Palermitan Carrettiera Pasta is one of the simplest and most delicious recipes in traditional Sicilian cuisine. Born as a humble dish prepared by carters during their journeys, it is now one of the symbols of simple and flavorful Sicilian cooking.
This Carrettiera Pasta recipe stands out for the use of essential but flavorful ingredients: garlic, anchovies, chili pepper, extra virgin olive oil, parsley, and the indispensable ‘muddica atturrata’, or toasted breadcrumbs, which adds crunchiness and replaces cheese.
In this Palermitan version, we will prepare Carrettiera Pasta with anchovies, perfect for those seeking a quick, tasty first course deeply connected to the Sicilian tradition. A traditional Sicilian recipe ready in minutes but capable of winning everyone over at the first taste.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Carrettiera Pasta
- 11 oz pasta (margherita or spaghetti)
- 2 cloves garlic (minced)
- 4 fillets anchovies in oil
- to taste chili pepper (fresh or dried)
- to taste chopped parsley
- to taste extra virgin olive oil
- 4 tbsps breadcrumbs
- to taste salt
Tools for Carrettiera Pasta
- 1 Pan
- 1 Pot
Steps
Prepare the muddica atturrata: Muddica atturrata is an essential ingredient in Palermitan Carrettiera Pasta. In a non-stick pan, pour a drizzle of extra virgin olive oil and
add 4 tablespoons of breadcrumbs.
Toast over medium heat, stirring continuously, until the breadcrumbs become golden and crispy. Set aside.
Bring a pot of salted water to a boil and cook the pasta al dente.
Meanwhile, heat 4 tablespoons of extra virgin olive oil in a large pan.
Add the finely chopped garlic and
the chili pepper, sautéing until it is lightly golden.
Add the anchovy fillets and
let them melt completely in the hot oil.
Add a ladle of pasta cooking water and
add the chopped parsley.
Drain the pasta, keeping aside some cooking water.
Pour the pasta into the pan and toss it with the sauce. If necessary, add a tablespoon of cooking water to better combine.
Plate up and
finish with a sprinkling of fresh chopped parsley and plenty of muddica atturrata for a crunchy and authentic touch.
The dish is ready to be served and enjoyed.
Carrettiera Pasta is best enjoyed immediately after preparation to fully appreciate the creaminess of the sauce and the crunchiness of the muddica atturrata. However, if there are leftovers, you can store them following these tips:
In the refrigerator:
Transfer the pasta into an airtight container and store it in the refrigerator. It keeps for up to 2 days. Before eating, reheat it in a pan with a drizzle of oil or a splash of water to soften it.
Be careful with the muddica atturrata:
To maintain its crunchiness, it is recommended to store the toasted breadcrumbs separately, in a tightly closed jar at room temperature, and add it only at serving time.
Freezing is not recommended:
Freezing is not ideal for this dish as it affects the texture of the pasta and sauce. It is best to prepare only the necessary amount.
FAQ (Frequently Asked Questions)
What is the difference between Palermitan and Catanian Carrettiera Pasta?
The Palermitan version is made with anchovies and muddica atturrata (toasted breadcrumbs), while the Catanian version often includes fresh or dried cherry tomatoes and does not use breadcrumbs.
Can Carrettiera Pasta be made without anchovies?
Yes, for a vegetarian version, the anchovies can be omitted and the garlic and parsley can be increased to enhance the flavor.
Is Carrettiera Pasta suitable for people with limited time?
Yes, it is a quick and simple recipe to prepare, ready in less than 20 minutes, perfect for a tasty last-minute dinner.
