SicilianItalian
Pasta alla Carrettiera
by Casa Pappagallo · 705K subscribers on YouTube
A simple Sicilian pasta with fresh tomatoes, celery, garlic, oregano, and basil – no cooking of the sauce, just raw ingredients tossed with hot pasta.
- Difficulty
- easy
Ingredients
10 items- Caserecce (o pasta corta a scelta)About 400 g for 4 servings
- Pomodori Freschi e Maturi4–5 medium tomatoes
- Celery1–2 stalks, finely diced
- Garlic1–2 cloves, finely chopped
- ParsleyA handful, chopped
- Dried Oregano1 teaspoon or to taste
- Extra Virgin Olive OilGenerous drizzle
- SaltFor pasta water and to taste
- Fresh BasilA few leaves for garnish
- Parmigiano ReggianoGrated, to taste
Method
- Bring a large pot of salted water to a boil.
- Meanwhile, prepare the sauce: chop the celery into small dice, removing any tough strings.
- Finely chop the garlic and parsley.
- Cut fresh tomatoes in half, remove the watery seeds and juice, then dice into small pieces.
- In a large bowl, combine the diced tomatoes, celery, garlic, parsley, dried oregano, and a generous drizzle of extra virgin olive oil. Season with salt.
- Cook the pasta (caserecce or short pasta) in the boiling water until al dente.
- Drain the pasta, reserving a little cooking water.
- Add the hot pasta directly to the bowl with the raw sauce. Toss vigorously so the pasta absorbs the flavors. Add a splash of pasta water if needed.
- Serve immediately, with fresh basil leaves and grated Parmigiano Reggiano on top.
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.
