Recipe: Pasta alla Carrettiera

Transform your garden tomatoes and basil into a flavorful Sicilian pasta dish.

By: Sarah Maranto and Concetta Maranto Skenfield,, A Taste of Sicily


  • 12 large ripe tomatoes
  • 12 fresh basil leaves, julienned
  • 4-6 cloves garlic, minced
  • 1 tsp. salt
  • Pinch of ground black pepper
  • ½ cup olive oil
  • ¾ pound uncooked spaghetti

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  1. Peel and chop the tomatoes. In a large bowl, mash the chopped tomatoes until juice is abundant.
  2. Mix the tomatoes, fresh basil, garlic, salt, pepper, and olive oil.  Stir well and let the flavors blend together for about 30 minutes or longer.
  3. Meanwhile, cook the spaghetti in a large pot of boiling, salted water.  When cooked to al dente, drain most of the water, immediately toss the fresh tomato mixture with the pasta and serve.

Serves: 4

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