This vibrant Pasta alla Carrettiera is a celebration of summer simplicity, featuring a raw tomato sauce that lets the fresh ingredients shine. Unlike traditional cooked sauces, this method relies on the heat of the freshly boiled pasta to gently warm the mixture, preserving the bright acidity of ripe tomatoes and the aromatic punch of fresh basil and garlic. The addition of olive oil and red pepper flakes creates a silky, unctuous coating that clings perfectly to the spaghetti. It’s an ideal dish for warm evenings when turning on the oven is the last thing you want to do. Serve immediately for the best texture, garnished with extra basil leaves. A true pantry staple that transforms humble ingredients into a sophisticated, satisfying meal that feels both comforting and refined.
Pasta Alla Carretiera [Carter’S Pasta; Pasta
Description
This vibrant Pasta alla Carrettiera is a celebration of summer simplicity, featuring a raw tomato sauce that lets the fresh ingredients shine. Unlike traditional cooked sauces, this method relies on the heat of the freshly boiled pasta to gently warm the mixture, preserving the bright acidity of ripe tomatoes and the aromatic punch of fresh basil and garlic. The addition of olive oil and red pepper flakes creates a silky, unctuous coating that clings perfectly to the spaghetti. It&# 226;ÂÂs an ideal dish for warm evenings when turning on the oven is the last thing you want to do. Serve immediately for the best texture, garnished with extra basil leaves. A true pantry staple that transforms humble ingredients into a sophisticated, satisfying meal that feels both comforting and refined.Ingredients
Directions
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Peel the tomatoes and chop them finely, placing them in a large bowl while being careful to conserve all the natural juices.
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In a mortar or small bowl, combine the garlic cloves, fresh basil leaves, crushed red pepper flakes, and a pinch of salt.
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Pound or crush the mixture until it forms a coarse, fairly smooth paste; it should be textured, not as smooth as traditional pesto.
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Slowly drizzle the olive oil into the garlic-basil paste while mixing to emulsify it into the sauce.
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Pour the oil-infused paste into the bowl with the chopped tomatoes and mix thoroughly to combine.
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Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld, if time permits.
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions.
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Drain the pasta, reserving a small amount of pasta water if needed for consistency.
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Transfer the hot, drained spaghetti directly into the bowl with the tomato sauce.
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Toss vigorously to coat the pasta evenly, using the residual heat of the noodles to slightly warm the sauce.
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Serve immediately in warm bowls, garnished with additional fresh basil leaves if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 227.1kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 31.1mg2%
- Total Carbohydrate 48.7g17%
- Dietary Fiber 5.4g22%
- Sugars 5.3g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use ripe, in-season tomatoes for the best flavor. If tomatoes are very watery, you may need to reduce the oil slightly.
While traditionally vegan, you can add a sprinkle of grated Parmigiano-Reggiano for a richer, non-vegan version.
This dish is best served fresh. The raw tomato sauce can be made up to 24 hours in advance and stored in the refrigerator, but bring it to room temperature before tossing with the hot pasta.
Recipe inspired by Mary T. Simeti, "Pomp & Sustenance".
