Spaghetti alla Chitarra con Pomodoro
Liven up traditional spaghetti with this tomato-filled recipe from A Voce chef Missy Robbins.
- Servings: 4
Source: The Martha Stewart Show, February 2010
- Fresh Pasta Dough for Spaghetti alla Chitarra con Pomodoro
- 1/2 cup olive oil
- 2 cloves garlic, thinly sliced
- 2 cups chopped Cured San Marzano Tomatoes
- 1/2 cup very finely grated pecorino Romano cheese
- Zest of 1 orange, finely chopped
- 1 pinch dried Calabrian chile
- 2 tablespoons fresh marjoram leaves
Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
Change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until it is about 1/8-inch thick.
Place a chitarra on work surface and lay pasta sheet over chittara. Using a rolling pin, press down on pasta sheets to cut into strands; set aside.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 2 to 3 minutes.
Meanwhile, in a large saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, until lightly toasted. Add cured tomatoes and cook until they break down slightly, 1 to 2 minutes.
Drain pasta and add it to saucepan. Reduce heat to low and cook, stirring, until well combined, about 1 minute. Add half of the cheese; stir to combine. Add orange zest and chile, stir, and remove from heat.
Divide evenly among four individual plates. Serve immediately sprinkled with remaining cheese and garnished with marjoram leaves.