Fresh chitarra pasta with fresh tomato sauce and aromatic herbs

Ingredients for 6 people

 

For the pasta

• 500 gr of flour

• 4 eggs

• a bit of salt

For the sauce

• extra virgin olive oil

• 600 gr of fresh mature cleaned tomatoes

• one slice of garlic

• 4 spoons of Dressing for pasta Fior Di Maiella (as you like spicy or not)

For the pasta

Kneat the flour, the eggs and a bit of salt, leave to rest for half an hour.  Spread the pastry in order to obtain a 2 mm puff pastry. Using the traditional machine for pasta , cut this pastry into slices making the "chitarra" pasta.

For the sauce

In a frying pan fry  lightly brown the slice of garlic in olive oil. Take away the garlic and add the Dressing for pasta and then the tomatoes. Do not add salt and cook for 10 minutes. In the meantime boil the pasta in salted water, strain the pasta and add in the frying pan together with sauce and cook for a few minutes. Serve on a plate garnished with olive oil and add more Dressing for pasta if you like.