seven minutes or,until reduced and thickened giving it a,stir every now and again okay so this,has now been seven minutes and the sauce,has thickened up and reduced roughly by,one quarter which is exactly what we,want let's then add in 120 grams or 4.2,ounces of washed baby spinach which is,optional if you prefer not to use it and,then mix this through the cream sauce to,start wilting it down,right about now the pasta will be ready,which is cooked one minute less than,what your packet instructions say this,can then be directly transferred into,the sauce using a kitchen spider or,slotted spoon to drain off any excess,water but don't worry too much if you do,bring over some of that pasta water,because the starch that's now in it will,help the sauce stick to the pasta it's,also a good idea to scoop out a small,amount of the pasta water too just in,case you prefer a thinner sauce to this,now we can add in the freshly grated,grana padano or parmigiano-reggiano,cheese whichever one you chose to use,then give this a really good mix through,allowing those flavors to become friends,and allow this to simmer for one and a,half to two minutes to finish cooking,the pasta and for the cheese to melt,through giving us a delicious creamy,garlic cheesy sauce also give it a stir,every 30 seconds or so,towards the end quickly check the sauce,for seasoning adjusting if necessary,with sea salt flakes and cracked black,pepper and for this recipe the pepper,really does complement the sauce so i,recommend adding in at least an extra 20,cracks,once the adjustments have been made give,it one last mix through for the,seasoning to do its thing you can also,add in some of that pasta water as well,at t

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TAKING GARLIC BUTTER NOODLES TO THE NEXT LEVEL | SAM THE COOKING GUY

TAKING GARLIC BUTTER NOODLES TO THE NEXT LEVEL | SAM THE COOKING GUY

we're taking every kid's favorite,restaurant meal,butter noodles and making them better,way better,way better holy sh way better,how many times have you been out to a,restaurant with little kids and they,only want butter noodles the only thing,they can find on the menu you'd be at,the world's best restaurant,something in france or italy or new york,or wherever your favorite stuff is,800 items long the menu is i just want,noodles can i have butter noodles in,fact,my niece max's cousin ally went through,a period of time,when she only ate ready for this beige,food do you remember that yes beige food,and butter noodles apparently figured,prominently in that,along with chicken and it gets toast i,don't know design your own beige diet,so we're gonna do that today you should,do beige day beige day it's a terrible,idea,so we're gonna make that today but we're,gonna make it way better there's a,cheese,there's gonna be garlic and pepper,flakes and stuff and,we're gonna start though start though by,making our own,version of crispy garlic to go on top,let's hit it and we start with chop oh,there you go should i hold that up for,you,sure chopped garlic uh look i could do,this by hand but,it was a last minute thing in the,supermarket and i thought let's just uh,let's try this version so we open it and,that's what you've got inside,this is going to go into some hot oil in,a pan,but i think you would recognize that,this liquid is probably not,useful to hot oil so let's do this,take a little bowl and then i want to,drain it so take this paper towel,this way i'll just put a few spoonfuls,of the garlic in here,and just let it drain a bit,we get the water off we get the moisture,off,and when we do pretty soon,we take it over and we put in some hot,oil on the flat top,all right so into a little pan i'm gonna,put like a nice amount,of olive oil and you can see,by these little striations it's getting,hot already,so i don't want this too hot too fast,because it'll burn the garlic so let's,just try a piece,yeah that's pretty good all right so now,let's take the rest of this and dump it,in,carefully sorry,sorry sorry i don't want my back to you,that's our job ladies and gentlemen,right there,now we're just letting this get,beautifully golden brown and crispy,it's perfecto see,crispy garlic how good is this gonna be,on top,so as long as you're moving it around a,little bit you'll be fine,starting to get a little color you'll,get it see these pieces here like this,it's kind of where we're going we want,that because it needs that,color to become crispy,is that noisy too noisy,our friend lipa makes this pan and we,know he's watching because,he's always watching he doesn't miss the,thing do you lipa,we're getting close listen the last part,of this goes,fast you can see we're just a tiny,little bit away,and we're there so using this little guy,out we come we'll go into the bowl we,might have to,pick this up and do two hands,hold on try and get this sold down,look you can see it goes from getting,golden to,golden very quickly and i think we're,there now look,let that cool crispy garlic beautiful,i'm gonna be 100,honest with you i did not like kombucha,wasn't a fan,until june shine came into my life and,it came into my life because,like me it started in san diego and,everybody started going you got gotta,try it you gotta try it and i went okay,i'll try it this one is the hopical,citrus,lightly effervescent that's gorgeous,isn't it,but it's about the taste,it's slightly beer-like it's got that,citrus,and i say lightly effervescent because i,do not like much in the way of bubbles,and so this is like,you can see it's the perfect amount for,me six percent alcohol by volume,it's easy to drink less hangover the,next day it's good on the gut,which never hurts better for you than,other alcoholic beverages,100 organic gluten free and absolutely,no artificial colorings or syrups yes,there are other hard kombuchas on the,market i've not liked them because i,felt like they had,sort of like a it's like a bitter,aftertaste not june shine,and by the way they've just launched,nationwide shipping,nationwide and if you use my link in the,description you get 20,off your order plus free shipping and,then you'll be doing this,oh holy crap that's delicious where's it,from oh it's from june shine,what flavor you know you get that sense,of what's going oh,yeah i could drink a lot of this one,this one's my fave but the other flavors,blood orange mint midnight painkiller,acai berry and the honey ginger lemon,june shine is considered the,champagne of kombucha by using green tea,and honey,it makes for a smoother way less acidic,taste and that's the thing that i like,about it and there's none of the,vinegary,bite of traditional kombuchas and tastes,even better i think than just straight,traditional kombucha,we love it when you support our sponsors,and this is one,you're going to support us in this,venture but you're also being selfish,because you're getting something t

