Spaghetti alla chitarra with two cherry tomatoes
We've reinterpreted classic spaghetti al pomodoro, making it with chitarra pasta for a fuller texture. We've topped it with red and yellow cherry tomatoes for a sweet note, and lemon zest for a pleasant acidic contrast.
Ingredients · Servings 4 people
- 500 g red cherry tomatoes
- 500 g yellow cherry tomatoes
- 320 g spaghetti alla chitarra
- 1 untreated lemon
- basil
- extra virgin olive oil
- sale
- baby
Method · 50 minuti
- Cut the cherry tomatoes in half, season them with a pinch of salt and the finely chopped lemon zest. Place them in a colander and let them drain for 30 minutes, then remove the lemon zest, blend them, and sieve the resulting sauce. Finally, season with oil and pepper, adding salt if desired.
- Blend the yellow cherry tomatoes with a drizzle of oil and a pinch of salt, sieve the resulting sauce and cook it in a pan, with a drizzle of oil, for 20 minutes.
- Cook the spaghetti alla chitarra, draining it a couple of minutes before the package directions, and toss it in the pan with the yellow cherry tomato sauce, adding a drizzle of oil and a ladleful of the cooking water. Divide the spaghetti among the plates, garnishing with the red cherry tomato sauce and fresh basil leaves.
Spaghetti with red and yellow cherry tomatoes, the recipe
Spaghetti alla chitarra should be cooked by draining them a couple of minutes before the time indicated on the package and tossing them in the pan with the yellow cherry tomato sauce, adding a little oil and the pasta cooking water. Finish the dish with the red cherry tomato sauce and fresh basil leaves.
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