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Sicilian Spaghetti Alla Carrettiera

A rustic and vibrant Sicilian pasta dish, Spaghetti Alla Carrettiera is a celebration of fresh, simple ingredients. Traditionally prepared by cart drivers ('carrettieri') who needed a quick yet flavorful meal, this dish relies on ripe tomatoes, fragrant basil, garlic, and a touch of heat from red pepper flakes. The sauce is uncooked, allowing the natural sweetness of the tomatoes to shine, while toasted breadcrumbs add a delightful crunch. Finished with a generous drizzle of extra-virgin olive oil and optional Sicilian Pecorino or ricotta salata, this pasta embodies the essence of Mediterranean cuisine—light, fresh, and deeply satisfying. Perfect for a quick weeknight dinner or a casual gathering, this dish is best enjoyed immediately, when the flavors are at their peak.

Dinner | Light Lunch | Sicilian | Egg-Free | Halal | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Spaghetti | Grater | Mixing Bowl | Pot | Sieve | Garlic | Olive Oil | Pasta | Tomato | Boiling | Mixing | Stirring | Tossing | Weeknight | 20-Minute Meal
Time to complete

Prep

10min

Cook

10min

Wait

0 minutes

Total

20min

Ingredients (Makes 4 portions)
  • 1 pound (450g) plum tomatoes, grated
  • ¼ cup (60ml) extra-virgin olive oil
  • ¼ cup loosely packed fresh basil leaves, roughly chopped
  • 3 medium cloves garlic, finely minced
  • 1 large pinch red pepper flakes
  • Kosher salt, to taste
  • 1 pound (450g) dried spaghetti
  • ½ cup (35g) lightly toasted panko breadcrumbs, divided
  • Grated Sicilian Pecorino or ricotta salata, for serving (optional)
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 5
  • Protein: 5
  • Carbohydrates: 22
  • Fiber: 2
Directions

Prepare the Tomato Sauce

  • 1. Grate the tomatoes on the largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains. Discard large pieces of skin.
  • 2. Add olive oil, basil, garlic, and red pepper flakes to the grated tomatoes. Stir well and season with salt to taste. Set aside.

Cook the Pasta

  • 3. Bring a large pot of lightly salted water to a boil. Cook the spaghetti, stirring frequently, until al dente.

Combine and Serve

  • 4. Reserve ¼ cup (30ml) of pasta cooking water and whisk it into the tomato mixture to form an emulsion.
  • 5. Using tongs, transfer the cooked pasta to the tomato mixture along with an additional ¼ cup (60ml) of pasta cooking water. Toss vigorously to emulsify the sauce and coat the noodles.
  • 6. Add half of the toasted breadcrumbs and toss to combine. If the pasta seems dry, add extra pasta water and olive oil, 1 tablespoon (15ml) at a time, until the desired consistency is reached.
  • 7. Taste for seasoning, then transfer to warmed plates. Sprinkle with the remaining breadcrumbs and top with cheese, if desired. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • For a warm version, gently heat the tomato mixture in a pan before tossing with the pasta.

Alternative Proteins

  • Top with grilled shrimp or seared tuna for a protein-rich meal.

Bold Flavor Enhancements

  • Add finely chopped anchovies or capers for a deeper umami flavor.

Healthier Variation

  • Use whole wheat spaghetti for added fiber and nutrients.

Ingredient Selection

  • Use ripe, high-quality plum tomatoes for the best flavor. If fresh tomatoes are unavailable, substitute with canned San Marzano tomatoes.

Pasta Cooking

  • Cook the pasta until just al dente, as it will continue to absorb liquid when mixed with the sauce.

Seasonal Tweaks

  • In summer, add diced fresh cherry tomatoes for extra sweetness and texture.

Serving Suggestions

  • For an extra touch of richness, drizzle a bit more olive oil over the plated pasta before serving.