Spaghetti alla Carrettiera: Fresh Tomato and Garlic Spaghetti

A quick and cozy recipe for peak tomato season

There’s something so comforting about a big bowl of spaghetti—but when it’s tossed with garden-fresh tomatoes and sautéed garlic? It becomes the kind of meal you’ll want to make all summer long. Pasta can usually be associated as being a heavier meal. But on these hot summer days and nights, it’s so much easier to just whip up pasta. Pasta is also so versatile – you can do so many kinds of dishes with it.

This spaghetti dish is light, flavorful, and ready in under 30 minutes. It’s perfect for those evenings when you need something simple but satisfying—and when your tomato plants are producing faster than you can keep up.

This post is all about tomato and garlic spaghetti.

Table of Contents

About Spaghetti alla Carrettiera

This recipe is based on a Sicilian dish known as “spaghetti alla carrettiera”. It’s said that the recipe was made for cart drivers, carrettieri. These cart drivers rode from town to town selling goods. They need ingredients that would last the journey while traveling, as well as something quick and easy to make on the road. You can find different variations of the recipe. For example, some variations say to use pecorino cheese, ricotta salata (salted ricotta) or to even make it without tomatoes. Making the dish without tomatoes is known as in bianco, or “white”.

Why This Spaghetti Recipe Works

This is one of those recipes where the ingredients do all the talking. Ripe, juicy tomatoes are gently warmed with garlic and olive oil, then tossed with hot pasta to create a light, rustic sauce. No cream, no heavy sauces—just real food and fresh flavor. You’ll love this recipe if you’re looking for something quick and easy to cook, made from pantry staples and food from the garden, it’s vegetarian and a family-friendly, and it’s perfect for weekends, busy weeknights, or casual dinners with friends.

Ingredients

Servings: 4

1 lb (16 oz) spaghetti
4–5 tablespoons extra virgin olive oil
3 – 4 cloves garlic, finely minced
½ teaspoon crushed red pepper flakes (adjust to taste)
1 cup breadcrumbs (preferably homemade, panko, or gluten free, lightly toasted)
¼ cup chopped fresh basil
Salt and black pepper, to taste
Grated Pecorino Romano or Parmigiano reggiano, for serving (optional)

Instructions

Cook the spaghetti in a large pot of salted water until al dente. Reserve about ½ cup of pasta water before draining.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1–2 minutes, just until fragrant and slightly golden.
Add the chopped tomatoes to the pan and cook for 5–7 minutes, stirring occasionally, until they start to soften and release their juices. Season with salt, pepper, and red pepper flakes if using.
Toss in the cooked spaghetti, adding a bit of the reserved pasta water to loosen the sauce and help it coat the noodles.
Finish with herbs and a sprinkle of Parmigiano, if desired. Serve immediately while warm and saucy.

Tips & Variations

Use pecorino or parmigiano reggiano
Cook it with or without tomatoes – it utilizes what you have on hand
If you don’t have basil, use parsley
Make it gluten free by using GF pasta

Final Thoughts: A Go-To Garden Pasta

This fresh tomato and garlic spaghetti recipe is the kind of meal you’ll make on repeat during tomato season. It’s quick, unfussy, and full of flavor—just what a summer dinner should be. Whether you’re cooking for one or feeding a crowd, this dish is always a win.

This post was all about tomato and garlic spaghetti.