Cook 30

Italian Tomato Pasta & Salads

Three Angels Broadcasting Network

Program transcript

Participants: Jeremy Dixon

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Series Code: CKT

Program Code: CKT000030A


00:21 Welcome to Cook 30.
00:23 I'm Jeremy Dixon from the Revive Cafes
00:25 in Auckland, New Zealand,
00:26 and also author of the Revive Cafe cookbooks.
00:30 And today, I'm gonna share with you
00:31 a delicious cafe style meal
00:34 that you and your family are going to love.
00:37 Cook 30 food is all about using whole grains,
00:41 plant based proteins, fresh fruit and vegetables
00:44 and wrapping it up
00:45 with delicious herbs and spices.
00:48 And the best part,
00:50 you do not have to spend hours
00:51 slaving around the kitchen.
00:52 I'm gonna show you,
00:54 how you can make a delicious meal
00:55 in just 30 minutes.
00:58 On the menu today, we have Italian "Mamma mia."
01:03 We're gonna start with an amazing,
01:04 chunky Italian tomato sauce,
01:07 that you're gonna make time and time again.
01:09 We're gonna serve this on whole grain pasta.
01:13 We also have an Italian chickpea salad,
01:15 which is the favorite one at my cafes,
01:18 and a nice, leafy, fresh green salad.
01:22 And to finish off, a really, really quick
01:24 and delicious pear and apple crumble.
01:29 Okay, let's get started.
01:31 But before we do, we got to be a bit organized.
01:33 We got a nice, clear bench,
01:35 we've got the pot ready on the stove,
01:38 we got water boiled in the jug, the oven's on,
01:41 we got a sharp knife and a good chopping board,
01:44 and we're ready to go.
01:46 Thirty minute meals don't happen by themselves,
01:49 you got to be prepared.
01:50 So to start with,
01:52 we're gonna start with the tomato sauce.
01:54 We're gonna start with a nice onion.
01:56 I only use brown or sweet onions,
01:58 but a red onion's nice to throw in occasionally.
02:00 So we want to basically, start with the red onion,
02:03 a nice big one.
02:05 We want about one and half cups total.
02:07 Now this part of the sauce is a little chunky.
02:10 So we're gonna be cutting the onion,
02:11 you know, probably about, we'll say, half an inch,
02:14 about two centimeters wide.
02:16 So we got a,
02:18 we got a few kind of different textures happening in there,
02:20 so we're not gonna go too fine with this.
02:22 It will still be nice and kinda mashy
02:24 by the time it's all cooked through.
02:26 It just makes it a little interesting.
02:28 Just gonna put a bit of, little bit of oil in.
02:35 We only need of couple of tea spoons of oil,
02:36 no deep frying here.
02:38 Fry the onion in.
02:41 Love that sizzle, it means the meal has commenced.
02:46 So I'm gonna give it a bit of stir end.
02:52 So this tomato sauce is all about two things,
02:55 basically onions
02:56 and the second secret ingredient
02:58 to making a really, really nice pasta sauce
03:01 is lots of garlic.
03:03 So we're gonna be using six cloves of garlic.
03:06 I know we're probably use only two cloves of garlic
03:09 in this kind of dish.
03:10 But we're gonna go for six today.
03:13 And this will just absolutely make this amazing.
03:16 So with the garlic press, just put two, two cloves in,
03:20 feed it through, skin and all.
03:23 So we got six, so it is three times.
03:25 Let's just take some of the skin out
03:27 to make it easier.
03:28 Another two. Squash it in.
03:32 You can also just chop that fine if you want.
03:35 But never, never, never
03:38 use that kind of packaged paste garlic
03:41 you find in the supermarkets.
03:43 It'll just totally ruin this dish
03:45 and it's just, I think it must be food crime in Italy
03:48 if you do use it.
03:49 So you must use fresh garlic.
03:51 It's really inexpensive, and it only takes a few seconds
03:54 to squeeze some out of the garlic press.
03:59 So let's turn this up a little.
04:01 Now we don't want the garlic to burn at all,
04:03 we just want to lightly saute with the onion.
04:07 So I'm just gonna turn it reasonably low.
04:10 Oh, the onions are making me cry,
04:11 that meant that it's fresh.
04:14 We're just gonna add a few mixed herbs.
04:16 Just some, just the basic mixed herbs,
04:19 Italian seasonings,
04:20 there's lot of different ones you can buy.
04:22 And that's just a combination of dried basil,
04:24 marjoram, rosemary, thyme, oregano, sage,
04:27 just the basic stuff.
