Vermicelli alla carrettiera

Vermicelli alla carrettiera Recipe from Slovenia | Ingredients: vermicelli, breadcrumbs, olive oil, onion, garlic, parsley, oregano, salt, and pepper

Region / culture: Slovenia | Servings: 4

Introduction

Vermicelli alla carrettiera is a classic Italian pasta dish that is simple yet flavorful. This dish features spaghetti tossed in a savory mixture of garlic, onion, parsley, and oregano, topped with toasted breadcrumbs for added texture and flavor.

History

Vermicelli alla carrettiera has its origins in southern Italy, particularly in the region of Naples. The dish gets its name from the "carrettieri," or cart drivers, who would often stop at local taverns for a quick and hearty meal. This pasta dish was a favorite among these working-class individuals due to its simplicity and affordability.

Ingredients

Recipe

320 g (11 oz) of vermicelli (very thin spaghetti)
40 g (1.5 oz) of dry breadcrumbs
3 tbsp of olive oil
1 onion
1 garlic clove
1 tbsp of finely chopped parsley
A pinch of oregano
A pinch of salt
A pinch of freshly ground pepper

How to prepare

Finely chop the garlic, slice the onion, and gently fry them along with the parsley over medium-low heat for 3–4 minutes in a saucepan with 2 tbsp of oil. Season with pepper and oregano, then remove from the heat.
In a smaller saucepan, toast the dry breadcrumbs in the remaining oil for 1–2 minutes. Season with a pinch of salt, remove from the heat, and set aside.
Cook the spaghetti "al dente" in plenty of boiling salted water. Then, pour it into the first saucepan and stir thoroughly.
Serve the pasta on a large serving dish and sprinkle it with the dry breadcrumbs.
This version of Neapolitan pasta is unique because it uses dry breadcrumbs instead of cheese.
This is a typical dish in southern Italian cooking, especially among the more famous and traditional recipes.

Variations

Add cooked shrimp or chicken for a protein boost.
Mix in some sun-dried tomatoes or olives for added flavor.
Use whole wheat spaghetti for a healthier twist.

Cooking Tips & Tricks

Be sure to cook the spaghetti "al dente" to ensure a perfect texture.

- Toasting the breadcrumbs adds a delicious crunch to the dish.

- Adjust the seasoning to your taste preferences by adding more or less garlic, onion, or herbs.

Serving Suggestions

Serve Vermicelli alla carrettiera with a side salad or crusty bread for a complete meal.

Cooking Techniques

Be sure to stir the spaghetti thoroughly with the sauce to evenly coat each strand.

- Toast the breadcrumbs carefully to prevent burning.

Ingredient Substitutions

Use any type of pasta in place of spaghetti.

- Substitute fresh herbs for dried herbs for a more intense flavor.

Make Ahead Tips

Prepare the sauce and breadcrumbs ahead of time and store them in the refrigerator until ready to use.

Presentation Ideas

Garnish the dish with fresh parsley or grated Parmesan cheese for a pop of color.

Pairing Recommendations

Pair Vermicelli alla carrettiera with a light white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Vermicelli alla carrettiera contains approximately 350 calories.

Carbohydrates

Each serving of Vermicelli alla carrettiera contains approximately 60 grams of carbohydrates.

Fats

Each serving of Vermicelli alla carrettiera contains approximately 10 grams of fats.

Proteins

Each serving of Vermicelli alla carrettiera contains approximately 5 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin K, and manganese.

Alergens

This recipe contains gluten from the spaghetti. It may also contain allergens from the breadcrumbs.

Summary

Vermicelli alla carrettiera is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It also offers essential vitamins and minerals for a well-rounded meal.

Summary

Vermicelli alla carrettiera is a delicious and satisfying pasta dish that is perfect for a quick and easy meal. With its simple ingredients and bold flavors, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Vermicelli alla carrettiera. It was tucked away in an old recipe book that had been passed down to me from my mother. As I read through the ingredients and instructions, I became intrigued by the simplicity and rustic charm of the dish. I knew that I had to learn how to make it.

Growing up in the countryside of Italy, I was no stranger to delicious and hearty meals. My grandmother taught me how to cook from a young age, and I spent countless hours in the kitchen watching her chop, stir, and simmer. She had a talent for taking simple ingredients and turning them into mouthwatering dishes that were full of flavor.

One summer, when I was a teenager, my grandmother took me to a local market in the nearby town. There, we met a woman named Maria who sold fresh produce and homemade pasta. Maria was a kind and generous woman who had a passion for cooking and sharing her recipes with others. She invited us to her home for dinner that evening, and I eagerly accepted.

As we sat around Maria's dining table, she brought out a steaming platter of Vermicelli alla carrettiera. The aroma of garlic, tomatoes, and herbs filled the room, and my mouth watered in anticipation. Maria explained that this dish was a traditional recipe from the region, made with simple and wholesome ingredients that were easy to find at the market.

I watched intently as Maria demonstrated how to make the dish, from sautéing the garlic and chili flakes in olive oil to simmering the tomatoes and adding fresh basil. She tossed the cooked vermicelli in the sauce, coating each strand with the rich and flavorful mixture. The final touch was a sprinkling of grated Parmesan cheese and a drizzle of extra virgin olive oil.

As we sat down to eat, I took my first bite of the Vermicelli alla carrettiera and was immediately transported to a place of pure bliss. The pasta was perfectly al dente, the sauce was rich and savory, and the flavors melded together in a symphony of taste. I knew that I had to learn how to make this dish for myself.

After dinner, I asked Maria if she would teach me her recipe for Vermicelli alla carrettiera. She smiled warmly and agreed, happy to pass on her knowledge to a young and eager cook. Over the next few weeks, I spent hours in Maria's kitchen, watching and learning as she cooked and shared her secrets with me.

I learned that the key to making Vermicelli alla carrettiera was to use the freshest and highest quality ingredients available. The garlic had to be minced finely, the tomatoes had to be ripe and juicy, and the basil had to be fragrant and tender. Maria taught me how to balance the flavors of the dish, adjusting the seasonings and tasting as I went along.

As I practiced and honed my skills, I began to add my own twist to the recipe. I experimented with different herbs and spices, trying out new combinations and flavor profiles. I found that a pinch of red pepper flakes added a subtle heat to the dish, while a splash of balsamic vinegar enhanced the sweetness of the tomatoes.

Over time, I perfected my recipe for Vermicelli alla carrettiera, adapting it to suit my own tastes and preferences. I shared the dish with my family and friends, who raved about its deliciousness and begged for the recipe. I felt a sense of pride and accomplishment knowing that I had mastered a traditional dish and made it my own.

To this day, Vermicelli alla carrettiera remains one of my favorite recipes to cook and share with others. It reminds me of the warm summer evenings spent in Maria's kitchen, learning and creating delicious meals together. I am grateful for the knowledge and inspiration she passed on to me, and I will always cherish the memories of those special moments spent cooking and eating with loved ones.