Week 15: Bucatini All’Amatriciana (Bon Appetit)


Another bold recipe suggested by my dad (last one had beans and chicken in it, see Week 12: Spaghetti Quattro (Miss Delish). There was a bad earthquake in Rome last week and this pasta is a specialty in the region, so my family wanted to try it. You can find the recipe from Bon Appetit HERE) This pasta was amazing; the sauce was thick and the meat burned off quite a bit of fat that really made this pasta tasty. By far one of my favourite recipes I’ve made so far, I’ve got to give this a 9.5/10


Week 9: Tomato Tagliatelle (Jaimie Oliver)


Personally, I didn’t love this recipe by Jaimie Oliver (you can find it HERE). Jaimie Oliver put my expectations high after I made his really delicious ‘Rigatoni with Eggplant’  in Week 2. This recipe let me down. Maybe it was my own fault for choosing it as a person who really doesn’t like asparagus, but it also turned out nothing like the picture even though I followed the instructions closely. What I did like was the interesting noodle choice. Tagliatelle is actually this flat noodle shown in the picture above, and I liked experimenting with it. Also, this recipe is really healthy so if you want a pasta that tastes more like a salad, maybe this is for you? It wasn’t for me. I give it a 3/10 and would only make it if my veggie-obsessed parents came over.

Week 8: Classic Marinara Sauce (NYT)


This week I tried out my first New York Times recipe, found HERE. This recipe was very simple (only a few ingredients that are commonly found in any kitchen) and produced a fairly tasty sauce. The recipe turned out a little on the watery side, even after I left out the extra cup of water. I also combined the pasta straight into the sauce (although the recipe didn’t say to do this) just because I prefer the taste when the pasta is completely coated. If you’re looking for something simple, quick and classic, I’d recommend this recipe and I give it an 8/10. Serve with a yummy spinach salad.

Week 6: Balsamic Bruschetta (AllRecipes)


This week I made a fairly forgettable butternut squash and pancetta penne that can be found HERE. It tasted ok but it didn’t plate very well, so I haven’t included a picture of it. I’d rank this recipe a 3/10 and I hope to find another butternut squash recipe soon!

What I really want to talk about is the bruschetta recipe I found HERE. Wow this was good, and really easy. I picked up a really nice loaf of bread and this bruschetta was quick and simple to make. I’ve only ever had it in restaurants before and it was honestly just as good. 9/10 for the bruschetta. Make sure you grab some olive oil and vinegar either to dip or drizzle on top.

Week 5: Spaghetti Bolognase (Jamie Oliver)


imageI royally messed up this dish, so I’m not sure if my review is accurate to the recipe that can be found HERE. Firstly, MAKE SURE you allocated a lot of time to bake this dish. I did not and my prep time ended up being crazy. This dish takes an hour in the oven so make sure you’ve budgeted for this. I also mixed the pasta right into the baked dish which the recipe did not say to do and in retrospect I think it’s better if you add the plain pasta to your plate and then add the sauce on top.

This recipe called for red wine and I definitely added a little (or a lot) extra which gave this recipe a nice strong flavour. It was good and had a really homey feel after baking in the oven, but not the best bolognase I’ve ever eaten. I’d rank this pasta a 6.5/1o, just based on the long prep time and the difficulty of the recipe.

Week 4: Pasta Puttanesca (Epicurious)


This week’s pasta was maybe my most ambitious attempt yet, just purely on how difficult the ingredients were to find. As a ‘rookie’ chef, unless it’s a super basic item I  probably don’t even know what it is. My boyfriend and I naively decided to make this without really looking at the ingredient list and spent a good 45 minutes in the grocery store (with a Save-on employee) searching for items I’d never heard of. Capers? Anchovy paste? Kalamata olives? Luckily Save-on seemed to have auxiliary staff available to help us or this recipe might not have happened. This one is dedicated to that produce guy who helped us out. My whining aside, you can find the Epicurious recipe HERE.

I didn’t love this recipe, but I also don’t really like olives. The reason I wanted to make this was partially because I read about it in Lemony Snicket’s ‘A Series of Unfortunate events’ and partially because a friend recommended it. I found the sauce a little on the watery side but my parents, who both love olives, loved this recipe. Because of my own bias against olives I’m going to give this recipe a 6/10 but hopefully you olive lovers won’t be deterred

Week 3: Penne alla Gigi (SAQ)



Prosciutto! Now that I have your attention, you can check out the recipe I used for this week’s recipe HERE. Once I had first mixed the penne into the sauce, at first it seemed like it was going to be a blander pasta as the colour of the sauce did not show clearly through the noodles. In fact it turned out to be very flavourful, and adding arugula as a garnish was a perfect touch. I would highly recommend this recipe and my family gave it a resounding 8/10. That is to say, there weren’t any leftovers.

Week 2 – Rigatoni with Eggplant (Jamie Oliver)


This pasta was AMAZING. Yes, I said it. Click the link here and see for yourself! Do it, do it right now! Maybe I just made it perfectly (but lets be real, I’m still a beginner chef here) or maybe this recipe is just totally bomb. It was pretty easy to make and is perfect for the veggie lover in your house. As a person who generally prefers meat based pasta, I didn’t even notice the absence of meat.

I made a few alterations to this recipe. It calls for rigatoni but I accidentally forgot to buy this so we used bows instead. Also, we subsituted cream for milk because my dad is watching his cholesterol. Would recommend this pasta to anyone! Because I don’t believe in perfection I give this pasta a 9.5/10