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Pasta · Sicily

Pasta alla Carrettiera – Authentic Sicilian Recipe

Pasta alla Carrettiera is a rustic Sicilian working-class dish, born on the roads to fuel the cart drivers (carrettieri) who hauled goods across the island. Made with pantry staples — canned tuna, dried mushrooms, garlic, and tomato — it delivers a deep, earthy, intensely savoury flavour that no amount of refinement could improve. This is honest, no-nonsense Italian cooking at its very best.

10Prep (min)
20Cook (min)
30Total (min)
4Serves
EasyDifficulty
Pasta alla Carrettiera – Authentic Sicilian Recipe

Ingredients

  • 400 g spaghetti
  • 200 g canned tuna in olive oil, drained
  • 30 g dried porcini mushrooms
  • 400 g canned whole peeled tomatoes (or passata)
  • 3 cloves garlic, thinly sliced
  • 60 ml extra-virgin olive oil
  • 1 small dried chilli (peperoncino), crumbled
  • Small bunch flat-leaf parsley, roughly chopped
  • Salt and black pepper to taste

Method

  1. Soak the dried porcini mushrooms in 150 ml of warm water for at least 15 minutes. Once rehydrated, squeeze them gently, roughly chop them, and reserve the soaking liquid — strain it through a fine sieve or coffee filter to remove any grit.
  2. Bring a large pot of generously salted water to a rolling boil for the spaghetti.
  3. Warm the extra-virgin olive oil in a wide, deep skillet over medium heat. Add the sliced garlic and crumbled chilli and sauté for 1–2 minutes until the garlic turns golden and fragrant — do not let it brown.
  4. Add the rehydrated mushrooms to the pan and cook for 2–3 minutes, stirring, to develop their flavour.
  5. Crush the canned tomatoes by hand directly into the pan, then add 3–4 tablespoons of the reserved mushroom soaking liquid. Season with salt and pepper, stir well, and simmer on medium-low heat for 10 minutes until the sauce thickens slightly.
  6. Flake the drained tuna into the sauce, stir gently to combine, and cook for a further 2 minutes. Taste and adjust seasoning. Remove from heat.
  7. Cook the spaghetti in boiling salted water until 1 minute shy of al dente according to packet instructions. Reserve a ladleful of pasta cooking water, then drain.
  8. Transfer the spaghetti directly into the skillet with the sauce. Toss vigorously over medium heat for 1–2 minutes, adding a splash of pasta water if needed to loosen. Finish with a generous handful of fresh parsley, a drizzle of raw extra-virgin olive oil, and serve immediately.

Tips from the kitchen

💡 Never discard the porcini soaking water — it is liquid umami. Straining and adding it to the sauce dramatically deepens the flavour of this humble dish.
💡 Use tuna packed in good-quality olive oil, not brine. The oil-packed variety is richer and integrates far better into the sauce without drying it out.
💡 Pasta alla Carrettiera is traditionally served without cheese — the combination of fish and cheese is considered a culinary taboo in authentic Sicilian and Italian cooking. Trust the sauce.

Frequently asked questions

Can I use fresh mushrooms instead of dried porcini?

You can substitute 150 g of fresh cremini or champignon mushrooms if dried porcini are unavailable, but the flavour will be noticeably milder. The dried porcini and their soaking liquid are what give this dish its characteristic deep, earthy intensity, so they are strongly recommended.

Which pasta shape works best for Pasta alla Carrettiera?

Spaghetti is the traditional and most common choice. Thick spaghetti (spaghetti grossi) or spaghettoni work particularly well because their surface holds the chunky sauce effectively. Linguine or vermicelli are also acceptable alternatives.

Can this dish be made ahead of time?

The sauce can be prepared up to one day in advance and stored covered in the refrigerator — the flavours actually improve overnight. Cook and add the pasta fresh just before serving, as spaghetti does not hold well once dressed.