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THE BEST PASTA SALAD RECIPE JAMAICAN STYLE

THE BEST PASTA SALAD RECIPE JAMAICAN STYLE

welcome back to my kitchen today I'll be,making me some pasta salad in my kitchen,the jamaican way so if you want to learn,this recipe stay tuned and don't forget,to subscribe let's get this process,started this is all my ingredients that,I'll be using to make my pasta salad,I've got my macaroni right here you,could use whatever brand and macaroni,you have I've got me some real,mayonnaise got me some salt some black,pepper I've got me a carrot here and,I've got my mixed vegetable so this is,the one that was in the fridge so I'm,gonna boil this for around four to five,minutes so that excess ice and whatever,is on it you know you're gonna boil it,off I'm gonna get it a little softened,so guys let's get to the other process,okay guys so first we're gonna boil our,macaroni this I'm just gonna use half a,pack here,now we're gonna move on to cooking our,macaronis so let's go over to the other,process guys over here I've got my water,already boiling so I'm gonna go in with,some salt I'm gonna add me some cooking,oil so that my macaroni doesn't stick to,the pot just a little bit of oil I'm,gonna add my macaroni I'm just gonna,give this a stir so guys let's leave,this for six to ten minutes see you guys,back so now I'm gonna move on to the,other process which I'm going to add my,mixed vegetable I'm gonna add two cups,so now minds I'm gonna add my mixed,vegetable to my boiling water so let's,go guys got my water which is boiling,right here and I'm gonna go in at my,mixed vegetables,and all of this guys all of it I'm just,gonna leave this for around five to six,minutes you're just gonna get the excess,ice off of it and let me get a little,softer so see you guys back in five to,six minutes time take a look at my,macaroni guys mm-hmm it's almost,finished and we can't wait to dig in,so not lies everything is already soft,and the ice is off look at it guys so,now we're gonna move on to the other,process,we're macaronis finish so now I'm gonna,turn my stove off and let's move on to,the other process so now guys you're,gonna strain off,right,very happy guys now we're gonna go in,you know we gonna get that excess water,off or a macaroni before we add it into,our mix vegetable now guys I'm gonna,grate my macaroons,nice nice guys let's just get this far,guys,so now guys I'm gonna add my male 2 tbsp,I'm gonna mix this out gonna put this on,the refrigerator sink is it cool,I'm gonna add my back pepper,look at it guys so guys we're gonna move,on to the other process we're gonna peel,our carrot I like to use carrot in my,pasta salad some people like to use,onion but I like to use my carrot,and there we have it guys there we have,it so let's move on to the other process,I'm gonna trade my carrot using my,grater and I'll be using this side so,let's go,okay now they're gonna mix all of this,together,all right guys this looks really nice my,macaroni salad in my kitchen,look at that guys so now guys we're,gonna give this a taste test we need to,add it in a salt just a pinch of salt,not a lot all right mister taste us,again guys perfect guys we are all,finished guys we're gonna put this on a,plate and then it's time for us to dig,in so go get your plate and let's dig in,together ooh la la take a look at my,pasta salad in my kitchen the jamaican,way so if you enjoyed this video guys,please don't forget to give this video a,thumbs up don't forget to subscribe if,you're new here please don't forget to,comment and tell me what you love about,this delicious pasta salad also don't,forget to comment and tell me what you,want to see me cook again in my kitchen,and guys the main important thing turn,your notification button on so you don't,miss out any video that we post so guys,enjoy and I hope you try this at home,and tell me how you like it thank you so,much for watching bye guys have a,blessed week and please stay warm much,love and respect by god

