Recipe Capellini Con Salsa Verde


  • 1 lb. capellini
  • Two cloves garlic
  • Two tbs. basil, chopped
  • Two tbs. parsley, chopped
  • Four tbs. grated Parmigiano
  • 2 oz. olive oil

How to make Capellini con salsa verde:

Combine basil, parsley, garlic, and Parmigiano in a food blender. Start the blender and add olive oil to obtain a thick but fluid sauce. Set aside.

Boil capellini in plenty of salted water. Be careful as these kinds of pasta cook very quickly. Drain while still al dente, toss with the prepared sauce at room temperature and serve.

If too dry, add 2 tbs. of the cooking water.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at