Posted on by Cary Gersh

Spaghetti Alla Carrettiera

Spaghetti Alla Carrettiera
Serves 4
The best spaghetti sauce I've ever had
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/4 pounds (566g) plum tomatoes (about 5 tomatoes)
  2. 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling if needed
  3. 1/4 cup loosely packed, roughly chopped fresh basil leaves
  4. 3 medium cloves garlic, finely minced
  5. 1 large pinch red pepper flakes
  6. Kosher salt
  7. 1 pound (450g) dried spaghetti
  8. 1/2 cup (1 1/4 ounces; 35g) lightly toasted panko breadcrumbs, divided
  9. Grated Sicilian Pecorino or ricotta salata, for serving (optional)
Instructions
  1. Grate tomatoes on largest holes of a box grater into a large heatproof mixing or serving bowl until only the skin remains in your hand; it's okay if some slightly larger pieces of tomatoes and some skin get through, though you can discard the large pieces of skin. Add olive oil, basil, garlic, and red pepper flakes. Stir well and season with salt to taste. Set aside.
  2. Return water to a boil and season with salt. Cook spaghetti, stirring frequently, until al dente. When pasta has almost finished cooking, transfer 1/4 cup (30ml) pasta cooking water to tomato mixture and whisk to form an emulsion.
  3. Using tongs, transfer pasta to tomato mixture along with an additional 1/4 cup (60ml) pasta cooking water. Vigorously toss and stir pasta to emulsify sauce and coat noodles. Add half of the breadcrumbs and toss to combine. The pasta should be well coated with creamy, emulsified sauce. If it seems dry, add extra pasta water and olive oil, 1 tablespoon (15ml) at a time, until it reaches the desired consistency. Taste for seasoning.
  4. Transfer pasta to warmed plates and sprinkle with remaining breadcrumbs. Top with cheese, if desired. Serve right away.
Notes
  1. For the tomatoes, substitute San Marzano Crushed tomatoes (28.oz)
  2. Best with fresh basil, but parsley can be substituted.
Adapted from Serious Eats
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calories
0
fat
0g
protein
0g
carbs
0g
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Adapted from Serious Eats
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