Rustica Recipe - Allrecipes.com
Rustica Recipe
  • READY IN 18 mins

Rustica

Recipe by  

"This Italian pasta recipe couldn't be much easier."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
  2. Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 8 mins
  • READY IN 18 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2011

I made this last night for dinner and was pleasantly surprised at the tastiness and ease of preparation. I did however make a couple of changes, but the base recipe still deserves 5 stars. I added 1/4 cup of dry white wine, 1 tbsp of lemon juice, and 1 cup each diced Roma tomatoes and white mushrooms to the garlic for the first 5 minutes of cooking. I also added 1 bag of baby spinach leaves at the end with the parsley until it was just wilted. It was pretty to look at as well as delicious. My husband who is a certified carnivore, actually enjoyed this, and suggested maybe adding some cooked shrimp next time I make it. **UPDATE** I made this again last night with a few additional changes, and it became an outstanding dinner!! I used the basic recipe. I added the baby spinach leaves, mushrooms, roma tomatoes, 1/2 cup white wine, and 1 tbsp lemon juice, like I wrote last time I made it, but last night I added diced cooked chicken, black olives, roasted red peppers, onions, some capers, sun-dried tomatoes (drained) and pine nuts to the mix...What a HUGE difference!! It was already a great recipe, but these few simple additions took it WAY over the top!! I sprinkled a handful of shredded Mozzarella cheese over top just before serving and served it with an artisan cheese bread and there wasn't a drop of leftovers!! Like the old Alka-Seltzer commercial said... "I can't believe we ate the whole thing"!! :)

 
Most Helpful Critical Review
Jan 11, 2010

Even adding more cheese (this helps everything-can you tell I am a cheesehead? Wisconsin & The Packers) didnt help! No one else liked it either! I wont be making this again. Even with modifications here and there with this and that! No Go!

 

18 Ratings

Feb 07, 2008

This was very good. Flavorful but not overly spicy. I served this with garlic bread and salad and it made for a light but filling meal. Plus I had all the ingredients on hand! Will make again.

 
Apr 17, 2008

This was very tasty and extremely easy!! I did add a splash of white wine and the juice from half of a lemon when I added the parsley. Then I stirred in the parmesan cheese right after I turned off the heat so that the liquid was absorbed by the cheese. Delicious!!

 
May 06, 2009

This recipe is best left alone. Do, however, use a good parmesan cheese. Do not commit the horrible sin of using the green box kind. Let the cheese come to room temperature then take a fork and gently take off small bits from the cheese, gently adding them to the pasta. Delicious.

 
Feb 23, 2012

Great as is!

 
Aug 27, 2010

Quick, simple dinner when you don't have fresh ingredients on hand.

 
May 11, 2009

Easy to make and it has a nice flavor. Made this as is once and then another time I ran out of oil and used butter instead-it was still delicious.

 

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Nutrition

  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 779 mg
  • 31%

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

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