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My feelings in linguine pasta, I just find that pasta more towards all kind of seafood to do it with than any other kind of pasta and just the way I like it with linguine pasta đ
Yes chef that me to in my mouth Ferrari different taste, and bite sizes all different kind. Iâm the same way too chef
Yes chef that me to in my mouth Ferrari different taste, and bite sizes all different kind. Iâm the same way too chef
My ex wife Italian lady would love this dish Chef
Itâs a puttanesca with tunno. Very good!
Sprezzatura
Tuna noodle casserole?!?!?
Looks pretty dry.
Its like a Nicoise salad and pasta đ
Beautiful !!!!!!
What is a reshderaunt?
You should be in jail to prepare that in a proper French restaurant. How donât you dare call it a meal
TIL the boxed Tuna Helper dinners my mom used to make are classic Italian cooking. Who knew?
I maybe have the pepper in my house, that us it đ
Tuna Pasta Bake is actually a popular British dish. Itâs not just Italy!
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I used to make this nearly identical dish…YEARS ago. It sold like crazy, but only to older folks. Why? Because during the war, Mussolini confiscated all the good foods for his soldiers and the people were left with tinned foods.
To this day, people still crave these foods all over Europe and beyond. Depression/War/Comfort foods never die.
People from the UkâĻ. Whereâs the mayonnaise and sweetcorn!
Hi just a question did you use water canned tuna or the oil canned? Looks great anyways will try at homeđĒ
"is that made in house" after seeing it got out of the can. Clap Clap.
Garlic, anchovy, capers & tuna, you really don't ever wanna have fresh breath again do ya?
For information, North american people please : How would Vivaldi rank compared to normal restaurants in your area, to your opinion ?
1- worse
2- the same
3- better
4- way better
YOU ARE BEAUTIFUL
Stop topping it with olive oil lol
Love tuna wit pasta
I used to absolutely love tuna Mac. With peas.
Tuna Helper!
"Don't want anything too dark in here". — That's a pretty common sentiment amongst Italian American restaurant owners.
I know it's probably too late…this is an older video…but a question about the "black olives". Those look like what we call Kalamata in the States. Black olives down here usually mean ripe and relatively flavorless olives. Which are you using in these recipes?
I feel like pasta and breadcrumbs is underrated
Letâs go Steve
This guy can cook man
Different sizes and textures keeps the food more interesting and gives it that organic homemade feel and style!
I do the same thing when I make meat and vegetable pasties or pies.