Orecchiette alla Carrettiera (“Wagon-Driver Style”)

October 1997

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Orecchiette is a traditional ear-shaped pasta. This raw sauce is perfect for hot summer nights.

Orecchiette alla Carrettiera (“Wagon-Driver Style”)

Makes: 2 servings, about 2 cups each

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  • 6-8 ounces orecchiette, or spaghetti
  • 2 cloves garlic, peeled
  • 4 very ripe plum tomatoes, (12 ounces)
  • 1/2 teaspoon salt
  • 1/4 cup fresh basil leaves, torn
  • 1/2 teaspoon dried oregano
  • Freshly ground pepper, to taste
  • 1 1/2 tablespoons extra-virgin olive oil


  1. Cook orecchiette (or spaghetti) in boiling salted water until al dente, 10 to 12 minutes.
  2. Rub the pasta-serving bowl with one half of a garlic clove.
  3. Coarsely chop tomatoes and remaining garlic on a cutting board. Transfer to the serving bowl. Add salt, basil, oregano and pepper. Drizzle with oil. Toss well.
  4. Drain pasta and add to tomatoes. Toss well. Adjust seasoning with salt and pepper. Serve immediately.


Per serving: 427 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 72 g carbohydrates; 0 g added sugars; 14 g protein; 13 g fiber; 597 mg sodium; 624 mg potassium.

Nutrition Bonus: Selenium (89% daily value), Vitamin C (40% dv), Magnesium (36% dv), Vitamin C(34% dv), Iron (21% dv), Folate (19% dv), Potassium (18% dv), Zinc (16% dv),

Carbohydrate Servings: 4

Exchanges: 4 starch, 1 vegetable, 2 fat

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