HAPPY MONDAY, you guys.
Has it ever been the busiest week. Lots going on.
How was everyone’s weekend? Any juicy deets? Tell, tell.
I had dinner at Baro, in Toronto this weekend. I had a delicious cocktail called The Five Flower. If you ever visit, this is a MUST drink. It was a vodka based drink with flavours of mango and violet with wildflower honey and lemon, garnished with edible petals. YUM. The food, to be VERY honest, was okay. I had a Gorgonzola gnocchi with peas and a chicken dish with cilantro/lime rice. Not sure why ANYONE would add peas to gnocchi, but sure. LOL. I’m not a food snob by any means, but I know good food, and it wasn’t the best. :/
Lots of fun shoots happened this weekend. One in particular. You guys know that I don’t really get into much video. With a full-time job, and life itself, video is extremely time consuming. It’s FUN AF, however, you need time for it.
+ You can watch a few videos I’ve done in the past, here.
I used some of my favourite products to film a short video for you guys. We played around with the camera for a bit, and I think (I hope) it turns out well. I haven’t got to the editing stage as yet, but if it turns out okay, you’ll see it on the blog.
I’m also working on something fun with one of my best friends, Daniel Pillai. We both LOVE beauty, and love sharing our beauty secrets, products, skin care routines, etc. and we’re planning an Instagram Live video for Saturday, April 1st. Guys, this is going to be SO. MUCH. FUN. Put this into your calendars, because we have something special in the works. You’re NOT going to want to miss this. Plus, we’ll be doing a giveaway at the end of it.
My weekends ALWAYS starts with an espresso made in a moka pot. MANY of you have commented on this on Snapchat asking what this is and how to use it.
It’s not rocket science. Super easy, and probably the best damn coffee you’ll ever have. I swear by this old school, Italian conniption. It’s not an instant thing by any means. It does take some time, which I don’t have during the week. But weekends are meant for sleeping in and GRRRREAT coffee. No?
Okay, let’s talk about HOMEMADE PASTA SAUCE.
Because if you’re still buying store-bought sauce, you need to STOP. Just stop, and learn how to make a good pasta sauce. I promise you, you’ll never go back to store-bought once you’ve made this sauce.
Now before I begin, you should know that this is not my recipe, so I’m not taking any of the credit. This recipe is a combination of a few people, with my own spins to it.
First things first: Get a good bottle of Extra Virgin Olive Oil. None of this fake shit. REAL, Italian EVOO. Anything else just won’t do.
- – 2 tablespoons EVOO
- – 1 can San Marzano tomatoes (very important that they’re this kind)
- – So much garlic
- – Fresh basil leaves
- – Shallots
- – 2 teaspoons dried oregano
- – Pinch of salt
- – Pinch of pepper
- – Pinch of chili flakes (optional)
- – A couple splashes of white wine
- – Whatever pasta you want. (I usually mix it up between penne, bowtie, or spaghetti)
- – 1 teaspoon butter
- – Italian bread crumbs
In a metal pot, add your 2 tablespoons of EVOO and let it heat up.
Add in as much garlic as you want. I’m a garlic freak, so I add A LOT of it. I want it to be as garlic-y as ever.
Add in the shallots. Not too much. I used half a shallot.
Once it’s browning, add a couple splashes of white white. (Don’t forget to pour yourself a glass as well 😉
Then add in the main ingredient: The can of San Marzano tomatoes. (I was once using regular tomatoes, and recently someone just told me about San Marzano. It’s a game changer.)
Throw in some salt, pepper, dried oregano, and chili flakes for some spice.
Turn your heat to low and let it simmer for about an hour, stirring frequently. Don’t let it sit too long without stirring, it will burn and stick to the bottom of your pot. (Speaking from experience).
While this is happening, boil your pasta. Once it’s fully cooked or al danté, (however you like it) strain it and put it back into the original pot with a teaspoon of butter. Mix it all up so that the butter is distributed evenly. This is for flavour, but ALSO so that the pasta doesn’t stick to the pot.
Once your sauce is all done, do a taste test and then add the pasta to the sauce pot, mixing it well!
I like to add a little bit of Italian bread crumbs to this and mix it all in. Gives it a DELICIOUS flavour.
Garnish everything with fresh basil and enjoy.
Okay, so am I missing any KEY ingredients in this pasta sauce? Where my ol’ school, Italian nonas at?
I’m off to stuff my face with more pasta.