The lorry driver’s dish would be different in every region or country and I guess that is exactly why every region, every city even, in Italy has a pasta alla carrettiera that is completely different depending on where you are! A carrettiere is a driver and the spaghetti alla carrettiera is they serve it in Florence is one of my favorite dishes around.

The main ingredient is without doubt the tomato, whereas in Sicily a carrettiera would be completely without! In Rome they add tuna and mushroom. In Florence, this dish celebrates tomato and garlic mainly.

• 500g spaghetti
• 2 tbsp olive oil
• 2 cloves bruised, coarsely chopped garlic
• 400g chopped tomatoes (fresh or a tin)
• 1/2 tsp chili flakes
• 1 tbsp chopped flat parsley

Heat 3 liters of water in a narrow pot for the spaghetti.They should cook for about 13 minutes, but check the packaging. In the mean time, fry the garlic 2 minutes on a low flame, add the tomatoes and continue over a medium flame. Add salt and chili flakes and keep stirring. After about 10 minutes you can lower the flame and add the parsley. Add the spaghetti, stir well for about 1 minute so the sauce covers all the pasta and serve.