Among the classic Italian dishes, spaghetti alla carrettiera undoubtedly earns its place. Once a staple in traditional trattoria menus and pizzerias, it has somewhat faded from national restaurant offerings today, perhaps finding a more common presence in home kitchens. Its appeal lies in the speed of preparation, making it a go-to choice for those seeking a truly "express" dish. The sauce is whipped up while the pasta water boils, a convenience appreciated by anyone needing to quickly satisfy hungry family members.
Origins and Variations
The original Sicilian version appears to consist solely of oil, garlic, pecorino cheese, and pepper. Over time, variations emerged, including the addition of peeled tomatoes, chili pepper, and parsley. Some even trace the dish's origins to Rome. The term "carrettiera" (carter or wagon driver) suggests that the dish was designed to be easily transportable and resistant to spoilage, leading to the assumption that even with tomatoes, the first carrettiera recipes were prepared with raw ingredients.
A Personal Recipe
Here's a personal take on spaghetti alla carrettiera:
- Bring a pot of salted water to a boil.
- Finely chop garlic, removing the core.
- Heat extra virgin olive oil in a pan with the chopped garlic, chili pepper, and a pinch of salt, taking care not to burn the garlic.
- Add the spaghetti to the boiling water.
- Crush peeled tomatoes into the pan. Allow the sauce to thicken, adjusting the salt as needed.
- Drain the spaghetti and add it to the pan with the sauce.
- Roughly chop fresh parsley and add it to the dish just before serving.
This recipe provides a nourishing, easily transportable meal that doesn't spoil easily - a testament to its ingenious simplicity. The combination of garlic, oil, chili pepper, parsley, and pecorino creates a sensory explosion. It embodies the authentic, resourceful spirit of Italian cuisine, delivering intense flavor with minimal fuss.
Regional Twists and Family Secrets
Like many traditional Italian dishes, pasta alla carrettiera boasts a multitude of regional and family variations.
Leggi anche: Sapori Mediterranei in un piatto di pasta
- Sicilian Tomato Addition: In some parts of Sicily, it's common to add chopped fresh tomatoes or cherry tomatoes, lending a slightly sweet and acidic note to the dish.
- Coastal Tuna Variation: A beloved variation, especially in coastal areas, incorporates tuna. Simply add a can of well-drained tuna while tossing the pasta with the sauce.
- Vegan Adaptation: For a vegan option, substitute pecorino with nutritional yeast flakes and a tablespoon of toasted breadcrumbs. This combination mimics the cheesy flavor and adds texture.
- Herb Infusion: Beyond parsley, experiment with fresh basil, mint, or a pinch of dried oregano for a more Mediterranean flavor profile.
- Spice Boost: For those who prefer a fiery kick, increase the amount of chili pepper or use a spicier variety like Calabrian diavolicchio.
- Freshness Matters: This pasta is best enjoyed immediately, when the sauce is creamy and well-integrated. To reheat, add a tablespoon of water or a drizzle of oil to the pan and heat over low heat to restore the sauce's creaminess.
Dietary Considerations
- Gluten: Traditional spaghetti is made with durum wheat flour and therefore contains gluten. (If you are celiac, simply replace the normal spaghetti with the same weight of gluten-free spaghetti.)
- Dairy: Pecorino cheese is made from sheep's milk. For those with lactose intolerance, a mature vegetable cheese can be used. Alternatively, for vegans, replace the pecorino with a mix of chopped cashews, nutritional yeast and a pinch of salt to recreate the creaminess and strong flavor of the pecorino.
- Allium (Garlic): The recipe contains garlic. For people intolerant to milk proteins: opt for a vegetable substitute. For those following the FODMAP diet: avoid whole garlic and opt for garlic-flavored oil without solid traces.
A Roman Twist: Spaghetti alla Carrettiera with Tuna and Mushrooms
While the origins of spaghetti alla carrettiera may lie in Sicily, Rome has its own take on this classic dish. Less famous than carbonara or cacio e pepe, the Roman version is equally delicious. It is a quick and easy recipe characterized by the pleasant contrast between mushrooms, tuna and bacon.
Ingredients:
- 350g spaghetti
- 250g mushrooms
- 20g dried porcini mushrooms
- 150g canned tuna in oil, drained
- 400g tomato puree
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 dried chilli pepper (optional)
- Salt to taste
- A sprig of parsley
Instructions:
- Soak the dried porcini mushrooms in warm water.
- Clean the mushrooms by removing any remaining soil with a damp cloth and slicing them thinly.
- In a large pan, sauté the crushed garlic clove and chopped chilli pepper in olive oil. Add the mushrooms and cook over high heat for about 5 minutes until softened.
- Add the drained porcini mushrooms and tomato puree. Season with salt and simmer over low heat for another 5 minutes. Then add the drained tuna.
- Mix well, cover and continue cooking for about 10-15 minutes over low heat.
- Meanwhile, cook the spaghetti in plenty of salted water.
- When the sauce has thickened, drain the spaghetti and transfer it to the pan.
- Stir to mix the pasta with the sauce.
- Serve immediately, garnished with chopped parsley.
The Carrettiera Legacy
The origins of Spaghetti alla Carrettiera date back to the early twentieth century. The recipe is very simple and, like most traditional recipes, combines simple ingredients in an excellent way. Carter transported goods or people in exchange for little money, so their trade was not very profitable. During the journeys, therefore, they could not stop to eat in the taverns. They brought with them, from home, the simplest ingredients, to cook their meal at any time.
Spaghetti alla Carrettiera in White
Ingredients:
- 360 g of spaghetti
- 1 bunch of parsley
- 100 g of pecorino cheese
- Garlic
- Chili pepper
- Extra virgin olive oil
- Salt
Procedure:
- Put a pot of water on the stove and salt it.
- Chop the parsley and chili pepper.
- Peel the garlic, remove the green core and cut it into pieces.
- Pour garlic and chilli pepper into a bowl with oil, salt and pepper.
- Mix well with a fork.
- Cook the spaghetti and drain it al dente. Remember to put aside the cooking water.
- Put the spaghetti in the bowl of sauce, add the pecorino and, if necessary, a little cooking water.
- Complete with chopped parsley and serve.
Spaghetti alla Carrettiera with Tomato
Ingredients:
- 600 g of spaghetti n°5
- 4 large and ripe tomatoes
- 4 cloves of garlic
- Grated pecorino cheese
- Basil leaves
- Extra virgin olive oil
- Salt
- Pepper
Procedure:
- Peel the tomatoes and remove the seeds.
- Cut the tomatoes into pieces, taking care not to disperse the juice.
- Pour everything into a bowl and season the tomato with the peeled and finely chopped garlic, basil leaves, plenty of oil, salt and pepper.
- In a pot, bring the water to a boil, pour the pasta, salt and cook for the time indicated on the package, stirring occasionally.
- Once cooked, drain the pasta and season with the tomato prepared previously.
- Finally, sprinkle with abundant pecorino cheese and serve.
A Dish for Every Occasion
Whether you're seeking a quick and satisfying weeknight meal or a taste of authentic Italian tradition, spaghetti alla carrettiera is a versatile and flavorful choice. Its simple ingredients and adaptable nature make it a dish that can be enjoyed in countless variations, reflecting the unique culinary landscape of Italy and the creativity of home cooks everywhere.
Leggi anche: Frittata Napoletana di Spaghetti
Leggi anche: Ingredienti Spaghetti San Giuannid
tags: #spaghetti #alla #carrettiera #romana