Spaghetti alla Carrettiera

pecorino cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan cheese

Parmesan is more widely available and less expensive.

Bring a large pot half full of water to a boil.

Core and score a shallow X on the bottom of each tomato with a sharp pairing knife.

Add the scored tomatoes to the boiling water and blanch for about 40 to 60 seconds, until the skin starts to separate from the flesh.

Remove the tomatoes with a slotted spoon and immediately submerge them in an ice water bath to halt the cooking.

Once cooled, peel the skin off the tomatoes, cut them in half, and dice them into small cubes.

Optional: Remove the seeds from the tomatoes with a small spoon before dicing.

Place the diced tomatoes in a large bowl.

Peel and remove the internal garlic germ from the garlic cloves to make them more digestible.

Finely chop the garlic cloves, parsley, and basil, and set aside.

Bring another large pot of water to a boil to cook the pasta.

Once boiling, add salt and the spaghetti, cooking until al dente according to package instructions, usually about 10 minutes.

Meanwhile, season the chopped tomatoes with the chopped garlic, basil, parsley, a few tablespoons of extra virgin olive oil, and a pinch of salt, black pepper, and red pepper flakes.

When the pasta is done cooking, drain it and reserve half a cup of the pasta water.

Using tongs, transfer the pasta to the tomato mixture along with a few tablespoons of the reserved pasta cooking water.

Thoroughly toss and stir to combine the pasta and the sauce.

Add half of the grated cheese and toss to combine; if the pasta seems dry, add a tablespoon of pasta water and olive oil to reach the desired consistency.

Transfer the pasta to plates and sprinkle with the remaining grated cheese and/or lightly toasted breadcrumbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens