Spaghetti and Salsola soda

With Easter just a few weeks away, have you thought about what to prepare? If you’re undecided or haven’t given it much thought yet, don’t worry. For the next two weeks, xtraWine is here to suggest a first course, a main dish, and dessert for your Easter menu.

Today, let’s start with the recipe for the first course: Spaghetti with Salsola soda, Orange Butter, and Pitted Taggiasca Olives.



  • 350 g of spaghetti
  • 200 g of Salsola soda
  • 80 g of pitted Taggiasca olives
  • 3 oranges
  • Salt, to taste
  • Pepper, to taste
Spaghetti, agretti, olive taggiasche, fette di arancia


  1. Wash the Salsola soda, then remove the roots
  2. Soak the Salsola soda in water, remembering to change the water several times
  3. Bring a pot of water with coarse salt to a boil
  4. Once the water is boiling, blanch the Salsola soda for a few minutes
  5. Grate the zest of 1 orange onto a plate
  6. Juice 2 oranges using a juicer
  7. In a large skillet, pour in the orange juice and reduce it for 4-5 minutes
  8. Add the butter and let it cool
  9. Bring another pot of water with coarse salt to a boil
  10. Cook the spaghetti in the boiling water
  11. Drain the spaghetti a few minutes before it’s fully cooked
  12. Finish cooking the spaghetti in the large skillet with the orange butter
  13. Add a ladle of pasta cooking water if needed
  14. Add the grated orange zest, Salsola soda, and olives to the skillet
  15. Season with salt and pepper
  16. Serve, garnishing each plate with a slice of orange

Wine Pairing

Matching wines are a Vermentino DOC from Sardinia, or a French Chablis.


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