Spaghetti alla Carrettiera | Sicilian classic ready in 15 min
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15 min
Quick
Sezamo
Spaghetti alla Carrettiera este o rețetă legendară din bucătăria siciliană, creată pentru căruțașii aflați mereu pe drum. Secretul constă în simplitatea desăvârșită: usturoiul proaspăt zdrobit fin este infuzat la rece în ulei de măsline extra virgin din belșug, alături de ardei iute și pătrunjel verde tocat mărunt. Sosul nefiert învăluie pastele fierbinți, desăvârșite cu pecorino picant și pesmet auriu crocant. Gata în doar 15 minute!
Ingredients
Preparation method
Preparing the flavors cold
In a large bowl, add 4 very finely crushed or grated garlic cloves. Finely chop 1 fresh chili pepper (removing the seeds if you prefer moderate heat) and the leaves from 1 bunch of fresh parsley. Pour 60 ml of extra virgin olive oil over the mixture, sprinkle a little sea salt and freshly ground black pepper, then let the flavors infuse at room temperature for 10 minutes.
Browning the breadcrumbs and boiling the pasta
In a small dry pan, add the remaining 20 ml of extra virgin olive oil and 40 g of breadcrumbs. Toast the breadcrumbs over medium heat for 2-3 minutes, stirring constantly, until deep golden and crispy (muddica atturrata). Transfer immediately to a plate to stop the cooking process.
Bring a large pot of water with a generous teaspoon of sea salt to a boil. When the water boils, add 350 g of spaghetti and cook according to package instructions until al dente (about 8-9 minutes). Before draining the pasta, reserve half a cup of the hot cooking water.
Chef's tip
Do not sauté the garlic in the pan: the authentic Sicilian secret of 'alla carrettiera' sauce lies in macerating raw garlic in extra virgin olive oil. The heat from the hot al dente pasta is enough to mellow the garlic's sharpness and create a delicate emulsion.
Crispy breadcrumbs (muddica atturrata) add a crunchy texture typical of Southern Italian cuisine. Do not leave the breadcrumbs unattended in the pan, as they can burn in just a few seconds.
15 min
Under an hour
