Spaghetti Chitarra Al Pomodoro Recipe
Homemade Egg Spaghetti with Tomato Sauce and Basil
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Ingredients
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For the Spaghetti
Method
Instructions
- 1
Make the Spaghetti
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Using a fork, beat the eggs and gradually incorporate the flour until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Dough
Divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin. Cut into strands using a chitarra or a sharp knife.
- 4
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2-3 minutes or until al dente. Drain and set aside.
- 5
Prepare the Tomato Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the canned tomatoes, crushing them with a spoon. Stir in salt and pepper, and let simmer for about 15 minutes.
- 6
Combine and Serve
Add the cooked spaghetti to the tomato sauce, tossing to coat. Stir in fresh basil leaves. Serve immediately with additional basil for garnish.
