Macedonian-style Spaghetti alla Carrettiera

Ingredients

In this Macedonian adaptation of Spaghetti alla Carrettiera, we incorporate Macedonian feta cheese, which adds a unique creaminess and saltiness to the dish. Additionally, we use extra virgin olive oil from the region, which enhances the Mediterranean flavors. The pasta is cooked al dente, as per Italian tradition, and the sauce is infused with Macedonian chili flakes for a subtle kick of spiciness. We alse have the original recipe for Spaghetti alla carrettiera (Sicily), so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 4 tablespoons extra virgin olive oil 4 tablespoons extra virgin olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon Macedonian chili flakes 1 teaspoon Macedonian chili flakes
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 100g (3.5 oz) Macedonian feta cheese, crumbled 100g (3.5 oz) Macedonian feta cheese, crumbled
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g, Saturated Fat: 6g
• Carbohydrates: 58g, Sugars: 6g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the minced garlic and chili flakes, and sauté for 1-2 minutes until fragrant.
3. 3.
   Add the diced tomatoes to the pan and simmer for 10 minutes, allowing the flavors to meld together.
4. 4.
   Stir in the chopped basil leaves and season with salt to taste.
5. 5.
   Add the cooked spaghetti to the pan and toss until well coated with the sauce.
6. 6.
   Remove from heat and sprinkle the crumbled feta cheese over the pasta.
7. 7.
   Drizzle with a little extra virgin olive oil before serving.

Treat your ingredients with care...

• Spaghetti — Cook the spaghetti until al dente to ensure a perfect texture. Overcooking will result in mushy pasta.
• Macedonian feta cheese — Use authentic Macedonian feta cheese for its distinct creamy and salty flavor. If unavailable, you can substitute with Greek feta cheese.

Tips & Tricks

• For a spicier kick, increase the amount of Macedonian chili flakes.
• Add a squeeze of lemon juice to the sauce for a tangy twist.
• Garnish with fresh parsley for added freshness.
• Serve with a side of garlic bread to complete the meal.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently on the stovetop, adding a splash of water if needed to loosen the sauce.

Serving advice

Serve the Macedonian-style Spaghetti alla Carrettiera hot, garnished with a sprinkle of fresh basil leaves and an extra drizzle of extra virgin olive oil. Accompany it with a side of garlic bread and a simple green salad for a satisfying meal.

Presentation advice

To present this dish beautifully, twirl the spaghetti onto individual plates using tongs or a pasta fork. Ensure that the sauce is evenly distributed, and sprinkle the crumbled feta cheese over the top. Garnish with fresh basil leaves for a pop of color.