A quintessential Sicilian dish: pasta alla carrettiera or pasta eaten by carters on their lunch break. In this case I used spaghetti. It's a real simple and economical dish but more important it's very easy to make. It's like a classic aglio ed olio with added with ingredients found in the field such as parsley, wild fennel etc. . The dish is finished with incanestrato or classic Sicilian pecorino. This dish has evolved with many other additions but I prefer making it as original as possible.