Viva La Pasta

Viva La Pasta Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Viva La Pasta, Italian Restaurant, 525 Country Club Dr, Simi Valley, CA.
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Operating as usual

Great Super Bowl food idea but if you’re in the mood to cook bad boys if you can always order from us cause no matter wh...
01/30/2020
V & T Kitchen Sessions

Great Super Bowl food idea but if you’re in the mood to cook bad boys if you can always order from us cause no matter what you choose we’ve got you covered.♥️♥️♥️

Makes 12 Subs Polpette Alla Romana Sub a.k.a Roman-Style Meaball Sub The perfect meatball sandwich first needs perfect meatballs, great sauce and gooey melty cheese. Once you have those two in place, the rest is a matter of construction and bara bing, bada boom. So back to the meatballs...roasting them on an wire rack gets them evenly browned and keeps them juicy. [ 467 more words ]
http://vantkitchensessions.com/2020/01/29/polpette-alla-romana-sub-a-k-a-roman-style-meaball-sub/

This is a definite winner for those busy weeknights. With meal prep you could have this done and on the table in under a...
01/19/2020
V & T Kitchen Sessions

This is a definite winner for those busy weeknights. With meal prep you could have this done and on the table in under an hour and cleanup is easy.

This sheet pan dinner you are definitely gonna want to make! It is filled with so much flavor - Harissa-laced roasted chicken; crunchy sweet potatoes; browned leeks & onions; topped with a creamy tangy Feta Sauce and strewn with lots of fresh vibrant herbs. Sheet Pan Harissa Chicken Harissa [ 666 more words ]
http://vantkitchensessions.com/2020/01/18/sheet-pan-harissa-chicken-with-sweet-potatoes-leeks/

A simple easy way to prepare salmon and you meal prep it the night before.#salmondinner #grilledsalmon #easymealprep #ea...
01/13/2020

A simple easy way to prepare salmon and you meal prep it the night before.
#salmondinner #grilledsalmon #easymealprep #easymealideas #dinnerprep #dinnerisserved #vantkitchensessions #salmon

It’s been freezing 🥶 cold the past few days today the 🌞 came out to play and we had a high of 54 degrees Fahrenheit, that would be 12 degrees celsius. (Added specifically for @big_beefy_the_bulldog) That meant firing up the grill and we did MAPLE-SOY GLAZED SALMON. It’s so simple to prepare and has a rich umami flavor that comes from the glaze, made from maple syrup, soy sauce and Asian sesame oil, which adds a trifecta of sweet, salty and nuttiness. ⠀
It’s great for meal prep. because you can marinate the salmon the night before and when you get home from work you can toss them on the grill or even cook them on a grill pan. ⠀

RECIPE:⠀
4 x 8-ounce (225g) wild salmon steaks, cut 1 inch (2.5cm) thick⠀
¼ cup soy sauce⠀
4 Tbsps pure maple syrup⠀
1½ Tbsp freshly squeezed lime juice⠀
2-inch piece of fresh ginger, finely grated⠀
2 garlic cloves, finely grated⠀
2 scallions, thinly sliced⠀
1) In a large, shallow dish, whisk the soy sauce with the maple syrup, sesame oil, lime juice, garlic & ginger. Add the salmon steaks and turn to coat. Cover and refrigerate for 2 hours, turning the salmon a few times during that time.⠀
2) Preheat your grill to medium high heat. Remove the salmon from the marinade. Pour the marinade into a small saucepan & boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.⠀
3) Oil the grate & grill the salmon over moderately high heat for 6 minutes. Turn the steaks and grill for 4-6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve. ⠀
🥦⠀
Serve with coconut rice & sautéed broccoli or sautéed spinach.⠀
🍆⠀
#salmondinner #easyrecipes #grilledsalmon #grilledsalmon #easymealprep #dinnerprep #dinnerisserved #vantkitchensessions #salmon #eeeeeats #dinnertime⠀


