Spaghetti alla chitarra with fresh tomatoes, garlic, chilli and rocket
When Gino was in Pescara – the main city in the Abruzzo region – he spent the morning with Giovanni Minicucci, the founder of the pasta shop Chitarra Antica, making spaghetti alla chitarra in the traditional way. He then rustled up a quick fresh tomato and chilli pasta sauce – the type that every Italian makes at home. So simple, yet so delicious. If you can’t find spaghetti alla chitarra, use any good-quality spaghetti for this dish.
My new gadget has become a kitchen staple. No need for pasta when you have a spiralizer to turn those vegetables into noodle shapes. Turn zucchini into zoodles and enjoy a low carb dish. Much healthier too!