CARRETTIERA: Sicilian Spaghetti with Anchovies, Tomatoes & Capers

Pasta alla Carrettiera is one of those wonderfully simple Italian pasta dishes that proves you don’t need a long list of ingredients to make something unforgettable.

This quick, rustic recipe combines ripe fresh tomatoes, salted anchovies, garlic, capers, parsley, chili pepper, and extra virgin olive oil into a light but intensely flavorful sauce. The spaghetti finishes cooking directly in the pan, soaking up all those savory Mediterranean flavors.

It’s fast, inexpensive, and full of character — exactly the kind of pasta that could be made with whatever was available in the pantry and brought to the table while still steaming hot.

And because the anchovies and capers already bring plenty of saltiness, go very easy on the salt in the pasta water — or skip it altogether.

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Pasta_alla_Carrettiera_Recipe

Recipe at a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Course: Pasta, Main Course
Cuisine: Italian, Sicilian

Ingredients

• 12 oz (340 g) spaghetti
• 3 tablespoons extra virgin olive oil
• 1 large garlic clove, finely chopped
• 6–7 salted anchovy fillets, rinsed and cleaned if necessary
• 3–4 ripe but firm tomatoes, peeled and diced
• 1 generous handful fresh Italian flat-leaf parsley, finely chopped
• 1 tablespoon capers, rinsed and drained
• 1 small fresh chili pepper, finely chopped, or to taste
• Freshly ground black pepper, optional
• Pasta cooking water, as needed

Salt: Use very little or none in the pasta water, since the anchovies and capers are already naturally salty.

Instructions

1. Cook the Spaghetti

Bring a large pot of water to a boil.

Because both the anchovies and capers are quite salty, either leave the water unsalted or add only a very small amount of salt.

Add the spaghetti and cook until very al dente, about 2–3 minutes less than the package instructions.

Before draining, reserve at least 1 cup (240 ml) of the pasta cooking water.

2. Start the Sauce

While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat.

Add the finely chopped garlic and cook for just a few seconds, being careful not to let it brown.

Add the anchovies and gently stir them into the warm oil. Within a few moments they will begin to dissolve and create a deeply savory base for the sauce.

3. Add the Tomatoes

Add the peeled, diced tomatoes.

Stir in the chopped parsley, capers, and finely chopped chili pepper.

Cook for only 2–3 minutes.

The tomatoes should soften slightly but remain fresh and chunky. This is not meant to become a long-cooked tomato sauce.

4. Finish the Pasta in the Pan

Drain the spaghetti while it is still very al dente and transfer it directly into the skillet.

Toss everything together over medium heat.

Add a splash of the reserved pasta water and continue tossing until the spaghetti finishes cooking and the sauce becomes lightly creamy and coats every strand.

Add more pasta water, a little at a time, if necessary.

Taste before adding any additional salt.

5. Serve

Bring the Pasta alla Carrettiera to the table immediately while it is piping hot.

Finish with a little extra chopped parsley and, if you like, another drizzle of good extra virgin olive oil.

Nonna’s Tips

Don’t Overcook the Tomatoes

The secret of this dish is its freshness. The tomatoes only need a couple of minutes in the pan.

Be Careful with Salt

Anchovies and capers provide plenty of natural saltiness. Always taste the finished pasta before seasoning further.

Finish the Pasta in the Sauce

Transferring the spaghetti to the skillet while still very al dente allows the pasta to absorb the flavor of the anchovies, tomatoes, garlic, and capers.

Use Good Tomatoes

Choose tomatoes that are ripe but still firm. They should hold their shape rather than disappearing into the sauce.

Anchovies Are the Secret

Even people who say they don’t like anchovies may love this pasta. Once melted into the olive oil, the anchovies don’t taste aggressively fishy — they simply give the dish a rich, savory depth.

What to Serve with Pasta alla Carrettiera

Keep the meal simple with:

• Crusty Italian bread
• A green salad dressed with olive oil and lemon
• Roasted peppers
• Grilled vegetables
• A simple tomato and onion salad

Storage

Pasta alla Carrettiera is best enjoyed immediately.

If you have leftovers, refrigerate them in an airtight container for up to 2 days.

Reheat gently in a skillet with a splash of water and a little extra virgin olive oil.

Nutrition Facts

Approximate values per serving

Nutrition values are approximate and will vary depending on the anchovies, capers, tomatoes, and pasta used.