04:29 So you want about a teaspoon of that in here.
04:33 This is probably not a hundred percent Italian,
04:35 using dried herb,
04:36 but it just give a nice kind of hum
04:38 of background heavy flavors.
04:41 So stir that in,
04:43 and again, make sure keep it reasonably low,
04:45 we don't want the, we don't think we're burning,
04:47 it's just the lightly sauteing.
04:49 We got 30 minutes for the sauce,
04:50 so we're gonna use every bit of it.
04:52 So just cook slowly.
04:54 So just, actually turn that a little bit more.
04:58 Ops, wrong one. No, it's the right one.
05:03 Here we go, I'm notorious to burning thing,
05:05 I get distracted very easily, so I got to be very careful.
05:10 So that is the tomato sauce underway.
05:15 So next job we're gonna get on to
05:17 is the pear and apple crumble.
05:20 And this is just so quick, you will not believe it.
05:23 So we're gonna start with a nice dish like this,
05:25 nothing too big, and we're just gonna put in some,
05:28 this is apple sauce,
05:30 so we can get canned apple that's kind of all crushed.
05:32 So I'm just gonna pour it in here.
05:38 You can make different varieties,
05:39 you can also get some of them sliced apple as well to put in.
05:42 We just got some pear halves here.
05:44 I'm just gonna throw these in as well.
05:49 Open the can, just drain the juice.
05:55 Make sure you're try to get one's that are light syrup
05:57 or the one's that just some fruit juice,
05:59 so we're getting too much sugar.
06:02 Just gonna throw them in there like that.
06:06 And just gonna put around a little bit.
06:10 I'm just gonna chop them up a little bit
06:12 and I'm going to use another knife,
06:15 because we don't want garlic in the crumble.
06:18 It's bit of a bad luck
06:20 when you have this beautiful sweet dish
06:21 and you've got some garlicy kind of flavors coming through.
06:25 And if we used garlic knife that would come through,
06:26 garlic has a very, very strong flavor.
06:29 So I'm just gonna chop these up,
06:30 they're quite big pears.
06:32 Well, I'm doing this in America,
06:34 where everything is big and large, so here we go.
06:40 And just gonna flavor it a little bit,
06:41 we're gonna use probably about
06:44 quarter of a teaspoon of nutmeg.
06:49 And about half a tea spoon of cinnamon.
06:52 Just a little bit more cinnamon,
06:54 that makes quite a strong flavor,
06:56 so you don't want to use too much on the pear things.
07:02 Just gonna give it a quick stir through.
07:06 Just to kind of let it all mingle together,
07:12 to keep things a little rustic.
07:14 Even doesn't have to be perfect and done well,
07:17 you want to just keep it,
07:19 keep everything kind of just random and chunky,
07:21 because it's pretty interesting when you eat things,
07:23 just kind of get a bit of pear then a bit of apple.
07:25 So don't be scared of doing everything not perfectly.
07:28 And the topping, I've just got a nice,
07:30 a very nice neutral muesli, a granola,
07:33 and just gonna just sprinkle this over.
07:37 Like this.
07:38 And traditionally, you can make your own kind of muesli mix
07:40 but we wanna make it really quick.
07:42 So we don't have time to kind of mix things up
07:44 and put in the oven, and make your own muesli this time.
07:46 So make sure you find one that's,
07:48 you know the health food had a bit of a range,
07:49 but ones that are more natural and not full of sugar,
07:53 not full of preservatives, those type of things.
07:55 I find a nice natural granule or muesli.
07:59 And this pretty much it,
08:00 so we just put that in the oven.
08:02 Take probably about 20, 25 minutes
08:04 and we'll get it out near the end.
08:06 You might want to check it half way through
08:07 that it is not burning
08:08 and a little bit of spray of some kind of oil spray over,
08:11 it might just help it stop burning.
08:12 So just check it to make sure it doesn't burn.
08:14 So put this in the oven.
08:19 So it's set on a 190 degree Celsius,
08:21 which is about 350 Fahrenheit.
08:24 Okay, how are these guys are going?
08:25 Ops!
08:26 Little burning on the bottom but not too bad.
08:29 We're gonna keep that sauteing a bit more.
08:32 You really want these tomatoes,
08:33 these onions to be kind of saluted
08:36 but kind of chucky inside.
08:37 It's really important that they are nice and soft
08:40 before you add the next thing.
08:42 And that's when all the sweetness comes out
08:43 when the onions get soft.
