At EVO we believe that life is a combination of magic and pasta. So it’s only natural that we will be celebrating National Pasta Day on October 17. We use recipes true to the Northern and Central regions of Italy, and Chef Steven Fowler works to perfect just the right balance simple yet robust flavors. These are our pasta picks, selected right from our menu.Squid Ink Chitarra
A medley of shrimp, mussels, calamari and seasoned with scallions, saffron butter and Calabrian chile, our delicious Squid Ink Chitarra unifies a cornucopia of the freshest and most flavorful ingredients available, best enjoyed on National Pasta Day, or any day, really.

Heirloom Tomato
A true Italian classic, our Heirloom Tomato dish is comprised of a few simple ingredients, including spaghetti, housemade marinara, fresh basil and parmesan cheese. But don’t let its lack of complexity fool you. This dish is full of Italian flavor.

Seafood Cioppino
Texture and flavor truly come together in this pasta dish. Chef Fowler’s Seafood Cioppino, which in Italian translates to “little soup,” is made up of a host of surprising ingredients including squid ink pasta and seafood standouts like shrimp, mussels, calamari, and our seasonal fish, all of which play exceptionally well with the dishes’ savory tomato broth and shallots.  

Shrimp Fettuccine
In this pasta dish, jumbo shrimp are layered atop fettuccine. Ingredients like red bell pepper and pine nuts are used to round out the dish. Finally, the pasta plate is finished with Chef’s tasty pesto alfredo.

You’ll want to “gobble up” this pasta dish in no time. After all, its main ingredient, pappardelle, derives from the verb “pappare” which means to “gobble up.” The large, flat pasta noodles partner with veal, pork and beef. Tomato ragu, basil, herbs and grana padano, a hard, slow-ripened cheese from Italy, are used to finish off the dish.

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