By: Holly Sanderson
This classic family-owned New England brand brings authentic Italian flavor to the table.
If you live in New England, you probably recognize the iconic yellow-and-red labels of Pastene, the country’s oldest importer of authentic Italian foods and ingredients. Co-owners and brothers Mark and Chris Tosi represent the fifth generation of Pastene descendants who have helmed the Canton, Massachusetts–based brand for over 145 years.
Founded in 1874 by Pietro Pastene, who emigrated to the U.S. from Italy with his family, the Pastene story began with a produce-laden pushcart and the country’s first-ever imported olive oil in Boston’s North End. Today, the company has grown into one of North America’s oldest family-run businesses, with the Pastene name gracing an array of pantry staples, from their ever-popular Kitchen-Ready® Tomatoes to tuna in olive oil, beans to breadcrumbs, pasta to peppers, as well as hard-to-find varieties of olives and artichokes.
Mark and Chris Tosi, Pastene co-owners
Pastene is a staple in regional stores such as Stop & Shop, Shaw’s, Big Y, Hannaford, and Market Basket, but you can also shop Pastene’s vast product assortment online at pastene.com. In addition to their full lineup of products, the site includes gift boxes with a selection of best-sellers, easy-to-follow recipes, and blog content; plus, you can find a retailer near you using the site’s store locator.
A lot has changed over the years, but one thing remains the same: Pastene’s commitment to quality and authenticity.
The company believes that the best ingredients make the best meals, and that the best meals make the best memories. Pastene strives to source and package products with the utmost care and quality so that when you buy Pastene, you know you are buying the very best.
Pastene harvests certified San Marzano tomatoes straight from the rich volcanic soils of the Campania region of Italy. Cultivated in Italy between August and September, San Marzanos are hand-picked at the peak of their dark, ruby-red ripeness.
Pastene’s single-ingredient pastas are also made in Italy from the finest durum semolina and imported straight to your kitchen table. They also offer gluten-free pastas that provide unmatched taste and texture.
Pastene’s vacuum-packed grated cheeses ensure that when you shake them over your favorite meal, the flavors come bursting to life.
Pastene only uses the first cold press of mature olives for their extra-virgin olive oil, giving it a distinct greenish hue and a sweet, never-bitter flavor.
The company goes to great lengths and takes great pride in giving you only the finest ingredients. Pastene would not want it any other way — for their family or yours.
Here’s an easy-to-follow recipe that’s also a Pastene family favorite!
- 16 oz Pastene Organic Spaghettini
- 1 Tbsp butter, softened
- 1 Tbsp Pastene Capers in brine, drained and finely chopped
- 1 tsp Pastene Minced Garlic
- 1 cup parsley, finely chopped
- 1 lemon, zested and juiced
- 2 Pastene Anchovy Fillets
- ½ tsp red pepper flakes, or more to taste
- ½ tsp salt, or more to taste
- ½ tsp cracked black pepper, or more to taste
- ½ cup Pastene Extra-Virgin Olive Oil
- ⅛ cup Pastene Grated Parmesan Cheese
- ¼ cup Pastene Pignoli (pine nuts)
- Bring a large pot of salted water to a boil and cook spaghettini until al dente. Drain and return to pot on low heat and add in softened butter. Stir occasionally to avoid sticking.
- Combine chopped capers, garlic, and parsley in a large bowl.
- Zest the lemon, then juice. Add both the juice and zest to the parsley, capers, and garlic.
- If desired, add two anchovies to capers, garlic, and parsley, and pulse in a food processor for 30 seconds. Remove from processor and return to bowl.
- Add the red pepper flakes, salt, cracked black pepper, and olive oil to the bowl and mix until incorporated. Taste for seasoning and add more salt, pepper, and/or red pepper flakes as desired. For a thinner consistency, add more olive oil.
- Pour the sauce into the pot of pasta and mix until evenly coated. For serving, sprinkle some Parmesan cheese on top with a few pine nuts for the perfect finish.
This easy and elegant platter is perfect for a summer picnic or gatherings.
Pastene Charcuterie Board
- 1 (8 oz) jar Pastene Marinated Mushrooms
- 1 jar Pastene Pitted Castelvetrano Olives
- 1 jar Pastene Jalapeno-Stuffed Olives
- ¼ jar Pastene Hot Garden Salad
- Pastene Cheesy Stuffed Hot Cherry Peppers (optional)
- 1 French baguette
- Salami slices
- 1 block Brie
- ¼ lb Gouda cheese
- ¼ lb Parmesan cheese
- ½ jar Pastene Sun-Dried Tomatoes in Oil
- Handful of cherry tomatoes
- Prosciutto slices
- Select your favorite large board to arrange your charcuterie on.
- Pour desired number of marinated mushrooms, Castelvetrano olives, jalapeño-stuffed olives, and hot garden salad into individual bowls.
- Separately, make the Cheesy Stuffed Hot Cherry Peppers.
- Slice the French baguette into small slices.
- Take a champagne glass and place salami around the rim, folding half inside and half outside the glass. Repeat for 3-4 layers. Flip the glass over and place on the board, slowly pulling up to reveal a flower shape.
- Arrange cheeses and bowls onto the board as desired. Fill in the empty spots with banquette slices, sun-dried tomatoes, cherry tomatoes, Prosciutto, and Cheesy Stuffed Hot Cherry Peppers. Enjoy!
FIND MORE RECIPES: pastene.com/recipes
Have a favorite recipe you want to share? Enter the #MyPasteneContest (runs Sunday, July 11, through Sunday, Aug. 1) for a chance to win $5,000 and Pastene products! The contest is simple. For your chance to be one of 10 winners:
- Follow @pasteneUSA or @pastenecanada on Instagram.
- Take a photo of a homemade meal inspired by Pastene.
- Post the photo to Instagram or as a comment on our Facebook post and caption it by telling us how Pastene inspires you to create memories with your friends and family!
- Don’t forget to include #MyPasteneContest, AND mention @pasteneusa or @pastenecanada in your post!
No purchase necessary. Ends 8/1/21 at 11:59 p.m. ET. Open to residents of U.S. and Canada, ages 18+. Click here for official rules.