V & T Kitchen Sessions
12/05/2019
V & T Kitchen Sessions

V & T Kitchen Sessions

Serves 4 Roasted Carrot-Ginger Soup with Coconut Roasted Shrimp We LOVE, LOVE, L_O_V_E this soup, and that's without exaggeration. The carrots natural flavor and sweetness is enhanced by roasting the carrots before for 10 minutes. This carrot-ginger soup has the perfect flavor balance with the sweetness from the carrots and the warm and heat from the ginger. A little coconut milk and the shredded coconut soften the spicy edge of this soup while adding just a small amount of fat. [ 432 more words ]
http://vantkitchensessions.com/2019/12/05/roasted-carrot-ginger-soup-with-coconut-roasted-shrimp/

Another great recipe that use to be the Viva special menu.
06/20/2019

Another great recipe that use to be the Viva special menu.

Our CEDAR PLANKED SALMON w/ APRICOT-JALAPEÑO, WHOLE GRAIN MUSTARD GLAZE. This is also 1 of the recipes that I had developed for Viva La Pasta's special menus. I was reminded about this recipe when an amazing fellow 🇿🇦 @thedaleyplate posted her Apricot & Garlic Butter Salmon. Dale is not only a fellow #foodie & #saffa 🇿🇦 but she's a very successful IG foodie influencer & she's definitely 1 to fellow for great delicious recipes.⠀

CEDAR PLANKED SALMON RECIPE:⠀
2 Tbsp EVOO⠀
2 jalapeños (med-larg) cut into rings⠀
(@bonnemaman preferable)⠀
1 Tbsp minced garlic ⠀
½ cup white wine⠀
3½ Tbsp whole-grain mustard⠀
I cup apricot preserves ⠀
1 Tbsp Champagne vinegar ⠀
2 tsps Kosher salt⠀
¼-½ tsp Sriracha (optional)⠀
½ tsp freshly ground black pepper ⠀
4 Rosemary sprigs (3inch)⠀
1 ½ lbs salmon fillet (boneless & skinless)
Lemon zest curls for decorations⠀
Prepared cedar, mesquite or alder plank (directions on our blog)⠀
* Preheat oven to 400 degrees F⠀
*Line a ¼ or ½ sheet pan with parchment paper⠀
* In a small sauté pan over med. heat, when hot add jalapeños & sauté until lightly caramelized. Add garlic, & cook for 30 sec. & deglaze with white wine. Add apricot preserves & whole-grain mustard & bring to a simmer. Simmer over med-low heat until thickened & reduced about 20 mins. Allow to completely cool. ⠀
* Rub 1 Tbsp EVOO all over the prepared plank & place plank on parchment paper.⠀
* Add salmon, lightly salt & pepper, place the rosemary & liberally apply cooled apricot mixture.⠀
* Bake in oven for 15-20 minutes. Remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest. ⠀
#f52grilled #foodporn #foodgasm #meatless #huffpostgram #eeeeeats #huffposttaste #yahoofood #f52grams #feedfeed #thekitchn #bhgfood #grillingseason #summergrilling #foodblogging #beautifulcuisines #hautecuisines #foodblogfeed #williamssonoma #homechef #buzzfeedfood #foodgawker #buzzfeast #foodandwine #forkyeah #bonappetitmag #bonappetit #bonappetito

I fondly remember my late ex-husband who was the original owner of Viva La Pasta as well as Two Guys From Italy. When we...
06/08/2019

I fondly remember my late ex-husband who was the original owner of Viva La Pasta as well as Two Guys From Italy. When we first met he & his partner had just opened their Simi Valley, CA location. Sadly he past in 2017 but the restaurant is still going strong & is well known for their Sunday brunch w/ 🦐 & 🍾. While we were married I helped with the weekly special menu & POLLO AL LIMONE (Parmesan-Pine Nut Crusted Chicken) was 1 I created which was so popular it went on to the permanent menu. RECIPE:

