Gastroenteritis from Pasta Sauce - Nutrition | NoahStrength.com (2024)

A rich but super simple Tomato & Basil Pasta Sauce cooked in the slow cooker for a delicious flavour. The perfect go-to pasta sauce for busy families..
INGREDIENTS.
1 medium onion.
2 cloves of garlic.
2 tins (400g each) chopped tomatoes.
4 tbsp tomato puree.
1 tbsp balsamic vinegar.
1 tsp sugar.
2 bay leaves.
1 tsp dried basil.
1/2 tsp dried oregano.
See the full recipe here: https://www.myfussyeater.com/slow-cooker-tomato-basil-pasta-sauce/.
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Hello! I’m Ciara a food blogger at My Fussy Eater where I share lots of healthy eating recipes the whole family will enjoy, along with the odd indulgent treat! I also share my top tips for dealing with picky eaters..
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The never ending conundrum of what to eat strikes us all on a daily basis. What do you do on those days when you want Pizza and the person you’re eating with wants Pasta? Make a Fri-Past-Za of course..
This is a dish that Matt Basile’s family made frequently as he was growing up. In their household if you threw out pasta you got a wooden spoon right upside your head. This recipe is an easy, fun way to take leftovers and transform them into something not only completely different, but completely delicious as well..
Your first step is to create the sauce for your dish. Add some canola oil to a pan and follow that up with some onions and garlic. Let your onions and garlic brown up and then add in your tomato sauce. Give your pan a good stir and then reduce the heat. Add dried oregano and a pinch of salt to this sauce as well..
Now take your left over pasta and put it in a mixing bowl tossing it with oil and salt and then refrigerate it. After it’s good and cold it’s ready for the next phase. Crack an egg right into the bowl and mix it thoroughly. Take another pan, add canola oil to it, then pour your pasta into it. Flatten out your pasta into the shape of a pizza crust, letting it brown a little, then sprinkle it with Parmesan cheese. Take the entire pan off the burner and bake it in the oven at 425′ for 10 minutes..
Once your pasta is fully baked pull it out of the oven and top it just like you would a normal pizza. Spread your tomato sauce evenly around the pasta, add some slices of fresh mozzarella, and a bit more canola oil. Now put it back in the oven just long enough for your cheese to melt..
Once your cheese is melted down and your pasta is looking much more like a pizza crust you’re going to top it off with a sunny side egg, a little salt and pepper, a little fresh Parmesan cheese, and lastly some basil..
Congratulations, you just made a Brunch Fri-Past-Za! That was easy right? As you may have noticed from watching other videos on the Fidel Gastro channel they are serious about Brunch. This dish is just one of many to come that will turn any Brunch into the five star meal of the day..
More content coming your way soon. For some fantastic recipes and co*cktail concoctions you can make on your own be sure to subscribe to the Fidel Gastro YouTube channel..
https://www.youtube.com/channel/UCJbzMICK2BG787K-cH8QFpQ.
If you happen to be in Toronto stop by the Lisa Marie restaurant and experience delicacies made by the masters themselves. You can see their menu as well as the Fidel Gastro’s food truck and catering options at their website:
http://www.fidelgastros.com

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We were grocery shopping at Walmart, as you do, when Jake had a mini meltdown over me putting my favorite marinara sauce in the cart. Everyone knows that Walmart’s prices are the lowest you can get so I didn’t feel too badly about the price, but Jake thought it was OuTrAgEoUs to spend about $7.00 on a jar of sauce. We decided right then and there to pick up 5 different sauces and taste them all blindly to see if I could tell the difference. If I chose my expensive sauce as the best tasting one, then he’d stop giving me such a hard time about it and it’s price. We tried my favorite which is Rao’s Marinara. Then there’s Newmans Own (no sugar added), Prego, Bertolli, and Mezzetta. The two cheapest sauces were each $1.98 each. Hope you guys like this one, it’s one of my favorite videos we’ve done so far!