08:45 So come back to those shortly and add tomatoes.
08:52 Okay, now it's time to get the pasta on.
08:55 I've got some nice whole wheat pasta here.
08:57 Couple of pastas that are nice,
08:59 but probably 95 to 99 percent
09:00 that you'll find in the supermarket
09:02 is all made of white flour.
09:04 We can get some really lovely whole grain pastas.
09:09 This is a Fusilli, which is my favorite,
09:10 which is the spiral pasta.
09:12 So make sure you got for whole grain.
09:14 Most supermarkets have it
09:15 and they are really, really good.
09:18 So we're gonna use about,
09:19 I'm just gonna turn on the heat.
09:21 The trick with pasta
09:23 is you want lots and lots of boiling water
09:26 before you start.
09:27 So make sure you turn on the gas,
09:29 we got boiling water straight in here.
09:36 And we're gonna fire in the pasta.
09:40 So we're gonna put in about probably one and a half cups.
09:48 And that'll basically,
09:51 you can leave the lid off of this
09:52 'cause you ant it to be boiling.
09:53 And pasta's is a roll, everyone's different,
09:55 you kind of want to look at the packet directions,
09:57 but probably around about eight minutes,
10:00 as your general average pasta time,
10:01 some more, some less,
10:03 but that's kind of a good starting point
10:04 for your pastas.
10:06 So that's underway, we'll keep that bubbling away.
10:08 Make sure you come back to check it,
10:10 because it cant go overcooked.
10:12 So you want to al dente, which is when you bite it,
10:14 it's cooked but it's still firm.
10:16 One it goes pas that point it becomes mushy
10:18 which is not fun,
10:20 and Italians probably wouldn't want that.
10:22 So just give this a little stir.
10:23 I think this is looking better now.
10:26 Look at that.
10:27 We'll come back to that shortly.
10:29 Now we'll put that in there actually,
10:31 so we're gonna add tomatoes, given this tomato sauce
10:34 it's a really important ingredient.
10:36 And we've, gonna use two small cans
10:39 or one can of crushed tomatoes.
10:45 And also try to get ones that are tomatoes,
10:48 not full of sugar and flavorings and things.
10:51 We're just gonna add that to the mixture there.
10:53 Just turn up the heat a little bit.
10:59 And now we've got some,
11:02 I gonna use some honey for sweetener
11:03 when using tomatoes.
11:05 They're little bit kind of acidic,
11:07 so you'll need a little bit sweetness just to kind of,
11:08 just take the edge off that.
11:10 So use about a tablespoon of honey,
11:12 which is my favorite sweetener.
11:13 Tomato paste, which is basically
11:15 just the same stuff we put in there,
11:17 but it has got at least water in it.
11:19 So it just adds a nice thickness
11:20 and just adds a deeper kind of tomato flavor,
11:22 which is really nice.
11:24 So we're gonna add four tablespoons,
11:25 which is just is quiet a lot.
11:27 One, two,
11:31 three, four.
11:34 So you can see all that,
11:36 all these great things we're putting in.
11:38 It's just gonna be really, really, flavorsome.
11:42 I'm gonna put in a little bit of salt.
11:45 Putting about half a teaspoon.
11:49 And that's all the ingredients for our lovely pasta sauce.
11:54 You can make it with whole tomatoes if you want
11:56 but you know,
11:57 the canned varieties is excellent.
11:59 So this gonna probably take you
12:00 right about next 15 to 20 minutes,
12:02 just mingle around and simmer,
12:04 and it will probably start getting thicker
12:07 as the water starts evaporating off.
12:09 And we just end up with this really beautiful deeper flavor
12:13 that makes it a really nice Italian sauce.
12:14 And you can use it not just on pasta,
12:16 this sauce is universal.
12:19 At my cafes, we use this for our lasagnas,
12:21 we use it for other dishes as well.
12:25 So you can use it for lots of things,
12:27 not all pizzas.
12:28 You don't just need to use it just on pastas,
12:30 so it's already good universal thing.
12:32 So we're just gonna leave this here to simmer.
12:34 Keep an eye, it doesn't burn,
12:35 so when it starts bubbling we'll tune it down.
12:38 Now, the chickpea salad. This is an excellent salad.
12:42 I'll just grab a bowl we're gonna mix it in.
12:44 We'll actually have a plate.
12:47 This is a really good favorite of my cafes.
