- [Babish] This episode is sponsored by Native.
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even on the hottest summer days,
with their non-sticky, quick-drying, and simple formula.
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that's Earth-friendly and recyclable.
Use code BABISH3 to get three deodorants for $24
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through the link in the video description.
(upbeat music)
(mellow music)
So this week on "Basics,"
it's actually late at night
and I actually feel like making
my actual late-night I-don't-care-how-many-calories,
I-don't-care-what-anybody-thinks-of-me pasta.
It's pretty much just a quick bust cherry tomato sauce,
which of course is loaded up
with a positively irresponsible amount
of butter, cheese, and other stuff.
Now, I did not pack my clothes apron,
and while I just might be one man with a camera,
I'm not going to run a sloppy ship.
According to the Internet, you can use a hair iron,
which, uh, kinda worked,
but only for a little itty bit at a time.
So as we so often do, we turn to Babish cookware.
Get this nice and hot on the stove,
spray the clothes with a little bit of water,
and you can see why this really is
the most versatile pan in the kitchen.
Now that our creases have been de-creased
and only about half an hour has passed,
we can get down to making some pasta,
just real quick after we talk sanitation.
A diluted bleach sani bucket is a great way to make sure
that you keep your workstation and kitchen clean.
The old restaurant I used to work at used one tablespoon
of bleach per gallon of water,
but I don't know if that's at all correct.
All right, apron's flat, station's clean.
Let's do some cooking.
As you can see, the mise for this dish
is pretty much just getting everything out of the fridge:
cherry tomatoes, fresh basil, fresh parsley,
four cloves of garlic, two shallots, some Parmesan,
butter, salt, pepper, and olive oil.
Also some fresh mozzarella cheese, not pictured here.
Prep is pretty simple.
We wanna very finely mince our shallots.
If you don't have shallots, you can use
any kind of onion-y thing, like an onion.
The garlic I'm slicing thinly is a direct reference
to the 2014 film "Chef,"
and the fresh herbs I'm mostly leaving whole.
If you really want to,
you can chop up your parsley beforehand,
but hold off on chopping the basil
until the very last minute so it doesn't bruise.
So now it's time to head on over to the stovetop,
where we've got the Babish clothes iron preheating.
I'm gonna add a tablespoon or two of olive oil
and begin sauteing our shallot
for anywhere from one to three minutes,
depending on how finely you chopped it.
Once the shallot's looking nicely sweated,
we're gonna add our thinly sliced garlic
and optionally a few tablespoons of tomato paste,
which can give your sauce a slower-cooked,
less-fresh tomato flavor.
Saute all that jazz together until an orange fond begins
to form on the bottom of the pot.
Add the cherry tomatoes and a little splash of water
if anything's starting to burn and cook until burst,
which, depending on the willpower of your tomatoes,
can take anywhere from five to 15 minutes.
Once everybody has burst
but most of the tomatoes are still retaining their shape,
we can start cooking our pasta in some boiling water
until it's about two minutes shy of al dente,
at which point we're gonna add it
and a solid 1/2 cup of pasta cooking water to the pot
to do maybe my favorite thing in the world:
finishing cooking the pasta in the sauce.
Add more pasta water as necessary, stir frequently,
and once the pasta is done, we're gonna finish it
with our fresh basil, a big ol' gob of butter,
and a whole lot of shaved Parmesan.
Kill the heat and stir in your various fats,
tasting for seasoning, adding kosher salt
and freshly ground black pepper as necessary or desired.
Maybe give it another taste for good luck,
because now we're gonna turn things up to crazy,
adding about 1/2 pound of chopped fresh mozzarella.
Cover it up and let it sit for two to three minutes
until the mozzarella is looking melty.
Then give everyone a rigorous stir,
just enough to distribute the cheese amongst the pasta
but not enough to turn it into a giant molten mass.
And what you are left with is a pasta
that arrests all five of the senses,
gooey, cheesy, stretchy, saucy, buttery,
all-seven-deadly-sins-at once kind of pasta.
Finish it up with some more herbs and more cheese, why not?
And with every bit, marvel at the horrible,
wonderful thing that you've created.
Make sure you use a squiggly kind of pasta like this
so the cheese has something to grab onto,
make sure not to heat any of the cheese
or butter directly on the stovetop,
and hang onto your pants.
Thanks again to Native for sponsoring this episode.
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with Native's simple and effective deodorant,
like my personal favorite, Powder & Cotton.
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Get three deodorants for $24
and 25% off any body wash or toothpaste
by using code BABISH3 in the link
in this video's description.
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