Taste This: Make Pasta Night Something Special at Newport Avenue Market
Some nights, dinner starts with a big plan. Other nights, it starts with a pot of water and a trip down the pasta aisle. At Newport Avenue Market, either approach can lead to something delicious.
In this episode of Central Oregon Daily’s Taste This, Emily Kirk joins our grocery buyer, Kam Dory, to explore Italian pasta, simple sauces, and the finishing touches that make an everyday dinner feel a little more special. On the tasting table: three different pasta dishes, a generous helping of Parmigiano-Reggiano, and plenty of inspiration for your next meal.
Watch the episode below, then come wander the aisle with us. Your next favorite dinner might be waiting on a shelf.
A Little Marinara, a Lot to Love
First up is Tirrena pasta with marinara, basil, and Parmesan. It’s a familiar combination with plenty of room to make it your own.
Emily notices a little kick in the sauce, enough to keep things interesting without taking over the dish. The pasta’s tubular shape gives that red sauce somewhere to settle, bringing the ingredients together in each bite.
For a weeknight dinner, this is an easy place to begin: choose a pasta, pick a marinara, and finish with fresh basil and grated cheese. A few thoughtful ingredients can take you a long way.
Pasta with a Story Behind It
Next, Kam introduces Giuseppe Cocco pasta and shares the family’s Italian pasta-making history, including a craft passed from father to son and the rebuilding of equipment after wartime destruction.
It’s a reminder that the pasta aisle holds more than different shapes and sizes. There are people, traditions, and stories behind those packages, too.
For this tasting, the Giuseppe Cocco dish combines cheese, olive oil, parsley, butter, and lemon. Emily appreciates its bite, while the simple preparation lets the pasta share the spotlight with bright citrus and savory cheese.
Take that combination as dinner inspiration. You don’t always need a long ingredient list or a complicated sauce to make a satisfying plate.
Keep It Simple with Butter and Cheese
The third dish features Allemandi pasta, lightly tossed with butter and a little salt. Kam also points out shapes such as bucatini and spaghetti, offering more possibilities for your next pasta night.
This plate makes a convincing case for keeping things simple. Start with pasta you’re excited to try, add a few ingredients you love, and give them room to shine.
For a finishing touch, the episode features 24-month-aged Parmigiano-Reggiano. Grate it fresh over your pasta for a savory, salty addition, and save the rest of the wedge for another meal. Tonight’s dinner doesn’t need to use it all.
Don’t Forget the Pasta Water
One of the episode’s most useful takeaways happens before the sauce ever reaches the plate: season your cooking water.
Kam and Emily highlight Oregon-made Jacobsen Salt Co.’s Disco Di Sale, salt discs that take some of the guesswork out of this step. In the episode, they discuss using one disc for every six cups of water. Follow the package directions for the pot you’re preparing.
It’s a small detail to remember when you’re building a meal from simple ingredients.
Bring Your Pasta Night Together at Newport
Whether you’re craving marinara and basil, lemon and parsley, or butter and freshly grated cheese, our aisles are full of ways to put your own dinner together.
Looking for a wine to serve alongside it? Stop by our beverage department and ask for help choosing a pairing for your pasta and sauce. Our team can help you find a bottle that fits the meal you have in mind.
Come explore Newport Avenue Market in Bend, Oregon. Pick a new pasta, revisit a favorite sauce, and make a little room at the table. A good dinner doesn’t have to be complicated.