2 boneless, skinless chicken
breasts
5 Tbsp fresh lemon juice
Kosher salt & freshly ground black
pepper
1/2 cup all-purpose flour
1 extra-large egg
3/4 cup seasoned dry bread hi
crumbs
1/4 cup Pine Nut
1 Tbsp finely chopped fresh basil
EVOO
3 tablespoons unsalted butter, room temperature, divided
2 large shallots finely chopped
1/2 cup dry white wine
1 lemon sliced
Pound chicken to 1/2 inch thickness between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken & turn to coat. Let stand 10 minutes. Season w/ salt & pepper. In a food processor pulse the bread crumbs, pine nuts & basil until the pine nuts are the size of the crumbs. Mix the flour, 1/2 tsp salt & 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg & 1 Tbsp lemon juice. Place the bread crumbs on a third plate. Dip each chicken breast 1st in the flour shake off the excess & then dip in the egg & bread crumb mixtures. Heat 1 Tbsp of olive oil in a large sauté pan over medium to medium-low heat. Add the chicken breasts & cook for 2 minutes on each side until browned. Place them on the sheet pan in oven while you make the sauce. For the sauce, wipe out the saute pan with a dry paper towel. Over medium-low heat melt 1 Tbsp of butter & add the shallots & cook until translucent. Add the lemon juice, wine, sliced lemon, 1/2 tsp salt & 1/4 tsp pepper & bring to a boil over high heat until reduced by half about 2 min. Off the heat add the remaining 2 Tbsp of butter & swirl to combine. Serve chicken breast on each plate. Spoon on the sauce & sliced lemon & a sprinkling of fresh basil.
FOR MORE RECIPES LIKE THIS FELLOW US ON Facebook Purple Dream Decor (waiting on FB approval of name change) to V & T Kitchen Sessions & Instagram @vantkitchensessions

#feedfeed #f52 #f52grams #foodgawker #forkyeah #buzzfeefood

Viva La Pasta's cover photo
06/08/2019

Viva La Pasta's cover photo

Thank so much!😁
05/15/2019

Thank so much!😁

Amazing food, great service, spectacular ambiance! Couldn’t ask for a better experience 💕

Sunday Brunch
09/23/2011

Sunday Brunch

Address

525 Country Club Dr
Simi Valley, CA
93065-7697

Opening Hours

Monday 11:30 - 21:00
Tuesday 11:30 - 21:00
Wednesday 11:30 - 21:00
Thursday 11:30 - 21:00
Friday 11:30 - 22:00
Saturday 11:30 - 22:00
Sunday 10:00 - 21:00

Telephone

(805) 522-4249

Website

Specialties

  • Dinner
  • Lunch

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Comments

Great food! Waitress was very hyper. I told her, on the side that it's my wife's birthday, the which she responded, "Oh perfect, great!" She gave us the check and never brought anything to help celebrate. All other service was great. We will go there again, but very disappointed in the waitress!
The food, service and atmosphere was awesome!!! So, so good.
Amazing food, great service, spectacular ambiance! Couldn’t ask for a better experience 💕
Easter Brunch was terrible. We were finally seated 1 1/2 hours after our reservation time for our party of 12. Food was picked over, unappetizing, and the lobster came in time for desert. Most dishes were empty or close to it, they ran out of prime rib, all in all very disappointing, if that's how they do it, I won't be back.
My mom likes to take our large family out for holiday dinner every year. Since there are 14 Of us ,my sister Joan made a reservation for 6:30. When we arrived before 6:30 we were informed someone had stolen our reservation!!! I didn't know that was a thing... a big family walked in before we got there, said they had RSVP,waiter said "are you Joan? " They replied yes ,and took the table😳.We were seated about 15 mins later. Food was delicious,service was great, But it was annoying,that our RSVP was taken. I said to waiter on way out maybe they should confirm rsvp by asking name and phone number, his reply was he dosent believe in RSVP and people should be seated first come ,first served..🤔Then why do they accept reservations?????