Category: Pasta

Pesto Sauce

Shared by Jack Snowball

– 3 cups basil
– 5 cloves garlic
– 1/2 cup olive oil (or more)
– 1/4 cup romano cheese
– 1/4 cup pine nuts

Mortar and pestle everything! You can use a food processor, but this tends to cut the basil and pine nuts up and not release the flavour properly.

Spaghetti Bolognese

Shared by Jack Snowball

– ½ an onion
– 1 clove of garlic
– 500 grams of beef mince
– 1 tin of canned tomatoes
– 1 tablespoon of tomato paste
– 1 tablespoon of parsley
– 1 teaspoon of dried oregano
– 1 teaspoon of dried basil (fresh basil is better, but if you don’t have it on hand, don’t worry)
– 1 teaspoon of chili (optional)
– ½ a cup of wine
– salt and pepper to your own liking

1. Dice the onion and garlic. Doesn’t have to be perfect, just a quick chop will do.
2. Heat up a frying pan with some vegetable oil. Add the onion and garlic and cook on low heat until the onion has turned a nice golden colour. You now have the option of either leaving it in there, or taking it out while you cook the mince.
3. Cook the mince till brown, then add the tomatoes, tomato paste, parsley, oregano, basil, chili and wine. It’s pretty simple really. Just add them one by one, stirring them in as you go.
4. Once they are all in, bring it to a boil then allow it to simmer for half an hour of so.
5. Taste and adapt it as you go though. Also you’re welcome to simmer for more or less, you just want to get a nice thick sauce where most of the wine has evaporated.

Italian Spaghetti Sauce

Shared by Monna McDiarmid

{This is also my mom’s recipe.}

– 1 pound hamburger
– Several stalks of celery, chopped
– 1 onion, chopped
– 1 green peppers, chopped
– 1 cup sliced mushrooms
– 1 large canned tomato sauce
– 1 large can of crushed or stewed tomatoes
– Spices: seasoned salt, pepper, salt, garlic, oregano, paprika, basil
– Olive oil for cooking

1. In a large frying pan, heat olive oil on medium.
2. Cook onion and garlic for 5 to 10 minutes, until onion is tender.
3. Add green pepper and celery and sautee for 5 more minutes.
4. Add ground beef and sautee until the meat is no longer pink, breaking up any large lumps, for about 10 minutes.
5. Add the tomatoes and spices and cook over medium-low heat until the sauce thickens – at least 30 minutes. The longer you cook the Bolognese sauce, the more flavourful it will be.

This sauce can be served over your favourite pasta: spaghetti, penne, or rigatoni. I have also used this sauce as a base for Chili (the Canadian version) by adding kidney beans.

Creamy Avocado Pasta

Shared by the family of Helena Herzberg (Class of 2014)

This pasta recipe is super creamy and delicious even though there is no cream or milk used to prepare the sauce.  You can spice it up more with one or more of the following:  chili flakes or coriander leaves, celery or tomatoes. Add some cooked shrimps or leftover cooked chicken meat if you like and for vegans, simply omit the parmesan cheese.

For 4 servings
– 340 grams (12 oz.) spaghetti (wheat or whole wheat)
– 2 ripe avocados, pitted and scooped
– juice of 1 lemon
– 2 cloves garlic
– 1/4 cup olive oil
– 1 handful fresh basil
– 1/4 teaspoon salt
– grated parmesan
– 1/3 to 1/2 of a celery stalk, finely chopped (optional)
– 1 medium tomato, seeded and chopped into small cubes (optional)
– coriander leaves, chopped (optional)

1. In a medium size pot boil some water in where the spaghetti will be cooked.  Add some salt.
2. In the bowl of a food processor combine the scooped avocado flesh, the garlic cloves, the olive oil, the lemon juice, basil and salt.  Process the mixture until it reaches a smooth and creamy consistency.  Pour the mixture into a large bowl.  At this point you may add the finely chopped celery the diced tomatoes and the coriander, if used.
3. Once the water begins to boil, add the spaghetti and cook according to the package instructions, preferably “al dente” (when pasta is firm to the bite). Once cooked, drain the water and add it to the avocado mixture. Sprinkle parmesan cheese and mixed well.

Spaghetti Bolognese

Shared by the family of Anissa Eckhoff (Class of 2014)

Spaghetti Bolognese

For 4 servings
– 500g minced beef
– 1 large chopped onion
– 2 cloves of garlic, crushed
– 1 tin of tomatoes
– Tomato puree- 4 Tbs (optional)
– 2 tablespoons of olive oil
– 1-2 Tbs of balsamic vinegar (optional)
– 350 g spaghetti
– 2 Tbsp Italian herbs (basil and oregano) smaller quantities if dried
– Salt and pepper (according to taste)

1. Heat the oil in a saucepan and gently fry the onions (don’t brown), garlic and carrots for approximately 10 minutes. Now turn up the heat and with a wooden spoon, brown the meat stirring the ingredients all the time.

2. When the meat is browned, add the tin of tomatoes (breaking up the tomatoes into smaller pieces with your wooden spoon so that you have a smooth sauce), tomato puree, salt and Italian herbs. Turn the heat down and put a lid on and gently simmer for about 30-40 minutes until you have a concentrated sauce. Optional- in the last 10 minutes of cooking, for added flavour, you could add 1-2 Tbsp balsamic vinegar and add black pepper.

