Pro Chefs Make 13 Kinds of Pantry Pasta | Test Kitchen Talks @ Home | Bon Appétit

banana phones downstairs cabin phones downstairs say hello to everyone like it's hard to do with one hand guys hello guys this cute little school now I feel like I'm in the Test Kitchen but not really today we're back in my

kitchen

and I'm I'll show you how

make

a simple front to back using only things I found in my

pantry

and that you probably already have. I feel like

pantry

pasta

s are

pasta

s you should be able to

make

without buying anything. in canned goods or things that you know sit on the shelf for a while made with weird

kitchen

stuff that's mostly fat and salt, if we get a cook, we're making a little Gemelli as I like to call maybe.

I hate Peg, you want to be the cameraman because stiff Steve isn't going to cut it, so I made the hot water, okay, I already salted it, let's cook everything, yeah, that's the shot, my little Dutch oven. I love this, look at my little little fruits, I'm just a little bit of olive oil, how's it going, your arms hurt, oh my gosh, take the ends off the garlic, okay, and I like to give it a little bit, just a little bit. light crushing like this and then the tomatoes. cut them into thirds we have these beans here come in here check out this thinly sliced ​​bell pepper vinegar all blue these are delicious marinated beans okay add the tomatoes I'm sure I ate some beans and this is not a recipe I said I've never made this earlier in my life.

I'll cut the garlic, we'll tie it to this. I'll put it right inside, it will be the collaboration boom. I'll add that right there. I left it too low to hold the pasta. about 92% done, little dente, we will finish it in the sauce. I have some butter, okay, cultured butter, water, okay, okay, so we just mix, mix, mix and those beans, if one of them breaks. You could even mash one or two of them and let them mix with the sauce. Now I'll hit it with some pesto. You know, when I start small you always add more, yeah, a nice quick little thing, you know? you wanted to put some bacon in it, let yourself go, the beans are amazing, the little vinegar in it is a little marinated, well you might be able to hear it, but we have a crying baby, you know, we woke up from a little nap.

I know it's not so baby-like either, but you know he's a little cranky when he wakes up, so bon appetit, this is basically a Leo aioli. Oh, that's garlic and oil sauce. What I love about this is that in the time it takes. to do so is the exact amount of time it takes for the pasta to boil. I have kosher salt as usual, so the pasta goes in. I've had this tall pot since I was in college, it was a gift from my parents. oil, be generous, add a few cloves of garlic. I'm going to add black pepper directly to the garlic, don't burn the garlic because it really adds flavor to your sauce.

I'm going to add a pinch of chili flakes now that the kale is a little a little bit wet the kale noises scared him all the kale is here it's wilted I'm going to season with salt and you can cook them as little as you want mmm with garlic I'm going to add a little bit of my pasta water, so now using the spider, I'm going to go right into the pan with the garlic and kale. There is a good amount of kale. More water. I'm just going to grate Parmar, it's very well seasoned here. I'm going to add another pinch of salt.

Remember that your pasta water is already salted, so when you add that you are adding salt. This is a really very quick meal to prepare, we get a large quantity and a good portion of vegetables at the same time. Now I'm the lunch lady, so that's another thing that happened to me, kids, do you want some pasta? Okay, come to Snapchat, Jesus, how much do you have? If you don't come soon, it's like a fine line between online and online-only education, you know? I'm enjoying lunch. I could even thank you mom. I'm pretty good, so five seconds literally translates to dry soup.

It's a pan that you put the noodle in and it cooks in about two cups of liquid and it's a really good way to use it. Pick up what's in your refrigerator or pantry, if you preheat your pan you run the risk of burning the pasta to the bottom of the pan, so while it's still heating up you should keep moving the surroundings, but the more color. it takes more flavor it's going to give you it's going to transfer this to a bowl I'm going to add a little more oil and I'm going to throw it all in at once random corn on the cob why don't I always season my vegetables pretty liberally when I'm sautéing because I think which helps them cook more evenly.

