What can be said about this recipe with a peculiar name? The Carrettiera finds its origins in the south and it is the dish that ancient cart drivers prepared during their trips. The ingredients they carried with them were easy to preserve and usually came from barter. For this reason, everyone made it their own way… just like I do. Olives, capers, garlic, and all tasty things end up chopped in the pan, and in a few minutes, we have a very tasty first course. Let’s go to the stove with all the ingredients ready!
Recipe from 11/03/2017 updated
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 372.29 (Kcal)
- Carbohydrates 36.67 (g) of which sugars 1.01 (g)
- Proteins 10.30 (g)
- Fat 21.51 (g) of which saturated 3.84 (g)of which unsaturated 4.22 (g)
- Fibers 3.49 (g)
- Sodium 1,160.61 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz spaghetti
- 1 tbsp capers in oil
- 2 tbsp Taggiasca olives (pitted)
- 1 clove garlic
- 2 tbsp sun-dried tomatoes in oil
- 1 tbsp anchovies in oil
- 1 tbsp breadcrumbs
- 2 tsp Pecorino cheese (grated)
- 2 tbsp extra virgin olive oil
Tools
- Kitchen Scale
- Cutting Board
- Mezzaluna
- Frying Pan
- Pot
Steps
Using the mezzaluna, chop the sun-dried tomatoes, olives, capers, anchovies, and garlic. Make a coarse chop. Pour 1 1/2 tbsp of oil into the pan with the chopped ingredients and sauté over very low heat without burning. Prepare the chopped breadcrumbs in a small pan and toast with the remaining oil.
Put the pot with the water on the fire and, as soon as it boils, throw in the spaghetti. Salt sparingly as the ingredients in this recipe are very flavorful. As soon as the pasta is cooked, drain (not too dry) and pour into the pan with all the ingredients except the breadcrumbs. Toss and turn off the heat. Add the toasted breadcrumbs, Pecorino, chili pepper if you like, and serve the Carrettiera My Way and… enjoy your meal!
