This is a light and tasty sauce that the Roman's called "alla carrettiera". It's named for the drivers who came to town with fresh produce and wine from the surrounding countryside, and their sauces were improvised from the abundant ingredients available to them. We've got our own little garden, and all of the ingredients for this sauce we grew ourselves. But it will taste great made from store bought produce too!
- 1 large bunch fresh basil
- 2 pounds fresh, ripe tomatoes chopped or diced (you can blanch and remove skins for a more authentic style) or 2 cups canned plum tomatoes chopped
- 6 garlic cloves peeled and chopped
- 5 Tbsp extra virgin olive oil
- Kosher salt & Fresh black pepper to taste
- 1 pound shrimp (optional)
- 1 pound pasta (spaghettini - thin spaghetti, or spaghetti recommended)
- Pick the basil leaves, rinse, dry, and tear into small pieces by hand.
- Put the tomatoes, garlic, olive oil, salt and pepper into a saucepan on medium high. Cook for 20 minutes, or until oil floats free from the tomato. Taste and add salt or pepper as needed, then cook another 5 minutes adding the shrimp (optional).
- Remove from heat, mix in the torn up basil, add to the pasta, and serve.
- This mild sauce is really complemented by some fresh Parmesan cheese sprinkled on top!
|Amount Per Serving||%DV|
|Serving Size 478g|
|Recipe makes 4 servings|
|Calories from Fat 185||25%|
|Total Fat 21.02g||26%|
|Saturated Fat 3.1g||12%|
|Trans Fat 0.0g|
|Total Carbs 96.22g||26%|
|Dietary Fiber 6.6g||22%|