SPAGHETTI ALLA CHITARRA WITH MEAT BALLS

chef

Leonardo Pellacani

Other Ingredients

Fresh basil

480 g Spaghetti alla chitarra

Cook the spaghetti alla chitarra in plenty of boiling water. In the meantime, heat the meatballs with Pomodorina sauce. When the spaghetti is cooked, drain and toss it in the meatball sauce. Garnish with fresh basil and a drizzle of extra virgin olive oil.