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SD Dish of the Month - November 2013 [Pasta]

Everyone likes pasta, sí? I mean, what’s not to like? So this month’s Dish-of-the-Month will almost certainly float boats, light candles, ring chimes, rock socks, and flip pancakes. Or not. But I hope so. No DIY allowed, though.

Yes, November’s dish may be a wee bit on the heavy-ish and calorific side, but hopefully it can be snuck in before the 28th. Or, damn the torpedos, after.

Anyway, my tenure as Dish-of-the-Month Dictator is drawing to a close. [Roaring cheers swell up from the crowd...Dictator presses on] After this, which is my last official proclamation, all of my exalted dictatorship power goes back to Dish-of-the Month Uber-Dictator, cstr. [More cheers]

Now, as I recall, cstr previously decreed that there will be no DotM in December, so all those of you who are potential but reticent dictator volunteers probably don’t have to hide out behind a tablecloth just yet. But I’ll leave all of that recruiting stuff up to her.

Except for one thing. For the benefit of the next Dictator, here’s a list of the past Dishes of the Month: Burger, donut, sausage, chile relleno, carne asada burrito, soup, pie, salad, curry, and now pasta. Which, when I look at it, kind-of sort-of reads like an “I’m craving” list.

Wish I knew a snappy Italian phrase to close with, but I don’t. In any case, I hope we’ll have a good thread this month sharing opinions about pasta dishes around town.

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  1. "Burger, donut, sausage, chile relleno, carne asada burrito, soup, pie, salad, curry, and now pasta"

    Sounds like lunch.

    6 Replies
    1. re: Fake Name

      The only thing missing is chicken...

      1. re: Fake Name

        Layer the preceding ingredients into a deep pie crust.

        Cover with another pie crust, seal the edges tightly and deep fry.

        Slice vertically and serve at the next Del Mar Fair.

        1. re: The Office Goat

          "Layer the preceding ingredients into a deep pie crust."

          In the order listed? I want to get this right.

          1. re: The Office Goat

            "Layer the preceding ingredients into a deep pie crust.

            Cover with another pie crust, seal the edges tightly and" ...you have Timpano!

              1. re: honkman

                Nice! Thought we could go with "De gustibus non est disputandum" as the board motto!

                1. re: nessy

                  Based on our regular discuissions about the missing quality of the restaurants in SD I thought it was "Morituri te salutant"

              2. This will give me a chance to try Mama Mia in PB again, I try to like that place but, it has always lacked. They do make their own pasta.

                1 Reply
                1. re: cstr

                  Hopefully you report back, we had the same hope for that place but also the same experiences

                  1. Okay, since it's Nov. 1st, I'll start off with one of my go-to favorite pasta dishes.

                    That would be Pasta Ortiz at Nonno's Ristorante in a small, non-descript strip mall (next to a hooka bar) in La Mesa.

                    It is basic spaghetti (from a broadline distributor, no doubt) tossed with a generous number of 16/20 ct. shrimp that have not been overcooked or turned to mush. The whole thing is finished with a creamy parmesan and cilantro sauce.

                    I rarely order pasta when dining out and I rarely order shrimp when dining out. I ordered this dish mostly because I was curious to see how ingredients I'd be more likely to find in a Mexican restaurant worked out in this Italian one. Surprisingly well.

                    3 Replies
                    1. re: DiningDiva

                      Creamy parm and cilantro? Mex alfredo?

                        1. re: cstr

                          It's not called Pasta Ortiz for nothing ;-)