RomanItalian
Pasta alla Carrettiera
by Casa Pappagallo · 705K subscribers on YouTube
Pasta alla carrettiera is a simple Roman pasta dish made with a quick tomato sauce flavored with garlic, herbs, and celery. This version by Casa Pappagallo is quick and full of flavor, perfect for a weeknight dinner.
- Difficulty
- easy
Ingredients
10 items- Extra Virgin Olive Oila generous drizzle
- Garlica few cloves, sliced
- Fresh Basila small bunch
- Fresh Parsleya small bunch
- Dried Oreganoa good pinch
- Pomodori Maturiabout 4-5 medium, cut into small pieces
- Celery1 rib, finely diced
- Saltto taste
- Pasta (mezze penne o altro formato)about 320 g (for 2 people), or as needed
- Parmigiano Reggiano(optional) — a chunk or grated, to serve
Method
- Pour a generous drizzle of olive oil into a cold pan.
- Slice the garlic and add it to the oil along with fresh basil and parsley. Coarsely chop the herbs in the pan.
- Add a good pinch of dried oregano and turn on the heat.
- Cut the tomatoes into small pieces and add them to the pan. Cook over medium heat.
- Meanwhile, prepare the celery: cut it into small dice.
- Bring a pot of salted water to a boil and add the pasta (mezze penne or your favorite shape).
- Once the sauce is ready, turn off the heat. Add the diced celery to the sauce and stir. Season with salt.
- When the pasta is al dente, drain it slightly early and transfer it to the pan with the sauce. Finish cooking the pasta in the sauce, adding a splash of pasta water if it becomes too dry.
- Serve hot, topped with Parmesan cheese (as a whole chunk or grated) and a drizzle of raw olive oil if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