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A Pasta Side Dish You Will Love

A Pasta Side Dish You Will Love

I guess one neptulon is pantry so today,I'm gonna do a little side dish for you,and I thought I'd bring you along and,see if you like it as well as we do it's,a great pasta dish that's super easy and,it's usually everything you already have,in your pantry so as a pantry meal so to,speak things that you already have on,hand we're going to do this little pasta,side dish and maybe inspire you to do,something new I hope it inspires you to,stay with me and so let's go make some,pasta okay guys so I'm getting ready to,put my pasta on and all this recipe,calls for is pasta butter fresh tomatoes,and I've got these really good Campari,tomatoes that are just delicious this,time of year and two cloves of garlic,finely diced some fresh Italian flat,parsley and some fresh Parmesan Reggiano,and so I'm gonna get my pasta cooked off,and then all the minute you is toss it,together I'll bring you back for the,finished product okay guys so I cooked,off this pasta and as you can see,there's a little strange feller in there,this is a bay leaf a dried bay leaf and,I put that in the water it helps flavor,the water and gives it just a really,nice I don't know why but it just works,for this and I do it quite quite often,with other pastas as well but anyways,bay leaf in the water that's my secret,ingredient so honest and truly we're,just gonna go ahead and these are a,great little pasta if you can look it's,like a little open end for sauce and,then kind of a pinched closed and,they're delicious - al dente I don't,want too mushy,I want to stand up to what I've got,going on so I'm gonna add some butter,because I don't want to and you could,add olive oil I might add a little bit,of olive oil,great,as good as well in fact I'm going to add,some garlic roasted garlic grape seed,oil right there and that's from Wildtree,and we'll have some grated parm now on,this fresh grated Parmesan oh this just,makes me want to sing right now this is,just a great side dish it's comforting,it's great on its own this is great,lunch if you want to go vegetarian if,you want to add some meat in here or,bacon this would be a meal so I add a,little bit of parm in here that uh well,this is probably a half a cup finely,grated parmigiano-reggiano okay and then,on that well at this point I'm gonna go,ahead and get a little salt and pepper,in there,I remember the water I always salt my,little pasta water so it's already,absorbed some salt so you don't want to,over salt cracked black pepper oh gotta,have tons of cracked black and while I'm,tossing it I want to make sure that I,add the garlic in now because that's,what's gonna help the garlic release,what it's got going on because of the,heat of the pasta and get that butter,melted down in there and I probably,could have used a bigger bowl but,felt good use whatever Bowl you have,look man damn good now just throwing it,all over the place good thing my counter,is clean okay,so now you can see that all the pasta,has been coated with butter and,seasoning and Parmesan and oh oh so good,and that parm kind of wants to just,chunk up a little bit so now what we,want to do is go ahead and add the rest,the tomatoes and we're serving this more,like room temperature it's not cold and,it's not hot okay so hang on those,beautiful diced tomatoes and it's okay,if some of that juice gets in there,because it's just gonna have to well,sauce okay and then I'm gonna scrape,down my fresh parsley here I hope you,can see that okay I know I'm a lefty but,okay,and then I've got fresh basil but I,really don't want this Italian we're,having this alongside a non Italian dish,I don't really want it Italian,necessarily completely just want this,bright basically a warm pasta salad so,there we go that's my warm pasta side,dish I'm gonna give you a really quick,let's take a little break in a little,ramekin over here this is a really easy,dish how easy is this when I do this,when I serve it up serving staying here,plenty of tomatoes and all of that in,there top that off with some tomato,there you go how pretty see what you can,see Reverend you in for close up in,won't get a taste test on this whoo oh,my goodness I cannot wait this could be,my dinner actually,and so again with the grated parm right,down over the top,just like a dusting of oh goodness,salty nutty all at the same time so,let's get a let's get a bite for you,give you an idea what this tastes like,okay there's my bite delicious mm-hmm,hmm,Wow I'm gonna tell you right now that is,a winner,any day of the week as a side dish hot,cold warm I serve it warm and it's,absolutely wonderful,you can taste the garlic but it's not,overpowering like you might think the,freshness of the parsley and the,tomatoes really adds to this pasta dish,and it's a great side very inexpensive,that big bowl only cost me I think a,dollar for pasta and maybe another,dollar for other ingredients and the,story pretty good and it'll serve I,would say that that's a good eight 10,servings in that Bowl if not more I mean,if yo

