SPAGHETTI ALLA CHITARRA WITH PUTTANESCA SAUCE

February 16, 2015

This sounds like a mouthful to say, but no to worry, it's easier to make. I was walking through the grocery store the other day and a pasta I had never seen caught my eye and I was intrigued. So I bought it. To make this noodle, you make your dough and roll it out as you would any other and use a chitarra to cut it. Not having a chitarra (yet), I thought this dried version would probably work.

½ pound ground beef
1 small onion (finely chopped)
3 tbsp olive oil
6 cloves garlic
¼ cup capers
¼ cup olives (any kind you like, pitted and chopped)
2 chilies (finely chopped)
3 anchovy fillets (minced)
¼ cup fresh grated parmesan
2 cans tomatoes (400g each)
1 package chitarra pasta (500g)
1 lemon (juice and zest)
¼ cup fresh chopped parsley
salt and pepper

-sautee onions, chillies and garlic in plenty of olive oil until translucent and fragrant -add ground beef (optional) and cook all the way through -add tomatoes, olives and cappers and cook down until the...
See the full directions on my site

Nutritions

Calories
456

Sodium
1269mg
52% DV

Fat
28g
44% DV

Protein
26g
52% DV

Carbs
22g
7% DV

Fiber
7g
28% DV