Today is National Spaghetti Day, and we’re bringing the authentic flavors of Italy to your kitchen! What better way to celebrate than with a comforting, elegant dish: Spaghetti alla Chitarra with Tomato and Basil Sauce, Parmigiano, and Burrata?
This recipe is simple yet stunning, perfect for a cozy family dinner or a special occasion. The secret lies in the harmony of high-quality ingredients—each one shining on its own, yet blending seamlessly for a meal that feels straight out of a trattoria.
Difficulty : easy
Prep time : 5 minutes
Cook time : 15 minutes
Doses for : 4 people
- 14 oz Organic Spaghetti alla Chitarra
- 1 jar Organic Tomato and Basil Sauce
- 1 cup freshly grated Parmigiano Reggiano
- 2 tbsp extra virgin olive oil (plus extra for dressing)
- 2 fresh imported burrata, halved
- Salt and freshly ground black pepper to taste
1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti alla chitarra according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
3. In a large skillet over medium heat, warm the tomato and basil sauce. If needed, add a splash of pasta water to loosen the sauce.
4. Add the cooked spaghetti to the skillet with the sauce. Toss to coat the pasta evenly, adding a little pasta water if needed to achieve a silky consistency.
5.Turn off the heat. Add 1/2 cup of Parmigiano Reggiano and 2 tbsp olive oil to the pasta. Toss vigorously to create a creamy texture.
6. Divide the spaghetti among four plates. Sprinkle each portion with an additional 2 tbsp of Parmigiano Reggiano as garnish.
7. Place half a burrata on top of each plate of pasta. Drizzle the burrata with olive oil and season with a pinch of salt and freshly ground black pepper.
8. Serve immediately, allowing the creamy burrata to melt slightly into the warm pasta as it’s enjoyed.