3. While the sauce is thickening, 20 minutes before the end of cooking, prepare the pasta. Have plenty of boiling water, allow for approx 2 litres of water for 200g of pasta so adjust quantities depending on each recipe and amount of people being served.  Add 2 teaspoons of salt to the water and a little olive oil to prevent spaghetti sticking together.

4. After adding the pasta to the boiling water, turn the heat down a little. No need to put a lid on or you risk the water boiling over! Cook the pasta to the packet instructions, and then pour it into a colander in the sink and drain the water off. Serve the pasta onto a plate and then the meat sauce on top.

5. Serve with Parmesan cheese sprinkled over.

Spaghetti/Penne Carbonara

Shared by the family of Klemens Koestler (Class of 2014)

For 2 servings
– Penne rigate – 200g
– Eggs – 2 large
– Heavy cream – 1/4 cup
– Parmesan cheese – 1/2 cup, finely grated, separated
– Salt – to taste
– Butter – 1 tbsp
– Olive oil – 1 tbsp
– Bacon or ham – 100g
– Basil – a small handful, shredded
– Black pepper – to taste, freshly cracked

1. Bring a large pot of salted water to boil for the pasta. (while the water is heating up, you can start preparing the bacon and the eggs.)

2. When the pasta water has begun to boil, cook it until al dente.

3. Whisk the eggs, cream and 1/2 of the Parmesan together in a small bowl, add some salt, then set aside.

4. Melt the butter and olive oil over medium high heat in a large skillet. Add the bacon and cook until it is browned and beginning to turn crisp, then use a slotted spoon to remove the bacon and drain on a paper towel, reserving the fat in the pan.

5. When the pasta is ready, drain it, reserving some of the pasta water (about 1/2 a cup). Do not rinse the pasta.

6. In the pasta pot, above a high heat, put about 2 tbsp of the pasta water and 1 tbsp of the bacon fat. Add the drained pasta and toss together well, then remove from heat.

7. Quickly pour in the beaten eggs and bacon and toss together quickly and evenly for about 1 minute – until the sauce begins to thicken. (if the sauce is too thick, just slowly add a bit more of the pasta water).

8. Serve immediately with a lot of cracked pepper, and garnish with remaining Parmesan and basil leaves.

Spaghetti Bolognese

Shared by Zest

– 400 g pork (minced)
– 2 bay leaves
– 1 tbsp leeks (chopped)
– Sprig of thyme
– ½ inch carrot (chopped)
– 2 cloves garlic (chopped)
– 1 onion (diced)
– 100 ml vegetable oil
– 300 ml tinned tomato
– 200 g pumpkin (diced)
– 200 g fresh tomato (diced)
– 50 g tomato paste
– 50 g parsley (roughly chopped)
– 200 g spaghetti
– Pinch of salt

1. Fry off seasoned meat – put to one side.
2. Fry off onions and thyme until translucent.
3. Fry off remainder of vegetables – add and cook for few minutes.
4. Add garlic and meat.
5. Add tinned tomato, pumpkin and bayleaf.
6. Bring to boil, simmer, skim if required.
7. Clean down.
8. Cook spaghetti in boiling water.
9. Set up plates and cutlery.
10. Finish with chopped parsley and serve.

Spaghetti Bolognese

Shared by the family of Adrian Gutierrez (Class of 2014)


For Sauce:
– 6 cloves of garlic, finely chopped
– 400-500 g of minced beef
– 1 ½ to 2 litres of tomato passata (tomato puree)
– 2 tablespoons tomato paste
– 2 tablespoons of any of the following: rum, brandy or cognac (this is the “secret ingredient”)
– ½ glass of milk (another secret ingredient)
– 1 cube Knorr
– 1 teaspoon of salt (or 2 if you don’t use Knorr)
– 2 teaspoons sugar
– 2-3 tablespoons olive oil
– 500 g spaghetti (any size but not too thin)

In non-stick pan heat the oil, quickly add the chopped garlic and fry until light golden. Be careful not to burn it.
Have the minced beef close by ready to put in to the pan with garlic.
Stir to separate the beef and brown it with garlic in the pan.
As soon as the beef has turned brown, add the Knorr cube, salt and sugar, and mix.
Add the rum and keep stirring while the alcohol evaporates, for 3 to 4 minutes.
Add the milk and stir for another 4 minutes or so, until it is also almost evaporated.
Add the tomato puree and the tomato paste.
Stir it well, bring to a boil again.
Lower the fire and simmer the sauce covered for 20 minutes, stirring every 4 minutes or so (be careful since tomato sauce tends to really splash when it’s boiling. Cover it straight away!) When done, turn off the fire and leave the pot covered.
In the meantime, boil a big pot of water adding 1 tablespoon of salt.
Put spaghetti in boiling water.
As soon as it starts to boil again, set a timer and boil for as long as indicated on the pasta package.
Leave it “al dente” – don’t overcook!
As soon as timer goes off drain the pasta in a big colander.
Serve spaghetti on a plate and add the sauce on top.