Pasta alla Carrettiera Recipe

Let me show you how I make Pasta alla Carrettiera, a rustic yet flavorful dish hailing from the heart of Southern Italy, particularly from the region of Lazio. This pasta is the embodiment of simplicity, made with ingredients that you likely already have in your kitchen. It’s also a perfect example of how Italian cuisine thrives on fresh, high-quality ingredients rather than complicated techniques.

What to Expect:

This dish is full of bold, simple flavors, garlic and red pepper flakes give it a little heat, while the Pecorino adds a salty, tangy richness. The tomatoes provide a juicy, slightly sweet backdrop that balances the whole dish beautifully. It’s a fantastic option for a weeknight dinner but can be made a bit more luxurious for special occasions with a sprinkle of extra cheese or a drizzle of good olive oil.

Pasta alla Carrettiera Recipe

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ease of cooking: Easy
Servings: 4
Calories per serving: ~350
Cost of ingredients: $10 – $15 (depending on location)
Cuisine: Italian
Course: Main dish
Equipment needed: Large pot for pasta, large skillet, wooden spoon, colander

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Ingredients:

• 400g spaghetti (or your preferred pasta)
• 3 tbsp olive oil (extra virgin)
• 2-3 garlic cloves (sliced thin)
• 1 tsp red pepper flakes (adjust to your heat preference)
• 150g cherry tomatoes (or canned if out of season)
• Salt (for pasta water)
• Fresh parsley (chopped, for garnish)
• 60g Pecorino Romano cheese (finely grated)
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta alla Carrettiera  here now.

Method:

1. Boil the Pasta: Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook until al dente (usually about 8-10 minutes, depending on the pasta brand). Reserve a cup of pasta water before draining.
2. Sauté Garlic and Red Pepper Flakes: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté it gently until golden and fragrant, about 2 minutes. Add the red pepper flakes and cook for another 30 seconds.
3. Cook the Tomatoes: Add the cherry tomatoes (or canned tomatoes) to the skillet and sauté for 4-5 minutes until they break down and form a sauce. You can mash the tomatoes with a spoon if you prefer a smoother consistency.
4. Combine Pasta and Sauce: Once the pasta is ready and drained, add it to the skillet with the tomato mixture. Toss the pasta, adding reserved pasta water if needed to create a silky sauce that clings to the noodles.
5. Finish with Cheese and Parsley: Remove the pan from heat and stir in the grated Pecorino Romano. Sprinkle with fresh parsley and serve immediately.

Variations:

• Vegetarian: This recipe is naturally vegetarian. If you’d like to make it vegan, substitute Pecorino with a vegan cheese alternative or nutritional yeast.
• Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
• Add Protein: If you want to add some protein, grilled chicken or shrimp works well with this dish.
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta alla Carrettiera  here now.

Tips:

• The quality of the olive oil and cheese really makes a difference in the flavor of this dish. Go for the best you can find.
• Make sure not to overcook the garlic; it should be golden, not brown, to avoid bitterness.
• Adjust the chili flakes to your heat preference, it’s typically a spicy dish, but you can dial it down or up.

Nutritional Information (Per Serving):

• Calories: 350
• Fat: 15g
• Carbs: 45g
• Protein: 12g
• Fiber: 4g

I hope this guide has made making Pasta alla Carrettiera seem a little less daunting. Have you tried it before, or is this your first time exploring this dish? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!