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Chef Matt Basile from Fidel Gastro’s has partnered with Bertolli Pasta Sauce to bring you Matt’s Kitchen Takeover, a 3-part YouTube video series where Matt cooks a delicious weeknight dinner for a busy family. Three families were randomly selected from a list of applicants and Matt visited their home, looked through their fridge and with a little help from Bertolli Pasta Sauce, cooked a fun and delicious meal the entire family could enjoy! #BertolliPastaSauce #TheTuscanWay.
You know one of the best ways to bring Tuscany to your table? Enter the Bertolli Pasta Sauce Kitchen Takeover Contest at www.foodnetwork.ca for your chance to learn how to make a special Bertolli Pasta Sauce dish and enjoy a fabulous three course meal with your family, as Matt takes over your kitchen!
Let’s face it, these days it can be a challenge for anyone to take the time to cook a nice meal. That challenge is only compounded when you have an entire family to feed. Quick, easy meals are a staple for the mom on the go, but flavor and nutrition are still important factors. The trick is to find the balance between the two. That is what Matt’s Kitchen Takeover is all about..
In part two of Matt’s kitchen takeover we meet another busy family in need of a hand in the kitchen. Anyone who has kids in school knows how much of a challenge it can be to get dinner on the table in time for the kids to make it to extracurricular activities..
Matt is greeted at the door by Heather. Heather is married to Steve and they have two daughters, Rachel and Anna. Rachel is 10, Anna is 13 and they are both involved in sports activities at school. As you can imagine they keep Heather and her husband pretty busy. On this particular night Rachel has hockey and Anna has soccer. To complicate things even further they both need to be in different places for practice at different times..
Matt wastes no time searching for buried treasure in the fridge and comes out with quite a haul. There was enough variety in ingredients that Matt was able to offer several different options to Heather. She decided to go with the sliders. These aren’t just any sliders though, they are eggplant parmesan cheeseburger sliders. These sliders are essentially the marriage of an Italian classic and an American classic..
Heather states earlier in the video that one of the biggest hurdles she has to overcome in meal preparation isn’t just finding the time to make the food, it’s finding foods that her daughters will eat and she has enough time to cook. She seems confident that the eggplant sliders will fit the bill..
Matt and Heather get right to work prepping ingredients. Once everything is chopped the eggplant is breaded in a classic fashion with one small but important distinction. The breadcrumbs used for breading are gluten free. Matt browns up the eggplant and puts it off to the side. He adds the garlic and onions to a pan, cooking it for just a bit before adding the Bertolli sauce to it. After the sauce has had time to warm up properly Matt adds the eggplant to it and puts the whole pan in the oven to bake for about 15 minutes. After 15 minutes Matt pulls out the pan and covers the top with grated mozzarella. That is put back in to the oven so the cheese can melt..
While the cheese is melting they take the meat out of the fridge and lightly season it. Matt says that some people like to go all out seasoning burger, but that it is really unnecessary. Sometimes, less really is more. He uses a small amount of a few spices and then they form the patties for the sliders. While Matt is making patties Heather cuts the slider buns up. Matt uses a cast iron skillet to cook the burgers topping them with cheese towards the end..
Now that the burgers are done and the eggplant is properly cooked Heather and Matt construct their slider creation. They put the bottom bun down first, then add the burger, a basil leaf, the eggplant parmesan, and finally the top bun with a toothpick through it to hold it all together. If the video is any indicator the eggplant parmesan cheeseburger sliders are a big hit..
That’s all for the second episode of Matt’s Kitchen Takeover. There are more episodes coming soon so please be sure to check back in for fresh content. As always thank you so much for tuning in to the channel and please don’t be a stranger. You can subscribe at the link below:
https://www.youtube.com/channel/UCJbzMICK2BG787K-cH8QFpQ.
If you happen to be in Toronto stop by the Lisa Marie restaurant and experience the delicacies made by the masters themselves. You can see their menu as well as the food truck and catering options at their website..
http://www.fidelgastros.com

Chef Matt Basile from Fidel Gastro’s has partnered with Bertolli Pasta Sauce to bring you Matt’s Kitchen Takeover, a 3-part YouTube video series where Matt cooks a delicious weeknight dinner for a busy family. Three families were randomly selected from a list of applicants and Matt visited their home, looked through their fridge and with a little help from Bertolli Pasta Sauce, cooked a fun and delicious meal the entire family could enjoy! #BertolliPastaSauce #TheTuscanWay.