What the salt does is extract all the moisture and a lot of the sugars, which helps caramelize, so instead of adding more water or more liquid, you will get the benefit of having the flavor of all these vegetables in your pasta if you have a leftover little sauce. I'm going to go ahead and add this too, it'll give it a nice touch that I'm really excited to add two cups of chicken broth to my toasted pasta, I hope you can see that and then just push it into the liquid and then once it boils , I'll cover it and in ten minutes everything. of the liquid should be absorbed and the pasta will be perfectly tender and all the vegetables will be perfectly cooked, so ten minutes ready to serve, as long as the liquids are gone, it looks so good, add a little fresh cheese and a little cilantro.

I have an avocado, so I'm going to include it here, so Paseka use whatever you have, it's very simple, it's a very sad sigh, it's very comforting, so today we're going to make some kind of tomato paste, chicken with cheese , garlic, II, a kind of very simple penne pasta. I'm going to take this to the stove. This burner is always a problem and always works. I also have chicken broth. Homemade chicken broth that I will use instead of pasta water. I'm going to drop the dough now. This pan is heating up, I'm going to pour a lot of olive oil in which we have about seven or eight cloves of garlic.

I just peeled them and crushed them, so as soon as we start to see this brown, that's when we're going to pour in our tomato paste. As you can see, my stove is a little uneven, so it's like it's cooling down here and in the Test Kitchen, folks, a tube of tomato paste. Tomato paste is one of my favorite ingredients. I'm going to move that here and this one. side of the pan and then I'm going to put a good amount, maybe almost half the tube of this tomato paste, a lot of ground Aleppo chili and this for the situation, just deglaze it, bits and pieces, like dissolve it, I don't do it .

It tastes like pasta with fish sauce. I just want some fermented fish and chobe flavor in there. It's like bubbling, try it mmm, transfer it right there. This pasta is like shy, shy, al dente, you really want to. kind of cook some of that delicious chicken, eat tomato, situation with garlic, right into it, add like maybe another one? I don't know, half a cup of pasta, water and I always have that on deck, we can have our parm. I'm just going to add. I eat a small handful at a time the small piece of butter is pasta it's not a diet food mmm delicious something about being inside all day like I'm really hungry or somehow I add it with a little black pepper and a little more of grated parmesan cheese mm -Hmm, there is so much garlic flavor that you can't really taste the fish sauce, but it gives it a very nice umami sensation.

Basically, what I'm making is a vegetarian Puttanesca. What I love about Puttanesca is that it requires very minimal chopping, it's very close to the savory flavors, typically anchovies, capers, olives, my parents are vegetarians, we don't have anchovies, I don't like anchovies anyway, so I make it. We will make with tomatoes, olives, capers, garlic, crushed red pepper flakes, literally. All you have to do is eat the olives and if you're lazy you don't even have to do that, so we're going to eat our olives with my mom standing here making sure she doesn't mess anything up a little. of olive oil clove of garlic I feel like Alton Brown and candy I feel like this is your favorite angle oh my goodness a bunch of crushed red pepper flakes let's add like half a packet of pasta hello I'm here ideally it's crushed tomatoes but it's cold , we added a bunch of capers to our olives and I added a little bit of the guardian juice to stir that up, don't put too much salt because remember that you already have salty ingredients here and salt. the pasta lid here, the sauce has been cooking for about 10 minutes, this is what we're working with, all right, a little bit of pasta water to help it find I know you're not looking mom, but I'm still nervous in some ways because I'm so I'm going to add a little olive oil to make it nice and shiny, mom, would you mind putting it on a plate where I won't worry about my shirt?

If you do. You can make a cute little swirl. It's much more fun to get together. behind the camera okay oh yeah she's cleaning it it's like we're in a restaurant just put on a nice you're going to do it no not just a little bit yeah actually hey dad, do you want to try it? I'll just drink my wine. and accept criticism, good mic is on, we have levels, this is pantry pasta, what could go wrong? Oh, maybe I'll make my wife some lunch and play the hero, so let's use some gluten free pasta here, I'm going to cut some up. garlic here you can't tell because you can't see my face but I'm doing the Andi Barragán II stare and chop now I'm going to cut up some sweets and some peas I want to bring the peas back what did she do?

