I just can not believe it!
A “World Pasta Day” actually exists!
A day once the whole world has reason to rejoice.
You can probably already tell that I like pasta. In fact, I’ve never met a pasta I did not appreciate.
Whether it’s served with tomato sauce that’s simmered for hours, or a sauce that’s thrown together in a matter of minutes, it matters not to me.
Even if it’s topped with pesto or merely garlic butter, the meal is special and deserving of respect.
Yes, pasta is a dish to be enjoyed under any and all conditions.
Can you recall the best pasta meal you’ve ever had?
I remember a meal in Toronto on Yonge Street in the 1970’s. My client and I was walking down the road looking for a place to eat when we smelled the delicious odors wafting from an open door. We had no choice but to follow the invitation of smells and partake of the best they had to offer.
During my formative years I enjoyed the occasional can of spaghetti at room temperature. Yes, right out of the can, and so many years later I do it less often, but I still consider it a good dish when I’m on the run.
In these modern days there are all kinds of spaghetti using different flour from various grains. For those that are allergic to wheat there is always the rice substitute.
Needless to say, all pasta is not spaghetti. There is a seemingly infinite variety of thicknesses and sizes.
There’s macaroni, lasagna, and other popular configurations used in various dishes.
During warm weather we enjoy pasta salad, and it’s easy to make.
Yes, most pasta dishes can be made quickly and salad must be close to the top of the list with a few chopped vegetables and a store-bought dressing.
A friend of mine was invited to someone’s house for dinner where spaghetti was served with canned vegetable soup chucked on top. It was an unusual meal, but one that worked for that household.
The pasta historians tell us that it was invented by the Sicilians from the 12th century. I wonder if they ever considered how hot their innovation would become.
It was considered a very simple dish by them, but now with the creation of various sauces its complexity can be high for people with discriminating tastes. I acknowledge an inability to discern between a good sauce which takes hours of careful preparation and a mediocre one that is thrown together. I have eaten in some of the world’s finest restaurants, but am unable to adequately distinguish the value of the efforts. It is not that I don’t enjoy a good sauce, it’s just that they taste good to me, and lots of my friends.
So, on this special day, the 25th of October, you can put aside any prerequisites for dieting purposes and revel in a great helping of pasta-one that will fill your tummy and release endorphins to make the experience memorable.
Pasta Day? Yes!