Spaghetti Alla Chitarra Con Pomodorov Recipe

Boil pasta water

Fill a large pot with about 4–5 liters of water and bring to a rolling boil. Add the 20 g fine sea salt once boiling.

Cook spaghetti alla chitarra

Add the 400 g spaghetti alla chitarra and cook until just al dente according to package/fresh pasta timing (usually 3–6 minutes for fresh; 8–10 for dried thick spaghetti). Reserve 1½–2 cups (360–480 ml) of pasta cooking water just before draining. Drain pasta and toss lightly with 1 tbs olive oil to prevent sticking; set aside while sauce finishes.

Prepare tomatoes

Open the 800 g canned San Marzano tomatoes into a bowl. Crush them by hand or use a bench scraper to break them into pieces, leaving some chunks for texture. Save the tomato liquid.

Sweat aromatics

In a large sauté pan or shallow saucepan over medium heat, add 3 tbs extra-virgin olive oil. When warm, add the 3 smashed garlic cloves and sauté 1–2 minutes until fragrant and just golden (do not burn). Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Remove and discard garlic pieces if you prefer a milder garlic flavor, or leave them in for more punch.

Simmer tomatoes

Add the crushed San Marzano tomatoes and their juices to the pan with the softened onion. Stir to combine and bring to a gentle simmer. Add 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp crushed red pepper flakes. Taste after 10 minutes and add the optional 1 tsp granulated sugar if the tomatoes are too acidic. Let the sauce simmer gently, uncovered, for 12–18 minutes, stirring occasionally, until it thickens slightly but remains bright and saucy.

Finish with basil

Tear or chiffonade 8 of the basil leaves and stir them into the sauce in the final 2 minutes of simmering to release their aroma.

Combine pasta and sauce

Add the drained pasta directly into the pan with the tomato sauce. Toss over medium heat, adding reserved pasta water a few tablespoons at a time (up to ½ cup / 120 ml or more as needed) to loosen and help the sauce coat the pasta. Continue tossing for 1–2 minutes until the sauce clings to the strands and the pasta finishes cooking to perfect al dente.

Emulsify and enrich

Remove the pan from heat and stir in 1 tbs unsalted butter (optional) and about two-thirds (55 g) of the grated Parmigiano-Reggiano. Toss vigorously to create a glossy emulsion; add more pasta water if the sauce seems thick. Adjust seasoning with salt and pepper to taste.

Plate and garnish

Divide the pasta among 4 warmed plates or bowls (serves 4). Sprinkle the remaining Parmigiano-Reggiano (about 25 g) over the top, tear the remaining basil leaves and scatter them, and finish with a drizzle of 1 tsp extra-virgin olive oil. Serve immediately with extra cheese on the side.