Spaghetti alla carrettiera

Spaghetti alla carrettiera, one of the first fastest and tasty dishes of Italian cuisine:ready in 10 minutes and ideal for a spaghetti dinner with friends

Spaghetti Alla Carrettiera. Have you ever tried this recipe? The paste carrettiera is one of the fastest and tasty Italian cuisine and is one of my favorite dishes, especially when they have little time or when they come home hungry guests without notice. The Carrettiera is a poor dish, farmer, as the name suggests. This is a very quick sauce popular in Sicily, but I think in all of southern Italy, with many variations. I leave the recipe I know ever since I was little, because it makes a fine show on the walls of the kitchen of my house by the sea, on a collection of ceramic plates that have different decoration traditional Island Recipes.

In this version there is the tomato, but very little, Some cubes just, and there are capers and black olives. Obviously it is spicy and the basic ingredients, those that can not fail ever in the recipe, I love garlic and parsley. In Sicily also to enrich the pasta with grated toasted bread Carrettiera, or slivers of salted ricotta or ricotta cheese, but you can safely use a seasoned pecorino cheese Dop. As for the format, at my house the dish is a classic: Spaghetti Alla Carrettiera. But you can choose the format you prefer, although I do not recommend the short pasta. Here it is appropriate to say "poor but good"! If you enjoy Sicilian cuisine, do not forget to have a look at all my SICILIAN RECIPES. Have a good day!


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  • 360 grams of spaghetti
  • a small bunch of parsley
  • 2 cloves of garlic
  • 4 tomatoes Piccadilly
  • 30 grams of capers
  • a chili pepper
  • 120 grams of olives in brine
  • extra virgin olive oil, to taste
  • Salt,to taste
  • toast crumbs, ricotta cheese or ricotta cheese or pecorino cheese, to taste



To prepare spaghetti carters it really wants five minutes: Clean and finely chop the garlic, the chilli and parsley. Wash the tomatoes and cut them in half, then remove the seeds and the vegetation water, then cut them into small cubes. Slice the olives, removing the core. Desalinize the capers under running water.

Put in plenty of extra virgin oil pan. Combine garlic, parsley and chilli. Warm up and, When the garlic is just golden (seconds), Add the tomato. Skip for one minute and remove from heat. Add the olives and capers. taste and, If necessary, season with salt.

Boil the pasta in salted water, drain it al dente, preserving a little’ cooking water. Skip the pasta in the pan with the sauce, by adding a few tablespoons of cooking water so you stir everything well.

Serve immediately spaghetti carters, After having sprinkled the dish with toasted breadcrumbs, ricotta salata or pecorino cheese. Bon appétit!

THE PAIRING: The trend in flavor of this recipe, Thanks to its ingredients rich in flavor, We suggest a pairing with a white wine, with good structure. We stay in Sicily and we choose a Inzolia, produced by wineries Feudo Arancio. This white, coming from a native of the island, smells of PEAR, Peach and apricot. Its softness on the palate balances the spicy taste of chilli and, Thanks to some vanilla notes, creates an intriguing game of flavours. Serve chilled at about ten degrees of temperature.

Spaghetti alla carrettiera


OPTIONS: The original recipe is even easier and faster and only requires the use of raw garlic, oil and parsley (sometimes accompanied by a handful of breadcrumbs), while the recipe that I propose and which is typical of the messinese predict that garlic, parsley and tomato are blown up just a minute in hot oil, then you add the other ingredients.

Spaghetti alla carrettiera

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Jeff 19 December 2019 at 13:44

Do you use pitted olives? Or do people just take the pits out when they eat the olives?

Ada Parisi 19 December 2019 at 14:49

Hi, I don’t use pitted olives, I cut the olives and take the pits away before to put the olives in the sauce. Have a nice day.

Name*Eric Sink 31 October 2018 at 17:37

What kind of chili pepper is used in this? I have seen that some use a red pepperonchini? Thanks for any help!

Ada Parisi 31 October 2018 at 17:44

Hi, welcome! Sure, you can use red pepperoncini or the hot chili peppers that you prefer, it depends on how much you like hot spicy pasta! ADA

Rosi 26 April 2018 at 10:22

Your written a very strange German à la Google Translator! A very strange German!
Salutoni, Rosi

Ada Parisi 26 April 2018 at 16:57

Is’ true, But i speak german, so if you have problems or questions you can ask me!

Andrea July 3, 2016 at 23:37

The breadcrumbs toasted goes with oil or without? Thanks

Ada Parisi July 3, 2016 at 23:47

Andrea I can say? With a little extra virgin olive oil and a pinch of salt is much better… But those who want to stay light can roast it Simply…

Andrea July 4, 2016 at 10:24

Your site is a treasure trove of recipes. Yesterday I made the cream tart with raspberries and blueberries, Everybody loved. Thanks

Ada Parisi July 4, 2016 at 17:16

Thank you very much.

CINZIA July 31, 2015 at 17:30

Belli, belli, Nice and good! Brava, simplicity and taste, like all your recipes.
Have a good day

Ada Parisi August 1, 2015 at 11:08

Hi Cinzia, Welcome and thank you for the compliments (I would say undeserved, but I'm putting passion!) A hug and good day! ADA

Roberta July 30, 2015 at 22:11

Hi Ada, your recipes are always a guarantee of success. Just tonight I remade yet again your stuffed peppers. Thanks and happy holidays

Ada Parisi July 31, 2015 at 09:57

Hello Roberta but thanks! I see your desserts and I feel small small! A hug and wish you a wonderful summer! ADA

Hedwig July 30, 2015 at 14:22

It's a recipe that I think everybody knows at least anyone who inquires and I ate this dish from friends Sicilians but in Calabria. I don't remember their version it seems to me that garlic was raw.
Have a good day.

Ada Parisi July 30, 2015 at 14:29

Spread across the South in many variations. In Sicily there are a couple with raw garlic, but I do this the grandmother who plans to burn garlic and parsley under a minute in hot oil. I love it and already the perfume intoxicates me… A hug Hedwig dear.


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