What did peas do to anyone? They are incredible. You know, I'll cut them two by two and three by three. The olive oil sizzles gently. You don't want this garlic to have too much color and also to cool it down. I'm going to throw some anchovies in there, sorry Adam Rapoport, you're wrong about this, yeah, this isn't about putting anchovies on top of your pizza, it's just about adding a subtle base of flavor, blooming these chili flakes on this Spicy fat, I guess. We could have dropped our dough and instead I'm sitting here like a fucking idiot.

I make about a hundred grams per person. It has a little salt. Hey what's up? So I'm going to warm up again. I'll put. a little bit of tomato paste in this is optional listen to that sizzle okay you want to see the color darken a little bit. I'm going to add our vegetables, mix a little, mix, yeah, I'm going to close the pasta and put it right in our sauce look how the vegetables are nice and bright green. I'm going to put a little bit of parmesan a couple cups of butter. A lot of movement.

Movement is key and suddenly we have a nice bright sauce here. Hmm. I'm going to take this to our bowl here. Finn is currently winning a raucous game of forgiveness in the other room. This will prepare us for a very tense lunch hour. I'm just going to throw some mint leaves in here. We'll take this in a good light. You know, at

home

. the rules are different, there are no spoons in the apron, well actually, wow, I mean, there are no spoons, but there is a spoon in the apron at

home

, like we don't go crazy, you know hmm, it's corny, it's Buttery, but there is a great base note in the anchovy and garlic flavor.

Okay, what do you think he likes? I made you lunch, you're not on camera, don't worry, this is my grown-up macaroni and cheese recipe and I'm actually going to show you an even smaller version. use just pasta water and I'll show you how to swap pasta water for milk if you don't have milk or can't find it. First thing is you need a stick of cold butter, the only pasta that was on the shelf at the grocery store was orzo, which I was really excited about because I love orzo and I feel like orzo is making a comeback so I'm going to melt one or two tablespoons of butter like it has more black pepper than you would think you need.

This is basically cacio. e pepe before making anything obviously we are going to salt the pasta water a lot. I'm going to take a big spoonful of this pasta water. I'll add it to the pan and that will stop the cooking. I'm going to start beating. piece by piece all the remaining cold butter now that the sauce is done I'm going to turn it off and then I'm going to add about half of this box for half of that I'm going to take at least one and a half cups of pasta water with this cup okay , so we have it reserved.

This is still pretty thick, as you'll see, and now I'm going to start grading this cheese, so use a microplane, if you have one, it will grate it super fine. Don't let it clump together well, we're getting there, it'll almost look like risotto add another splash of pasta water just before serving and I'll finish it off with a little more fresh parm and a little bit of black pepper, it's a little slippery it's a little hard to show you and that's lunch, friends, delicious, four ingredients, it's this Hedrick pasta abrasion that I like to make that uses as the main ingredient a can of chickpeas that you can't shake, these in particular, our staple food that always I have this unrefined sea salt at home that I like for pasta water.

I generally don't chop garlic at home because I find it a bit annoying and it's good for you, just ask Fred who puts a generous amount of olive oil in here. I'm going to put the garlic and chickpeas in there, the oil is hot. I can see it's starting to shake on the surface of the pan and now that you can pour myscrapings. Rosebery image of red pepper flakes. I like a little spice. pasta, these are very beautiful dried red pepper flakes, it's this wonderful dried pasta from Italy and you see the surface of the pasta, it's like a normal surface and very rough, and whatever, it's fine, if you don't have parm, you a goodChronica John could use I look at the other pecorino thanks sorry, the idea here is that I'm going to reserve, say, a third of the crispy chickpeas to sprinkle over the pasta and then the rest I'm going to puree to make a creamy sauce. a little bit of white wine like a dry white wine, something that you would drink, this is going to go in and equally like everything just balances out and everything else takes a little bit of salt and now I'm really just mashing up a big ladleful of pasta water let's go. to make a pinch of red pepper flakes I think we're there.

I'm going to transfer it to the pan now, it's okay if a little bit of the pasta water pools up as I slowly add the finely grated cheese, it starts to melt and form. of dissolving in that liquid and you can see that the texture has changed quite a bit just by adding that cheese, it has thickened. I'll do some zest. I usually cut off center, like cutting in half to avoid those seeds I just added, this is a pretty big piece of butter, but why not? It just makes a silkier looking sauce. I think it looks so good.

