Chitarra with Smoked Tomato Sauce & Basil

Serves 2

Ingredients:

2 portion fresh chitarra

3-4 tbsp smoked tomato sauce (add more/less if desired)

¼ cup pasta water (add 2 tbsp at a time then add more if needed)

Extra virgin olive oil to finish

Freshly grated Parmigiano-Reggiano

Handful fresh basil, picked

Salt and pepper to taste

Method:

Bring a pot of salted water to the boil. On a separate flame, heat tomato sauce on low until hot but not reduced. Add pasta to water and give it a mix with a spoon to prevent sticking. Cook for approx. 1 minute. Add pasta to tomato sauce alongside 2 tbsp pasta water. Cook for 1 minute, making sure to give it a toss to fully coat the pasta. Add more pasta water if needed and adjust seasoning to taste.

Next, plate your pasta in a separate plate or bowl. Top with freshly torn basil, a drizzle of extra-virgin olive oil, and a grating of parmesan. Enjoy! X

For wine pairings Arlo recommends trying a punchy, fruit-driven Italian red. Here are some of our favourites…

Ephemera - 2020 Nero d’Avola Heathcote, VIC (purchase here)

Barbacan - 2019 Rosso di Valtellina Piedmont, Italy (purchase here)