Spicy chitarra pasta with burrata, anchovy colatura, and basil
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.
100 min (COOK TIME: 40 min / PREP TIME: 60 min)
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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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.