Absolutely! Here’s a traditional and incredibly simple recipe for Sicilian Spaghetti alla Carrettiera — a humble pasta dish originally made by Sicilian cart drivers (“carrettieri”). It’s fast, garlicky, a little spicy, and bursting with fresh Mediterranean flavor.
🍝 Sicilian Spaghetti alla Carrettiera
🕒 Prep Time: 10 min
🕒 Cook Time: 15 min
🍽️ Serves: 4
🧂 Ingredients:
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400g (14 oz) spaghetti
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4 cloves garlic, finely chopped or minced
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1/2 tsp red pepper flakes (adjust to taste)
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1/2 cup extra virgin olive oil
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1/2 cup grated Pecorino Romano or Parmigiano-Reggiano
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1/4 cup toasted breadcrumbs (optional but traditional in some regions)
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2 tbsp chopped fresh parsley
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Salt, to taste
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Freshly ground black pepper, to taste
🔪 Instructions:
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Cook the Pasta:
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain. -
Sauté the Garlic & Chili:
While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes. Sauté gently until the garlic is golden but not burned (2–3 minutes). -
Toss Pasta:
Add the drained spaghetti to the skillet with the garlic oil. Toss well to coat, adding a splash of reserved pasta water if it seems dry. -
Add Cheese & Finish:
Remove from heat. Stir in the grated cheese and parsley. Add a bit more pasta water if needed to help the cheese melt into a silky sauce. -
Top with Breadcrumbs (Optional):
Sprinkle toasted breadcrumbs over the pasta for texture and a rustic finish.
🍷 Serve With:
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A crisp white wine like Grillo or Vermentino
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A simple arugula salad
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Sicilian olives or marinated vegetables
📝 Notes:
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Breadcrumbs: Known as “poor man’s cheese” in Sicily, they’re often used in place of grated cheese or in addition to it.
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Add-ins (non-traditional): Some modern versions add chopped sun-dried tomatoes, anchovies, or even a little lemon zest — but the classic is all about garlic, oil, and heat.