26 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m

“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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Adjust Servings

Original recipe yields 8 servings



  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 (26)

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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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 272 cal
  • 14%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 46 mg
  • 2%

Based on a 2,000 calorie diet



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White Spaghetti


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Creamy Artichoke Pasta