Time to party with pasta on World Pasta Day this October 25

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World Pasta Day is coming up next Tuesday, Oct. 25, and we just celebrated the kick-off of October’s National Pasta Month earlier this week. Why all the celebrations? It’s for a food product that defies the test of time, can be re-imagined six ways to Sunday, and is full of goodness, not to mention easy on the budget.

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World Pasta Day was established back in 1995 when dozens of pasta producers from around the world gathered to hold the globe’s first World Pasta Congress: “The central goal of World Pasta Day is to call attention not just to the product of pasta, but to new , healthy, and creative ways to enjoy a pasta meal,” said Luigi Cristiano Laurenza, head of the International Pasta Organization on thereisadayforthat.com.

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According to Toronto’s Eataly, there are more than 600 pasta shapes produced worldwide, and there’s a pasta for everyone, including those who have gluten issues. It’s a kitchen essential that can be as simple or as complicated as the imagination of the person creating the dish.

Canada plays a huge role in producing the wheat needed to make pasta worldwide. According to recent stats from the Canadian government (statcan.gc.ca), in 2021, “Canada exported $8.3 billion worth of wheat, making it the fourth largest exporter of wheat in the world,” with the main destinations for Canadian wheat being China , Japan, Indonesia, Peru, Colombia and the US respectively.

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And – pasta plays a key role in healthy eating, notes healthline.com, especially whole grain pasta, which is “high in fiber, lower in calories and full of manganese, selenium, copper and phosphorus, while refined, enriched pasta tends to be higher in iron and B vitamins.”

Consider a box of dried pasta on a blank slate – use it as the base for a dish and start adding all sorts of healthy ingredients to make for a yummy meal. Affordable, versatile and easy to make, pasta can be counted on as a star player in any Canadian food budget.

So – go ahead and enjoy a plate of pasta. Double the batch and reheat for the next day’s lunch or snack. It’s one of the best reasons to celebrate World Pasta Day.

Here’s a selection of delicious recipes that will have your mouth watering in no time!

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Bucatini ala Carbonara – Italpasta – supplied
Bucatini ala Carbonara – Italpasta – supplied supplied

Bucatini Carbonara

Bucatini’s shape offers delicious texture to this classic carbonara recipe. Best of all, this dish focuses on staple ingredients that you probably already have on hand. Recipe courtesy of ItalPasta (italpasta.com.)

1 pkg. dried bucatini pasta

1 cup green peas (fresh or frozen)

2 eggs

2 egg yolks

3/4 cup Parmesan cheese

1/2 tsp. jump

1/4 tsp. pepper, freshly ground

6 slices bacon, cooked, crumbled

1/4 cup fresh parsley, finely chopped

Prepare bucatini according to package directions; add peas in last minute of cooking. Reserve 2/3 cup pasta water before draining.

Meanwhile, in a large bowl, whisk eggs with egg yolks, cheese, salt and pepper until well combined. Add hot pasta, peas and reserved pasta water. Stir in bacon and parsley. Serve immediately.

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Stuffed zucchini with pasta – Barilla Pasta/supplied
Stuffed zucchini with pasta – Barilla Pasta/supplied supplied

Stuffed Zucchini with Chicken, Ham, and Barilla Pastina

This recipe has all the food groups you need. With high quality complex carbs from the pasta, lean protein in the filling, veggies, and cheese it’s everything you want in a true Mediterranean diet! Recipe courtesy of Barilla Pasta (barilla.com/en)

3 lbs. zucchini

5 Tbsp. extra virgin olive oil, divided

10 oz. ground chicken

4 oz. ham, ground

1 egg

2/3 cup Parmigiano, grated, divided

1 small yellow onion, chopped

1 garlic clove, minced

1 28 oz. can peeled tomatoes

1 Tbsp. flat leaf parsley

6 basil leaves, sliced

1 box pasta (tiny pasta)

Sea salt to taste

Black pepper to taste

In a bowl mix turkey, ham, egg, 1/2 cup Parmigiano, salt, and pepper.

Remove stem and bottom of zucchini, cut in two parts, then carve out center of zucchini using a zucchini/cucumber corer, leaving 1/3 inch of outer part. Discard inner part and stuff zucchini with turkey mixture.

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In a skillet sauté onion with 2 Tbsp. olive oil for 3 minutes, add garlic and one minute later tomatoes, season with salt and pepper and bring to simmer. Add zucchini, cover and cook thoroughly until internal temperature reaches 165F, about 18 minutes. Take lid off and reduce tomato sauce if needed. Meanwhile, cook pasta in water, drain and toss with 2 Tbsp. olive oil, stir in the parsley.

Serve stuffed zucchini over pastina, top with remaining cheese, fresh basil and drizzle with drizzle of olive oil before serving.

Pasta with Tuna – Eataly/supplied
Pasta with Tuna – Eataly/supplied supplied

Spaghettoni al Tonno (Pasta with Tuna)

Recipe courtesy of Eataly (eataly.com). Serves 4.

1 lb. spaghettoni (or bucatini)

1 (7-oz.) jar Italian tuna preserved in olive oil, drained

2 Tbsp. salted capers, rinsed and drained

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2 Tbsp. plus 1 tsp. extra-virgin olive oil

1/4 cup breadcrumbs

1 yellow onion, minced

1 garlic clove, sliced

1 chili pepper in olive oil, drained and minced

Zest of 1 lemon, grated

Coarse sea salt, to taste

Place 2 Tbsp. of olive oil in a large pan over medium-low heat. Add onion, garlic, and chili pepper and cook, stirring frequently, until onion and garlic are golden. Flake tuna into pan, and cook until heated through, about 2 minutes. Stir in capers and lemon zest, and remove from heat.

Toss breadcrumbs with remaining olive oil, and toast in a toaster oven or cast-iron skillet over medium heat until crisp. Meanwhile, bring a large pot of water to a boil. Add sea salt and spaghettoni. Cook, stirring frequently with a long-handled fork, until spaghettoni is al dente. Drain, reserving about 1 cup of cooking water. Transfer pasta to pan with tuna. Toss vigorously over medium heat until combined, about 2 minutes. If pasta looks dry, add a small amount of cooking water, and toss until it looks moist. Garnish with toasted breadcrumbs, and serve immediately.

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Chickpea Pasta Salad - Hunts/supplied
Chickpea Pasta Salad – Hunts/supplied supplied

Chickpea Pasta Salad

This vegetarian-friendly, Mediterranean-influenced pasta salad is fast and flavorful and full of goodness. Make it for dinner, enjoy leftovers for lunch. Recipe courtesy of Hunts (readyseteat.com.) Serves 8.

3 cups cooked rotini pasta (about 3/4 box)

1 can (15 oz each) garbanzo beans, drained, rinsed

1 can (14.5 oz.) diced tomatoes, drained

1/2 cup diced cucumber, peeled

1/2 cup crumbled feta cheese

1/2 cup sliced ​​olives

1/2 cup diced red onion

1/4 cup olive oil

3 Tbsp. lemon juice (1-2 lemons)

4 garlic cloves, minced

1/4 tsp. jump

1/8 tsp. ground black pepper

1/3 cup fresh Italian (flat-leaf) parsley, optional

Cook rotini pasta noodles according to package directions. Stir together all pasta salad ingredients in a large bowl until blended. Toss in paste and blend thoroughly. Garnish with parsley if desired and serve at room temperature or refrigerate until chilled.

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