This easy spaghetti recipe was passed down from my grandfather, Roberto Rossellini, to my mom and then on to me. This was one of the first homemade meals I was taught to cook for myself as a child because it was so easy and fast. The genius part of this quick recipe is that it was designed with a hatred of doing dishes in mind. Even better, it requires minimal cooking as well: You will only be boiling water to cook the pasta, and everything else is just a quick chop away from a delicious and quick homemade dinner being served! Another reason I love this easy spaghetti recipe is because it makes use of excess herbs. Most recipes require only a few leaves of basil, parsley, or mint to use as a garnish, right? But when you go to the market, all you can purchase are small bushes of herbs to take home. The result can be a lot perfectly good food going to waste. But now, whenever I have mini mountains of fresh herbs piling up in my fridge, I know it’s time to make this Rossellini Spaghetti. A fun way to serve this is to place the chopped herbs in small bowls and allow people to mix and match their own flavor combinations. If that sounds like too much work (or too many dishes), just toss everything together. I promise when it comes to easy fast homemade dinner ideas this will be one of your favorites! One final note: This pasta recipe is very “loose” – if you hate oregano, or don’t have chives on hand use, don’t worry! The idea is just to mix a bunch of beautiful, fragrant herbs with a little fresh lemon zest and parmigiano for a the perfect easy summer meal. I hope you enjoy!
Easy Rossellini Spaghetti Recipe
1 pound of spaghetti
1 cup finely chopped basil
1 cup finely chopped parsley
1 cup of chives
¼ cup of finely chopped sage
½ cup finely chopped mint
¼ cup finely chopped oregano
1 lemon, zested
½ – ¾ cup of extra virgin olive oil
1 garlic clove, minced
½-1 cup of grated parmigiano
Salt to taste
- In a large pot, bring salted water to a boil and cook spaghetti according to packaging instructions
- Meanwhile, place all the chopped herbs in a serving bowl with the lemon zest, olive oil, minced garlic (if using), half of the grated parmigiano, and a generous pinch of salt and pepper.
- Drain the spaghetti and transfer immediately to the serving bowl with the herbs. Toss together until spaghetti is evenly coated in olive oil and herbs. Add more olive oil, if desired, and top with more parmigiano before serving. Enjoy immediately.