Pastasciutta, in its original form, was a rustic, portable meal for field workers. You would literally bring a towel with some cooked pasta into the field, then throw in cheese, pepper, and cured meat, shake it all up in that towel, and eat it. It was simple, practical nourishment that required no sauce or elaborate preparation.
This stands in stark contrast to modern pasta preparations that often focus on creating emulsified sauces, using pasta water, and achieving specific textures through various techniques. The original pastasciutta embraced simplicity and practicality over perfection and presentation.
Pasta-Schuta represents a return to the humble roots of pastasciutta while embracing modern ingredients and sensibilities. Named after the Schuepbach family, this approach strips away the complexities of contemporary pasta dishes to focus on what matters: good ingredients, minimal preparation, and maximum versatility.
The core principles of Pasta-Schuta:
- Simplicity over complexity: No emulsified sauces, no pasta water retention, no fussy techniques
- Versatility in temperature: Delicious hot, at room temperature, or straight from the refrigerator
- Portability: Can be transported in a picnic basket or lunchbox with minimal refrigeration
- Minimal ingredients: Focus on a handful of impactful components rather than lengthy ingredient lists
- Balance of flavors: Often incorporating fat, salt, and complementary textures
This neo-pastasciutta approach creates dishes that fill the same functional role as the original - satisfying, portable, adaptable meals that don't sacrifice flavor for convenience.
For any Pasta-Schuta dish:
- Break long pasta in half before cooking for better portability and mixing
- Cook pasta to desired doneness, but aim for the firmer side of al dente if it's gonna sit for a while
- Drain completely (no pasta water reserved)
- Let cool slightly (or completely, depending on preference)
- Dress generously with olive oil and salt as a base (prevents sticking, and keeps the pasta from drying out)
- Add complementary ingredients with minimal additional cooking
- Balance textures - include something soft, firm, and crunchy for interest
- Prioritize ingredient quality - with so few components, each one shines; use the freshest vegetables, highest-quality canned goods, and best olive oil you can reasonably afford
- Enjoy immediately or save for later - works at any temperature
Cooked pasta tossed with artichoke hearts, olives, crumbled feta, and optional tomatoes. This one can handle a more generous glug of oil and a bigger pinch of salt, always taste as you go. A bright, Mediterranean-inspired dish that balances briny, creamy, and fresh flavors.
fusilli, farfalle, or orecchiette
Cooked pasta tossed with egg yolks while still warm (but not hot enough to scramble instantly), then mixed with cooked bacon, swap the standard olive oil for some of the bacon fat, then grated cheese, and plenty of black pepper. The result is pasta with tiny slivers of egg yolk lightly coating the noodles - no sauce, just flavor.
spaghetti, bucatini, or rigatoni
Shredded/chopped roast chicken tossed with pasta, grated parmesan, toasted breadcrumbs, garlic, and fresh parsley. Swap a portion of the olive oil for a knob of butter while it is warm for more richness (great if you plan to eat it hot). Rich and satisfying while maintaining the dry, tossable quality essential to the Pasta-Schuta philosophy.
fettuccine, penne, or rotini
Sautéed/poached shrimp, raw or cooked garlic, lemon zest, red pepper flakes, and parsley tossed with pasta. Fresh celery (including the leaves!) adds a vegetal, crunchy contrast - either tossed in while the pasta is warm to slightly soften, or toasted in the same oil as the garlic and shrimp for additional flavor. The celery's freshness balances the richness of the shrimp and garlic.
linguine, angel hair, or gemelli
Cooked pasta tossed with chorizo*, shallots, roasted red peppers, olive oil, and smoked paprika. The chorizo releases its flavorful oils, coating the pasta with a rich, smoky essence. The roasted red peppers and shallots add sweetness to balance the savory chorizo, while the paprika enhances the Spanish flavor profile. *(use cured chorizo that has been cubed and sauteed until crispy for best results at any serving tempeture)
cavatappi, shells, or penne rigate
Cooked pasta tossed with chopped kale (massaged with oil if raw or briefly blanched), thinly sliced or cubed finocchiona, red pepper flakes, sweet onion (soaked if raw or gently sautéed until translucent), and drained & rinsed white beans. This is another one that might need a heartier sprinkling of salt and drizzling of oil. The earthy kale and fennel-infused salumi create a rustic dish inspired by traditional Tuscan flavors.
orecchiette or elbows
Cooked pasta tossed with flaked salmon (canned or leftover cooked), thinly sliced and gently sautéed leeks, fresh dill, capers, lemon zest, and a squeeze of lemon juice. The richness of the salmon pairs beautifully with the mild sweetness of leeks, while the dill, capers, and lemon provide brightness and acidity. A Scandinavian-inspired combination that works wonderfully at any temperature.
small shells, farfalle, or gemelli
The beauty of Pasta-Schuta lies in its natural affinity for packed lunches and meal prep. Unlike traditional pasta dishes that often suffer when refrigerated and reheated, these recipes actually develop more flavor as they sit. For an even more lunch-friendly approach, consider using smaller pasta shapes like orzo, ditalini, or mini-bowties that eat well cold. You can also increase the ratio of add-ins to pasta for a more salad-like consistency, or add a handful of fresh greens just before eating to brighten up a dish that's been sitting in the refrigerator. For a creamier variation, swap the olive oil for a light yogurt-based dressing or even the classic pasta-salad binder of mayo. Let the dish's cultural heritage guide your dressing choice—the bolder the flavors, the more loyal you should stay to its original form.
Cooked pasta tossed with drained oil-packed tuna, canned white beans, halved cherry tomatoes, chopped parsley, and capers. Finished with a generous glug of olive oil, salt, and a squeeze of lemon juice. The combination of protein-rich tuna and beans makes this a particularly satisfying option that travels exceptionally well.
Cooked pasta combined with well-drained chopped jarred roasted red peppers, canned chickpeas, kalamata olives, crumbled feta, and thinly sliced red onion (optional). Dressed simply with olive oil, a splash of red wine vinegar, and dried oregano. The flavors meld beautifully over time, making this ideal for advance preparation.
Cooked pasta mixed with raw shaved zucchini (or lightly sautéed, if preferred), fresh or grilled corn kernels, torn basil or mint leaves, and grated parmesan or pecorino. Dressed with olive oil and freshly ground black pepper. A bright, seasonal option that celebrates simplicity and freshness. Can be finished with a handful of arugula just before serving for an extra peppery bite.
Cooked pearl couscous or acini di pepe tossed with cubes of pan-seared halloumi cheese (golden and crispy outside, chewy inside), finely diced cucumber, sliced cherry tomatoes, and fresh mint and parsley. Dressed with olive oil, lemon zest and juice, and za'atar spice blend (or dried oregano and sumac). Optional additions include bits of preserved lemon or pomegranate seeds for bright bursts of flavor. This Middle Eastern-inspired dish offers wonderful textural contrast and is particularly refreshing when served cold or at room temperature.
A bold combination of olives, capers, and anchovies for a briny base, potentially balanced with sweet elements inspired by ancient Roman cuisine. Incorporating chopped dates or figs, toasted pine nuts, and black pepper could create a sweet-savory balance reminiscent of Dulcia Domestica (Roman stuffed dates). The historical precedent of combining dried fruits with intensely savory elements like fish sauce creates an intriguing foundation for experimentation.
- A deconstructed lasagna approach with chunks of sausage, ricotta, and sun-dried tomatoes
- A taco-inspired version with carefully selected complementary ingredients
- Asian-inspired variations with sesame oil and complementary seasonings