Spaghetti alla Carrettiera - Sicilian Spaghetti

Ingredients

• 400 g Spaghetti (or linguine, broken into thirds for easier handling)
• 80 g Sun‑Dried Tomatoes (finely chopped; if packed in oil, drain well)
• 60 g Breadcrumbs (preferably plain; toasted in the pan)
• 2 stalks Fresh Parsley Stalks (chopped finely; stems add flavor, leaves saved for garnish)
• 2 tbsp Fresh Parsley Leaves (chopped, added at the end)
• 1/4 tsp Red Chili Flakes (optional, for a gentle heat)
• 2 cloves Garlic (minced)
• 2 cans Canned Sardines in Olive Oil (about 120 g each, drained and broken into chunks)
• 50 g Pecorino Romano (freshly grated)
• 2 tbsp Extra‑Virgin Olive Oil (for sautéing)
• to taste Salt (for pasta water and final seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep All Ingredients

   Finely chop the sun‑dried tomatoes, mince the garlic, slice the parsley stalks thinly, and set aside the chopped fresh parsley leaves for garnish.

   Time: PT5M

2. Boil Pasta

   Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook until just shy of al dente, about 9‑10 minutes.

   Time: PT10M

   Temperature: 212°F

3. Sauté Sun‑Dried Tomatoes

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped sun‑dried tomatoes and fry for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

4. Add Breadcrumbs, Parsley Stalks, Chili & Garlic

   Stir in the breadcrumbs, chopped parsley stalks, red chili flakes, and minced garlic. Cook, stirring constantly, until the breadcrumbs turn golden and the garlic is aromatic, about 2 minutes.

   Time: PT2M

   Temperature: Medium

5. Combine Pasta with Sauce

   Using tongs, transfer the drained pasta directly from the pot into the skillet. Toss to coat, allowing the pasta to finish cooking in the sauce for 1‑2 minutes.

   Time: PT2M

   Temperature: Medium

6. Add Sardines

   Remove any large parsley stalk pieces, then add the drained sardines, breaking them into bite‑size chunks. Gently toss to distribute evenly.

   Time: PT1M

   Temperature: Medium

7. Finish with Pecorino and Pasta Water

   Sprinkle the grated Pecorino Romano over the pasta and add a splash of reserved pasta water. Toss quickly until the cheese melts into a silky coating.

   Time: PT1M

   Temperature: Medium

8. Season and Serve

   Season with salt and freshly ground black pepper to taste, scatter the fresh parsley leaves on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spaghetti: Whole wheat spaghetti, Gluten‑free pasta
• Instead of Sun‑Dried Tomatoes: Rehydrated dried tomatoes, Sun‑dried tomato paste
• Instead of Breadcrumbs: Panko, Crushed crackers
• Instead of Fresh Parsley Stalks: Celery leaves, Italian flat‑leaf parsley stems
• Instead of Fresh Parsley Leaves: Basil, Cilantro
• Instead of Red Chili Flakes: Fresh red pepper, Paprika
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Canned Sardines in Olive Oil: Canned anchovies, Canned mackerel
• Instead of Pecorino Romano: Parmesan, Grana Padano
• Instead of Extra‑Virgin Olive Oil: Vegetable oil, Canola oil

Equipment Needed

• Large Pot
• Colander
• Large Skillet
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Microplane Grater
• Measuring Cups
• Tongs

Critical Steps — Do Not Skip

• Finely chopping sun‑dried tomatoes ensures they integrate smoothly.
• Toasting the breadcrumbs to a golden color adds essential crunch.
• Transferring the pasta directly from the pot into the skillet lets the starch bind the sauce.
• Adding Pecorino off the heat prevents clumping and creates a creamy texture.

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for the best flavor.
• A pinch of smoked paprika can add a subtle depth without overpowering the dish.
• For extra crunch, toast the breadcrumbs in butter instead of oil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water.

Freezer: Not recommended; the texture of breadcrumbs and sardines changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop sun‑dried tomatoes, garlic, and parsley up to 24 hours ahead and store in the fridge.
• Toast the breadcrumbs in advance; keep them in a sealed jar.
• Grate Pecorino and keep it in a small airtight container.

Frequently Asked Questions