12:50 There's two chickpea salads you do to revive
12:52 that it really popular, these are Moroccan chickpea,
12:54 which kind of a tumericy, cumminey, saltanary,
12:58 middle eastern kind of solid chickpea salad,
13:00 and it's this far more just like your Italian one,
13:02 in which we're using a lovely Italian ingredients.
13:04 So we'll start with chickpeas obviously.
13:07 So you can,
13:08 these ones obviously not your own chickpeas,
13:10 but for convenience nothing beats canned chickpeas.
13:15 So I'm starting with two of these cans.
13:20 I'll drain all the liquid off them.
13:39 I'm just gonna start by putting on this plate.
13:44 So we could mix it in a bowl but, you know,
13:45 if you mix it on a plate, that just saves another dish
13:48 and you can actually mix it quiet right.
13:51 Okay, this guy here is deciding to bubble,
13:53 so I'm just gonna turn it down, so it's nice and low.
13:56 And its just gonna start to,
13:59 this flavor is just gonna start to cook.
14:03 So we're gonna add some color, of course.
14:06 So I'm gonna use half of green capsicum,
14:11 and half of red capsicum or bell pepper.
14:17 Alternative names.
14:20 I'm just gonna cut them really nice and fine.
14:24 So just gonna make it nice and fine
14:26 so cut your strips and dice it.
14:29 Now one of the health principles
14:30 I promote in my cafes and books is the new style philosophy,
14:35 which is basically the eight, kind of, fundamental things
14:37 you want to do to be really, really healthy.
14:41 And the first one thing is Nutrition.
14:43 Having healthy food makes a big difference in your life,
14:45 the number of letters and contacts I get from people,
14:48 they tell me how their lives get changed with healthy food.
14:53 It's just amazing. The next one is E as Exercise.
14:57 And that goes along with it as well,
14:59 just getting so much more oxygen in your blood,
15:02 exercising your muscles keeps you healthy as well.
15:04 Next one is Water,
15:06 you want to make you're drinking
15:08 two liters of water a day.
15:09 Just that single factor alone,
15:11 people switching from soft drinks to water
15:13 can have huge impacts on your health.
15:17 Next one is S, Sunshine.
15:21 So you want to get sunshine, it is important.
15:23 T is for Temperance,
15:25 which is avoiding all the nasty things like,
15:27 you know, drugs, alcohol, tobacco,
15:29 your life is, and your body is so much better off
15:31 without those things.
15:33 Next one is Air.
15:34 Make sure you live in a place that doesn't have polluted air,
15:37 and just breathe really, really deeply.
15:40 I have a friend once who went to doctor
15:43 'cause he couldn't breathe,
15:45 he just inhale like he's kind of difficult breathing,
15:47 and had this kind of a really hard time.
15:49 And the doctor end up giving him asthma drugs to him.
15:52 So basically, he took these drugs,
15:53 he thought he had asthma.
15:55 And then couple of months later nothing was working,
15:57 so he went to another doctor,
15:58 and the doctor looked at him and goes,
16:00 "You're not breathing properly."
16:01 And he started to breathe deeply from his stomach
16:04 and over night his asthma symptoms went,
16:06 just because he breathed properly.
16:08 So just make sure when you breathe,
16:10 you breathe deeply, breathe through your stomach,
16:12 and that could be the, you know,
16:13 the result in many people's illness,
16:15 it's just that simple act of breathing properly.
16:17 And that cured him overnight, much better
16:18 than the incorrectly prescribed asthma drugs.
16:21 And so air is really important.
16:24 Rest is important,
16:25 we don't have any rest of the night,
16:27 but you're gonna have a grumpy
16:29 and how inefficient we are when we get rest,
16:30 and may actually get good quality sleep.
16:32 And the last one is T, trust in God.
16:35 You got a good relationship,
16:36 a good spiritual focus in your life,
16:38 everything else just works out.
16:39 So there's the new style Philosophy for me to revive
16:42 and just a rally great way of living your life.
16:45 It's not just about food, food's important,
16:47 but doing these other things,
16:48 that makes a big, big difference.
16:49 And give them a go and you'll be surprised
16:51 how, what a difference it can make.
16:54 All righty, back to salad.
16:56 It's my little health talk for the day.
16:58 We're gonna throw on some sun dried tomatoes.
17:03 Now, we have tomatoes in the sauce,
17:04 but sun dried tomatoes have kind of
17:06 a bit of a different flavor.
17:07 So I'm taking about eight sun dried tomatoes,
17:08 I'm just gonna slice them. You can just buy them in jars.
17:14 Now these ones come in oil, so I might just get the,
17:17 we don't want too much oil.
