How to prepare spaghetti alla Carrettiera at home in the traditional Sicilian recipe

Spaghetti alla Carrettiera in the Sicilian version, or rather Messina. Have you ever tried this recipe? The Carrettiere pasta it is one of the quickest and tastiest dishes in the Italian cuisine and it is one of my favorite dishes, especially when they have little time or when they come home hungry guests without notice.

Pasta Alla Carrettiera: recipe and variants

The pasta alla Carrettiera it's a poor dish, farmer, as the name suggests. This is a very quick sauce very popular in Sicily, but I think in all of southern Italy, with numerous variations. I'll leave you there recipe that I have known 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 they are capers e olive down. Of course it is spicy and the basic ingredients, those that can not fail ever in the recipe, I am garlic and a lot parsley. In Sicily we enrich the pasta alla Carrettiera also with toasted breadcrumbs, or flakes of salted ricotta. But you can easily use a pecorino siciliano PDO.

As for the pasta 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 like it Sicilian cuisine, Don't forget to check out all of mine SICILIAN RECIPES.

Poor first courses of Sicilian cuisine

Among the poor Sicilian first courses absolutely worth trying, for example, to the PASTA WITH FENNEL AND ANCHOVIES, a poor but super tasty Sicilian first course, but also the SPAGHETTI SICILIANA, the pasta with the RECOVERY (which many call the Sicilian version of carbonara) or him SPAGHETTI WITH ANCHOVIES AND MUDDIC. And now I wish you a good day!

PASTA CARRETTIERA (Sicilian recipe)

Portions: 4 Preparation: 10 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.3/5

( 10 voted )

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Ingredients

360 grams of spaghetti

a large bunch of parsley

2 cloves of garlic

4 tomatoes Piccadilly

30 grams of salted capers

a chili pepper

120 grams of olives in brine

extra virgin olive oil

sale

pine nuts or almonds

toast crumbs, ricotta cheese or ricotta cheese or pecorino cheese

a dash of white wine (optional)

Procedure

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 eliminate the seeds and vegetation water, then cut them into small cubes. Slice the olives, removing the core. Desalinate 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 (a few seconds), Add the tomato. Skip for one minute and remove from heat. Add the olives and capers. taste and, if necessary, add salt to taste.

Boil the pasta in plenty of salted water, drain it al dente by keeping 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!

OPTIONS: The original recipe is even simpler and faster and only involves 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 tomatoes are jumped a minute just in the hot oil, then you add the other ingredients.

Note

Combination: 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 Orange Fiefdom. This white, coming from an indigenous vine of the island, smells of PEAR, Peach and apricot. Its softness on the palate balances the spicy taste of chilli pepper and, Thanks to some vanilla notes, creates an intriguing game of flavours. Serve chilled at about ten degrees of temperature.