Tomato and basil sauce, but make it ✨fancy✨
A recipe for spaghetti alla chitarra with yellow tomato sugo, basil oil and how to cure egg yolks!
no. 6
Spaghetti alla Chitarra with Yellow Tomato Sugo, Basil Oil and Cured Egg Yolk
Hello and happy Sunday! Welcome to new readers, hello to old friends. We are back for issue 6 of Pasta Sunday and I am very excited to share this one with you.
We are here with a take on a classic tomato and basil sauce. But this isn’t your regular tomato and basil sauce, ohhh no. That wouldn’t be very no regretti, would it? (Although spoiler - I am furiously testing a classic tomato and basil sauce to share with you in the future).
The flavours? Classic. The colours? Vibrant AF. The skill level required for this masterpiece? Entry level. If there’s one thing I love, it’s absolutely 10/10 delicious food that is quite simple to make, but looks fancy enough to fool your fellow diners that it was actually a very complex feat in the kitchen.
And before you even get to the part of the recipe where we talk about cured egg yolks, I am preempting that a lot of people will think 2 weeks is far too long for one recipe. So to that I say you can easily enjoy this dish with grated Parmigiano Reggiano (or bottarga if you are feeling committed to the fancy!). Or of course you can cure the yolks, and enjoy them on many meals to come after you have enjoyed this one.
Suggested Wine Pairing
Red wine lovers, my condolences - this number vibes really well with a white wine (eeeek that’s two from two - I’ll need to bring you something that screams for a red next time, promise).
I love Riesling because it is a super versatile variety, ranging from dry to super sweet. It’s delicate, yet full of flavour and I think it’s lightness and acidity works brilliantly with the yellow tomatoes. Personally, I’d go with a dry or off-dry/semi-sweet Riesling for this sauce.
Sunday Soundtrack
Everything I’ve been listening to this week, throw it on and get kneading.