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Spaghetti Alla Chitarra with Olive Paste and Tomatoes
  1. Bring a large pot of salted water to boil and cook the pasta.
  2. In a large pan over medium heat, sauté the onion in a small amount of oil.
  3. Add the olive paste, tomatoes, a pinch of chile pepper flakes (more if you like it spicy), and a small amount of salt, (olive paste is quite salty.)
  4. When the pasta is cooked, reserve about 1 cup cooking water and drain the pasta in a colander.
  5. Add a little cooking water to the pan to moisten the sauce-you probably won't need more than 1/4 cup.
  6. Transfer the pasta to the pan and toss over medium heat until the pasta is coated with the sauce.
  7. Tear basil leaves over the pasta and serve immediately.