spaghetti alla carrettiera

cart driver's pasta


1     pound spaghetti
6     large ripe tomatoes, peeled and chopped
4     garlic cloves, finely chopped
1/2  cup fresh basil leaves
1/2  cup olive oil
1/2  teaspoon crushed red chili
        sea salt
        grated pecorino or ricotta salata

Bring a large pot of salted water to boil, then add the spaghetti,
stirring frequently.

Pour the olive oil in a large pan over moderately high heat, then add
the garlic, tomatoes, basil and chili. Simmer for several minutes,
then lower the temperature and salt to taste.

When the pasta is cooked al dente, drain and toss into the pan with
the sauce and stir well. Transfer the pasta to a large bowl and
serve with either grated pecorino or ricotta salata cheese.

This was one of the most popular pasta recipes served in my
restaurant, La Traviata, and is certainly one of the simplest to

A variation of this recipe, especially good during hot summer
months, is to combine the tomatoes, garlic, basil, chili and olive oil
in a large bowl. Salt to taste, and then mix the ingredients into a
loose paste. Toss in the drained pasta, then stir. Serve with grated
                                                          the food of the eolian islands and sicily

copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved