Spaghetti alla chitarra is a traditional Italian pasta dish that pairs beautifully with fish, meat, or vegetable sauces. We're offering spaghetti with plain yellow datterino tomatoes, red shrimp, and stracciatella.

CATEGORY
First courses
DOSES
4
PREPARATION TIME
35 minutes
COOKING TIME
20 minutes
DIFFICULTY
Average

Pour the flour and eggs into the bowl of a stand mixer and knead until smooth. Cover the dough and let it rest for 30 minutes. Once this time has passed, attach the pasta roller attachment to the mixer and roll out the dough until it's about 2.5 mm thick. Then, attach the spaghetti cutter attachment to create spaghetti. Dust with a little flour, shape the pasta into nests, and set the spaghetti aside. If you prefer, you can use ready-made spaghetti.

To make the sauce, pour Ogliarola extra virgin olive oil into a hot pan, add a clove of garlic and the drained yellow datterini tomatoes (set aside; you can add it to the sauce to thin it out, if needed). Add salt and cook with the lid on for about 15 minutes. If you prefer a smooth sauce, you can blend it with an immersion blender.

Meanwhile, clean the red shrimp. When you buy them, let the fishmonger know you'll be eating them raw because they need to be frozen. To clean them, remove the head, shell, and intestines, and cut them with a knife to make the tartare. Then, season them with lemon juice and zest, salt, pepper, and Ogliarola extra virgin olive oil.

Once the shrimp are ready, cook the spaghetti in boiling water for a couple of minutes, until they float to the surface. Once ready, drain and toss in the pan with the yellow cherry tomato sauce. Then, portion the spaghetti on plates and top each with the tartare and stracciatella, garnishing with thyme and a drizzle of Ogliarola extra virgin olive oil.