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Luca Pasta Recipe

If you’re looking for an easy pasta recipe that everyone will love, look no farther than this delicious Luca Pasta.

What Are The Ingredients In A Luca Pasta Recipe?

This is one of those recipes where all the work can be done ahead of time.

While I don’t suggest making your own fresh pasta dough from scratch, if you have access to store-bought fresh pasta sheets or cut up rotini noodles, these would work well instead.

It might take a little more effort but it saves so much time when you need to cook quickly.

  • 1 package (16 ounces) dried spaghetti
  • 4 cups chicken broth
  • ¼ cup olive oil
  • 3 tablespoons butter
  • ½ teaspoon kosher salt
  • ⅛teaspoon freshly ground black pepper
  • 6 garlic cloves, minced
  • 5 anchovy fillets, rinsed and chopped fine
  • (Optional)
  • Parmesan cheese (grated on top)
  • Fresh parsley leaves (chopped on top)

The key ingredient here is the chicken broth.

The broth adds moisture and flavor, which makes the sauce even better.

And while we’ve used a lot of butter, there isn’t any cream in the soup because that’s not what this recipe calls for.

Instead, the broth provides enough richness without adding too many calories.

How Do You Make Luca Pasta?

The first step when making any kind of pasta is soaking your dried noodles (or rice).

This helps them absorb water and makes them more pliable so they can be rolled out without breaking.

In addition to being soaked, fresh pasta needs to be cooked before adding other ingredients.

The best way to cook fresh pasta is by tossing it into boiling salted water until it rises to the top and floats to the surface.

You then drain the pasta over a colander or strainer, reserving about 1/4 cup of cooking liquid.

Use this reserved liquid as needed to thin the sauce if necessary.

While some people prefer using homemade stock instead of store-bought broth, I like to use chicken broth because it has fewer calories and sodium than most canned broths.

Once all the required ingredients have been assembled, start rolling out the dough.

To get started on making luca pasta, you need two sheets of phyllo pastry at least 14 inches each long.

Lay one sheet of phyllo onto a clean work surface, brush lightly with melted butter, and lay another sheet on top.

Repeat this process three times with remaining sheets of phyllo, brushing between layers with melted butter.

Once finished, cover the stack of buttered phyllo with plastic wrap and refrigerate for 30 minutes.

To prepare the filling, heat 2 tablespoons olive oil in a frying pan over medium heat.

Add onion and sautee for 3-5 minutes, stirring frequently, until softened.

Remove from heat and cool slightly.

In a large bowl combine cooled onions, spinach, Parmesan cheese, egg yolk, ricotta cheese, parsley, garlic powder, salt, pepper, and nutmeg.

Mix well using a wooden spoon.

Set aside.

When ready to assemble the pastas, remove the phyllo stack from refrigerator and cut each piece into 4 squares approximately 6 inches wide.

Roll out each square on a flat surface with a floured rolling pin.

Place a heaping tablespoon of mixture into center of each rectangle and fold sides up towards middle to form a triangle shape.

Press edges together firmly with fingers to seal tightly.

Place filled triangles seam side down on parchment paper covered baking tray and repeat steps above to fill rest of phyllo sheets.

Brush tops with melted butter and bake at 350 F degrees for 20-25 minutes, uncovered, or until golden brown.

Serve immediately topped with pesto sauce.

What Is The History Of Luca Pasta?

Luca pasta has been around in one form or another since at least 1856 when it was first created by Giovanni Battista Gamberini.

The name “luca” comes from his daughter Lucia who invented it as she watched her father cook.

Lucia didn’t have much help in creating her own version of Luca pasta, however, and had to rely on the advice of her mother to create something similar to what he made.

Over time, many different versions of Luca pasta were developed (including variations such as ‘Spaghetti all’Arancia’) but it wasn’t until 1972 that it became known as luca pasta.

It then took some more years before the original recipe was finally established.

In 1982, the Italian government recognized Luca pasta as its official national food, which meant there could be no other pasta recipes sold under the same name.

For those unfamiliar with Luca pasta, we’ll explain exactly how to make it here.

Why Is Luca Pasta So Popular?

Luca pasta is one of those rare dishes that almost everybody loves.

It’s not only easy but also very quick to make.

You can whip up this tasty pasta in less than 30 minutes if you follow our step-by-step instructions.

Not only does it taste great, but it’s also healthy enough to be served as a main course or even as part of a light dinner menu on occasion.

