Spaghetti with Agretti (Salsola Soda).
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Servings
4
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Calories
461 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Spaghetti with Agretti (Salsola Soda).
Description
This recipe uses spaghetti, preferably alla chitarra, cooked alongside agretti, a salty green also known as monk's beard or saltwort. The agretti is blanched briefly before being sautéed with finely chopped garlic, fresh red chili, halved cherry tomatoes, and black olives. The sautéing in olive oil combines the peppery, briny, and sweet notes of the vegetables and seasonings.
After cooking the spaghetti, the agretti mixture is stirred in to meld flavors. Freshly ground black pepper and salt season the dish to taste. Optionally, grated Parmigiano Reggiano can be added for a creamy, umami-enhancing finish.
The final dish offers a balance of textures from tender pasta and crisp agretti with bright, savory components. It serves well as a light main course or a vegetable-forward pasta side.
As a substitution, dandelion greens or spinach can replace agretti when unavailable without changing preparation steps, maintaining the dish’s spirit.
Ingredients
- 320 g spaghetti alla chitarra or normal spaghetti
- 250 g agretti (9oz) also called monk's beard or saltwort
- 1-2 cloves garlic peeled and finely chopped
- ½ red chili pepper seeds removed and chopped (optional, aka peperoncino, fresh
- 60 g black olives (2oz) pitted. I used taggiasca olives
- salt for pasta, agretti and to taste
- black pepper to taste, freshly ground
- 3-4 tablespoon extra virgin olive oil
- 50 g parmigiano reggiano (2oz) optional for non vegetarians
Instructions
Prepare the ingredients
- Clean the agretti by removing the roots, the hard part of the stem and any yellow bits. Wash the leaves under cold water. Wash and half the cherry tomatoes, peel and chop the garlic, chop the peperoncino (if using) and cut the olives in half if they are big.
- Put a pot of water onto to boil for the agretti. Add a little salt when it starts to boil and cook/blanch the agretti for 3-5 minutes. I removed the agretti from the water and used the same water for the pasta. However, you can boil a fresh pot of water for the pasta if you prefer. Set the drained agretti aside.
Make the sauce.
- Sauté the chopped garlic and peperoncino (red chilli pepper) in olive oil until they start to soften. Add the cherry tomato halves and cook until they start to soften too. Add the olives and cook for another minute then add the agretti and sauté everything together for a couple of minutes. Season with salt and pepper to taste.
Cook the pasta and finish the dish.
- Cook the spaghetti in the boiling salted water until al dente according to the instructions on the packet. Save some of the cooking water and drain the pasta. Add the pasta to the agretti and mix everything together well. If the sauce seems dry, add some of the saved pasta cooking water. Serve immediately with grated Parmigiano if required.
Notes
- Dandelion greens or spinach can be used as a substitute for agretti if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 439mg | 18% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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