Pasta alla Carrettiera
A rustic Roman pasta with tomatoes, garlic, and a touch of heat—ready in under 30 minutes. Vegetarian, bold, and perfect for weeknight dinners.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 oz spaghetti or tonnarelli pasta
- 14 oz canned whole tomatoes
- 4 whole garlic cloves
- 1 whole fresh red chili pepper (or 0.25 tsp red pepper flakes)
- 3 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Bring a large pot of water to a boil over high heat, about 8 minutes. Add 1 teaspoon of salt to the water.
- 2
Slice each garlic clove thinly lengthwise (so you get flat, thin slices like playing cards, not rounds), then arrange them in a small pile next to your stove.
- 3
If using a fresh red chili pepper, slice it in half lengthwise, remove the seeds with the tip of a knife, and cut it into 3–4 small pieces.
- 4
Pour 3 tablespoons of olive oil into a large skillet and place it over medium heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 5
Add the sliced garlic and chili pieces to the hot oil and stir constantly with a wooden spoon for 30 seconds until the garlic smells strongly fragrant (do not let it brown).
- 6
Pour the entire can of tomatoes into the skillet, breaking apart the whole tomatoes with the wooden spoon into roughly 1-inch pieces as they fall into the oil.
- 7
Reduce the heat to medium-low and let the sauce simmer, stirring once every 45 seconds, for 10 minutes until it thickens slightly and smells concentrated.
- 8
While the sauce simmers, carefully place the spaghetti into the boiling water and stir once with a wooden spoon to separate the strands.
- 9
Cook the pasta according to the package directions (usually 9–11 minutes) until it bends easily but still has a slight firmness when you bite a strand.
- 10
Taste the sauce and add 0.25 teaspoon of pepper and more salt if needed—it should taste bold and slightly spicy.
- 11
Drain the pasta in a colander, reserving 0.5 cup of the starchy cooking water in a small bowl.
- 12
Pour the drained pasta directly into the skillet with the sauce and stir vigorously with a wooden spoon for 30 seconds until evenly coated.
- 13
If the pasta looks dry, splash in a few tablespoons of the reserved cooking water and stir until the sauce clings to each strand in a light, glossy coat.
- 14
Divide the pasta equally between two bowls or plates and serve immediately while steaming hot.
Tools you’ll need
- large pot (5–6 quart)
- large skillet (12-inch)
- wooden spoon
- colander
- small bowl
- tongs or pasta fork
- cutting board
- sharp knife
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