Pasta alla Carrettiera is a very tasty first course made with few simple ingredients. According to the information available to us, the name seems to derive from the Sicilian carters who prepared this dish of easy preservation in order to taste it hours or days later.
Photo and Recipe courtesy of Franco Di Palermo
Pasta alla Carrettiera
Course: PastaDifficulty: Easy4
servings30
minutesIngredients
Spaghetti Pasta 1 pound
Breadcrumbs 2/4 cup
Garlic cloves 4 (minced)
Olive oil 1/2 cup
Anchovy fillets 6 (plus extra for garnish)
Parsley 3 tbsp (chopped)
Red peperoncino flakes (to taste)
Cherry Tomato 1 Cup (for garnish)
Directions
- In a medium size skillet over medium heat, add olive oil and warm, add garlic cook for two minutes be careful not to overcook. Add Anchovy Fillets , Peperoncini and Anchovies…mash the mixture and cook for a few minutes, then add in the Parsley.
- Continue to cook briefly until blended well and almost a paste. Take off the Heat and set aside.
- In another skillet add 1 tablespoon Olive Oil over medium high heat and add a cup of Cherry Tomatoes. Stir well to coat tomatoes add Salt and Pepper and cook until the Tomatoes slightly soften (10 to 12 minutes) and remove from heat.
- Now start cooking your Spaghetti…In a separate skillet add about 3 tablespoons of Olive Oil and heat, then add your breadcrumbs and stir gently until Golden, again do not over brown.
- Once Spaghetti is cooked drain well and return to pot and add the Anchovy, Garlic, Parsley, Peperoncini mixture and stir well to coat. Add a little of the Breadcrumb mixture and stir once more.
- Plate the Spaghetti and sprinkle with more Breadcrumbs and garnish with Tomatoes and Anchovy
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