Serving the GTA since 1967, Continental Noodles is a third-generation family-owned business, run entirely by Italians using traditional methods to make fresh pasta daily.
Continental Noodles offers a variety of fresh pasta and homemade frozen meals, traditional pasta sauces, soup, desserts and much more.
Continental Noodles is known for making iconic holiday ravioli shaped like Christmas trees, gingerbread men, and stars.
Along with the classic holiday-shaped ravioli, this year, they are taking their festivity to the next level with jingle bell gnocchi, sugar cookie snowmen and a cacio e pepe kit that serves 2-4 (aka an essential for anyone planning on hosting!).
This is a must in everyone’s kitchen and table during the holiday season – there’s nothing better than the homey taste and feeling of fresh ravioli.
Continental Noodles has been a favourite for over 50 years and continue to be the #1 pasta place in Ontario. They have over 100 shapes and fillings in their line of traditional Durham semolina pasta.
All of the ingredients are natural and fresh. That means no artificial flavours, colours, sweeteners, preservatives or sugar. It means the food is pure, fresh, flavourful, and just plain delicious.
Tomato Sauce Recipe from Continental Noodles
- ½ a bunch of fresh basil
- 1 medium onion
- 2 cloves of garlic
- 2¼ pounds ripe tomatoes or 2 x 14-ounce cans of whole peeled tomatoes olive oil
- 1 tablespoon red wine
Pick the basil leaves (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks. Peel and thinly slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or open the cans of tomatoes. Put a saucepan on medium heat and add 1 tablespoon of oil and the onion, then cook for around 7 minutes, or until soft and lightly golden. Stir in the garlic and basil stalks for a few minutes, then add the fresh or canned tomatoes and the vinegar. If using canned tomatoes, break them up with the back of a wooden spoon. Season with a pinch of sea salt and black pepper, then continue cooking for around 15 minutes, stirring occasionally. Stir in the chopped basil leaves, then reduce to low and leave to tick away.
Meanwhile… Bring a large pot of salted water up to a boil, add ravioli. Use the timing on the package. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander or sieve over the sink. Add a splash of pasta water to the sauce if it’s a bit thick. Tip in the ravioli and use a spoon to toss well, adding a splash of the pasta water to loosen, if needed.
Published by HOLR Magazine