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4 Healthy Side Dishes | Easy + Delicious Weeknight Dinner Recipes

4 Healthy Side Dishes | Easy + Delicious Weeknight Dinner Recipes

hey lovelies so i know as well as anyone,when it comes to planning dinner we,usually focus on the main event and tend,to leave our side dishes as sort of an,afterthought today i want to change all,that with some inspired ideas i think,you guys are going to love that are,super simple to pull off even on a busy,weeknight starting with these absolutely,unbelievable,crispy roasted potatoes,these are so crispy guys that they,actually arrival french fries but they,happen to be a whole lot healthier which,of course i love now the secret to,making these totally amazing is actually,boiling our potatoes first so i'm,getting started by chopping up some,potatoes i'm using potatoes as,you can see i am leaving my skins on why,they have a ton of fiber and it makes,your life easier which you know i am all,about i'm going to cut my potatoes into,about half inch to three quarter inch,cubes and then get them in some water,and get them boiling on the stove once,they've reached a boil you want to go,ahead and let them cook for between six,and eight minutes the idea here is not,for them to be fully cooked but we want,those starches to sort of come out to,the exterior,that's what's going to give us the,amazing crispy edges once our potatoes,are ready we are going to drain them in,a colander and then return them to the,very same pot the heat in that pot is,going to help some of that excess,moisture evaporate which is going to,help our potatoes get crispier more,quickly in the oven at this point i want,to toss my potatoes with a few,tablespoons of melted butter you could,use olive oil in this recipe but i think,melted butter definitely makes these the,most delicious,i'm going to season these simply with a,little garlic powder some salt and some,pepper and that's really it guys we're,just going to transfer these potatoes to,a parchment-lined baking sheet,then we'll get these into the oven at,425 degrees fahrenheit for between 30,and 40 minutes about halfway through the,cooking process it's important to pull,them out and give them a quick toss to,prevent them from sticking then you can,get them back into the oven you'll know,they're ready when they are super golden,and crispy on the exterior but still,soft and tender on the inside,what is not to love about these i serve,them up with just a sprinkle of freshly,chopped parsley and they'll pretty much,be the perfect accompaniment to any main,dish you can think of,i would recommend this awesome garlic,brown sugar chicken if you have not,tried this recipe guys it is on my must,try list,next lovely is because of course we,could all use more greens in our life i,want to show you these awesome garlic,butter green beans that come together,super super fast but have so much,awesome flavor thanks to some amazing,smashed garlic cloves,once you've got your garlic smashed you,can get to work on cooking up your green,beans now this recipe all starts in a,skillet i'm using cast iron but of,course stainless steel nonstick both,would totally work here as well and to,that i am going to add some butter,once that butter is melted i am going to,get my garlic cloves into the skillet,now as you can see i have left them,whole but just given them a quick smash,so that butter can infuse with that,amazing garlicky flavor as soon as my,garlic is nice and fragrant after about,30 seconds to a minute i'm gonna go,ahead and add a good splash of chicken,broth to this the chicken broth really,is the secret to success in this recipe,as soon as that chicken broth starts to,simmer we're going to get our green,beans into the pan as you can see i'm,using french green beans here they're a,little bit thinner but if you only have,regular green beans those will,definitely work in this recipe as well,we're just going to pop a lid on this,and let it steam away for about five,minutes or so just until those green,beans start to turn bright bright green,then you can remove the lid and let them,cook for another say minute or two,you'll see the liquid will evaporate and,this is a good time to just season them,up then blade with some salt some pepper,and a little sprinkle of freshly grated,parmesan cheese if you feel so inclined,if you're looking for a really yummy,main dish to serve these green beans,with i highly recommend this awesome,parmesan chicken and ray skillet,so so good my next side dish has a,really beautiful asian influence we're,going to be stir frying some green,vegetables and then tossing them in an,incredible sauce this sauce actually all,starts with some fish sauce now don't,panic if you've never tried fish sauce,before or you haven't been a fan to this,point trust me i am all about making,people believers fish sauce has the most,incredible savory flavor and it doesn't,actually taste like fish especially once,it's mixed with all of these ingredients,now if you can't get past the fish sauce,go ahead and swap in some soy sauce in,this recipe instead because of course i,wouldn't want you guys to miss it it's,really reall

