Pasta with Raw Tomato, Garlic, and Basil Sauce: ‘Spaghetti alla Carrettiera’

There is no better way to showcase the succulent, end-of-summer tomatoes than using them to flavor this simple, yet delicious dish.

 

 

Throughout Italy there are many versions of raw tomato sauces: a similar dish I had published in my Mediterranean Hot and Spicy.  It was more spicy, based in Crudaiola the name used for the sauce in Puglia –the heal of the Italian boot.

Similar sauces are whipped-up all over the Italian south and probably more famous is pesto Trapanese, from the eponymous Sicilian city, which combines almonds, tomatoes, and cheese. I recently came accross this other Sicilian peasant version in Serious Eats: ‘Spaghetti Alla Carrettiera’ which I consider by far the best of the raw tomato sauces; and also the simplest.

 

 

As we read in the recipe’s intro “In the olden days, wandering cart drivers would crisscross the Italian countryside, selling goods, wares, and basic cooking ingredients to the townspeople along the way. When they were hungry, they’d quickly whip up a sauce like this using just the basic ingredients they had on their cart.” One can add cheese, but I found that it is not really needed. I suggest you try it first without.

 

Following the Greek and Eastern Mediterranean tradition I do not blanch and skin, or seed the tomatoes, but simply cut in half and grate them to get their pulp. I always felt that the greenish jelly around the tomato’s seeds is especially delicious, so I don’t want to lose it. (more…)

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Tomato-and-cheese-topped Lagana (Flat Bread)

We make this bread all the time, especially when we have guests. The dough is the one I use for my everyday breads, sometimes adding yogurt if I have leftover that is going too sour or any kind of mashed vegetables or greens. In the summer I use a tomato-onion-olive oil mixture, the leftovers from our daily tomato salad, pulsed in the blender, to make my Tomato Salad Bread which can also be topped with cheese and tomato slices.  Tomato Bread S

See also the Smoked Cheese and Kumquat Bread which is basically the winter version of my topped breads. For a more spicy-aromatic topping spread Zaatar mixed with olive oil over the tomatoes.

 

Yields 2 laganes (focaccia-like flat breads), each serving 6-8 people as appetizer

 

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Basic Tomato Sauce (Saltsa Domata)

Make it when you have plenty of vine ripened tomatoes. But in the winter, when good, ripe tomatoes are not available, use canned, or slice and roast the pale tomatoes available to intensify their flavor.

Instead of sugar, I sweeten the sauce with currents. 

 

Beyond pasta, the sauce can be used on flat,  breads complemented with crumbled feta or any other cheese. It is the basis for the vegetarian mousaka, and also for the stuffing for papoutsakia (eggplant slippers), with the addition of chopped, sauteed bell peppers and feta, graviera or any other cheese, with or without walnuts, or other nuts.

 

Yields about 3 cups sauce, enough for 1 pound pasta      

    

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