Pasta ' to Carrittiera

Few dishes can be the tastiest and cheapest of Pasta ' to Carrittiera, whose name originates from the Carrittiera's who used it during their long days of work.
 

The Carrittiera's wives prepared the  recipe in the morning, and kept the dish in a  tiny Tin lunch door or aluminum container that the they brought with them along with a flask of red wine.
The pasta was a bit "rested" when it came time for pause: but at least the sauce was fresh and freshly prepared. Why? Because the seasoning of "Style" is all raw, and  could virtually be prepared quiet easily. 
Preparation:
For 4 people
400 gr. vermicelli or spaghetti or bucatini (but can go even the pasta in case you want to make a pasta salad)
4 cloves garlic
copious amounts of olive oil
parsley
Basil
Salt
pepe
Chili
a couple of ripe tomatoes
Optional even a hint of mint and pecorino cheese grattigiato.

Essentially the process is very quick and easy, and is to shred the knife all the ingredients to mix them with olive oil then ramming everything with a fork.
The olive oil will join the juice released from tomatoes, forming a light emulsion. Parsley, Basil and garlic (and, if you like, mint) along with pepper and chilli will give a unique taste to the dish. The sauce will be stirred once drained pasta and should never move from the fire of the stove.
Dish that is now enjoyed on summer evenings and during the classic "spaghetti" precisely because it very fresh on the palate, easy implementation due to ingredients that are always found in all cases and in all seasons.

There are enrichment and additions that may include almonds, pistachios and toasted pine nuts and crushed: even with the addition of almonds in fact materialises the so-called pesto alla Trapanese. A dish that i knew al porto Trapani, where Genoese ships stopped including the sailors drank their pasta al pesto. The sailors then assimilated into the dish of Trapani, but modified by adding ingredients typical of their land to which they were accustomed their palates.
But the basic seasoning is the fruit of the imagination of the Carters and their wives, skilled housewives with a keen eye to the expense and with little money to invest in power.
Ultimately, therefore, the Carters can rightly be considered the forerunners of the now famous "pasta salad" because, more by necessity than by choice, their excellent pasta was consumed cold.