While I typically love ALL food, I do have some favourites. When asked “what is the one food you would want to have with you if stranded on an island?”, I immediately think of Italian food. The pizza, the pasta, the cheese… what can I say, I’m a carbs girl! No wonder it’s most kid’s favourite food too. I’m pretty sure my kids would live off pasta for the rest of their lives if I let them.
Where to eat authentic Italian food
Last time I ate true authentic Italian was in 2009 during my honeymoon. John and I went on a Mediterranean cruise and one of our stops was at the Amalfi coast. I’m pretty sure I ate my weight in pizza and pasta that day. NO REGRETS! Of course, we can’t always just fly to Italy whenever we want a taste of the real thing (although I’m sure it would be nice). So what’s the next best thing? Making Italian food at home using authentic Italian ingredients found at Loblaws.
From Italy with Amore
A few weeks ago I attended a special cooking event at Loblaws and learned about the variety of Italian products available and how to make some delicious meals with them.
While I learned about the the art of Italian cuisine and cheese from the experts, I ate my weight in specialty cheese from Italy. Again, NO REGRETS! By the way, I highly recommend the Lupo cheese or Parmigiano-Reggiano cheese.
Chef Massimo Bruno to the rescue
So if you’ve been following me for a while now, you know that I’m no chef (that’s an understatement). I’ll be the first to admit that I’ve never made pasta from scratch either – until that event. Thanks to Chef Massimo Bruno, I made pasta from scratch using my finger as the mixer and skewers for shaping (true story). Who knew it was so easy?!?! We also learned how to make a tomato sauce for the pasta that doesn’t require being cooked – amazing, right? It’s easy, fast and delicious, which is a winning recipe in my books. I’m excited to share it with you too!
Pasta alla Crudaiola Recipe (aka no cook sauce)*
- 1 lbs fusilli delverde
- 1 lbs ripe cherry tomatoes or campari tomatoes
- handful basil
- 1/3 cup PC Tuscany Extra Virgin olive oil
- Small piece fresh pecorino lupa
- Black pepper
- Sea salt
- 1 tablespoon coarse sea salt
- 1 clove of garlic
- Dice the tomatoes into small pieces (1/4 inch piece) and add into a large bowl.
- Tear the basil into small pieces with hands and add to the tomatoes
- Add olive oil, fresh black pepper and fine sea salt to taste.
- Finely chop the garlic and add to the tomatoes.
- Shave the pecorino romano, leave some for garnish.
- Mix well and let the fresh tomatoes mix marinate for one hour
- Bring a pot filled with water to a boil (4/5 lt) then add sea salt .
- Add the fusilli and cook until “al dente” (slight uncooked)
- With a slotted spatula scoop the pasta from the pot and transfer into the tomatoes mix, mix well, if it’s too dry add little bit of pasta cooking water.
- Garnish with more pecorino lupa on top and drizzle of olive oil.
*This recipe was developed by Chef Massimo Bruno for Loblaws.
Disclosure: This sponsored was sponsored by Loblaws for the #MoreAmore campaign. All opinions are my own.