Spaghetti alla Carrettiere

Easy, quick and delicious!


Click here to see the recipe in Portuguese


servings: 5 / preparation time: 30 minutes



1 lb spaghetti noodles

3 to 4 garlic cloves

extra-virgin olive oil (about 4 tbs)

sea salt, to taste

red chili pepper flakes, to taste

grated parmesan cheese, to taste

fresh parsley, chopped (optional)



1 – Boil pasta according to package directions.

2 – While the pasta is cooking, mash the garlic with a good pinch of salt.

3 – Combine garlic and olive oil in a bowl and set aside.

4 – When the pasta is cooked, reserve 1 cup of the water, and drain the remaining.

5 – Mix well pasta, garlic with olive oil, salt, pepper and grated cheese, to taste.

6 – If the pasta is too dry, add a few tablespoons of the reserved water.

7 – Add the parsley and serve while still hot.


Tips and Options:

  • What is the difference between “Aglio e Olio” and this recipe? In the first one, garlic is sautéed with olive oil. In Spaghetti a Carrettiere, garlic and olive oil are used raw. It seems subtle, but gives a big taste difference. Try both ways and decide which one you like more! 🙂
  • The origin of the dish comes from Sicilian drivers, who needed to carry on their travels a tasty, convenient food which does not spoil so easily. Hence, the name Pasta Alla Carrettiere.


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