Scrip for Schools

Last year Pastini joined up with the Scrip Service Center to help raise money for 450 schools and non-profits in metro Portland, the Vancouver area, Corvallis / Salem and Central Oregon.  This is how it works: you buy the gift cards at face value (no extra cost) and we donate 10% to your school or cause. Now that school is starting, look for Pastini cards on the scrip order form the kids bring home from school. And don't forget, Pastini Gift Cards make wonderful presents for a special coach, friend or hard-to-buy-for relative.

Eat Pastini to lower your hunger and raise money for local schools and non-profits - 50% of our net proceeds! Lunch, Dinner, Take-out and Dine-in count, just mention their name when you order. Upcoming Pasta-thons include...

SW 9th & Garfield
October 4, 5 & 6
Memorial Middle School

Introducing Pastini's Fresh New Menu

We've just launched the New Pastini Menu with ideas as fresh as the ingredients. For starters, try the new Pesto-Parmesan Bread, it’s absolutely addictive! Six new pastas, starting at only $6.95, mean something scrumptious for everyone's pasta partialities. And for a great new side dish, there's a delicious Vegetable Saute you will love. Also, because you've asked for more healthy kid's choices, we've added a Kid's Small Salad and Kid's Broccolini. Finally, Pastini's gluten intolerant fans will be thrilled with our decadent Gluten-Free Tiramisu.

The new pastas include:
Linguini with Basil Pesto starring fresh summer basil, Mamma's Four Cheese Ziti, Orecchiete with Greens, Lemon and Parmesan (a light summery pasta), Baked Tortellini with Shrimp in a pomodoro cream sauce, Spaghetti and Spicy Sausage and Aunt Lucia’s Feast Day Rigatoni, a rich and elegant dish with leeks, mushrooms, chicken and fontina cheese.

There's also our exciting new Chalkboard Pasta Specials, two tempting pastas from Chef/Co-owner Craig Bashel that will change seasonally. We think you will love our new dishes and invite you to come in soon to try them.

Bruschetta Recipe

We're always receiving requests to reprise our Bruschetta with Marinated Tomatoes recipe and, with your garden tomatoes finally ripening (we hope!), this seemed to be the right time to print it again.  It’s also still warm enough to pull out the barbeque and grill the bread, since the smokiness you get from grilling imparts an important element to bruschetta.  A hearty, crusty round loaf is best here…we love Pearl Bakery’s Organic Wheat Levain bread (and use it at Pastini).  And don’t worry if the edges get a bit burnt…it’s part of the rustic flavor of this delicious classic.