St. Joseph’s Spaghetti, aka Spaghetti di San Giuseppe, is a pasta dish recipe traditionally served on March 19th and Christmas Eve. A plate of spaghetti which has been coated with a mixture of olive oil, toasted breadcrumbs, walnuts, garlic, golden raisins and parsley.
St. Joseph’s Spaghetti
Think about this for a minute: a plate of carbs (pasta), served with more carbs (toasted breadcrumbs). The breadcrumbs in this recipe are very symbolic – they are meant to represent sawdust (since Saint Joseph was a carpenter), and cheese (since this was a poor man’s dish).
This is a classic example of cucina povera -which literally means “cooking of the poor”. Another example of this peasant cooking would be this recipe for Cacio e Uova or this easy recipe for Pasta and Lentils.
Perhaps this pasta with breadcrumbs recipe doesn’t sound very appetizing to you. I assure you that once you taste it, the combination of sweetness with the mild nutty flavor really works well with the pasta.
What do I need to make St. Joseph’s Spaghetti?
- Olive oil: Extra virgin if available.
- Garlic: Feel free to use more than the stated amount.
- Coarse breadcrumbs: Homemade if possible.
- Walnuts: Chopped finely.
- Parsley: Provides a wonderful contrast in color as well as a clean bright flavor.
- Golden raisins: A wonderful burst of sweetness.
- Spaghetti: The pasta of choice when making this dish. Look for spaghetti no 5.
- Orange rind: Optional, but provides a citrus undertone.
Optional ingredient: Anchovies
As far as accessories are concerned, you will need a large pot to cook the pasta as well as a colander. Also required is a wooden board and a sharp knife to properly chop up the garlic, walnuts and parsley. Finally a large skillet and a wooden spoon to stir fry a few of the ingredients.
How to make St. Joseph’s Spaghetti:
In a large skillet, saute the garlic in the olive oil for a few minutes. If using anchovies, add a couple of them at this point.
Add the breadcrumbs and a couple of tablespoons of olive oil and continue to saute. Add the walnuts, raisins and parsley and saute this mixture until the breadcrumbs are golden brown and toasty.
Meanwhile, cook the spaghetti according to your package label.
Add one cup of pasta water to the bread mixture if it appears dry.
Once the spaghetti is cooked, simply combine the two by layering in a large bowl.
This pasta dish can be served hot or at room temperature.
Based on my personal experience, this is one of those dishes that you either love or hate. As you can probably guess, I belong to the group that loves this recipe.
If ever you have leftover spaghetti, you can always make this Baked Spaghetti Pie.
Origin of the recipe for St. Joseph’s Spaghetti Recipe:
As you can well imagine, this is another recipe which was part of my Italian heritage.
In my upbringing, Saint Joseph’s Day Spaghetti recipe was only served twice a year: Christmas Eve and on March 19th in honor of Saint Joseph. As you are probably aware, there is another more popular food tradition celebrated on this day: Zeppole di San Giuseppe (just follow the link for the recipe).
I still have vivid images of my paternal grandmother standing on a chair, armed with a large wooden paddle (which my dad had made) stirring the freshly ground bread crumbs in a pool of olive oil in an industrial sized stock pot.
How could I forget the sweet aroma and the sound of the garlic sizzling in the olive oil? And then the moment when my grandmother decided that it was time to add the bread crumbs, well everyone had to stand back for fear of getting splattered with oil. It really was such a dramatic event… I can’t help but smile when I think of those moments.
As a child, I was so impressed with the authority, confidence and pride my grandmother had when she made this dish. This dish represented her roots, in the rural town of Ripabottoni, in the province of Campobasso, in the Italian region of Molise.
On March 19th and on Christmas Eve, family and friends are always welcomed to drop by and have a meal together and enjoy this simple recipe for Saint Joseph’s Day Spaghetti!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria 🙂
★★★★★ If you have made this recipe for St. Joseph’s Spaghetti, I would love to hear about it in the comments below and be sure to rate the recipe!
St. Joseph's Spaghetti Recipe
Ingredients
- 8 tablespoons olive oil divided
- 6 garlic cloves minced
- 2 cups unseasoned coarse breadcrumbs
- 2 cups finely chopped walnuts about 200 grams
- 4 tablespoons fresh parsley chopped
- 3/4 cup of golden raisins plumped (about 100 grams)
- 350 grams spaghetti 1 package
- salt to taste
- pepper and crushed red pepper flakes to taste
- Orange peel optional
Instructions
- In a large skillet, over medium heat, heat about 2 tablespoons of olive oil.
- Sauté the garlic until fragrant, 1-2 minutes (do not brown).
- Reduce heat to medium low and add the breadcrumbs.
- Add 2 more tablespoons of olive oil and combine. Stir together for about 2 minutes (breadcrumbs will get slightly toasted and should absorb the oil).
- Add the chopped walnuts and stir fry for another 2 minutes.
- Add raisins and parsley. Stir to combine for 1-2 minutes. Set aside. Add up to 1 cup of the cooking water (from the pasta) if the mixture appears to dry.OPTIONAL: Add orange peel and combine with the raisins and parley.
- Meanwhile bring a large pot of salted water to a rolling boil.
- Add the spaghetti and cook until al dente.
- Drain the pasta and reserve about 1 cup of the cooking water. Drizzle 2 more tablespoons of olive oil.
- In a large serving dish, alternate layers of pasta and bread mixture (top with bread mixture). Note: Remove orange rind if used in the mixture.
- Garnish with parsley and drizzle remaining olive oil.
Video
Notes
- Feel free to adjust the amount of garlic, walnuts and raisins based on personal preference.