I have these rosemary sprigs for that. I set aside these crispy chickpeas and saved a couple more to sprinkle on top a couple more of these chickpeas, red pepper flakes on top some women and they showered in the apartment, it was much more impressive than looking at all the ingredients individually, they come together and I think in actually makes it absolutely elegant. Delicious and very easy dinner. I also love it when the trophy finds its way. I am referring to the combination of white wine, rosemary and garlic, all together. I really think it produces a surprising depth of flavor.

The good posture used to make this dish is called koshary. You can call him. It is kosher and some people call it kosher. I have seen it written with O or EU. It is a traditional Egyptian pasta dish. The first time I found out was from my husband. He is Egyptian, so he knows this dish very well. The base is a mixture of rice, chickpeas, lentils and elbow macaroni. I don't have elbow macaroni at the moment, but I did have some spaghetti that I cut into 1 inch pieces. The base of this sauce, I will actually use leftovers. marinara, but if you can use whatever tomato sauce you have, I'm going to start with a little bit of olive oil here since I already have onion and garlic in my marinara, I'm just going to add a little bit.

Cash Mary Red Chili, but it's fat so it blooms a little. My pasta water is running out, so let me drop in my heavily seasoned pasta with kosher salt. We all know. Now I'm going to add a little bit of this leftover tomato sauce, I think. I'm going to use it all because we don't just want acid and heat from this. Add a few drops of vinegar and taste it. Do you think Chris would hate this spoon? I want a little more vinegar and I want a little more heat. put some hot sauce on because hot sauce will bring acid and heat up a punch oh I forgot to tell you the most important part, this is often stuffed inside a PITA, today we will have it in a bowl, my pasta is ready. the sauce is ready now we're going to put it all together I'm going to add some leftover chickpeas that I just heated up I'm going to leave the broth some leftover lentils and then rice moments like these I really just want a bowl of something that makes me feel full and warm and so on It really makes me have my bowl of mixed cereals, etc. here. the sauce is where all the action happens, you know, so this is non-negotiable, you have to finish this with crunchy shallots this is vital here it is Oh, warm, starchy, creamy, chewy, like that's all I want right now.

I just want to live in this bowl. I was going to show you how to make tuna pasta, but I'm surprised we don't have tuna. I'll use some mackerel instead, which will be just as delicious. I'm going to heat up maybe a tablespoon of extra virgin olive oil and then I'm also going to throw a couple crushed cloves of garlic in with the oil. it's like the only pasta I have right now, but I'm not mad about it, it's Gemelli, salt my pasta water and then I'm going to put in maybe about half of this box while my garlic starts to brown and I'm going to sprinkle a some panko breadcrumbs.

I don't want the garlic or breadcrumbs to burn. Okay, these breadcrumbs look great, so my pasta is almost ready. I'm going to drain this and transfer it to a bowl and then I'm going to bring it back to the island, it's really just a matter of cooking the pasta and then throwing it in a bowl and mixing it with a few other things, a little bit of lemon zest that will go right here, fresh parsley leaves and I'm just going to throw this away. but the spoons in this house Chris would be very proud to be perfect and don't need more salt.

I'm going back to my pasta. I'm going to add a small can of mackerel. I'm just going to drop the whole little fish in here by the spoonful. of capers because this pasta has no sauce, you want to make sure you get all that flavor, just a pinch of crushed red pepper flakes, dress this with a little bit of fresh lemon juice and then a little bit more olive oil. and a little bit of salt and then while I'm throwing this pasta, I'm going to break up those larger fish fillets with my spoon, we round up a little bit more salt and I think the rest of this parsley just because I have it, I put my pasta in a bowl. just top it with some of my parsley, lemon and garlic breadcrumbs, and that's pantry mackerel pasta, it barely requires any cooking, it's my favorite kind of pasta, two things I brought with me from New York, cannellini beans, artichoke hearts, so this is going to be great.

