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Spaghettini Alla Chitarra Abruzzi




Source of Recipe


Internet


List of Ingredients




1 pound of Chitarra pasta, capellini or thin spaghetti
1 medium sized onion, chopped
2 cloves of garlic, crushed
3 tablespoons of green olive oil
10 ripe plum Italian tomatoes, peeled and diced or 2 1/2 cups of canned plum tomatoes, crushed and drained
1/4 cup of fresh Italian parsley, chopped
6 fresh basil leaves, minced
4 tablespoons of Pecorino cheese, freshly grated or parmesan cheese
Black pepper to taste

Boil the water to cook the pasta. In a large frying pan, sauté the onions and garlic in oil for a few minutes. Add the tomatoes and simmer for 6 to 8 minutes. Add the parsley and basil and cook for 2 more minutes. Cook the homemade or thin packaged pasta only a few minutes and drain. Transfer it to a large warm pasta bowl. Toss with the sauce and the Pecorino cheese, pepper to taste and serve immediately. *Variation: Add 1 teaspoon of crushed red pepper for a hotter sauce. Makes 6 servings





Recipe