SPAGHETTI ALLA CHITARRA WITH MEAT BALLS

SPAGHETTI ALLA CHITARRA WITH MEAT BALLS
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

1.200 g Èpolpettealsugo - S7QX

Olio extravergine di oliva - Extra Virgin Olive Oil - EKC

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.
Twitter

Discover the Menù products in this recipe:

Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
Èpolpettealsugo
Gluten-free

Èpolpettealsugo

Ready-To-Eat Meals