Chitarra Con Pomodoro Recipe
Mozzarella Di Bufals, Fresh Tomatos Basil, Chili Flakes
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the chitarra pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2
Prepare the Tomato Sauce
While the pasta is cooking, dice the fresh tomatoes. In a large skillet, heat the olive oil over medium heat. Add the diced tomatoes, chili flakes, salt, and pepper. Cook for about 5-7 minutes until the tomatoes soften and start to break down.
- 3
Combine Pasta and Sauce
Add the cooked chitarra pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
- 4
Add Cheese and Basil
Tear the mozzarella di bufala into pieces and add it to the pasta. Add the fresh basil leaves and gently toss everything together until the cheese starts to melt.
- 5
Serve
Divide the pasta into serving bowls. Drizzle with a little extra olive oil, sprinkle with more chili flakes if desired, and serve immediately.