Recipe by BROKIEWICZ
"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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1 (16 ounce) package
garlic, thinly sliced
1 (8 ounce) package
fresh mushrooms, sliced
salt and pepper to taste
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.
This was so bland - I would have tried it again, making changes, but my hubby asked me not to.
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!
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.
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!
It was alright. Nothing too special.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
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