Tomato Chitarra Pasta Recipe
Tomato, 'Nduja Butter, Poblano, Balsamic-Basil Gel, Purslane
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti chitarra and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Make the Sauce
In a large skillet, melt the butter over medium heat. Add the diced poblano pepper and sauté until softened, about 3-4 minutes. Stir in the diced tomatoes and 'nduja, cooking until the tomatoes break down and the sauce thickens, about 10-15 minutes.
- 3
Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency. Season with salt and pepper to taste.
- 4
Serve
Plate the pasta and drizzle with balsamic-basil gel. Garnish with fresh purslane leaves before serving.