Art. cod.: 00007

It is the most substantial format of the traditional egg pasta. The Chitarrine are popular among those, who are lovers of "al dente" cooked pasta. Ideal with fish, truffle, mushrooms and meat sauces.

Ideal seasoning: fish, meat, truffle and mushrooms .

Ingredients (3/4 people) 

250 g Antica Pasta Chitarra, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 300 g ripe and firm tomatoes, 1 clove of garlic, 200 ml cream, extra virgin olive oil, chopped parsley, salt and pepper.
(To make the recipe lighter you can replace the cream with the same amount of evaporated skim milk).

Execution 

Wash the peppers, cut off the stalk ends, remove the seeds and white ribs and cut flesh into small cubes. Wash the tomatoes, remove the skin and the seeds and cut flesh into small cubes. Heat the olive oil in a pot and brown the garlic peeled and kept whole. Add bell peppers and tomatoes and cook for few minutes until tasty, remove the garlic, season with salt, add cream and then mix it all. Cook the Chitarra in a large pot of boiling salted water for 8-10 minutes; drain when they are al dente and add the sauce. Sprinkle with fresh ground pepper and chopped parsley.

Ingredients (3/4 people) 

250 g Antica Pasta Chitarra, half onion, 5 tomatoes, 3 courgettes, basil, extra virgin olive oil, salt and pepper.

Execution 

Wash, dry and cut into cubes the courgettes. Warm the oil in a large saucepan over medium heat; add the chopped or thinly sliced onion and then the courgettes, some leaves of basil, the fresh tomatoes cut into thin strips (or the peeled tomatoes crushed with a fork): cook until the courgettes are tender. Cook the Chitarra in a large pot of boiling salted water for 8-10 minutes; drain when pasta is al dente. Sauté the pasta with the sauce in the cooking pan (in the same pan as used for the sauce) and serve.