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‘Tis the season of potluck! Asking guests to contribute to the celebration’s meal takes a lot of stress out of hosting duties, it can add a bit of strain to guests. On top of juggling a full season of social events, now you’ve got to plan a dish, make it, pack it, and set it up at someone else’s home. You’ve got plenty of resources online, and in your collection of cookbooks, but the choices are so many that it’s easy to get overwhelmed. Avoid resorting to chips and dip; let National Pasta take the stress out of potlucks this holiday season!

By Guest Blogger Jelly Triangle Marketing Marvels

Have you ever picked up a camera and fiddled with the settings trying to replicate a certain effect or feel that you’ve seen in magazines? It seems like anything you do just doesn’t quite get you the results you were aiming for. With phone camera technology as astounding as it is today, you take great photos but there’s something missing.

So, you’ve decided to be adventurous and make your own tomato sauce. Fun! You head to the store for ingredients and discover that there are tons of different kinds of tomatoes. Which are best to make homemade sauce? Fresh or canned? Seasoned or salt-free? Crushed, whole, or diced? It just so happens that National Pasta are big fans of tomatoes, and we’re here for you! The number of tomatoes you need depends on the recipe, and your taste; it doesn’t hurt to pick up a little more than required just in case. Whether you use canned or fresh tomatoes depends on what’s available to you, particularly how much time you have to prepare.

Garlic is a main seasoning in Italian cooking. Part of the allium family – along with chives, leeks, onions and several hundred species of garden flower – garlic is revered the world over for its sulfuric superpower. That pungent scent and flavour that mellows with heat is unparalleled. Fairly simple to grow, to store, and to play with, garlic is a kitchen essential whether you’re a commercial chef or trying something you saw on Pinterest.

At National Pasta we talk about pasta all day every day and we tend to forget that not everyone does that. We highly recommend, it though, it makes for some lively and delicious discussion. Since it’s our job, not yours, to know everything about pasta, we’d like to clear some up some misconceptions about the preparation and quality of pasta here in this handy reference blog post.

Summer is finally here! And with it comes nature’s abundance of homegrown produce. Berries of all kinds have already started – or finished (thanks for the memories, strawberries, it’s been fun!), and as July gets into the heat of things leafy greens are popping up along with bunches of vegetables. In July alone you can look at markets of all sizes and roadsides for locally grown wax beans, broccoli, celery, cucumbers, green onions, peas, potatoes, peppers, and even some early tomatoes.

Don’t worry, we won’t show up with fettuccini alfredo – unless it’s a host gift – but we do have some great grilling tips to share and ways to make your summer pasta dishes pop with the flavours only a barbeque can provide. Let’s get this patio party started!

You’ve got access to a variety of flours these days, how do you choose? Read about the flours of National Pasta to find out what you should experiment with next.

National Pasta proudly presents the first product in our new line of Healthy Grains: Red Lentil Rotini. You asked for it and we’ve delivered! Over a year in the making, our non-GMO, organic, gluten free, vegan-friendly Red Lentil Rotini packs a protein punch – 25 grams of protein per serving – without compromise on taste or texture. We recommend it served hot with tomato sauce and all of your favourite add-ins, like spicy bites Italian sausage and a sautéed veggie medley. It also makes a hearty pasta salad for lunch or your next barbeque feast.

At National Pasta we work diligently to provide our customers with top quality, homegrown and locally-made meals. The latest and greatest move in our mission is to replace our traditional aluminum foil frozen entrée packaging for CPET trays with transparent film seals.

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