Spaghetti alla Chitarra with Tomatoes
Bring traditional spaghetti to life with this tomato-filled recipe.
Ingredients
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Spaghetti alla chitarra
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1/2 cup of olive oil
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2 cloves of garlic, thinly sliced
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2 cups of chopped tomatoes
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1/2 cup finely grated pecorino romano cheese
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zest of 1 orange, finely chopped
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2 tablespoons fresh marjoram leaves
Preparation Method
- Bring a large pan of salted water to a boil over high heat. Add the pasta and cook until al dente, 2 to 3 minutes.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until lightly toasted. Add the chopped tomatoes and cook until slightly crumbly, 1 to 2 minutes.
- Drain the pasta and add it to the skillet. Reduce the heat and cook, stirring, until well combined, about 1 minute.
- Add half of the cheese; stir to combine. Add the orange zest and pepper, stir and remove from the heat.
- Divide evenly among four individual plates. Serve immediately sprinkled with remaining cheese and garnished with marjoram leaves.