This versatile pasta combines well with different types of sauces, making it a perfect choice for your next meal.

Plus, since it contains all natural ingredients, it’s safe for kids to eat too.

And while there are many recipes out there like this luscious pasta, they usually contain butter or oil which makes them heavy and unappealing for most people who want something healthier.

But don’t worry, we’ve got you covered with this amazing Luca Pasta recipe!

This classic Italian pasta is made from 100% whole wheat flour which means it’s high in fiber and low in calories.

This is why this pasta is ideal for weight loss diets.

In addition to being healthy, it has another major benefit – its versatility.

With just 4 simple ingredients, you can create countless combinations of flavors and textures.

All you have to do is choose between al dente (just cooked) or soft (cooked longer).

The best thing about this pasta is how quickly it cooks.

So whether you want it crunchy or creamy, ready in half an hour or two hours, this pasta fits into any type of cooking style perfectly.

What Are Some Variations Of Luca Pasta?

This delicious tomato sauce made with fresh tomatoes, basil, garlic, olive oil, Parmesan cheese, salt, pepper, water, and flour is one of our most popular recipes on

We have several other versions of this delicious pasta, however, including Spaghetti alla Carbonara (with bacon), Penne al Vino (with wine), and Bolognese Sauce (made with meat).

We also have two more variations of this recipe — both of which use canned or jarred tomatoes in place of fresh ones.

The first uses canned diced tomatoes, while the second uses chopped marinated artichoke hearts as well as sundried tomatoes.

Both of these dishes are great alternatives if your pantry doesn’t allow for fresh tomatoes, but they’re not quite as good as when using fresh tomatoes from your backyard garden.

The third variation we offer is called Tomato Basil Pasta, and it comes together much faster than the original version because there’s no need to make homemade pasta.

Instead, we take store-bought rotini and toss them into a skillet with some butter, minced garlic, crushed red pepper flakes, and a bit of freshly ground black pepper.

After cooking for about five minutes, we add a bag of frozen spinach leaves and cook until wilted, then serve over spaghetti squash noodles.

While this is another excellent way to enjoy luca pasta without having to make your own dough, it does require you to buy the pasta at least 24 hours before serving time.

So plan ahead if you want to try this out.

What Are Some Tips For Making The Perfect Luca Pasta Dish?

Luca is one of my absolute favorites because it’s so easy to prepare.

It takes about 10 minutes from start to finish, and all you need are two basic pantry staples (tomato sauce and olive oil).

The only thing I would add to the original recipe is spinach or kale.

You could easily leave out the spinach if desired, but spinach adds extra nutrients.

For those who aren’t familiar with how to cook pasta, here’s a quick video tutorial on how to cook pasta using water alone.

Here are some other recipes you may like as well:

What Are Some Common Mistakes People Make When Making Luca Pasta?

The first step in cooking any great meal is always preparation.

When making luca pasta, there are several steps that should be considered before beginning the actual cooking process.

With these considerations in mind, you can ensure that you have a successful outcome every time you cook your luca pasta.

Here are some of the most common mistakes that people often make while preparing their own pasta dishes, as well as tips on how to avoid them.

  • Not preheating your water or boiling pot enough – The amount of heat necessary depends on what type of pan you use, but generally speaking, it takes about five minutes per inch of depth in the bottom of the pan.
  • Doing too much at once – While it may seem tempting to put all of your ingredients into one bowl and mix everything together, doing so could result in overcooked noodles (or worse yet, undercooked noodles). Be mindful of the different cooking times required for each ingredient, and try not to rush through the process. This way, you won’t end up having to start over again later.
  • Overcooking the sauce – Make sure that the sauce cooks down long enough to thicken properly without burning. If you find that the sauce hasn’t thickened after a set period of time, add more cornstarch until it does.
  • Making the sauce too thin – Adding too many vegetables or herbs during the initial stages of the pasta-making process can lead to a very runny sauce. Try adding smaller amounts throughout the entire process instead.
  • Adding too much oil – Most recipes call for only 1/4 cup of extra virgin olive oil, which helps keep the pasta from sticking together. It also adds flavor to the finished product.
  • Forgetting to drain the pasta – Don’t forget to strain the sauce from the pasta before serving, otherwise it might taste like glue.

How Can You Tell If Your Luca Pasta Is Cooked Properly?

Luca pasta is very straightforward in its preparation process.

It only requires one pot of simmering water and a small amount of olive oil.

As long as you follow the cooking instructions carefully, you should be able to get great results every time.

