Spaghetti Chitarra alla Puttanesca

Serves 3-4

Prep time: 90 Minutes
Cook time: 25 Minutes

Special Equipment:

work surface, preferably wooden
pasta machine or rolling pin
chitarra

Ingredients

For the spaghetti alla chitarra:
180g 00 flour
70g fine semolina flour, plus more for dusting
280g egg yolks
1 teaspoon olive oil

For the puttanesca sauce:
6 tablespoons extra-virgin olive oil
5 garlic cloves, sliced
4 anchovy fillets, diced
Pinch of crushed chili peppers
1 pint cherry tomatoes
2 pints tomato puree
1/2 cup Kalamata olives, sliced
1/3 cup drained non-pareil capers
1/2 cup white wine
Q.B. Salt and black pepper
1/2 cup cold butter cubes
1/2 cup grated Granada Padano cheese
Fresh basil leaves to finish

Method

To make the spaghetti alla chitarra:

Start by placing your semolina on a clean surface. Make a deep hole and in the middle of the flour and add the cracked eggs.

With a fork beat the eggs and gradually incorporate them with the flour until the mixture is too thick to continue beating with the fork. With your hands, finish mixing the flour until the dough no longer sticks to your hands and the surface of your countertop. Be aware that some eggs have yolks that are richer in fat or have higher percentages of water, so you may not need all the flour you weighed or you may have to add more. You just want a workable dough.

Knead for about 5 minutes or until it is smooth, elastic and a finger poked into the surface of the dough springs back. Let the dough rest for at least 30 minutes covered.

Roll the dough with a pasta machine. I like the Marcato machine you can find in Q.B. Cucina’s online store. I roll it down to the number 4 setting on the Marcato machine. Let the pasta sheets dry for 10 minutes uncovered. Flip them and leave for 10 more minutes on the other side before starting to ‘cut’. It is important that you dust both sides of the pasta sheet with semolina. This will help ensure the dough will not stick. Sprinkle semolina on both sides of the sheet and place on top of the chitarra. Pass the roller from one side to the other, when you can see all the chitarra threads you can drag the roller from one side to the other. Run your fingers over the strings as if you were playing a guitar, until all the dough comes off the strings. Repeat the same process with the rest of the dough. Set aside the spaghetti.

To make the sauce:

In a large sauté pan over medium heat add the olive oil and the sliced garlic. As soon as the garlic starts to turn light brown, add the chili peppers and the anchovies. Then add the capers and olives. Give everything a good stir, and cook for about 5 minutes. Add the white wine, and let the wine cook off a bit. Add the tomato puree and stir well. Add salt and black pepper. Be careful with the salt because most of the ingredients in this recipe are salty.

The final step is to add the cherry tomatoes. Don’t overcook! I don’t like them to be to the point where they fall apart. I leave the cherry tomatoes for a few minutes so that they absorb flavor and remain whole.

To finish the dish:

Cook the pasta in a large pot of boiling, salted water until al dente. Drain and toss it in the sauce. It’s important to cook the pasta in the sauce for another 2 to 3 minutes, this makes it absorb more flavor, finish with cubes of cold butter and Grana Padano cheese. Place on plate and top with fresh basil leaves.

I love when I take the pasta and tomatoes together and it explodes in your mouth, the sweetness of the cherry tomatoes is a perfect touch to the sauce. If you make it, don’t forget to invite me! I will definitely come and bring a bottle of wine for you because it’s one of my favorite pastas.