Italian Pasta Recipe
Giacomina's Authentic Pasta Asciutta
"Pastaciutta" di Valtellina
Ingredients
- 1 pound fettucine, tagliatelle or trenette pasta noodles
- 3/4 cup virgin olive oil
- 12 cloves fresh garlic
- 1 medium white onion
- 6 medium Idaho potatoes
- 1 teaspoon salt
- 1 teaspoon freshly
ground black pepper
- 1 cube butter or margarine
- 1 pound fresh string beans
- 1 cup grated Parmesan cheese(good quality)
Cooking Pasta Asciutta
Peel potatoes and cube(cut to 3/4 to 1 inch pieces). Boil potatoes in salted water till tender. Do not over-cook. Meanwhile, steam string beans till tender but still crisp and set aside with potatoes.
In a heavy skillet or cast iron frying pan, heat oil and add halved cloves of garlic and finely chopped onion. Saute till golden crisp. Meanwhile, cook pasta noodles in salted water. Cook aldente (cooked just right). Drain, add potatoes, string beans and toss gently. Add butter to heated garlic and onion sauce to melt. Pour sauce over pasta mixture, add pepper, parmesan cheese and work through very gently. Serve this dish with extra parmesan cheese and french bread.
Options: To add a Pesto flavor, sprinkle with 1/4 cup finely chopped fresh basil (basilica) and toss gently to coat.
This recipe serves 6 to 8
Page Dedication
This page is dedicated in great memory of Giacomina Foppoli Senini, my grandmother, who brought this recipe with her to America. At the age of 18 she immigrated to the the United States to settle on a farming ranch in Escalon, California, where she lived to be 93 years of age. She came from Mazzo, Italy, a beautiful village in the Valtellina Valley of the Lombardia Region of Northern Italy. To the north, Mazzo looks at the snow-capped peaks of the Northern Alps of Switzerland, a short distance away. In her own Valtellina dialect, she called the Pasta Asciutta recipe "Pastaciutta".
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