400 g pasta alla chitarra (fresh or homemade)
2 tomatoes tin or 400gr passata
2 cloves garlic, finely chopped
4 tbsp extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Red wine
Fresh basil leaves (optional, for garnish)
Grated Parmigiano Reggiano, to serve
Pasta alla Chitarra is a traditional recipe from Abruzzo, the hometown of Andrea, our founder. It’s a classic Sunday family meal, when everyone gathers around the table. There are many versions of this dish - this is the one Andrea grew up with.
Preparation
Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and sauté until golden, about 3–4 minutes. Add the tomatoes (you can blend them if you prefer) or passata — if using passata, add a little water to thin it slightly. Add a splash of red wine and let it evaporate. Season with salt and pepper, then let the sauce simmer gently for about 30 minutes, stirring occasionally.
Bring a large pot of salted water to a boil. Cook the pasta alla chitarra until al dente (follow the instructions on the package if using store-bought pasta). Drain the pasta and add it directly to the sauce, tossing gently to coat.
Divide the pasta among four plates. Garnish with fresh basil leaves, a generous sprinkle of grated cheese, and a drizzle of extra virgin olive oil if desired.
Optional variation:
For a spicy twist, add a few chili flakes to the sauce for some heat.
FREE DELIVERY FOR ORDERS OVER £100
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