Pasta alla Carrettiera: the Taste of the Sicilian Summer
- The Sicilian Wanderer
- Jul 4
- 4 min read
In summer, Sicily bursts with unmistakable aromas and flavors: between July and August, tomatoes reach their peak sweetness and intensity, while fresh basil releases a scent that fills the kitchen and makes your mouth water from the very first breath.
And it’s exactly in this season that a simple yet incredibly flavorful recipe shines at its best: pasta alla carrettiera. A dish made raw, without the need for any complicated cooking—perfect for hot days when you crave something light but full of character.
Dressed with fresh tomatoes, fragrant basil, a drizzle of extra virgin olive oil, and a generous touch of chopped garlic, this pasta is a celebration of humble yet flavorful cuisine, typical of Sicilian rural traditions. An explosion of freshness and intensity, that wins you over at the very first bite.
But where does the name "carrettiera" come from? It dates back to the times when Sicilian carters—men who transported goods with carts pulled by horses or mules—faced long days under the scorching sun. They needed a meal that was tasty, nourishing, and easy to store and prepare without a stove. And so, this rustic, practical, and energy-packed pasta was born—able to last for hours even without refrigeration, thanks to the garlic, which acted as a natural preservative.
Ingredients (serves 4 Sicily-loving appetites):
300 g of ripe peeled tomatoes (the juicy, fragrant, bright red kind)
3 garlic cloves (don’t be shy—garlic is the heart of this dish!)
Plenty of fresh basil
Fresh mint (trust me, it’s divine)
Good extra virgin olive oil, the kind that smells like an olive mill
Salt and pepper to taste
Fresh chili pepper (optional, but if you like a bit of heat—go for it!)
Pine nuts (also optional, but toast them briefly in a pan and this dish will soar!)
Method: like the carters used to do (and how we love it today!)
Wash the tomatoes well, then score a little cross at the base of each one, as if you’re about to unwrap a tiny gift.
Dip them in boiling water for just a few minutes, until the skin starts to peel away.
Quickly transfer them to ice water—this trick makes peeling them a breeze, and you won’t burn your fingers!
Now you can mash the tomatoes with a fork for a rustic texture, or with your hands if you’re feeling particularly Mediterranean. For a smoother sauce, a quick blitz with a hand blender works wonders.
Place everything in a large bowl and add:
Finely chopped garlic (or thin slices if you like to bite into it),
Basil and mint, torn by hand,
A generous glug of extra virgin olive oil,
Salt, pepper, and chili pepper to your liking.
If you’re using pine nuts, toast them in a dry pan for a few seconds until golden and fragrant. Then toss them into the mix.
And now, the secret trick of the true pasta lovers: let the sauce rest in the fridge, covered, overnight. If you’re short on time, at least two hours is a must. This gives every ingredient time to release its full flavor, creating an unforgettable symphony of taste.
When it’s time to eat, cook the pasta you love most (spaghetti, linguine, bucatini—even short pasta if that’s your thing), toss it into the cold sauce, mix well… and enjoy like there’s no tomorrow!
Tasty Twists on Pasta alla Carrettiera
The beauty of this dish is that, while it remains simple, it lends itself to endless delicious variations. Here are a few tasty ideas to give your carrettiera a personal touch:
With black olives: Add a handful of pitted black olives (Sicilian ones are best—like taggiasche or seasoned local varieties). They’ll bring a salty, irresistible Mediterranean flair to the dish.
With anchovies: If you love bold flavors, melt a couple of anchovy fillets in olive oil right into the mix. The trick? Mash them gently with a fork until they dissolve—they’ll blend beautifully with the garlic and oil.
With tuna: A perfect twist if you’re after something heartier. Add a can of well-drained tuna in olive oil (artisan or Sicilian, if you can find it!) directly into the cold sauce. It pairs wonderfully with the tomato and basil.
With toasted breadcrumbs: A final sprinkle of "muddica atturrata" (breadcrumbs toasted in a pan with a little oil) gives the dish that crunchy touch typical of Sicilian tradition. Absolutely worth trying!
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