Pasta alla carrettiera is a tasty Sicilian traditional first course, very easy and quick to prepare.
A Sicilian recipe from the early 1900s, born from the carters, those who transported goods for others with their carts pulled by mules or horses. Being a low-paying job, the carters, who often traveled at night to avoid the Sicilian summer heat, could not stop at inns so they had to provide for their own meals.
The ingredients of this recipe are indeed few, simple, and easily transportable: pasta, garlic, oil, chili pepper, parsley, and the dressing is prepared raw in a few minutes. Over time, in another version of this recipe, tomatoes or grated cheese were added, while Roman cuisine added mushrooms.
Quick and tasty, spaghetti alla carrettiera is a last-minute first course, perfect for those with little time at their disposal or to satisfy sudden guests with tasty ingredients always present in the pantry.
Read how to make pasta alla carrettiera with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz spaghetti
- 1 clove garlic
- 1 fresh chili pepper
- parsley
- pecorino (grated)
- extra virgin olive oil
- salt
Preparation of Pasta alla Carrettiera
Cook the spaghetti al dente in plenty of salted boiling water while preparing the dressing.
In a large bowl pour plenty of extra virgin olive oil.
Clean the parsley with a damp paper towel, chop it finely, and add it to the oil.Clean and chop the chili pepper and the garlic clove, and put them in the bowl along with a pinch of salt.
Emulsify everything with a fork.Drain the spaghetti al dente, keeping some of the pasta cooking water, and add them to the dressing, mixing thoroughly.
Add the grated cheese and the reserved cooking water, and toss your pasta alla carrettiera.
Serve immediately, nice and hot.
Notes
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