0:00
- What is this Daniel?
0:02
- Sun- dried tomato pasta.
0:03
- Okay - Lightening it up.
0:06
- All right. So we got our spaghetti drained.
0:09
- I'm gonna add some sun-dried tomatoes,
0:11
and if we can chop a few of those
0:13
and then we've got some cherry tomatoes
0:14
and those I'm just gonna slice in half
0:16
and then we'll throw them in a pan,
0:18
- but I don't want them to break down too much.
0:21
- Now-- - You said tomatoes
0:23
- And I say Tomatoes.
0:26
- Tomatoes. I love that.
0:28
And again part of a...
0:29
Not worrying about the carb side,
0:31
to me I kind of try and reduce the fat on things.
0:34
That's been what I've done for the last
0:36
well, my goodness, about 15-20 years now.
0:38
- Well, it is working (Daniel laughing) darling.
0:43
- I live a more of a Monday to Friday diet,
0:45
which means pretty careful in the week
0:48
but then the weekends I have off and enjoy the food.
0:50
A lot of people do that. - Yeah.
0:52
- Daniel practices, what I've heard a lot of folks doing
0:57
and that's eaten whatever he wants on the weekends.
1:00
It's all about moderation, moderation, moderation.
1:04
- I'm gonna grab some olive oil.
1:07
- I'm gonna just drizzle little bit
1:10
- And break down some of these tomatoes
1:12
but I want to keep them pretty much in their form.
1:17
- So we'll just get those gone there.
1:18
- Does your daughter like to cook with you?
1:21
- Oh yeah. I love her to be in the kitchen.
1:23
I love it. I find with kids, they're in the kitchen,
1:27
they get more involved. They wanna cook.
1:29
- They are much more likely to try something--
1:32
- Because they did it. They had a hand in it
1:34
- Because they did it.
1:37
I'm gonna throw some of this pasta in,
1:39
little bit of this sun-dried tomato
1:45
- Oh, that's hot. I should have used the tongs.
1:51
And then what we do see,
1:52
this is the way they do instantly,
1:55
they'll coat it in a little bit of sauce, not too much
1:58
but everything seems to just absorb
2:00
every strand is getting a little bit of that sauce
2:04
And that way, it makes it kind of nice and light.
2:07
Could I grab a little bit parsley, I mean just Chop--
2:09
- Yes. Pasta has got a lot of carbs in it.
2:14
- It does. And I'm not so much into the carb free diet.
2:18
It's to me it's more the fat content.
2:20
I sometimes try to reduce the carbs maybe at night
2:24
because your body doesn't need it. It's energy.
2:25
- So you can have it more in the morning.
2:27
Lunch is a much better. - Right.
2:28
- Because you can kind of have wasted the carbs. That is it.
2:32
Oh! that color look at that and see that comes to light.
2:34
- Now we gonna put some crab in it.
2:36
- And it's a good lump.
2:40
- Yeah. - That's the best?
2:43
- Now the thing about that is spend the extra few dollars...
2:48
- And get some really, really good Crab for this.
2:49
- That makes the ultimate difference either.
2:52
That's just absolutely Perfect.
2:53
- Yeah. - And we could get that--
2:54
- And you're gonna pay for it?
2:56
- Yeah. You are. I mean, it's expensive.
2:57
- You gonna pay for it.
2:58
- But this is good. Good stuff in here. We're done.
3:04
And then we've gotta make sure
3:04
you get some of that sauce on the crab.
3:09
- A little bit more here.
3:15
- Perfect. - So no fat?
3:17
- No very little. Just a little bit in that oil
3:20
and the sun-dried tomato
3:22
and hopefully nice crunchy kind of
3:26
pass a little bit al dente
3:27
and then wanna show you some little bit of video as well.
3:31
- I can't get over you calling it Pasta.
3:35
- I would never know what she's doing ma'am.
3:49
- Oh! - The crab is fantastic.
3:50
- Good. And the tomatoes (Daniel laughs) are very hard.
3:57
- That Crab made it very special.
4:00
Hey, y'all, it's Paula Deen.
4:02
Now, if you enjoyed this video, be sure to like it
4:06
and click the subscribe button as well as the notification
4:09
and bell to be alerted when I post a video.
4:13
Love and Best Dishes Y'all.
