Our recipe


The dish our father used to serve to welcome artist friends to dinner: a recipe as simple as it is difficult to get right. Our chef has perfected it and today it is the signature dish of LA CUCINA DEL MONASTERO.

"This is my real version, with all the tricks."
Michelagelo Iacono

Ingredients for 2 people

  • Spaghetti Gerardo di Nola (or at least a quality homemade spaghetti): 170 grams
  • Raisins: About 30 pieces
  • Pine nuts: About 30 pieces
  • Chili pepper: as preferred
  • Garlic: two cloves
  • Mint and basil: as preferred
  • Mild olive oil: 1 espresso coffee cup
  • Coarse salt: a pinch

Boil the spaghetti in a pan with plenty of water and salt, draining them 3 minutes before they are done. Prepare a large frying pan (at least 25cm) and put the garlic, chilli and a pinch of coarse salt on the heat.

When the garlic is browned, add the raisins and pine nuts: toast over a low heat.

Add a ladle of boiling water; at this point the raisins will swell and you will need to mash them a little with a fork to release the sweetness and colour.

SDrain the spaghetti and stir for 3 minutes as if making risotto, turning the spaghetti clockwise and sautéing from time to time until a cream of oil and pasta starch is formed.

When the spaghetti is cooked, remove from the heat, add the mint and basil leaves and a drizzle of olive oil.

Mix and serve.