You know one of the best ways to bring Tuscany to your table? Enter the Bertolli Pasta Sauce Kitchen Takeover Contest at www.foodnetwork.ca for your chance to learn how to make a special Bertolli Pasta Sauce dish and enjoy a fabulous three course meal with your family, as I take over your kitchen!
Let’s face it, these days it can be a challenge for anyone to take the time to cook a nice meal. That challenge is only compounded when you have an entire family to feed. Quick, easy meals are a staple for the mom on the go, but flavor and nutrition are still important factors. The trick is to find the balance between the two. That is what Matt’s Kitchen Takeover is all about..
We see Matt knock on the door of the first home where he is greeted by the lady of the house, Jess. Matt and Jess have a serious conversation in the kitchen regarding the family’s dinner routine. Jess reluctantly admits that they are eating out 3 to 5 days of the week. She lets Matt know she could certainly use some help with meal ideas that are easy, healthy, and interesting..
Matt takes a good look through Jess’s fridge and pulls out a wide variety of good looking ingredients he can put to work for the family. He finds chicken drumsticks, sausage, leeks, fennel, fresh tomatoes, cauliflower, ricotta cheese, mozzarella, peppers and more. There is so much food here in fact that Matt gives Jess multiple dinner options. After some discussion Matt and Jess decide to go with a sausage, baguette, pepper combination that is topped off with cheese sauce. Dishes like this are usually a hit with kids, but be sure to check with yours prior to cooking..
To create this delicious sausage pepper sandwich they start by placing the peppers in a baking pan, drizzling them with olive oil, and then baking them for about 8 minutes. Matt dices onions and puts Jess on cheese grater duty. He knocks the onions out quickly and moves on to frying the sausage in a cast iron skillet..
After a bit of conversation they throw their greens into a pot of boiling water to blanch. Matt flips the peppers to ensure even cooking and gives the green light on the sausage. Now that the heart of their sandwich is nearly done cooking Matt turns his attention to the all important cheese sauce..
They heat a pan up to medium heat, add olive oil, onions, and garlic. They let this cook until the onions are transulcent. After adding a little salt and pepper they pour in the Bertolli Creamy Alfredo sauce. That is followed up by the ricotta, and then the grated mozzarella. Now that their cheese sauce is in the pan and melting down nicely it’s time to turn their attention to the final phase of meal creation..
Matt lays the sausages out on a cutting board, squirts fresh lemon juice on them. After that he cooks the blanched greens in the sausage pan, letting them soak up all that delicious sausage flavor. Jess cuts up the sausages and sets them aside while the rest of the meal is prepared. The greens are then taken out of the sausage pan and chopped, placed into a bowl, and mixed with some spicy chili sauce. The peppers are finally done and removed from the oven as well. The stems, seeds, and skin are removed from the peppers leaving them with the tender roasted pepper on the inside for their sandwiches..
The peppers are mixed with red wine vinegar, fresh thyme, and parsley. The baguette is chopped into equal sized pieces and then the sandwich is assembled. For final assembly instructions please refer to the video..
That’s all for the first episode of Matt’s Kitchen Takeover. There are 2 more episodes coming soon so please be sure to check back in for more fresh content. As always thank you so much for tuning in to the channel and please don’t be a stranger. You can subscribe at the link below:
https://www.youtube.com/channel/UCJbzMICK2BG787K-cH8QFpQ.
If you happen to be in Toronto stop by the Lisa Marie restaurant and experience the delicacies made by the masters themselves. You can see their menu as well as the food truck and catering options at their website..
http://www.fidelgastros.com

Chef Matt Basile from Fidel Gastro’s has partnered with Bertolli Pasta Sauce to bring you Matt’s Kitchen Takeover, a 3-part YouTube video series where Matt cooks a delicious weeknight dinner for a busy family. Three families were randomly selected from a list of applicants and Matt visited their home, looked through their fridge and with a little help from Bertolli Pasta Sauce, cooked a fun and delicious meal the entire family could enjoy! #BertolliPastaSauce #TheTuscanWay.
