Spaghetti alla Carrettiera

Name: Spaghetti alla Carrettiera (Cart Driver’s Spaghetti)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 25 g dried ceps; salt and pepper; 400 g spaghetti pecorino cheese, grated; 600 g cherry tomatoes, chopped, or 500 g polpa di pomodoro or chunky passata; 600 g cherry tomatoes, chopped, or 500 g polpa di pomodoro or chunky passata; 600 g cherry tomatoes, chopped, or 500 g polpa di pomodoro or chunky passata; salt and pepper; 1 garlic clove, crushed; 55 g pancetta, finely chopped; 200 g canned tuna in oil, drained and flaked; 200 g canned tuna in oil, drained and flaked

Cart Driver’s Spaghetti

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This dish, in which virtually none of the ingredients is fresh, is said to have been made by the cart drivers transporting goods from the provinces to Rome: hungry on the long journey, they would want to make themselves something that would not go off, that was quite undemanding, and that would still be delicious.”

Ingredients

25 g dried ceps
4 tbsp olive oil
1 garlic clove

Europe
Italy
Rome
Pasta
Mediterranean

Method

Soak the ceps in warm water for 20 minutes, then drain and chop, reserving the soaking liquid.

Heat the olive oil in a frying pan, add the garlic and fry gently until soft. Add the pancetta and allow to brown a little. Stir in the ceps and tuna and fry for a few minutes, then add the tomatoes and some salt and pepper. Simmer for 20 minutes, then stir in a few tablespoons of the cep soak