Spaghetti at Spizza

Having visited Spizza several times with friends and family, my dining partner and I decided to give their pastas a shot instead of having their wood-fired thin-crust pizzas this time. After some deliberation, both of us decided to opt for the custom-made pastas. My dining partner opted for the penne with mixed seafood in tomato sauce (supplement of $2.30), while I opted for the squid ink tagliatelle with arrabbiata sauce. 

The former was quite delightful, what with the decent (insufficient to be called "generous", but you get what I mean) serving of seafood. Taste-wise, the penne pasta was prepared in an al dente manner, giving it a nice, chewy texture. One downside though was that the pasta was slightly too dry for our liking, though I am unsure as to whether this was purposefully done due to the use of penne - a dry pasta. Nevertheless, a note to sauce-lovers that they might wish to request for more gravy - afterall, what can beat some palatable pasta drenched in hearty drippings?

Penne with Mixed Seafood Gravy

Next up, the squid ink tagliatelle was quite delectable as well, although the dish left me with a regrettable sense of ennui as it consisted of only carbohydrates in a vegetarian sauce. Oh well, at least I've learnt not to order this dish in future, for I personally prefer some meat to go along with my pasta to leaven the heaviness of the dish. 

Heavy on the Carbs

All in all, dinner at Spizza was alright, but definitely not fantastic. Indeed, this visit has convinced me that I should probably stick to their pizza and chicken wing specialties in future so as to avoid ending up with a disappointed palate.