Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Garlic, Tomatoes, and Olive Oil Bucatini topped with basil pesto

Bring a pot of water with 1 tablespoon of salt to a boil. Add the basil and spinach, blanch for 30 seconds, then transfer to a bowl of ice water. Let sit for 5 minutes.

Squeeze the excess liquid out, then in a food processor, combine the basil, pine nuts, Parmesan cheese, garlic cloves, olive oil, and salt. Pulse while gradually adding the olive oil, blending until the mixture forms a smooth paste. Add water if needed for a lighter texture. (A mortar and pestle can also be used.)

Bring a pot of water to a boil. Add about 1 tablespoon of salt and cook the pasta according to package instructions until al dente. Drain, reserving 1 cup of the pasta water.

Place the peeled tomatoes in a large bowl and smash them with your hands.

Heat a large skillet over medium heat. Add avocado oil, the lightly smashed garlic clove, small chili, chili flakes , and the shallots into the pan and sauté for 30-60 seconds. Add the smashed tomatoes, white wine, and minced garlic, and mix well.

Add salt, black pepper, and cook until most of the liquid has evaporated.

Add the half-cooked pasta to the skillet, along with about 1/4 cup of the reserved pasta water and EVOO. Stir everything together. Continue stirring until the pasta is fully cooked and the sauce is thick and creamy. Add more pasta water gradually if needed to adjust the sauce consistency. Add basil leaves and stir well.

Serve the pasta in bowls, garnished with grated Parmesan cheese and 1 tablespoon of fresh pesto on top. Serve warm.

small Calabrian chili or Thai chili, minced (optional)

chili flakes (reduce if preferred less spicy)

spinach (optional, for extra green color)

Yarin Shachagi

Garlic, Tomatoes, and Olive Oil Bucatini topped with basil pesto

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