Pastachutta Recipe - Allrecipes.com
Pastachutta Recipe
  • READY IN 30 mins

Pastachutta

Recipe by  

"This is a pasta dish from my grandparents who came here from Italy. It's been a favorite with everyone, and I am asked how to make it all the time. I don't know anyone who doesn't like it, especially kids."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Saute garlic, mushrooms and onion until tender. Toss with cooked spaghetti. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2009

I think this is actually spelled "pastasciutta" which, simply put, is a seldom used, general term for pasta. This particular pastasciutta is somewhat of a classic, in a style I grew up with and love. Don't bother to measure ingredients precisely, just season with the garlic butter to taste and add some olive oil too if you like. Save some of the pasta cooking water in case the pasta gets dry once tossed. To add a little color, I also added some finely chopped, fresh parsley. And I would agree, this is even better with a sprinkling of good Parmesan or Romano cheese.

 
Most Helpful Critical Review
Jan 03, 2011

This was so bland - I would have tried it again, making changes, but my hubby asked me not to.

 

34 Ratings

Jul 13, 2008

Excellent side dish. I used a batch of homemade noodles instead of the box of spaghetti, and also used one tiny yellow onion and half a large purple onion. Flavor was amazing and I will make this again!

 
May 08, 2004

A nice simple pasta dish. I left out the onions however and used olive oil rather than butter to lighten the calorie and fat content. It makes a nice light dinner or a wonderful side.

 
Mar 18, 2003

I have made this recipe twice, and plan on making it again very soon. I love it. I made it exactly per the recipe the first time, and the second time I doubled the mushrooms only because I loved them so much. I also put parmesan cheese on each bowl. I love this, very subtle, but it packs a lot of taste!

 
Jun 23, 2007

It was alright. Nothing too special.

 
Jul 04, 2008

Great recipe! I used fresh pasta and that was a great addition. I also used only 8 oz. of pasta but kept the mushrooms, onion and garlic in the original amount. Finally, I cut the onion in half and sliced it instead of chopping it. I agree with other reviewers: some parmesan cheese does wonders for this dish. Thanks for sharing, it's a keeper!

 
Mar 16, 2010

i think maybe my vegetable to onion ratio was off. but also i think it would be better with bowtie noodles. it had a good flavor but it was very subtle.

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 46 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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