Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 lb spaghetti or similar shaped pasta
- 1 lb red ripe tomatoes
- 4 cloves garlic
- 1 peperoncino (dried chili pepper)
- 1/2 cup extra virgin olive oil
- 1 tablespoon chopped fresh parsley
- Pinch of sugar
- Pinch of salt
Serve immediately with the parsley on top.
As a variation, you may slice celery very thinly and chiffonade fresh arugula to serve over the plates of pasta. Finish with shavings of Reggiano Parmigiano cheese.
My observations: The pinch of sugar serves to counter the tartness of the tomatoes, and can be omitted if the tomatoes aren't tart (i.e. if they're really sweet sun-ripened). The other thing to note is that the technique of finishing the cooking of the pasta by tossing it in a skillet with the sauce over high heat is called strascicare (pronounced straschicare, the final e is sort of an English ae), you should drain the pasta a little more al dente than you normally would and transfer it from the colander to the skillet while the colander is still dripping a little -- the pasta will continue to absorb water as it cooks in the skillet, and you don't want everything to become bone dry. If you see a menu entrée for pasta that's strascicato in Italy, e.g. penne strascicate, this is the technique that's used.
Yield: 4 servings pasta alla carrettiera.