17:19 I'm just gonna get some paper towels
17:21 and just gonna dab these,
17:23 just to get some of the oil off just to--
17:26 we don't want things too oily.
17:28 Kind of make healthy salads here.
17:30 So that'll get some of the oil off.
17:35 Throw those on there like that.
17:41 What's next? Olives, of course.
17:43 Olives are very Mediterranean Italian.
17:45 How to get the lid off when you got slimy fingers?
17:50 So I'll just drain some of this juice out.
17:54 Now I'm using the Kalamata olives,
17:56 they are the best olives you can use.
17:58 And I quiet like getting them when they're actually petted
18:00 where there's no stone inside.
18:01 It's probably not traditional Italian,
18:03 I think traditional Italians would like the stone inside,
18:05 but the last thing I want to find is a,
18:07 be crunching on an olive stones.
18:08 So I'd like using the ones that are pre-petted.
18:12 And you can use black olives or other olives if you want.
18:16 So there's our very colorful salad.
18:19 So I'm gonna make quick dressing.
18:21 Just give this garlic a little bit of stir.
18:24 Pasta's bubbling nicely over there.
18:26 And we're just gonna make very simple dressing
18:29 with tablespoon of honey.
18:32 Just gonna juice up a lime, I mean, a lemon.
18:39 In the lemon squeezer.
18:42 Which is why I placed in this draw.
18:48 And you need to get about a tablespoon of lemon juice
18:52 out of half a lemon.
18:54 Although, as you probably know,
18:55 every lemon is different.
18:57 Just gonna squeeze it through my fingers.
19:00 Probably my fingers get a little pips.
19:04 All right, none made it through this time.
19:08 And we're just gonna put a tablespoon of olive oil,
19:14 and about eighth of a tablespoon of salt.
19:20 And we just gonna stir that around.
19:26 The honey just needs to kind of linger with everything.
19:28 This is like I said, really simple kind of alternative
19:31 to vinaigrette,
19:32 that'll just bring all these wonderful flavors together.
19:36 Pour it over. Here we go.
19:39 Just give it a bit of mix through.
19:42 And that's a really just lovely simple salad
19:44 you can make in a couple of minutes.
19:45 And before we serve it we're gonna have to throw
19:47 some of the Italian pasta over it.
19:48 But I'll leave it till the end
19:50 'cause the parsley can sometimes go a little bit dry.
19:57 If you just joined us on Cook 30,
19:59 we are cooking an Italian meal.
20:02 We have a chunky Italian tomato sauce
20:04 served on whole grain pasta.
20:08 We have Italian chickpea salad
20:09 which is a very popular salad at my cafes.
20:12 And a leafy green salad.
20:14 And to finish off,
20:16 a pear and apple crumble that just smells so good.
20:21 Okay, let's get on with some if the next things.
20:23 We're gonna be doing a salad,
20:24 just a simple leafy green salad--
20:27 to just have something fresh for this meal.
20:30 So we've just got a nice blend of,
20:32 you can get these really nice lettuce mixes
20:33 in the supermarket full of different baby spinach
20:36 and I think these are beetroot leaves,
20:38 and different leaves
20:40 you probably wouldn't even know how to pronounce.
20:41 So we're just gonna start with these.
20:43 Salad's a little bit dry so just a little bit of water
20:45 sprinkle it over them.
20:48 Little bit of cold water.
20:50 Just brings some,
20:51 just gives a little bit of life to them
20:53 that just kind of makes them sparkle
20:54 and say, "I'm alive."
20:57 So make sure you just give it a bit of a water out there.
20:59 So we don't need much,
21:01 we just need probably two little handfuls,
21:04 just like that.
21:05 And we're just gonna check on some random ingredients.
21:07 So there's some nice asparagus at the moment.
21:11 So I found some of this.
21:13 So we're just gonna, with the asparagus,
21:14 just want to break the ends off,
21:16 and that kind of breaks the woody part off
21:18 from the soft part.
21:20 So get rid of that.
21:21 And we just gonna just slice it diagonally.
21:24 And with these kind of salads there's no rules except one,
21:28 and it's just all about color.
21:30 So want to help those with different colors.
21:32 So we've got red capsicum, half a red capsicum.
21:38 Just get the insides out.
21:41 And we're just gonna do,
21:42 we're just gonna slice it long ways as thin as you can.
21:45 So it really helps to have a really good knife.
21:48 Many people end up buying tindall knives
21:51 and they're covered, that's how I used to be,
21:53 end with 15 tindall knives
21:57 that are just blunt and don't work.
