January 23, 2014

Spaghetti alla Carrettiere

Easy, quick and delicious!

servings: 5
time: 30 minutes

1 lb spaghetti noodles
3 to 4 garlic cloves
extra-virgin olive oil (about 4 tbs)
sea salt, to taste
red chili pepper flakes, to taste
grated parmesan cheese, to taste
fresh parsley, chopped (optional)

1 – Boil pasta according to package directions.
2 – While the pasta is cooking, mash the garlic with a good pinch of salt.
3 – Combine garlic and olive oil in a bowl and set aside.
4 – When the pasta is cooked, reserve 1 cup of the water, and drain the remaining.
5 – Mix well pasta, garlic with olive oil, salt, pepper and grated cheese, to taste.
6 – If the pasta is too dry, add a few tablespoons of the reserved water.
7 – Add the parsley and serve while still hot.

Tips and Options

  • What is the difference between “Aglio e Olio” and this recipe? In the first one, garlic is sautéed with olive oil. In Spaghetti a Carrettiere, garlic and olive oil are used raw. It seems subtle, but gives a big taste difference. Try both ways and decide which one you like more! :)
  • The origin of the dish comes from Sicilian drivers, who needed to carry on their travels a tasty, convenient food which does not spoil so easily. Hence, the name Pasta Alla Carrettiere.

I learned to do this recipe in an Italian cooking class, with Matthew Hamby.

Original recipe (in Portuguese): Espaguete à Carrettiere.

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