Pasta with agretti
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Pasta with agretti is one of those spring dishes that really makes a splash across Central Italy just as everything's blooming. Agretti, called ‘barba di frate’ by the locals, appear at markets for just a few weeks. And they are a fresh, green crunch that's tough to beat. They look kinda like chives, but the taste? It's closer to spinach, with a nice earthy kick. And look, when you toss them into hot spaghetti with garlic, a splash of good olive oil, and a dash of chili—seriously good—you get a plate that feels super light but still packs a creamy punch. The base of pasta with agretti is about keeping things simple. Nothing gets in the way of those bright, tender greens. Folks from Lazio and Tuscany often call this a ‘sciuè sciuè’ meal, meaning you throw it together in no time. And the taste? Pretty much like something special.
Most people who try an agretti pasta recipe are surprised by the flavor. A few ingredients, that's it. The classic version uses spaghetti because it really lets the agretti wrap around every bite, making sure you taste that earthy snap all the way through. In some towns, cooks add lemon zest or a sprinkle of pecorino—really really good. But the heart of monk’s beard pasta stays true to fresh vegetables and bold garlic. As far as Italian agretti recipes go, this one truly shows off what seasonal Italian veggies can do. And you know, people talk about agretti health benefits too—fiber, vitamins, and that clean spring flavor that just makes you feel good.
Cooking with agretti is pretty straightforward, and once you’ve had it tossed into spaghetti, it's easy to see why agretti spaghetti is a favorite when the season rolls around. Everything about this dish says ‘spring’ in Italy: moist, golden noodles, crisp greens, and the smell of garlic and oil filling the kitchen. Really captures the simplicity and freshness of Italian cuisine at its best, capturing the core of the season. For real.
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- INGREDIENTS
- Spaghetti 11.3 oz (320 g)
- Friar's beard (agretti) 4 cups (125 g) - to be cleaned
- Garlic 4 cloves - by Nubia
- Fresh chili pepper 2
- Extra virgin olive oil 6 tbsp (80 g)
- Fine salt to taste
How to prepare Pasta with agretti
To prepare the pasta with agretti, start by cleaning the monk's beard: remove the earthy base 1, then cut them into 3-4 pieces 2 and rinse well. Slice the Nubia garlic into rounds 3.
Pour the oil into a pan, add the garlic 4 and cook over very low heat for about 5 minutes. Transfer everything to the blender jar 5 and blend to obtain a smooth cream 6.
Pour the cream back into the same pan 7 and add the chili peppers cut into pieces 8. Let them infuse for a few minutes before adding the agretti 9.
Season with salt and gently sauté, stirring often 10; it will take about 10 minutes for them to soften 11. Meanwhile, cook the spaghetti in boiling salted water for half their cooking time. Moisten the agretti with a ladleful of the pasta cooking water 12.
Drain the spaghetti into the pan 13, taking care to reserve their water. Finish cooking the pasta by adding a little hot water at a time and stirring constantly 14. Your pasta with agretti is ready to serve 15!