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SPAGHETTI ALLA CHITARRA WITH PUTTANESCA SAUCE

SPAGHETTI ALLA CHITARRA WITH PUTTANESCA SAUCE

This sounds like a mouthful to say, but no to worry, it's easier to make. I was walking through the grocery store the other day and a pasta I had never seen caught my eye and I was intrigued. So I bought it. To make this noodle, you make your dough and roll it out as you would any other and use a chitarra to cut it. Not having a chitarra (yet), I thought this dried version would probably work.

SPAGHETTI ALLA CHITARRA WITH PUTTANESCA SAUCE

Upon my initial inspection, I noticed that it was really jagged on the edges, so you know the sauce will cling to the noodle. The sauce was going to be important. Wanting to make a classic puttanesca page, this seemed to be the perfect opportunity. Legend has it that Italian whores would make this in between tricks as it could be made on the cheap and has lots of sustainance.

I used meat in this version, but you can certainly leave it out. I hope you enjoy...I did!

Here's what you'll need

SPAGHETTI ALLA CHITARRA WITH PUTTANESCA SAUCE

  • ½ pound ground beef
  • 1 small onion (finely chopped)
  • 3 tbsp olive oil
  • 6 cloves garlic
  • ¼ cup capers
  • ¼ cup olives (any kind you like, pitted and chopped)
  • 2 chilies (finely chopped)
  • 3 anchovy fillets (minced)
  • ¼ cup fresh grated parmesan
  • 2 cans tomatoes (400g each)
  • 1 package chitarra pasta (500g)
  • 1 lemon (juice and zest)
  • ¼ cup fresh chopped parsley
  • salt and pepper
  1. sautee onions, chillies and garlic in plenty of olive oil until translucent and fragrant

  2. add ground beef (optional) and cook all the way through

  3. SPAGHETTI ALLA CHITARRA WITH PUTTANESCA SAUCE
  4. add tomatoes, olives and cappers and cook down until the tomatoes have broken down...about 10 minutes or so

  5. add lemon juice

  6. add your noodles to a pot of well salted boiling water and cook as the package recommends (remember to cook to about 90% of the way)

  7. scoop out the noodles and toss into the sauce to finish cooking

  8. add some of the pasta water if you need to loosen the sauce

  9. top the pasta with fresh parsley, lemon zest and parmesan

  10. dig in

  11. SPAGHETTI ALLA CHITARRA WITH PUTTANESCA SAUCE
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