Pasta for the weekend

Pasta for the weekend

There are dozens and dozens and dozens of different types of pasta, from ancini di pepe to ziti. And the word pasta is just as complex.

Coming from both a sense of “strew” or “sprinkle,” the Romans grabbed the word for “paste” and made it a word for dough and from which spaghetti and capellini are made.

Whatever its origins, it’s good. That said, here are a few pasta suggestions for the weekend.

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Dels Enoteca Pizzeria, Kitchener
Sea Scallop and spaghetti limone with spinach, caper, lemon, pistachio and white wine butter sauce.

Brown is Kitchener-born, Stratford Chefs School-trained (Photo: Dels).

Mark Andrew Brown of Dels Enoteca (Photo: Dels).

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Sole Restaurant and Wine Bar, Waterloo
Sweet potato lasagna with leeks, shiitake and portobello mushrooms and feta and mozzarella in a vodka rose sauce.

Sole dining room (Photo: Sole).

Sole dining room (Photo: Sole).

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Red House Uptown Waterloo (Photo: WREats).

Red House Uptown Waterloo (Photo: WREats).

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