Spaghetti alla Carrettiera

Name: Spaghetti alla Carrettiera
Cook time: 3 min
Total time: 3 min
Yield: 2 servings
Ingredients: 2 tomato; 100 g Pecorino Romano; 1 bunch basil; 2 garlic clove; 180 g spaghetti; 3 tbsp olive oil; 1 tsp black pepper

Sicilian pasta served with a raw sauce of tomatoes, garlic, basil, and olive oil, finished with grated Pecorino Romano.

Total time : 3 min
Servings : 2 servings
Difficulty : Easy

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Steps

1
Bring a saucepan of water to a simmer, score the tomatoes with a cross, and boil them for about 3 minutes, until softened.
3 min

Nutrition · per serving · Estimate

821 kcal

Protein

32 g

Carbs

86 g

Fat

39 g

Macronutrients

Protein

63% RI

32 g

Carbs

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2

Crush and then chop the garlic cloves.

3

Chop the basil and add it to the garlic along with the olive oil and pepper, then stir.

4

Plunge the tomatoes into ice water, peel them, and cut them into small pieces.

5

Crush the tomato pieces until you have a sauce that is still slightly chunky.

6

Cook the spaghetti in boiling water until done.

7

Grate the Pecorino Romano into the dish.

8

Add the cooked spaghetti and the raw tomato sauce, then mix thoroughly.

9

Serve immediately.

33% RI

86 g

of which sugars

3% RI

2.9 g

Fat

56% RI

39 g

of which saturates

60% RI

12 g

Fiber

56% RI

14 g

Minerals

Sodium

31% RI

749 mg

Potassium

57% RI

1134 mg

Calcium

82% RI

655 mg

Iron

24% RI

3.4 mg

Magnesium

58% RI

219 mg

Zinc

42% RI

4.2 mg

Vitamins

Vitamin C

82% RI

66 mg

Vitamin D

6% RI

0.3 µg

Vitamin A

24% RI

193 µg

Vitamin B6

43% RI

0.6 mg

Vitamin B12

24% RI

0.6 µg

7/7 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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