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This is my first summer in Italy, and I’m finding a whole new world of Italian food I never knew existed! The hearty, winter dishes have been replaced by light, fresh recipes that make the most out of the seasonal produce. Even the pasta has taken on a summer twist, which is why Eva is here to show me some simple pasta recipes that are perfect for a hot day.
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Our Favorite Canned Tuna – https://amzn.to/3NG1SwW
PASTA ALLA CHECCA RECIPE – https://www.pastagrammar.com/post/pasta-alla-checca-recipe-a-fresh-summer-pasta-with-a-raw-sauce
PASTA AL TONNO E LIMONE RECIPE – https://www.pastagrammar.com/post/pasta-with-tuna-lemon-fresh-light-summer-pasta-recipe
PASTA RICOTTA E POMODORINI RECIPE – https://www.pastagrammar.com/post/ricotta-cherry-tomato-pasta-light-healthy-pasta-recipe
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00:00 – Light, Fresh, SUMMER Pasta Recipes
01:12 – Eva Makes a Raw Pasta Sauce
06:00 – Trying Pasta alla Checca
08:13 – Eva Makes Tuna Fish Pasta
12:10 – The Pasta Sauce is Done!
13:35 – Putting it All Together
13:59 – Trying Tuna & Lemon Pasta
16:09 – Eva Makes a Summer Ricotta Pasta
19:31 – Trying Ricotta & Cherry Tomato Pasta
21:18 – Pasta Grammarian in Action!
#summerpasta #pasta #recipe
37 Comments
YES to the making of Lemoncello and please I really want to make ORANGEcello just like the Caravella Orangecello.
It's summer. Why dried oregano and not fresh basil?
Oh yes!!! I would LOVE to see the way you make Limoncello! 🍋
Yes, please make limoncello!
Vabbe', certo: i Pennoni della Molisana trafilati in bronzo o altri, si che vanno bene e si mangiano alla grande! Brava con Tonno e Limone e Pasta con la ricotta. Ciao ragazzi.😉
Limoncello, please.
Limoncello? Per favore!
I'm saddened that Eva doesn't like Pasta Salad. It's one of my favorite dishes. Mine is different from most people's as I make it with fresh tomatos, green peppers, black olives, thinly sliced red onion, capers, store bought italian salad dressing and of course the pasta cooked to a firm al dente and everything is refridgerated overnight to blend. Easy, fresh and delicious.
Wonderful-looking pastas. But I would be remiss if I did not comment on Harper's beautiful hair. Incredible shine. Great highlights and wave. Looking good!
Please show me how to make a great Limoncello!
I've seeing you in Italy and in your new place.. beautiful
Fantastic recipes!
Limoncello! Yes please!!
please do not use colored olives. you have the best black olives in the world in italy. there is no reason to eat this horrible industrial stuff
Il nostro Italico pasto estivo !!!❤
You pressed all of my Sicilian-American buttons with this video! I will dream of those perfect summer tomatoes and the caponata. Other favorites are granita al limone, sfingi, and stuffed artichokes, Sicilian style.
I love that you love food and will use pasta that's not "right" but promote the original way of doing the dish still.
Sadly a certain Plate is so dogmatic it's off putting to watch.
Yes please a good Limoncello would be great!
My family always makes this in summer!! From fresh homegrown tomatoes and basil with good extra virgin olive oil.. My daughter’s favorite pasta dish ( one of many 😂)
Growing up Italian we ate this very often in the summer. I still make it all summer!
The penne lisce is like little cannelloni, or manicotti. They keep all that goodness in.❤
Yes please make limoncello while you're in Italy! ❤ Also, you two are incredible together. Glad I found your channel.
Thank You, this is so timely. I had looked back in your episodes for these recipes and sadly did not find. I look this morning and PASTA ALLA CHECCA et alia appears. Such a good base for the gardens bounty!
I’ve being making this for years since living in Roma, but with basil with or without mozzarella my family loves it.
I "invented" the raw pasta myself years ago when I wanted something fresh for a hot summer day. I also added some fresh basil to it
Definitely make limoncello! Oh, and penne lisce FTW!!
LIMONCELLO !!!
Growing up in Sicily, i got used to the seasonality of every ingredient and i never imagined people eating fruits and veggies out of season. Then friends of ours moved to London and recently told us about how people from there find the concept of seasonality strange, but they also said that because you can find every ingredient all year, on account of them being GMO grown and imported from all over the world, that all those ingredients end up being bland all year. In very rare occasions i get to eat fruit and veggies out of season and boy do they taste bland. It's hard to be "confined" to a specific time of year to eat certain items but the tradeoff is that all you eat ends up being super tasty.
I love your dishes, and they are a great inspiration in my personal cooking. I visit Italy frequently and have always loved the food there.
But! There is a but to it. 🙂 I also know that for me it's impossible to live solely on Italian Food. There are far to few proteins in the dishes for an man like me from the North.
The 3 dishes you just showed are all good examples. The first one has absolutely no protein. The second one has protein from the small pieces of tuna, and maybe a little bit from the cheese. In the last dish, there is again only a little bit of protein, all from the cheese.
Somehow i think and hope, that Italians have a way of compensating the lack of protein. Maybe you could tell more about how to get food that is rich on protein in Italy.
Thank you for being an inspiration.
10:55 – "They grow because they want to grow!"
As someone with limited gardening skills, this describes every successful thing I've managed to grow. Yes, I plant the seeds, yes I water and transplant and prune and pick off large pests. But other than that, the plants are doing most of the work and I try to stay out of their way while they're doing it. If the plant becomes sick, I don't really know what to do. Googling "yellow spots on leaves" or other symptoms for a particular plant tends to yield a list of four or five things that it could be. So yeah, the ones that survive are fighting for survival on their own. I'm just the water boy.
You appeared to be cooking on induction hobs. If so, how do you compare it to gas? I've never used gas but find induction incredibly fast. And yes, to the Limoncello.
I just bought a bottle of olive oil infused with Italian lemon. Should I try it in these recipes?
Just when I needed a good Summer Pasta, here comes Pasta Grammar, again! Thank you Eva and Harper!
yesss Eva, please make limoncello.
I have a bowl just like that! I love it, and use it all year round. ❤
YES make limoncello!!
Yes. Please make lemoncello (sp?). Thank you. ~Dr. Phil
Yes, please create a video about limoncello 🍋