Spicy chitarra pasta with burrata, anchovy colatura, and basil

Name: Spicy chitarra pasta with burrata, anchovy colatura, and basil
Prep time: 60 min
Cook time: 40 min
Yield: 6
Ingredients: 400 g stoneground flour (about 3-1/3 cups); 200 g Durum flour (about 1-1/2 cups); 5 eggs; ½ cup crushed Calabrian Chilies packed in oil (blended); 2 cans or 1 can Mutti® Crushed Tomatoes (14 oz., 28 oz.); ½ cup extra virgin olive oil (plus additional for garnishing); 1 small Red Onion (cut into 1-inch slices); 2 cloves garlic; 1 bunch fresh basil (divided); 4 Tbsp. colatura di alici (liquid anchovy extract); freshly ground black pepper; salt to taste (optional); 12 oz. stracciatella di burrata; Utensils; rolling pin; chitarra pasta cutter and rolling pin

from Chef Silvia Barban

When I was a child, my mother would make fresh pasta every Sunday. I would wake up to the smell of Mutti “salsa” bubbling on the fire with some extra virgin olive oil from Calabria and basil from our garden. When we gathered at the table to eat, beside water and wine there would be always chilies to put anywhere you want, and this is where the idea for this recipe started.

Watch Silvia prepare this dish in our Chefs. Home. Cooking. film series.

Made with Crushed Tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 100 min (COOK TIME: 40 min / PREP TIME: 60 min)

cooking sketch Medium

6 servings

Ingredients

400 g stoneground flour (about 3-1/3 cups)
200 g Durum flour (about 1-1/2 cups)
5 eggs
½ cup crushed Calabrian Chilies packed in oil (blended)
2 cans or 1 can Mutti® Crushed Tomatoes (14 oz., 28 oz.)
½ cup extra virgin olive oil (plus additional for garnishing)
1 small Red Onion (cut into 1-inch slices)
2 cloves garlic
1 bunch fresh basil (divided)
4 Tbsp. colatura di alici (liquid anchovy extract)
freshly ground black pepper
salt to taste (optional)
12 oz. stracciatella di burrata
Utensils
rolling pin
chitarra pasta cutter and rolling pin

Born and raised in Northern Italy, Chef Silvia Barban is the chef & owner at Larina Pastificio e Vino, and a former competitor on Season 14 of Bravo’s TOP CHEF. Get to know Chef Barban through our Chefs. Home. Cooking. film series.

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Method

Combine flours on a clean work surface to form a little volcano with a hole in the center. Crack the eggs into the center hole and beat gently with a fork, adding in the chili puree and stirring until eggs and chilies are well combined. Continue to stir the egg mixture with the fork, gradually adding in the flour a little at a time, until the dough becomes too stiff to continue to mix with the fork.
Knead the dough by hand, until it is uniformly smooth, adding in small amounts of flour as needed to prevent it from sticking to your hands and the work surface. If the dough becomes too dry and starts to break apart, sprinkle it with a few drops of water and knead until the dough becomes pliable and smooth. Continue kneading for 10 minutes, or until the dough becomes very velvety and elastic. Cover with a wet towel or plastic wrap and allow it to rest at room temperature for at least 40 minutes.
Meanwhile, while the pasta dough is resting, heat olive oil in a large skillet over medium-low heat. Place the onion slices, whole cloves of garlic and a few leaves of basil in the skillet and cook gently, until the onion is softened but not browned.
Stir in the Mutti® Crushed Tomatoes, reduce heat to low and simmer for about 30 minutes, stirring occasionally. Add colatura di alici, black pepper and salt (keep in mind that the colatura di alici is already salty, so season carefully!). When sauce has finished cooking, remove the onion and garlic. (These are full of flavor. They can be saved to be used in a future recipe.) Keep the sauce covered and warm until ready to serve.
When ready to cook pasta, bring a large pot of salted water to a boil. Cut the pasta dough into quarters. Roll each piece to about ½-inch thick and as wide as the chitarra, keeping the rest of the dough covered while you work to prevent it from drying out. Transfer the rolled-out sheet of dough to the chitarra and gently roll it through the strings to form the spaghetti. Toss with extra durum or semolina flour to prevent sticking and repeat with the remaining pasta dough.
When the water is boiling rapidly, drop the pasta into the water and cook for about 1 minute. Drain and immediately add it to the skillet with the warm sauce. Stir and cook the pasta in the sauce for about a minute, over medium heat, stirring frequently, until it is well combined and nicely thickened. Taste, and if desired, season with additional colatura di alici. Serve with stracciatelli di burrata and garnish with a drizzle of extra-virgin olive oil and additional basil leaves.

Special occasion, With friends, Pasta or rice dishes, Family, Pasta

Spicy chitarra pasta with burrata, anchovy colatura, and basil

Made with Crushed Tomatoes

Ingredients

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Method

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