Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce)

[elleng]

What Is Spaghetti Alla Carrettiera?
The story behind the recipe is that it was invented by the carrettieri, cart drivers who more than a century ago would journey from town to town, selling anything and everything citizens might need. Cooking and eating while on the road takes ingenuity, and they would put together easy pastas using shelf-stable pantry ingredients they had tucked into their carts.

The Differences Between Sicilian and Roman Spaghetti Alla Carrettiera
Then I realized there were geographical influences. The fresh sauce versions tended to come from Sicily while the canned tomato ones seemed to center around Rome. What they had in common was the cart driver who had different ingredients in their cart depending on where they traveled. Farther north meant preserved mushrooms and fish and tomatoes. But perhaps in the south, fresh tomatoes were more abundant.

You can make your own version based on what you have on hand. Don't have fresh basil? Some fresh parsley works well, too. Low on tomatoes? Make an in bianco ("white&quot version without them. Just like the cart drivers of long ago, your carrettiera sauce can be whatever you need and want it to be.

Ingredients
1 1/4 pounds (566 g) plum tomatoes (about 5 tomatoes)
1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling if needed
1/4 cup loosely packed, roughly chopped fresh basil leaves
3 medium cloves garlic, finely minced
1 large pinch red pepper flakes
Kosher salt
1 pound (450 g) dried spaghetti
1/2 cup (1 1/4 ounces; 35 g) lightly toasted panko breadcrumbs, divided
Grated Sicilian Pecorino or ricotta salata, for serving (optional)

Directions
Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.

In a pot of lightly salted boiling water, cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup (30ml) pasta cooking water to tomato mixture and whisk to form an emulsion.

Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup (60ml) pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon (15ml) at a time, until it reaches the desired consistency. Taste for seasoning.

Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.

https://www.seriouseats.com/sicilian-style-spaghetti-alla-carrettiera-fresh-tomato-and-garlic-sauce?

[Trueblue Texan]

1. Thank you!

I put this in my personal cookbook that I use for cooking for family. I hope to try it soon!

[elleng]

2. I hope you (or I!) try it soon!!!

[Morbius]

3. Sounds really good.

I bet they'd use San Marzano tomatoes in Italy, but they're too costly for me. Also, I like fresh.

[ProfessorGAC]

4. Pretty Close To My Sauce

I have spices in mine not mentioned in this recipe but most of the rest is very similar.
I'm a little surprised to see no wine in the recipe. I'm of Sicilian descent and all my immigrant relatives used chianti in their sauce