Dish
Spaghetti alla carrettiera (Rome)
Spaghetti alla carrettiera is made with spaghetti, garlic, olive oil, chili flakes, and parsley. The garlic and chili flakes are sautéed in olive oil until fragrant, and then the cooked spaghetti is added to the pan and tossed with the garlic and chili oil. The dish is finished with a sprinkle of fresh parsley. This dish is perfect for a quick and easy weeknight meal.
Origins and history
Spaghetti alla carrettiera originated in the city of Rome and is a classic dish in Roman cuisine. The dish is named after the carrettieri, or cart drivers, who used to transport goods around the city of Rome. The dish was a popular meal for these drivers because it was easy to make and could be eaten on the go.
Dietary considerations
Vegetarian, Vegan (without Parmesan cheese)
Variations
There are many variations of this dish, some of which include the addition of anchovies, capers, or olives. Some recipes also call for the use of bucatini or linguine instead of spaghetti.
Presentation and garnishing
This dish can be garnished with additional fresh parsley and a sprinkle of Parmesan cheese.
Tips & Tricks
To add a little extra flavor to this dish, try adding a squeeze of lemon juice before serving.
Side-dishes
This dish can be served with a side salad or roasted vegetables.
Drink pairings
This dish pairs well with a light red wine such as Chianti or a crisp white wine such as Pinot Grigio.
Delicious Spaghetti alla carrettiera (Rome) recipes
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