However, there are certain steps that may cause problems in the kitchen, especially if you don’t pay attention to them or aren’t familiar with how they work.

Here are some things to watch out for if you want to cook perfect luca pasta each time.

  • Make sure the water isn’t too hot (or cold) before adding the pasta
  • Don’t add salt until after the pasta has been boiling for about 5 minutes
  • After you drain the pasta, stir frequently so the sauce doesn’t stick to the noodles
  • You should try not to over-cook your pasta because overcooked pasta won’t hold up well in dishes like this one

What Are Some Common Ways To Serve Luca Pasta?

This beautiful pasta has been enjoyed by Italians since the early 1900s.

The Luca Pasta was originally created in Lombardy, Italy, but today there are many regions of Italy where this dish is commonly served.

It’s one of those dishes that tastes even better on day two or three when all the flavors have had time to blend together.

The most popular way to prepare this tasty pasta is simply boiled as directed below, but sometimes it’s fun to experiment with different sauces and toppings.

Here are some examples of how people like to enjoy their Luca pasta:

  • With tomato sauce (this is my personal preference)
  • Served cold topped with grated Parmesan cheese
  • Fried up into fettuccine-style noodles
  • Baked into lasagna sheets
  • Shredded and mixed with ricotta cheese
  • Combined with other vegetables such as zucchini and eggplant
  • Mixed into meatballs

For more information about Luca Pasta, check out these links:

What Are Some Ideas ForLuca Pasta Leftovers?

There is only one way to make the perfect pasta dish – start from scratch!

This Luca pasta is delicious to begin with, but if you want to save time in the kitchen (or have leftover sauce), these ideas may help you out.

  • Add Luca pasta to your next lasagna bake! It goes great with tomato and basil sauce or meatball-based sauces like marinara, bolognese, and ragu. You can even throw it on top of zucchini noodles for a fun twist on traditional lasagna.
  • Try adding Luca pasta to your next stuffed shells! Stuffing them with ricotta cheese and spinach makes for a filling and healthy main course option.
  • Use Luca pasta as part of a side dish! Add a little extra flavor by topping off a salad with homemade pesto, tomatoes, onions, olives, and cucumbers.

You don’t need any special equipment to whip up this tasty meal!

Just grab yourself a large pot, a knife, a cutting board, a plate, and a fork, then follow along below!

Luca Pasta Recipe

If you’re looking for an easy pasta recipe that everyone will love, look no farther than this delicious Luca Pasta.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: Italian
Keyword: Luca Pasta Recipe
Servings: 2
Calories: 1924kcal


  • Tall Pot


  • 3 cups Fresh basil leaves
  • 2 tablespoons Minced garlic
  • 1/2 cup Fresh parmesan
  • 1/2 cup Locatelli pecorino romano
  • 1/3 cup Pine nuts
  • 3 Gold potatoes peeled and diced
  • 2 1/2 cups Fresh green beans ends trimmed
  • 1 lb. linguine pasta
  • 2 teaspoons Salt
  • 1/2 cup Olive oil


  • In a tall pot, add water.
  • Heat water until it is a rolling boil.
  • Include 1 teaspoon of salt.
  • Add the diced potato to the water once it has begun to boil.
  • Prepare for four minutes.
  • To the boiling water, add the pasta in step 6.
  • After 8 minutes of pasta and potato cooking, add the cleaned green beans.
  • Cook for an additional 5-8 minutes or until the pasta is al dente.
  • Set aside about 1/3 cup of the pasta water before draining it to combine with the pesto sauce.
  • After straining the pasta, do not rinse it.
  • Set aside.
  • Combine one teaspoon of salt, basil, garlic, cheeses, half a cup of olive oil, and pine nuts in a mortar and pestle or food processor. If you have allergies, leave the pine nuts out.
  • A thick purée or paste should result from the mixing. Add some extra virgin olive oil if your pesto is too thick.
  • Add two tablespoons of pesto and roughly a third cup of pasta water to a large serving bowl.
  • Add the green beans, potatoes, and macaroni.
  • Stir thoroughly, then plate.



Calories: 1924kcal | Carbohydrates: 232g | Protein: 59g | Fat: 87g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 48g | Cholesterol: 43mg | Sodium: 3067mg | Potassium: 2188mg | Fiber: 18g | Sugar: 14g | Vitamin A: 3159IU | Vitamin C: 76mg | Calcium: 775mg | Iron: 10mg
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