You know one of the best ways to bring Tuscany to your table? Enter the Bertolli Pasta Sauce Kitchen Takeover Contest at www.foodnetwork.ca for your chance to learn how to make a special Bertolli Pasta Sauce dish and enjoy a fabulous three course meal with your family, as Matt takes over your kitchen!
Let’s face it, these days it can be a challenge for anyone to take the time to cook a nice meal. That challenge is only compounded when you have an entire family to feed. Quick, easy meals are a staple for the mom on the go, but flavor and nutrition are still important factors. The trick is to find the balance between the two. That is what Matt’s Kitchen Takeover is all about..
In this episode Matt is cooking for a family of three. The opening scene finds him knocking on the door of a house somewhere in suburbia where he is warmly greeted by Shelby. Shelby ushers him in and they start discussing options. Shelby and her husband own and operate a landscaping company. During the busy season it becomes difficult to juggle dinner, their daughter’s extracurricular activities, and the business. Shelby tells Matt that every weeknight is a different story with it’s own special set of dinner challenges..
Shelby relays to Matt that her daughter prefers simple, basic, kid food. She and her husband however have a much more refined palette, putting her in the position of constantly trying to find the balance. Matt wastes no time getting to work on dinner ideas and pulls a fair amount of food out of the fridge, coming up with 2 1/2 stellar ideas for a delicious dinner..
His first idea is to make a hearty seafood stew, his second which seems to be a bit more well received, is for a cheesy pasta with multiple sauce options. Shelby decides to go the pasta route opting for the curry sauce. She had several reasons for making this choice but the biggest factor was that her daughter, like most kids, loves pasta. Shelby is hoping that by serving her meals like this her palette will continue to evolve..
Matt has Shelby start chopping the cauliflower and the leeks while he gets to work on the chicken and bacon. Using a skillet set to medium heat Matt browns the chicken. After browning the chicken he takes it out and adds the leeks, cauliflower, and bacon right to the pan. After things cook for a bit he adds the chicken back in, then starts adding in the spices that will give him the unique flavor he’s looking for. Matt adds in a healthy amount of cumin, as well as curry sauce, and finally squeezes the rest of a lemon half in for good measure..
While Matt cooks down the sauce Shelby opens up a can of chickpeas and adds those to the pan. Matt pours in a jar of Bertolli Tomato and Basil sauce and mixes it well. While he’s hard at work mixing Shelby opens up a can of coconut milk and pours the whole thing right into the pan. As the sauce cooks down they start the pasta with Matt making a note to Shelby to be sure and cook the pasta al dente since it’s going to be baked as well..
When the pasta is ready Matt adds it to the pan along with a generous amount of cheese that he mixes in. He tops the entire pan with it as well just prior to putting it in the oven to bake. After baking on high for five to six minutes Matt pulls the dish out of the oven and tops it off with a bit of fresh cilantro..
This dish turns out to be a smash hit with the family, including the daughter. That concludes the final episode in this series but stay tuned for more fresh content coming up soon. Don’t be stranger! Subscribe to our channel right here:
https://www.youtube.com/channel/UCJbzMICK2BG787K-cH8QFpQ.
If you happen to be in Toronto stop by the Lisa Marie restaurant and experience the delicacies made by the masters themselves. You can see their menu as well as the food truck and catering options at their website…
https://www.fidelgastros.com

Who doesn’t love a simple tomato pasta? It’s a classic that can be taken in so many ways, and Jamie’s got some little hints to make this so quick, delicious and easy that you’ll have no excuses not to cook from scratch at all. To make it even more special, Jamie’s got Davina on hand, as they were filming a new documentary celebrating 20 Years of The Naked Chef. Make sure you keep an eye out for that one too!
If you’re UK based you can catch up on me and Davina on my special ‘Jamie Oliver: The Naked Chef Bares All’ on Channel4.com.
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Links from the video:
Sicilian Prawn Linguine | Jamie’s 15 Minute Meals (2012).
https://jamieol.com/SicilianPrawnLinguine.
Highland Mussels | Jamie Oliver | Jamie’s Great Britain.
http://jamieol.com/HighlandMussels.
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