Spaghetti alla Carrettiera
Spaghetti with Sicilian tuna buzzonaglia, Corbarino tomatoes and Borgotaro porcini mushrooms
Spaghetti alla Carrettiera is a regional dish and can be considered more of a concept than ingredient specific. The Sicilian version is the most well known and is similar to Aglio e Olio. Why this dish is more of a concept begins with the name, carrettiere - cart driver, and the dish itself should be made with shelf stable ingredients you have access to and it should be made quickly. In the 1920’s canned tuna with spaghetti was a favorite shelf stable dish for cart drivers to quickly whip up. I have shared a tuna pasta dish before, utilizing fresh mushrooms and baked tuna (mushroom and tuna is a supreme combo in my opinion). The recipe in this newsletter is much more powerful in flavor due to the specific dehydrated Borgotaro porcini and Testa tuna products. Since starting Left Burner, I have fondly shared Gustiamo products, I can’t make my favorite torta di nocciole without their hazelnuts. This dish is part of a paid partnership with Gustiamo (a dream come true). I am sharing the recipe here with links to the exact ingredients they sent me and some additional information on the products. If you click the links shared and purchase products from Gustiamo, I do not receive any form of payment/compensation. If you want to support Left Burner, please consider becoming a paying substack subscriber. Since starting the newsletter, I have shared around 51 recipes (now 52), which so far is like $1.15 a recipe. Thank you to everyone that has supported my newsletter, it brings me one step closer to doing Left Burner Instagram and Substack full time.