Summer tomatoes call for the simplest of sauces.
This Sicilian pasta sauce couldn't be quicker or easier to make: Peel and roughly purée some tomatoes, mix them with raw minced garlic, chopped basil, olive oil, and red pepper flakes and then toss with cooked spaghetti and some of its starchy water as soon as it's cooked. Some toasted breadcrumbs, meanwhile, help thicken and emulsify the sauce.
Because the sauce is heated only by the pasta and its cooking water, it retains all of its fresh tomato and basil flavor. It reminds us a little of tomatoeyThat ease is tied to its history: 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.
This is just one example, though. Some Sicilian recipes add grated Sicilian Pecorino cheese or ricotta salata, while others omit the tomatoes. The variations are endless . Keep that in mind when you make this: You can make your own version based on what you have on hand. Don't have fresh basil? Some fresh parsley works well, too. Low on tomatoes? Make an version without them. Just like the cart drivers of long ago, your carrettiera sauce can be whatever you need and want it to be.Using the pasta water to quickly blanch the tomatoes makes peeling them easy without wasting time.
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