Before sharing Albert’s recipe with you, I would like to tell you that I had the opportunity to try it out a few weeks ago and the result was excellent on my palate. I loved this pasta very much and I didn’t believe, not knowing it (it is not that common in Italy) that it was so good. I recommend it to everyone, this time not only to the students and readers of Italian Virtual School, but also to my Italian friends.



Christmas Eve Pasta

This is the recipe for a dish that my family prepared every Christmas Eve and only on that night. My father Carmino would make this pasta for our family gathered in a small apartment in the “Little Italy” section “the South End” of Springfield, MA.
My grandmother, Ermalinda brought this dish  from Bracigliano Italy at the beginning of Twentieth Century, and my father continued to make it for us every Christmas Eve. Thanks to my brother Carmin we continue to enjoy this dish and the memories of love and family that it evokes.


Ingredients serve 10-12 people

For the sauce

4 garlic cloves
115 gm anchovies
55 gm capers
55 gm whole pine nuts
55 gm golden raisins
100 gm walnuts (quarters or halves)
100 gm hazelnuts/filberts roughly chopped or whole
600 ml olive oil (extra virgin if you prefer)
1400 ml water
Fresh ground black pepper as desired

For preparing Pasta
900 gm Capellini or thin Spaghetti (spaghettini)

Freshly grated Parmigiano Reggiano and Pecorino Romano and red pepper flakes if desired.



Sauce preparation
In a medium saucepan (4 qt.) add all the ingredients together and add the freshly ground pepper. Bring to a boil without a cover and immediately reduce the heat to simmer for one hour or a little more evaporating almost all of the water. While the sauce is cooking stir and check it to avoid burning.

Cook the pasta
When the sauce is almost ready, cook the pasta “al dente” in a separate pan.

How to serve
Remove the garlic from the sauce, drain the pasta in a colander and put the pasta in a serving bowl or plate. Add the sauce and mix well. Serve with freshly grated Parmigiano Reggiano and Pecorino Romano if you prefer. Add red pepper flakes if desired.

Ricetta della Vigilia di Natale






 Albert with his father.


By Albert Lattell,

Enfield, Connecticut.