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Pasta Asciutta has a grand taste. Pasta Asciutta gets its taste from pasta mixed with vegetable and topped with nutmeg. Pasta Asciutta is inspired by many restaurants worldwide.
  Onion 1 , chopped
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Olive oil 5 Tablespoon
  Celery root 1⁄2 , grated
  Tomatoes 3 , peeled and cut up
  Sweet basil 3 Tablespoon
  Broth/Bouillon 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
  Nutmeg To Taste
  Tomato ketchup To Taste
  Ripe olives 4 , sliced
  Spaghetti 1⁄2 Pound

Brown onion and garlic in several tablespoons oil in a sauce pot.
Add celery root, tomatoes, and basil.
Cook 3 to 5 minutes.
Stir in broth and simmer over low heat 20 to 30 minutes.
While cooking, season with salt, pepper, nutmeg and ketchup to taste.
Strain the mixture and add sliced olives.
Cook spaghetti in boiling salted water 8 to 12 minutes (or follow package directions).
If desired, add 2 tablespoons cooking oil to the boiling salted water.
Drain; toss spaghetti with hot sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1977 Calories from Fat 989

% Daily Value*

Total Fat 110 g169.8%

Saturated Fat 15.8 g78.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2999.2 mg125%

Total Carbohydrates 221 g73.8%

Dietary Fiber 17 g68.1%

Sugars 18.6 g

Protein 45 g90.5%

Vitamin A 109.2% Vitamin C 136.6%

Calcium 31.6% Iron 69.9%

*Based on a 2000 Calorie diet


Pasta Asciutta Recipe