With roots from Italian-American culture, this onion pasta was a staple for many families. Onion pasta is simple to make and enjoy!
For the full recipes, become a paid subscriber to Andrew Zimmern’s Spilled Milk: https://andrewzimmern.substack.com/subscribe. You’ll get recipes like these every week, you can ask me questions for my Go Fork Yourself videos and much more!
#AndrewZimmern #Recipes
Website: http://www.andrewzimmern.com
Instagram: https://www.instagram.com/chefaz/
Facebook: http://www.facebook.com/AndrewZimmern
X: https://x.com/andrewzimmern
Pinterest: http://pinterest.com/chefaz/
TikTok: https://www.tiktok.com/@andrew.zimmern?lang=en
Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.
42 Comments
You lost me at anchovies.
What brand is that mandoline slicer, please?
I am doing this tonight!
Easiest pasta dish??!
Sorry, it may be delicious, but that^s about the most elaborate way to make spaghetti I've ever seen.
(Short of a classic ragù alla Bolognese)
Fenkyu
DELICIOUSSSSSSSS WILL TRY IT SOOOOOONNNNN!!!!!!!!!!!
Do not give me a fork full of pasta on a plate and call it a pasta dish. That is a taste. You can add 4 more of those pasta dollops and call it a pasta flight. Or are we doing depression era portions?
こういうスタイルのパスタが好みです✨ベタベタとお皿に横たわっているのは家庭料理
Extraño comidas bizarras. Que bueno encontrarte en Youtube.
ok it looks good, but eating that every day ? unless you wanna be fat like a beached whale, geee
Im making this tomorrow for dinner looks amazing. I love the flavor of anion, maybe adding a bit of fried up garlic would be great too
You know you look like a fuckin goof
Yup–that absolutely looks like a Depression meal.
Love you Andrew. Please say what to use in place of anchovies as I think most of us regular folks do not have them around or experience with them or might be turned off to the thought of them. I also see the cost of regano parmasano is pricey. Is there a budget friendly alternative?
Now i know what I'm cooking for dinner for the family next weekend. Thanks!
He doesn't give the recipe in written format unless you give him money FYI
What can you use instead of anchovies? Looking to turning this vegetarian.
You had me at onion.
"literally 2 minutes"
video is 19 minutes long
I turned off after anchovies
I cooked for Chris Santos from Food Network… it's not a secret PEOPLE who have worked for Andrew Zimmern have all came out and said Andrew acts like a poche A-hole who thinks he's better than everyone he's around. I get it…. you're famous. But treat people with respect. I am exhausted listening to stories from people you've worked with over the years and how you're a rude, stuck-up A-hole. #ANDREWZIMMERNFATIGUE
In India we use this fried onion in biryani! But housewives in India dry loads of onions in sunlight and store it! Fry dry onions when needed! It drinks less oil and tastes better
you aint getting me to fry in olive oil for 20 mins and serve it to people. dont do it
"I do not fear the onion. Give me beer and onions." – Traditional Egyptian burial inscription
とても美味しそう！試してみます！
Ah mais ce sont des pâtes aux anchois, pas à l'oignon ! Beurk, non j'ai jamais ça chez moi, je passe… j'espérais une recette végé…
Hallo.
Danke für dieses interessante Video.
Ein Pastakreation dieser Art habe ich noch nie gesehen oder davon gehört.
Werde ich demnächst für meine Frau zubereiten und überraschen.
Habe den Kanal abonniert.
Grüße aus dem sonnigen Südwesten Deutschlands.
👍👌😁👋
Olive oil is too pricy these days for this…
Cramming SO MANY ADS in 1 video, in particular before the video even started is A CRIME. With American toxic gluten loaded pasta, it's a crime beyond words.
might be good, but quality EVOO is $$$
Sunflowers Got That Sun-Stalker Energy 🌻😎
https://youtube.com/shorts/ANQbA3xrf18?feature=shared
Olive oil in the refrigirator ?!
The best way to understand deep frying is by watching the bubbles. The more vigorous your bubbles, the hotter the oil, the less bubbles the more warm and mild the oil. 🐧🍏🍎💙
Love the dog popping in
Seguro que era aceite de oliva.? cero qué era de auto
I love my Broadmoor 14-in cast iron wok it really holds the heat for deep frying. edit: I also fry and deep fry everything in olive oil
What a desater! 😢
I guess that I'm the only person who don't consider onions to be sweet except Vidalia onions
Really love seeing new content from you! This dish looks amazing and accessible!
おいしそうですね、参考にさせていただきますわ。🧅🧅🧅🧄🫕
As much as I enjoyed Anthony Bourdain, he cooked and ate unusual things. Andrew Zimmern presented food that was much more realistic and reasonable for regular people like me! Bourdain was interesting and fun, but, I don't want to eat anything's testicles ever again!!! 🤢 🤮
The plating of the pasta like that was cute for about a minute around 15 years ago when it was first done. Now,it looks stupid.