Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce)

seriouseats.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

1 ¼ pounds (566g) plum tomatoes (about 5 tomatoes)

¼ cup (60ml) extra-virgin olive oil, plus more for drizzling if needed

¼ cup loosely packed, roughly chopped fresh basil leaves

3 medium cloves garlic, finely minced

1 large pinch red pepper flakes

Kosher salt

1 pound (450g) dried spaghetti

½ cup (1 ¼ ounces; 35 g) lightly toasted panko breadcrumbs, divided

Grated Sicilian Pecorino or ricotta salata, for serving (optional)

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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