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!
PASTA ALLA CARRETTIERA (Sicilian recipe)Print This
- 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.
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.