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5 Sides For Your Next Dinner Party

5 Sides For Your Next Dinner Party

ゴルフ,を持って曲がっ,ちゃったもっとちゃんと,Okあー,海だよし行くぞ,うまい,砂だ,任天堂

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Simple Pastas: Spaghetti with Garlic and Oil

Simple Pastas: Spaghetti with Garlic and Oil

what is the first dish spaghetti garlic,and oil is a simple straightforward it's,delicious and really packs a lot of,flavor so some boiling water throw the,spaghetti right in just like that by the,time the pasta is cooked,you have your sauce ready just give it a,whirl now when you throw spaghetti in,there you saw me just dump it in let it,sort of set in don't push it in because,you break it s Italian like our,spaghetti is long it is made that way,for a reason because we like it we like,to twirl it when we do so in the Italian,style leave it like that good olive oil,you know there's very few ingredients,here this garlic oil and parsley I'm,going to throw in a little basil and,that's the recipe plenty of garlic,just be careful you don't burn the,garlic or the oil you don't want it too,hot because you lose flavor you change,the flavors of the oil when you raise it,to high temperature a little bit federal,Chino right now we'll give that a toast,and the secret ingredient to this is not,really a secret at all,it's the pasta waters but you have to be,careful because when you throw the pasta,water in it sort of zoom it flares up,just shut your fire off while you do,this and then turn it back on,yeah,as simple as that so that cooking,together will give us the sauce for the,pasta itself going to chop up some,parsley some nice fresh parsley here and,it doesn't have to be super fine,no nice little kind of flakes of parsley,right in there okay never never never,never put oil in the pasta cooking water,I mean I've told you once I'm going to,tell you a thousand times you only put,oil if you're cooking white pasta like,lasagna but you don't want to stick,together but otherwise simple water salt,it to your liking you know that too much,and and then don't risk the pasta either,you know I love fishing my pasta right,at it like this and actually I'm going,to just fish it it's nice al dente and,it's going to finish cooking right in,the sauce there so it's really going to,take in all of the flavors so don't,rinse your pasta and always always,always reserved a little bit of pasta,water that's your Savior,that's your Savior when you are stuck,you know it so I had I need to reheat a,little bit this pasta it I don't have,enough sauce and go back to the pasta,water and what it does is there's no,alien flavor there's nothing else,okay so let's cook this a little bit,together let me throw in lots of parsley,like I said mm-hmm I sliced my garlic I,like to see my slices of garlic you,could chop it if you like really chop,fine you could also use whole cloves,crush them and if you don't feel like,eating your garlic then you can put them,on the side all right so this is,tradition right here I'm just going to,go one extra step with basil everybody,loves basil,you know basil is best when you cut it,and chop at the last minute it oxidizes,but also you're getting all of the,aromas the maximum aromas you're not,losing,at all mmm,hiepro for me the perfumes they're,fantastic too and simple so this pasta,is nice and al dente' for me al dente',what does it mean you know to the truth,that there's a little bit of a,resistance when you bite into it so,closed off the fire I'm putting some,cheese pecorino cheese this is great,with this but cheese is a finished,product you know it's almost like a,cooked product you just want to add in,the last minute and this way you also,get the maximum of flavor of the cheese,just like that you put it on top we are,ready to eat and mmm so pick it up and,as you can see it's just enough the,pasta is flowing it's not over soupy,it's not overdressed I'm going to put a,little bit for myself here and then,collect all of this and put it right,antastic Oh a little bit more fun Roger,so now I have to taste it of course take,a few strands they go to the to the end,of the dish twirl it like that,and pick it up,and reel it in whatever it's hanging you,just reel it in that's the way to eat,pasta

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