Hawaiian-style Spaghetti alla Carrettiera

Ingredients

In this Hawaiian adaptation of Spaghetti alla Carrettiera, we incorporate the flavors and ingredients commonly found in Hawaiian cuisine. The original dish is traditionally made with tomatoes, garlic, chili peppers, and olive oil. However, in this Hawaiian version, we add pineapple for a touch of sweetness and use grilled shrimp to enhance the tropical flavors. Additionally, we sprinkle toasted coconut on top to add a unique texture and nutty taste. We alse have the original recipe for Spaghetti alla carrettiera (Rome), so you can check it out.

• 8 ounces (225g) spaghetti 8 ounces (225g) spaghetti
• 1 pound (450g) medium-sized shrimp, peeled and deveined 1 pound (450g) medium-sized shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red chili pepper, thinly sliced 1 red chili pepper, thinly sliced
• 2 cups (470ml) fresh tomatoes, diced 2 cups (470ml) fresh tomatoes, diced
• 1 cup (240ml) pineapple chunks 1 cup (240ml) pineapple chunks
• 1/4 cup (20g) toasted coconut flakes 1/4 cup (20g) toasted coconut flakes
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced chili pepper. Sauté for 1-2 minutes until fragrant.
4. 4.
   Add the diced tomatoes and pineapple chunks to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
5. 5.
   While the sauce is simmering, grill the shrimp for 2-3 minutes per side until they turn pink and opaque.
6. 6.
   Add the cooked spaghetti to the skillet with the tomato and pineapple sauce. Toss well to coat the spaghetti evenly.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Hawaiian-style Spaghetti alla Carrettiera topped with grilled shrimp and toasted coconut flakes.
9. 9.
   Garnish with fresh basil leaves for an extra burst of flavor.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before grilling to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For a spicier kick, add more chili peppers or sprinkle some red pepper flakes on top.
• If you prefer a milder flavor, remove the seeds from the chili pepper before slicing.
• Feel free to add other tropical fruits like mango or papaya for additional sweetness and flavor.
• If you don't have access to a grill, you can cook the shrimp in a skillet with a little olive oil.
• To enhance the smoky flavor, you can use smoked paprika or chipotle powder in the sauce.

Serving advice

Serve the Hawaiian-style Spaghetti alla Carrettiera hot, garnished with fresh basil leaves for a pop of color and added freshness. Accompany it with a side of garlic bread or a simple green salad to complete the meal.

Presentation advice

To make the dish visually appealing, arrange the grilled shrimp on top of the spaghetti and sprinkle the toasted coconut flakes over the entire dish. This will create an enticing contrast of colors and textures.