This is absolutely the most for dummies recipe I know of, because its easiness is disarming … I'm pretty sure that if my dog had opposable thumbs, it would be able to cook it, too.

Preparing this recipe requires a few ingredients (a total of 6, to be exact), no sophisticated instrument (unless you think that pot, plate and glass are sophisticated) and a very limited time. The only prerequisite is having at home some marjoram, perhaps not the best known and used herb, but with an intense aroma that I love very much. For those not familiar with it, marjoram is sold dry, and it is very similar to oregano (in fact it belongs to the genus oregano). Marjoram, however, has a more delicate scent, which goes well with both vegetables and fish dishes.

In this case, however, I'll use marjoram for a quick and easy recipe, a little sauce that you can prepare while pasta cooks.

I can't tell where I took this recipe: in my memory, it was perhaps the first recipe I ever prepared when I was just a young and inexperienced girl (now that I'm old and experienced .. ugh?!)… could it be an original recipe?!?

I couldn't find any similar recipe in the world wide web, then maybe it is original, indeed (oh, my God! What's an emotion!!!).

No more chatting: here it is the recipe to prepare a tasty




Ingredients (2 serving)

* 160 g pasta (I usually use the "short sleeves" or something like that, preferably striped pasta -today I hadn't any, so I used the "wolf eyes", smooth pasta)

* 40 g unsalted butter

* 40 g pine nuts

* marjoram

* grated Parmigiano Reggiano cheese

* salt (for pasta)



  1. Put a pot of salted water to boil; when the water boils, toss the pasta in (if you use pasta like the "short sleeves", it takes about 12 minutes to be ready).
  2. Meanwhile, chop roughly the pine nuts (in a mixer, with the bottom of a glass, with a rolling pin or other tool).
  3. Then, take a little pot or a pan and melt the butter.
  4. When the butter is melted, add the chopped pine nuts, marjoram (as much as you want .. for me, a lot , because I like its nice scent) and a tablespoon of cooking water. Cook for a minute or two, to mix all the flavours, then turn off the heat.
  5. When the pasta is ready (slightly underdone, for me), drain it (not too much) and dress it with the pine nuts and marjoram sauce; then, finally, add a generous sprinkling of grated Parmesan cheese (as you can see in the picture, the sauce adheres to pasta perfectly, the cheese goes springly… it's simply delicious!).

Now serve into dishes… and eat it while it's still hot!


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