Vegetarian

Rossellini Spaghetti

This is a pasta dish my mom made for me, and her father made for her. Here is our email exchange when I asked for the recipe:

Me:

Ciao Mom, Remember that pasta that you make that just has lots of fresh herbs in it? How do you make it? Is it just basil, parsley, chives? Is there also garlic? Let me know and baci.

Mom:

It was my father’s recipe… macho Italian man invents pasta sauce! It was considered a display of their creativity and versatility, but they never wash dishes (this is considered demeaning.) You chop up all herbs that you can find in any given season. You can use garlic, but father never ate garlic. Add Olive oil of course, lemon zest, and parmiggiano, never just any brand but reggiano or grana are easily found and considered acceptable. Baci.

So this dish is not really about exact measurements… It’s more from the heart and how YOU like it. Like, are you a basil person or an oregano person? (I’m a basil person and don’t go crazy for oregano, so I adjust accordingly). There is no “right” or “wrong” with this, it’s your heart’s desire!  Report back what worked for you!

Ingredients

I find that one package of spaghetti is good for 5 people, if spaghetti is one course of a bigger meal. If it’s the only course then I say one package is good for 3 hungry people. 

ONE PACKAGE OF SPAGHETTI
LOTS OF FINELY CHOPPED FRESH HERBS (see what I prefer below)

  • APPROX 1 CUP FINELY CHOPPED BASIL
  • APPROX 1 CUP FINELY CHOPPED PARSLEY
  • APPROX 1 CUP OF CHIVES
  • ¼ CUP OF FINELY CHOPPED SAGE
  • ½ CUP FINELY CHOPPED MINT
  • ¼ CUP FINELY CHOPPED OREGANO

ZEST FROM A WHOLE LEMON
½ – ¾  CUP OF EXTRA VIRGIN OLIVE OIL
GENEROUS HANDFUL OF GRANA PARMIGIANO (& MORE IF YOU WANT!)
SALT TO TASTE
GARLIC (optional)

Instructions

  1. Chop up all the herbs finely and place together in a large bowl.
  2. Cook and drain pasta well and add to the bowl with herbs.
  3. Add in olive oil and the lemon zest and toss together well.
  4. Add salt to taste and handful of parmigano before serving.

Join the conversation

  • sɐloɔıu ʇɐqıusɐl

    Finally the best kept family secret is revealed. I will taste it tonight ! Auguri e successi with your blog !

    • Thank you so much 🙂 Let me know what you think of the recipe – It’s a family fave!

  • Babs Jacops

    Oh please Elettra,can you post your recipe of your tumeric scones ( the ones featured on the vogue series) you never mentioned the quantities. They looked delicious. Thank you, Thank you!

    • Babs,
      I still have notes from the recipe. I will send it to you now… Hope it makes sense. Let me know.
      Best,
      Elettra

  • roberta melo

    Wonderful story !

  • Sheila Solari

    I make a similar dish. I add chopped walnuts for crunch, a couple eggs (as you would for a carabonara), cheese, and lots of parsley, my favorite herb. Very tasty.

  • sɐloɔıu ʇɐqıusɐl

    The recipe is delicious and above all you must do it WITHOUT following the exact measurements.

    Everything depends on feelings and improvisation (like acting!).

    I cooked listening Mascagni’s “Cavalleria Rusticana” in Pavarotti’s and the National Philharmonic Orchestra version. Good music is very helpful when I cook.

    Personally I put a little bit of olive oil in the blender to soften the herbs before mix them with the pasta. My doses were preferential to parsley and basil, and garlic too. If “a tavola” the taste is to strong, add more olive oil and Parmesan to keep it soft.

    Buon appetito!

  • Jennifer Stephens

    Absolutely delicious! My husband and I devoured it and I passed the recipe along to my parents and they both loved it! Really surprising, considering my husband and father both don’t typically like “too much green” in their food! Will definitely be making this again!