| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| spaghetti alla carrettiera cart driver’s pasta ingredients: 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 |
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| 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 prepare. 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 cheese. |
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