- Use a vegetable peeler to get slivers of orange peel.
- This dish is usually served at room temperature.
- If possible, make your own coarse breadcrumbs as the commercial variety is usually too fine.
Nutrition
Scott Nardi says
Sorry, I meant to add I live in cleveland but grandparents came from Cercepicolla
Maria says
We passed through it the last time we visited my dad’s place of birth. It is such a wonderful mountain village! Thanks for sharing Scott.
Scott Nardi says
When you add your orange rind, are you adding a chunk of the rind or just some “zest” ?
Maria says
I use a vegetable peeler to obtain the orange peel in strips. When ready to serve you can remove it. Thanks so much for stopping by Scott. Buon Natale!
Tony says
I am 78 years old and have this dish every Christmas eve since I was able to eat solid food. It is a tradition started by my grandmother, continued by my mother and now carried on my myself and my son. It just isn’t Christmas without it.
Maria says
I absolutely agree with you, Tony! Growing up and still to this day, we have this twice a year, on Christmas Eve and on March 19th. Absolutely delicious. Thanks so much for taking the time to comment, appreciate it. Wishing you and your loved ones a Buon Natale. God bless.
Karen says
Hi Maria
With Christmas fast approaching I have been reminiscing about recipes from my childhood and had a yearning for spaghetti Saint-Joseph that my Aunt Jeannette made every Christmas Eve and we had to eat with our hands. I was overjoyed to find your recipe and it’s heritage as I had no clue to why cutlery was not permitted- homage to poverty I have concluded! What wonderful memories your perfect rendition of my adored Aunt’s recipe is! Thank you. I will certainly be introducing this tradition to my Grandson. I don’t know what region of Italy my now deceased Aunt was from but my Uncle was from Cozensa in Calabria.
Karen Ponzo says
I just realized my cousin played in a band with Gino Vannelli ,any relationship to you?
Maria says
Unfortunately, none. But I do love his music and his band! Thanks for stopping by ♥
Maria says
How wonderful Karen! Thank you so much for taking the time to share a few of your family memories with me. How truly special. Your theory makes a lot of sense. It’s now time to make some new memories with your grandson! Wishing you and all of your loved ones a very Merry Christmas!
Wallie says
I have never heard of this recipe but I’m pretty sure I’m going to love it.
Your words really impressed me. Reading about your experience was so heartwarming. Thank you for sharing it.
Maria says
Thanks so much Wallie. Hope you get a chance to try it. Truly appreciate your kind words, thanks again!
Joanne says
My grandfather made it all the time but he never put nuts or raisins he used feel and anchovies instead
Maria says
That is the beauty of Italian regional cooking, every family added their own personal touch to recipes. Appreciate your comment Joanne, thanks for stopping by 🙂
Francine says
My mom used to make this dish for us but she used to add honey and she used perchitelli maccaroni instead of spaghetti, She didn’t use walnuts. What fine memories we have of this.
Maria says
How wonderful Francine ♥ It never seizes to amaze me how food can bring us back in time… thanks so much for taking the time to share your story. Appreciate it 🙂 Have a wonderful week-end!
Rose says
Francine, we make it with honey too and no walnuts or raisins and use perciatelli or bucatini pasta. Where was your mother from? I was born in Casacalenda in the Molise region
Aryane @Valises & Gourmandises says
It’s the first time I hear of this dish, but knowing Italian cuisine, it can only be amazing!!
And I love that memory of your grandma. Food has this power of taking us back in time.
Maria says
Absolutely! I have a vivid memory of my grandmother making this dish and that was over 40 years ago!!! My,oh my where does the time go 🙂 Thanks for stopping by Aryane 🙂
Colleen says
Maria, I haven’t heard of this dish, but to me it sounds delicious! I can’t wait to try it.
Maria says
This very simple spaghetti recipe really has all the elements to make it work. Hope you get a chance to try it! Thanks for stopping by Colleen ♥♥♥
Jo Vanderwolf says
This looks and sounds amazing! I always think I’m not going to like raisins in dishes but then end up loving them in there. I will have to give this a try. I’m pretty sure I would be in the “love it” category!
Maria says
I am sure you are going to love this spaghetti recipe… in fact, the roasted garlic and the golden raisins are great together! Thanks for stopping by Jo ♥♥♥
MARY GILARDO says
WE ALSO ATE THIS GROWING UP. MY PARENTS WERE FROM COMPOBASSA. WE ADDED GRATED ORANGE PEEL TO IT . YUMMY DISH OF PASTA
Maria says
How wonderful Mary! Our parents may have been paesans… my dad was born in Ripabottoni. Yes, my grandmother would also add orange peel. This is truly a great dish. Thanks so much for stopping by Mary ♥
Allie | In This Kitchen says
Oh my goodness, it sounds so good! Will pin this for future use… that combo just sounds amazing.
Maria says
Hi Allie! The combination of simple ingredients really works so well in this recipe. Thanks for taking the time to comment 🙂
deb@glutenfreefarina says
This is new to me, but I think all the textures along with the sweet and nuttiness of the dish make this sound divine. Love the memories associated with the dish and how amazing that you know so much about your family’s history. Thanks!
Maria says
Hi Deb,
I had the privilege of living with my paternal grandparents…they were both in their early 90’s when they passed (of natural causes) and they were still sharing the stories of the old country. This spaghetti recipe really is one of my favorites 🙂 Thanks for dropping 🙂 🙂
Sonia and mom says
Mary I am speechless my dad loved this dish thank you
Maria says
Hi Sonia and mom, I also love this dish…especially the memories associated with it. Hope it brought back some nice memories for you too. Appreciate your comment 🙂