Simple pasta but we're going to start with white onion and garlic, it's like that scene in Goodfellas. The thing about being with my parents is that sometimes you go to the refrigerator and look for an onion and you find this and it's like Wow, why did it get cut like that? What is it? Don't know. Oh, what's cooking smells good. The starter package is garlic, onion and olive oil, as Molly Boz would say, more than a little salt in the pasta water or Kathy and us. We're going to cook that until it's al dente. We have our white beans rinsed.

Those are going to go to our artichoke hearts. Those go too. Let's take some salt. Red pepper flakes, stir in the liquid gold and set it aside to use in my starter sauce, we'll add a little bit of butter here, it'll give us a creamy base for a sauce and we'll add just a little bit to start, the butter will melt into that . very finely grated pecorino cheese and little by little this is not the most colorful dish in the world, but you know it's going to be good, we have our white bean artichoke, our chili flake pasta, oh, this is dinner, I made this part.

I have been seeing many of you doing it during this time. It only requires seven ingredients and that includes salt and pepper. I'm going to add a little salt to a pot of boiling water, not the amount, Miss Boz, would you have this type of animal shells? but I think any type of short tubular pasta works with murata, but to be honest, I think even long pasta would be delicious. This makes a lot of sense with spaghetti and I'm just going to drop my pasta. I stir the pasta so that it doesn't. Don't stick to the bottom, this way will take about eight minutes, whatever it says on the package for al dente, let's see, these would say nine minutes.

I'm going to cook it for eight minutes because I wanted to finish cooking in the sauce, you know. Come on, my limits are the things you find in the winter. It's always amazing to me how you find that the brigh

test

things come during the darkest months and I'm just going to cut off the gnarly ends. I just cut it into rounds. I'm going to turn the heat to medium once the butter melts. I'm going to add the lemon and the lemons will caramelize once they're cooked and caramelized. I take out about three to use as a garnish.

I'm going to act. tablespoons and pasta, water, a little remaining cold butter. I'm going to add my pasta here. I'll add a little bit of parmesan and make sure it melts before adding more and this will obviously thicken the sauce as well, which I like to do. is to turn it off and add a ton of very coarsely ground pepper. This is almost like a copy of a cacio e pepe with lemon. This is also definitely thickened. I wish I could give it to you with this. I'll take some of these lemon. the slices almost hurt what I do here is give it micro parmesan cream until it becomes something like the texture of the parmesan in the shaker.

I like to finish with more pepper, I use whatever shape of pasta you have, tubular, great, long, amazing, the black pepper comes out. the parmesan adds like a salty nutty flavor but also helps thicken the sauce and I love meyer lemons in this, but now regular lemons will totally work. Goodbye guys, I'm going to show you how to make the pasta in my pantry go with me because I have one hand, just salt, rock, my darlings pasta, let me tell you why, luckily, gluten-free, luckily, and I recently discovered that I'm not gluten intolerant faster, come on, take the ID case, that's how we say it pasta with butter and cheese.

I'm going to start melting this butter before the previous goals here and then I'm going to take a cup of cooking water out of the pot, very carefully, make sure you don't put your hand in it and I'm going to put half of it in. the butter in there, let it out, see how you get so much steam and I start putting it in the dough, I hope you make you hungry, don't get rid of the water in case you need more pasta in there. the butter is at the bottom. I'm going to start turning and add some cheese.

I'm going to add a little more water, cheese, pasta, butter, which I don't like. I'm going to add some brown butter that was being handled like there's no time, probably about 15. minutes that will be I think my breakfast mmm with cheese tastes exactly like the pasta my aunt used to make Bon appetit we're making the end this is final flame take the ending seriously silence for the end I will be respected the key here is all you need are some staples to have on hand tomato paste great option and these are a great option garlic certainly olive oil , okay, easy, no, it's not like antabuse on pizza, we're not listening to the video, dude, so point out being parmesan. great addition if you have it, whatever bed you have on hand, all that pantry stuff provides a great base and anything you add to it just makes it even better.

Thank you very much, we understand, no, we did it, we did it, we did it, it's okay. It's a W, okay Ali, do this, do this, do this, that's a W, okay, it's more of a gang sign, but whatever you do your way.