Scott’s Favorite: Spaghetti alla Carrettiera Recipe

For over 20 years we’ve been making meals that bring smiles to faces, nourish our souls, and bring Italy into each of our homes. But Ditalia would be nothing without the family we’ve built in the process. The foundation of this business has been built around amazing people with a spark for life and a taste for inspiring meals!

Meet Scott, Ditalia’s Inventory Manager and jack-of-all-trades. He has been with Ditalia since Vince founded it! Among his many talents, Scott is a master shipment packer, a whiz at customer support, and an avid spaghetti fan.


Spaghetti alla Carrettiera shows that cooking doesn’t always have to be complex.  A couple of raw ingredients and 30 minutes can create an incredible meal. Sicilians know how to cook simply, and this is one of the staples.

This dish is based on a few basic ingredients that, when combined, create a delicious Sicilian specialty. Ripe tomatoes, fresh herbs, and robust pecorino cheese are the perfect complement to the distinctive Verrigni spaghetti.


Spaghetti alla Carrettiera

Recipe Numbers 

Prep Time: 1 hr.

Cook Time: 20 min.

Serves: 4


1 1/2 – 2 pounds of ripe fresh whole plum tomatoes

1/2 cup 274th extra virgin olive oil

4 cloves garlic

3/4 cup fresh basil

1 1/2 teaspoon coarse salt

1/4 teaspoon red pepper flakes

1 cup grated Locatelli pecorino Romano cheese 

1 pound Verrigni Spaghettoro


Bring a large pot of water to a boil. Place whole tomatoes into the boiling water for three minutes in order to blanch them for easy skin removal. Remove the tomatoes from the water and place under cool running water. While your water is coming to a boil, finely chop garlic and put into a bowl with olive oil.  Set aside.


Chop basil. Set aside. Once tomatoes are blanched and cooled, slice ​off stem side of tomato and peel skin. Cut the tomatoes in half and remove as much of the seeds as ​possible​. Chop tomatoes very fine and place in a large bowl with all its juice. Stir in the ​olive oil, garlic, salt, and red pepper flakes.​  You want this mixture to sit for at least 30 minutes before adding it to the cooked pasta.


Cook spaghetti al dente.  Drain and return to pot.  Add tomatoes and mix together.  If you wish you can leave some of the tomatoes to top each plate. Top with chopped fresh basil and grated pecorino Romano.  Mangia!