21:59 But it's much better to go out
22:00 and get a good $150 knife, a good chef's knife.
22:04 Keep it sharp, and it'll last you your entire life.
22:06 That's gonna make cooking far more enjoyable.
22:09 Let's sprinkle these.
22:11 So make sure you invest in a good knife,
22:12 it's a very good investment,
22:14 in long term it's actually saves your money.
22:16 Just one knife, one nice knife like this.
22:19 So this is a 20 centimeter, which is--
22:21 how many inches is that?
22:22 That's probably about 8 inches or something like that.
22:24 A good 8 inch, 20 centimeter cook's knife,
22:28 is just perfect pretty much most applications
22:30 in the kitchen.
22:31 If it's nice and sharp
22:33 then you're gonna be able to cut tomatoes
22:34 and everything with it as well.
22:36 You don't need a an extra serrated knife.
22:38 Carrot, we're just gonna do carrots.
22:40 So I'm gonna peel it, peel this carrot.
22:42 Bit of orange color.
22:46 And I'm just gonna use peelings from this one
22:48 just to make it interesting.
22:49 So we're just gonna just, just peel the carrot.
22:52 I actually go all the way down to the bottom.
22:54 And this will become our ingredient.
22:56 So it just give some nice interesting textures.
22:59 So we're not chopping every vegetable the same,
23:01 we're keeping them nice and different.
23:08 Here we go.
23:09 Just basically just,
23:11 look all these lovely carrot ribbons.
23:13 And again, when you're doing salads
23:14 we're not pushing things down,
23:16 we're just dropping things delicately.
23:17 We'll throw a bit of cucumber in.
23:20 This is a telegraph cucumber.
23:23 Just get rid of a, bit of a wash.
23:27 And we're just gonna cut it in half,
23:29 and we're gonna cut into half moons,
23:31 but we're gonna go diagonally.
23:32 So when you're cutting, think different angles,
23:34 different shapes,
23:36 and this just gives a nice different--
23:39 get the end off there.
23:41 Different kind of shape.
23:43 So it's nice when you're having a so many different shapes
23:46 around your mouth when you're chewing it,
23:47 just makes life far more interesting.
23:52 And to finish off, we're just gonna do a avocado.
23:55 Who doesn't like avocado?
23:56 No one's ever gonna complain
23:58 if you put a bit of a avocado in your salad.
24:00 Everyone sure like avocado, of course.
24:02 So just half an avocado, we'll just chop this up,
24:05 put it on top.
24:11 Just roughly dice it. Like this.
24:16 And to dress it, all I'm gonna do is just,
24:19 we got a kind of dressing on the other salad,
24:20 so I'm just gonna put a little squeeze of lemon juice,
24:23 just to finish it off.
24:26 And a naughty onion, naughty pit coming there.
24:30 See, here we go.
24:31 And here's just a nice simple salad
24:33 that we can use to go with this meal.
24:37 Okay, the pasta, let's have a look at this,
24:39 I think this is ready.
24:40 So make sure you want to taste it.
24:41 You want to just put it in your mouth and--
24:43 yeah, nice and firm and soft.
24:46 So I'm just gonna bring it over here.
24:47 Throw it through a colander.
24:55 You want to make sure you get all the water out.
24:56 Nothing worse than having pasta
24:58 and there's like drips of water coming through.
25:00 So give it a really, really, really, really good--
25:05 a good shake, get as much of it out
25:07 as you possibly can.
25:10 Okay, now we're just gonna add just a little bit of olive oil.
25:13 Just to make it, just a little special.
25:17 Just a pinch of salt.
25:20 And we'll just chop up some Italian parsley.
25:22 Since we're doing Italian dish,
25:24 this is the most appropriate parsley to have.
25:26 So not too fine, just nice big chunky bits.
25:29 Just to give it a bit of a extra
25:30 something special here.
25:32 And this will be the base.
25:36 With a pasta like that,
25:38 and we'll just throw this over the top as well.
25:43 And this is a lovely Italian pasta
25:48 with this beautiful sauce
25:50 that you want to make every time you have Italian.
25:53 So this is a great finish, look at that!
26:04 This crumble smells amazing.
26:06 I know this is gonna taste really, really, good.
26:09 I hope you've enjoyed this Italian meal,
26:12 and you're gonna try it yourself at home sometime.
26:15 Thank you for joining me today in Cook 30,
26:17 and I look forward to seeing you next time.


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Revised 2016-07-11