Back
Spaghetti alla Carrettiera
A simple and delicious spaghetti you will want to make over and over again!
Ditalia Team
Great cooking doesn’t always have to be complex. A couple of raw ingredients and 30 minutes can create an incredible meal. Sicilians know how to cook simply, and this is one of the staples.
Spaghetti alla Carrettiera is a simple yet flavorful Sicilian pasta dish, traditionally made with pantry staples like garlic, olive oil, tomatoes, and Pecorino. Quick to prepare, it’s a perfect example of rustic Italian cooking at its finest!
Ingredients
Serves 4-6- 1 1/2 – 2 pounds Ripe Fresh Whole Plum Tomatoes
- 1/2 cup Extra Virgin Olive Oil
- 4 Cloves of Garlic
- 3/4 cup Fresh Basil
- 1 1/2 tsp. Coarse Salt
- 1/4 tsp. Red Pepper Flakes
- 1 cup Grated Pecorino Romano Cheese
- 1 pound Spaghetti
Preparation
30 Minutes- Bring a large pot of water to a boil
- Place whole tomatoes into the boiling water for three minutes in order to blanch them for easy skin removal
- Remove the tomatoes from the water and place under cool running water
- While your water is coming to a boil, finely chop garlic and put into a bowl with olive oil. Set aside.
- Chop basil. Set aside.
- Once tomatoes are blanched and cooled, slice off stem side of tomato and peel skin
- Cut the tomatoes in half and remove as much of the seeds as possible
- Chop tomatoes very fine and place in a large bowl with all its juice
- Stir in the olive oil, garlic, salt, and red pepper flakes. You want this mixture to sit for at least 30 minutes before adding it to the cooked pasta.
- Cook spaghetti al dente. Drain and return to pot.
- Add tomatoes and mix together. If you wish you can leave some of the tomatoes to top each plate.
- Top with chopped fresh basil and grated pecorino romano
- Mangia!