Pasta alla carrettiera a quintessential Sicilian dish an an example of cucina povera. It has many variation but this is basically it's most pure version. This is the lunch cooked by the carters using a little oil, garlic and whatever wild greens were available in the fields. Here we have garlic and parsley, an herb that grows everywhere in the winter along with wild fennel, small onions and tender escarole. It;s a simple but deceiving dish that because of its minimalist nature requires the best and freshest ingredients. However, it's delicious.