Typical dish of the island, it is very simple to prepare and really tasty. Perfect as a last minute solution. Here is the recipe
In Sicily we discover a valid alternative togarlic and oil, equally simple and tasty: it is the Pasta Alla Carrettiera. The name apparently derives from its Sicilian carters, or those who transported various goods to the island. The recipe, typical of the Eastern Sicily and of the Platani River Valley, in the southern part of the region, it was prepared with simple ingredients in advance and the carters brought it with them for lunch. Let's find out how to cook and some modern alternative to the classic version.
The spaghetti alla carrettiera recipe
Ingredients for 4 people
350 g of spaghetti
160 g of fresh pecorino cheese
fresh parsley
1 clove of garlic
1 fresh chilli pepper
extra virgin olive oil to taste
salt and pepper
Method
Put the water in a pot on the stove. In the meantime, chop both the red pepper and the parsley. Do the same with the garlic after peeling it. Grate the pecorino cheese.
Cook the spaghetti in salted water. Once drained, season with extra virgin olive oil and the various chopped ingredients (chilli and garlic). Complete adding salt and pepper and add the grated pecorino and fresh parsley.
Spaghetti alla carrettiera: the alternatives
To give the dish crispness and get a truly Sicilian first, you can add a sprinkling of the end toasted bread and then grated. Over the years spaghetti alla carrettiera have undergone several changes. For example you can also prepare them with tomato, or using i tomatoes peeled and browned with garlic and chilli in the pan, as for a traditional sauce, or by blanching fresh tomatoes, peeling and cutting them into cubes before adding them to the mix of ingredients. The pasta alla carrettiera is excellent then also with the tuna, especially with the streaky, to always add raw.
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