In summer cooking has to be easy, especially on the countryside.
Spaghetti alla Carrettiera is the Sicily’s version of the classic Aglio e Olio. It is a pasta dish by the former wagoners, as they were such poor they couldn’t afford to go to a restaurant, so they always had these simple ingredients in their baggage.
Ingredients
250g Spaghetti
breadcrumbs (2-3 slices stale bread)
2-3 cloves garlic
parsley
1 Peperoncini
60-80g Pecorino romano, finely grated
7-8 tbsp olive oil + extra
1-2 laddle pasta water
Preparation
- Cook the breadrcumbs in a pan with olive oil until golden. Meanwhile cook pasta.
- Add olive oil to a big bowl. Add sliced garlic, chopped pepperoncini and 3tsp fine grated Peccorino
- Also add chopped parsley and combine with a fork
- Add cooked Spaghetti to the bowl and combine with 2 forks.
- Then add rest of the Peccorino and combine. Also 1-2 laddle pasta water……combine
- Serve with breadcrumbs on top. Soooo delicious
P.S. and perfect music for a summer night on the countryside
