Pasta alla Carrettiera

Pasta alla Carrettiera is a simple and quick dish of Italian cuisine, particularly widespread in Sicily and Lazio. The name “alla carrettiera” refers to the carters who transported goods and who needed quick and flavorful lunches to prepare during stops.

Ingredients

• 320 grams of pasta (spaghetti or linguine work best)
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Chili pepper to taste
• 1 handful of fresh chopped parsley
• 2 or 3 ripe tomatoes (or fresh cherry tomatoes)
• Salt to taste
• Grated Pecorino Romano (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the pasta al dente following the instructions on the package.
2. While the pasta is cooking, prepare the sauce. In a pan, heat a generous drizzle of extra virgin olive oil and add the whole or sliced garlic cloves, depending on preference.
3. Add the chopped chili or flakes and let it flavor for a minute.
4. Add the tomatoes cut into cubes or the cherry tomatoes cut in half and cook for a few minutes until they break down slightly.
5. Drain the pasta al dente and transfer it to the pan with the sauce, tossing it to combine the flavors well.
6. Add the chopped parsley and, if desired, a sprinkle of grated Pecorino Romano.
7. Serve immediately hot.

Fun Facts

This recipe is known for its simplicity and speed of execution, but that doesn’t make it any less enjoyable; in fact, it enhances the flavor of the few fresh ingredients used. In some cases, desalted anchovies can also be added to give an extra touch of savoriness. The dish is very versatile and accommodating to tastes, requiring only simple adjustments to suit personal preferences.