Hand-Stretched Spaghetti alla Chitarra with Fresh Tomato Basil Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Delicate strands of hand-cut spaghetti alla chitarra tossed in a vibrant fresh tomato and basil sauce for a light yet flavorful Italian pasta dish. This italian-inspired pizza (vegetarian) ready in about 60 minutes blends all-purpose flour, large eggs, ripe tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 300 g all-purpose flour
• 3 large eggs
• 500 g ripe tomatoes
• 3 tbsp extra-virgin olive oil
• 15 g fresh basil leaves
• 2, minced garlic cloves
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 1/4 cup grated Pecorino Romano cheese

Instructions

1. Step 1: On a clean surface, mound 300 g all-purpose flour and create a well in the center; crack 3 large eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough by hand for 10 minutes until smooth and elastic, then cover with a damp cloth and rest for 30 minutes.
2. Step 2: Roll the rested dough into a flat sheet about 1/8 inch thick and stretch it over a chitarra pasta board or a clean wooden frame, then use a rolling pin or a knife to cut the dough into thin square strands resembling guitar strings.
3. Step 3: Bring a large pot of salted water (1 tsp salt) to a rolling boil and cook the fresh spaghetti for 2-3 minutes until al dente. Drain, reserving 1/2 cup pasta water.
4. Step 4: Meanwhile, heat 3 tbsp extra-virgin olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
5. Step 5: Add 500 g chopped ripe tomatoes and 1/2 tsp salt to the skillet. Simmer for 8-10 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Add the drained pasta to the skillet along with 1/4 cup chopped fresh basil leaves, 1/4 tsp black pepper, and 1/4 cup grated Pecorino Romano cheese. Toss vigorously for 1 minute, adding reserved pasta water as needed to loosen the sauce and coat every strand evenly.