Italian Pasta Recipes


Among the many regional recipes, one of the most ancient in Sicily, is that of spaghetti alla carrettiera, made with few and simple ingredients.

The origins of spaghetti alla carrettiera date back to the beginning of the 1900’s, when in Sicily carters used to transport goods and people, not having money to spend in order to eat in the taverns they met along the road, they used to bring simple ingredients such as pasta, garlic, salt, oil and dry bread.

With these ingredients they made spaghetti alla carrettiera, a first course that could be prepared at any time and was also good cold.






  • 12 oz of Spaghetti
  • 14 oz of peeled tomatoes
  • 2 garlic cloves
  • 1 hot chili pepper
  • 1 cup of salted ricotta cheese or breadcrumbs
  • fresh parsley leaves to taste
  • extra virgin olive oil to taste
  • salt to taste



To prepare the spaghetti alla carrettiera, put a drizzle of oil in a non-stick pan and sauté a chopped garlic, parsley and chili pepper.

After a few minutes add the peeled tomatoes, a pinch of salt and cook for 15-20 minutes.

Cook the pasta in salted water, drain when al dente and stir in the sauce.

Serve the spaghetti alla carrettiera with grated salted ricotta cheese or breadcrumbs.


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