Spaghetti alla Chitarra with Spinach, Sundried Tomatoes and Goat Cheese.


1 lb. Spaghetti alla “Chitarra”
3 Tbs. olive oil
1 Tbs. garlic, minced
6 c. spinach leaves, washed thoroughly
3 tsp. lemon juice
5 Tbs. sun-dried tomatoes, drained and thinly sliced
1/3 c. pinenuts, toasted
6 oz. goat cheese, crumbled
Salt and pepper to taste

A symbol of the cuisine of Abruzzo, spaghetti alla chitarra (“guitar spaghetti”) are also known in Abruzzo’s dialect as maccarune, or maccheroni alla chitarra. The reference to the guitar comes from the traditional tool (known as a “carrature” in dialect) used to make these noodles — a large, rectangular wooden frame, with numerous thin wires stretched across the long side, that looks rather like a stringed instrument.


Cook pasta according to cooking instructions. Drain, reserving a ladle of pasta cooking water. Meanwhile, heat oil in a large sauté pan over medium heat. Add garlic and spinach and sauté 2 minutes. Sprinkle mixture with lemon juice. Add sun-dried tomatoes, pinenuts and goat cheese, and sauté briefly. Toss with pasta. Season to taste with salt and pepper. Buon appetito!

Spaghetti alla Chitarra