Home » Spaghetti alla carrettiera

Spaghetti alla carrettiera

Take the spaghetti to another level

by Ada Parisi
5 min read
Spaghetti alla carrettiera, uno dei primi piatti più veloci e gustosi della cucina italiana:pronta in 10 minuti e ideale per una spaghettata tra amici

Spaghetti alla Carrettiera in the Sicilian chic version. 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's 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!

Spaghetti alla carrettiera, uno dei primi piatti più veloci e gustosi della cucina italiana:pronta in 10 minuti e ideale per una spaghettata tra amici


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 2.5/5
( 2 voted )


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

pine nuts or almonds, to taste

toast crumbs, ricotta cheese or ricotta cheese or pecorino cheese, to taste

a dash of white wine (Optional)



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

Put in plenty of extra virgin oil pan. Combine garlic, parsley and chilli. Warm up and, when the garlic will just be 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 while storing some 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!


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.

MATCHING: 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, from a native vine 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.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Jeff 19 December 2019 - 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 - 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 - 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 - 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 - 10:22

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

Ada Parisi 26 April 2018 - 16:57

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

Andrea July 3, 2016 - 23:37

The breadcrumbs toasted goes with oil or without? Thanks

Ada Parisi July 3, 2016 - 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 - 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 - 17:16

Thank you very much.

CINZIA July 31, 2015 - 17:30

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

Ada Parisi August 1, 2015 - 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 - 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 - 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 - 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 - 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.


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.