After a long day at work, it can be difficult to find something to eat on those cold winter evenings — especially if you have a family to cook for. Luckily, you’re not alone, and owner of Fishkill’s Il Figlio Enoteca and La Sorella Scott Rosenberg has the perfect solution. “After a long weekend at work, I really hate asking my staff to prepare food for me,” says Rosenberg. “Plus, the more I eat at the restaurant, the more I will gain weight—there’s so much temptation!” So, he needs something that can be made with whatever is on hand at home.
That’s where this recipe for spaghetti alla carrettiera comes into play. With a total cook time of 12 minutes, this meal hits on big Sicilian flavors thanks to garlic, olive oil, and a little anchovy, while soul-satisfying textures courtesy of the pasta and breadcrumbs make it a comforting dinner dish. The best part? The pasta recipe yields enough food for four servings, so the whole family is covered.
The bottom line is that this dish comes together fast. Aside from boiling the pasta water and prepping your ingredients, the spaghetti alla carrettiera keeps your time in the kitchen to a minimum. After adding your noodles to the water, you make the sauce while the pasta cooks for the utmost efficiency to get dinner on the table ASAP. With your extra time, consider whipping up some garlic bread to serve alongside your hearty meal.
“I’ve been making this pasta since right after I graduated from culinary school, when an Italian friend of a friend and I would make this together for lunch,” says Rosenberg. “We didn’t speak the same language, but it was easy to make this together when we were hungry.”
Spaghetti Alla Carrettiera
Course: DinnerCuisine: Italian4
servings20
minutes12
minutes32
minutesSpaghetti alla carrettiera is a 12-minute meal that hits on big Sicilian flavors (garlic, olive oil, a little anchovy) and soul-satisfying textures (pasta plus breadcrumbs).
Ingredients
1 lb dried spaghetti
6 Tbsp good quality olive oil
3 cloves garlic, minced
2 anchovies
1 tsp red chili flakes
4 Tbsp Parmigiano Reggiano
4 Tbsp breadcrumbs
4 eggs
Directions
- Prepare a pot of boiling salted water for the spaghetti. Cook spaghetti until al dente.
- While the pasta is cooking, put a medium-size sauté pan on medium heat and add olive oil, minced garlic, anchovy, and chili flakes. Let them all slowly come to a sizzle until the garlic is just about to start turning color. Break up the anchovy and let it melt with a wooden spoon as these ingredients cook together.
- Add a tablespoon or two of the pasta water to the sauté pan to prevent the garlic from burning then add drained spaghetti, salt, pepper, and Parmigiano Reggiano. Toss until the spaghetti is evenly coated. Gently sprinkle in the breadcrumbs and toss until combined. Place pasta in a serving bowl.
- While the sauté pan is still hot, place back on medium heat and fry 1 egg (per portion), over easy. Top each serving of pasta with a fried egg.
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