PASTA ALLA PUTTANESCA Olive oil, as needed ¼ cup sliced garlic 1 cup chopped tomatoes 6-8 pieces anchovies, coarsely ¼ cup coarsely chopped black olives ¼ cup coarsely chopped green olives 3 tablespoons coarsely chopped capers Red pepper flakes, as needed Salt and pepper, as needed 500 grams pasta, cooked al dente Pasta water, as needed Parmesan cheese, as needed

Video Transcript / Subtitles:( AI generated. About AI subtitles » )

* AI ("Artificial Intelligence") subtitles on Tagalog.com are generated using "Whisper" by OpenAI (the same company that created ChatGPT and DallE2). Results and accuracy may vary.
* The subtitles do include errors occasionally and should only be used as a tool to help with your listening practice.
* You can request this website to create a transcript for a video if one doesn't already exist by clicking the "Request AI Subtitles" button below a video. Transcribing usually takes 30-40% of the length of a video to complete if there are no other videos in the queue. For example, a 21 minute video will take 7-8 minutes to transcribe.
* Running a super fast cloud GPU server to do these transcriptions does cost money. If you have the desire and financial ability, consider becoming a patron to support these video transcriptions, and the other tools and apps built by Tagalog.com

Let's cook another pasta dish that is very, very easy to prepare but ultimately sasyal and napakasarap.

This is called Pasta Ala Puttanesca.

So of course, first, I already boil water in my Chef Arvie All Purpose Pot.

And of course, I will put it rock salt.

This is very fancy, right? The pasta is just perfect.

You just lay it there, right?

And then if the packaging says 8 minutes, of course, I will reduce it to 1 minute.

That's my rule so that it's really al dente.

So that's 9 minutes, so I'll set the timer 8 minutes.

8 minutes, my gosh.

So there, 8 minutes.

And let's just leave that ajar.

And on that 8 minutes, let's have a master chef contest.

Let's cook our Puttanesca sauce.

So actually here, it's very important that your anchovies won't be lost.

This is the one that will give extra flavor.

My God! I can't open it, right?

So there, it's already opened.

This is the one that will give your Puttanesca sauce extra flavor.

So make sure that you don't skip the anchovies.

Into my All Purpose Pot.

I put my garlic, sliced garlic.

I will also put it anchovies but I will chop this anchovies.

So there, let's chop it.

I will put it all because I like the flavor of anchovies.

If you don't like anchovies, no problem.

You may skip it but it's not Puttanesca anymore.

For this one, I will just mix it to make sure that it's cooked nicely.

So the garlic.

Low flame only.

And then my anchovies, I chop this coarsely chopped.

I put it there.

I'm also going to put tomatoes, I have here chopped tomatoes.

You pour it there as well.

Green olives, I'm going to coarsely chop my green olives.

You pour it there as well.

Okay, you stir-fry it and then I also have here black olives.

I will also just coarsely chop it.

I don't know because me, I'm not used to eating whole olives.

Even though on cocktails, even though they say that it's fancy.

I'm just not used to it.

I like it more when it's chopped, it's just like it's chopped.

And then I'm also going to put sun-dried tomatoes.

This is not required but desired.

I love the flavor of sun-dried tomatoes.

It really gives it a very refreshing flavor and that fancy texture

that you can taste the deep flavor of tomatoes on every bite, right?

There it is, right?

The texture of it.

You know that it's like it's hard, that's why it's sun-dried.

It's just like that, right?

Sun-dried.

But the process of this is not just like that.

It's not that you just sun-dry it under the sun.

Because this one, it's like it's soaked in oil.

It's delicious.

Actually, that oil is also delicious.

That's why you pour it there.

And I'm also going to put-

Wait, I'm just shaking it.

Maybe my pasta is already cooked.

Capers.

Just some capers.

I'm gonna add more sun-dried tomatoes.

You may buy it dry, there's really one that's already dry.

But me, I prefer this in oil.

You may buy it dry, there's really one that's already dry.

You know that.

I may put all of my capers already.

So there it is, our Puttanesca sauce.

2 minutes more.

I put the pasta first, right?

I'm really in a hurry.

Now me, I want it spicy.

So I put it a bit of chili flakes.

I put it more so that I can really feel the spiciness.

And then of course, you season it with some salt.

But not too much because your capers are already salty.

A little bit more of olive oil.

Oh yeah!

Actually, you may press it.

You press it so that the flavor would be extracted from the oil.

And I just have here basil.

It's not really authentic when you have basil but why not, right?

The taste of basil is delicious, right?

When I was developing the recipe, I don't have any herbs.

What I put was arugula.

It's also delicious.

I put a bit of basil.

And then my timer would be on.

Right?

So there.

You toss it like that.

Oh my gosh!

Look at that.

You put it a bit of pasta water.

Binder, emulsifier and for it to be wet.

Added moist.

More basil.

So there it is.

In 10 minutes, it's done.

Of course, I won't say that I just prepare the ingredients for 10 minutes.

So let's say 20 minutes, right?

You prepare for 20 minutes or 30 minutes of pasta.

So you put parmesan cheese.

Right?

It's really fancy, right?

So see.

So this is my pasta.

Oh my! It's Puttanesca.

I want to try it.

Don't throw this away because just in case, right?

Just in case, you have a visitor who wants to change.

He wants a grand entrance.

When it comes, he might say that

why is your Puttanesca pasta already dry?

Then pour a bit more.

Don't remove that from the all-purpose pot anymore

because you can also use this.

This is your own serve.

It's very presentable and because it's cast iron, it retains the heat.

Oh my! The light is blinking.

It's really like I'm in a burmont, I feel like I put Christmas lights.

Now, let's taste it.

Promise.

Even if you left it for 20 minutes, it will retain the heat.

Your pasta will stay warm.

It's so delicious.

I really like this kind of pasta.

Very refreshing.

So let's taste it.

I will taste it first.

I'm tempted to put more cheese

but I want it on its own first, there's not much cheese.

It's so hot.

It's true, right?

It really retains the heat.

I got burnt, it's so hot.

But it's so delicious.

Don't be like me.

There it is.

It's good, it's so good actually.

But it will be great if I will put more cheese.

You know, all the ingredients that we put.

The garlic, anchovies, olives, capers, sun-dried tomatoes.

Their flavors stick to the oil.

It's so delicious and surprisingly,

the basil didn't overpower the dish.

It's just there as if it's enhanced.

It adds freshness, right?

Freshness galore.

Oh my!

Don't wait anymore.

This is perfect especially if you have a vegetarian visitor, right?

You may really remove the anchovies totally

so that it can really be for your vegetarian visitors.

It's so refreshing, it's so good.

So I will fix this because I have a visitor coming.

So I'm going to see you all soon.

Thank you for watching!