This is a pasta dish from my grandparents who came here from Italy. It's been a favourite 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.
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. - 16 Jun 2009 (Review from Allrecipes US | Canada)
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! - 13 Jul 2008 (Review from Allrecipes US | Canada)
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. - 08 May 2004 (Review from Allrecipes US | Canada)