Hand-Cut Spaghetti alla Chitarra with Garlic Herb Tomato Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Delicate square-cut spaghetti noodles tossed in a fragrant garlic and fresh herb tomato sauce, showcasing the traditional 'chitarra' method of pasta-making. This Italian-inspired sushi recipe (vegetarian), ready in about 65 minutes, pairs all-purpose flour, large eggs, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 4, minced garlic cloves
• 3 cups, chopped ripe tomatoes
• 1/4 cup, chopped fresh basil leaves
• 1 tbsp, chopped fresh oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/2 cup grated Pecorino Romano cheese

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Instructions

1. Step 1: On a clean surface, mound 2 cups all-purpose flour and create a well in the center. Crack 3 large eggs into the well, add 1 tsp salt and 2 tbsp extra virgin olive oil. Use a fork to gradually incorporate flour into the eggs until a dough forms, then knead by hand for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
2. Step 2: Roll the dough into a thin sheet about 1/8 inch thick. Using a chitarra or a sharp knife, cut the dough into approximately 1/4-inch wide square strands to create the spaghetti alla chitarra. Dust with flour to prevent sticking.
3. Step 3: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes until al dente. Drain and set aside.
4. Step 4: Meanwhile, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
5. Step 5: Add 3 cups chopped ripe tomatoes, 1/4 cup chopped fresh basil, 1 tbsp chopped fresh oregano, 1/2 tsp black pepper, and 1 tsp salt. Simmer over medium-low heat for 10 minutes until the sauce thickens and develops a rich aroma.
6. Step 6: Toss the cooked spaghetti alla chitarra in the skillet with the tomato sauce for 1 minute until thoroughly coated. Remove from heat and sprinkle 1/2 cup grated Pecorino Romano cheese over the top before serving.