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Spaghetti alla carrettiera
Main dishes

Spaghetti alla carrettiera

Spaghetti alla carrettiera

In case you’re wondering, the name alla carrettiera comes from the fact that this recipe was supposedly invented by travelling salesmen. Steering their carretta (cart), they crisscrossed the country, selling basic shelf ingredients such as canned tomatoes, tuna, or dried mushrooms. Then, when midday came, they would pick through their stocks to whip up lunch. You know, a quick bite on the road! This Roman version comes together in no time. Yes, simple is best!

Preparation 5 min
Cooking time 20 min
Portions 4-6



  1. In a large frying pan, heat the olive oil over medium-high heat. Add the mushrooms and cook for 3 to 4 minutes, or until golden brown.
  2. Add the garlic and shallot. Cook until translucent, 1 to 2 minutes. Season with salt and black pepper to taste.
  3. Add the arrabbiata sauce, lower the heat to medium and simmer for 3 to 5 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about ½ cup of starchy cooking water.
  5. Add the tuna to the sauce without draining. Stir delicately to avoid breaking the tuna pieces. If the sauce is too thick, add some cooking water.
  6. Add the cooked pasta to the sauce. Add the parsley and toss to coat.
  7. Transfer the pasta to a platter or individual plates. Garnish with more parsley and a drizzle of olive oil. Buon appetito!
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