Past alla carrettiera

 A dish that is easy, delicious, and full of anti oxidants. The carrettieri were carters who traveled throughout Sicily on their colorfully decorated carts. This simple pasta was sort of a tail gate event. It was very fast and simple and very economical, Only three ingredients plus the pasta. In this case I used linguine but any cut will do, The carters usually used spaghetti. Good olive oil (EVO) , a clove of garlic minced finely and a handful of Italian parsley also minced finely.

Boil the water for the pasta. Do not forget the salt. When the pasta goes in, take a large bowl add two tablespoons or more of the EVO plus the garlic and parsley. Stir well. Add a little salt. Drain the pasta and place into the bowl. Mix well. The heat will subdue the garlic somewhat. Note that if the garlic is old, remove the center that is usually beginning to sprout. This is what causes garlic nasties.

Place on a flat dish and finish the dish with a sprinkle of black pepper, a little swirl of oil and a good pecorino. Do not be afraid to try this simple but very healthful dish. You will be assured a seat on the bus or subway.

Buon appetito