This is the recipe that buzzes the All-Paris of fashion. Once upon a time ... Ugo Tognazzi , a prominent figure in Italian comedy in the 1960s. One evening, after picking fresh herbs in the garden of a house near Rome, the attractive young man invents an exquisite spaghetti recipe for Loulou de la Falaise .
Conquered, Loulou now serves his Parisian friends this dish with flavors of the Mediterranean. Her friend, artist Marie Beltrami , continues to cook and bring to life the legendary “ Loulou pasta ” devoured by Saint Laurent, Jean-Baptiste Mondino, Christian Louboutin and Eva Ionesco.
Marie Beltrami's advice: “ Above all, no cheese. It would spoil the explosion of flavors. ”
Loulou pasta recipe
Wash, dry and finely chop 1 bunch of cilantro , 1 bunch of parsley , 1 bunch of chives and 1 bunch of basil , 3 cloves of garlic and 3 large, juicy tomatoes.
Meanwhile, cook 800g of spaghetti . At the same time, heat a glass and a half mustard of olive oil in a saucepan.
Pour the drained pasta into a large dish previously scalded with the hot cooking water.
Place the herbs, tomatoes and finely chopped garlic in the form of a thick doormat before pouring the crackling olive oil over the herbs, which will increase their aromatic power tenfold. Serve immediately.
Also find the Pastitio, the pasta gratin according to Cathy Paraschiv and the spaghetti with spring vegetables