Nepitella and Mushroom Spaghetti
Jul 7th, 2009 by

This dish is easy meal to whip up on a weeknight.

This dish is an easy meal to whip up on a weeknight.

All that blogging about nepitella made me hungry and so for dinner tonight, I whipped up this tasty dish with ingredients I had on hand. If you don’t have nepitella, you’re forgiven this time, and can substitute a mixture of basil and mint.


  • One pound of spaghetti
  • Extra-virgin olive oil (a quarter of a cup should do it)
  • Button mushrooms, sliced. (About 12-16 oz.)
  • Capers (about 1 tablespoon.)
  • Nepitella (About 1 tablespoon of chopped up fresh. A little less if using dried.) (A mixture of basil and mint can be used as a substitute.)
  • A pinch of red crushed pepper
  • A half-pinch of nutmeg (this spice is powerful, use caution and add just a little. You can always add more if you desire.)
  • Garlic (one clove, sliced)
  • Butter (About a 1/2 tablespoon for taste.)
  • Parmesano (aka: parmesan) cheese (about 1/4 cup.)
  • Salt (to taste)

What I did

  • Boil water in a large pot. When water boils, add spaghetti
  • While water is boiling, cook mushrooms in about 2 tablespoons of the olive oil. Sprinkle with nepitella and salt.
  • Half-way through cooking, add the red pepper to the mushrooms. Add the capers too.
  • Cook mushrooms until well done. During the last five minutes, add the garlic (be careful not to burn). And add the nutmeg.
  • Drain the spaghetti and put it back in the empty pot. Add the mushroom mixture and stir. Add about 2 tablespoons of the olive oil and the butter. Sprinkle on the parmesano cheese. Add salt to taste and serve.

Find more recipes in the Food section

Lenten Spaghetti
Jul 1st, 2009 by

Good Italian food isn't all about red sauce, as this dish proves.

Good Italian food isn't all about red sauce, as this dish proves.

This is a little different, but very good, simple and easy to make.  Pellegrino Artusi, in his famous 1891 cookbook, said that some might exclaim, “What a ridiculous dish!” But we both like it. It’s Romagnan and a little sweet.


2 1/2 ounces of shelled walnuts

1/2 cup of breadcrumbs

2 tablespoons of confectioners’ sugar

1 heaping teaspoon of spices (see below)

1 lb of spaghetti


  • The lenten spaghetti recipe calls for a mixture of spices that several other recipes in the Artusi use, so I made a batch of this that I keep in my cupboard. Called “Spezie Fini” or “Choice Spices” you “grind in a bronze mortar” (or chop in a mini foodprocessor; or however you choose to grind):
  • 2 whole nutmegs
  • 2 ounces stick cinnamon from Ceylon
  • 1 ounce (4 1/2 tablespoons) all-spice
  • 4/5 ounce (4 tablespoons) cloves
  • 2 tablespoons sweet almondsThen “strain the powder through a silk strainer” (or whatever) and store it in a glass bottle. It should keep for years with the same potency.
What I did:
Mash walnuts with bread crumbs, and add some confectioners’ sugar and a pinch of spices.
Drain the pasta, season it with oil and pepper, stir in the spices and serve it.
(Should serve five)
(Find more recipes in the Food section.)
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