Spaghetti Alla Chitarra with Nage Restaurant

Confit Tomatoes:

• 6 Plum Tomatoes, Quartered
• 2 Cloves Garlic, Chopped
• 1 Sprig Rosemary
• 1 Sprig Thyme
• 1 T. Salt
• 1 t. Sugar
• 2 T. Olive Oil

First cover a small sheet pan with aluminum foil. Next toss the quartered plum tomatoes in a medium sized mixing bowl. Season with olive oil, salt, sugar, and garlic. Neatly place the tomatoes cut side up on the sheet tray. Then lay the rosemary and thyme across the tomatoes. Bake at 250 Degrees Farenheit for about 1 hour and 30 minutes.

Vegetable Stock:

• 1 Onion
• 1 Carrot
• 1 Celery
• 2 Oranges
• 4 Sprigs Fresh Thyme
• 1 Clove Garlic
• 1 Bayleaf
• 10 Whole Peppercorns

Cut the onion, carrot, and celery into rough chopped about 1.5” X 1.5” cubes, then put into a 3 qt pot. Cut the oranges in half, squeeze the juice into the pot and throw the rind in the pot as well. Add all your aromatics such as the thyme, garlic, bayleaf, and peppercorns into the pot. Cover vegetables with about 2 quarts of water a pinch of salt and let simmer for 45 minutes to 1 hour. Strain and reserve liquid

Dough:

• 3.5 C Pasta Flour
• 27 Egg Yolks
• 1 Whole Egg
• 2 T. Olive Oil
• 1 T. Water
• 1 Pinch Salt

Start by taking your flour and making a mound on a clean surface. Make a well in the center of your flour pile pour the yolks into the well along with the rest of the ingredients. Now take a fork and gently whisk the eggs while gathering a little bit of flour each time around. Continue this until it starts to form a dough. Knead the rest of the flour in by hand as it starts to tighten up. Once the dough is formed and worked sufficiently it should be wrapped in saran wrap and rested in the refrigerator for 15 minutes.

Sauce:

• 2 T. Butter
• 2 T. Minced Garlic
• 1 T. Chopped Fresh Rosemary and Thyme
• 1 C. Chopped Tomato Confit
• 2 C. Vegetable Stock

In a cold 2 quart sauce pot, start with cold butter and minced garlic turn heat on low and let the butter and garlic come up to temperature nice and slow. You want to slightly toast the garlic until you get a nutty garlicky aroma at this point quickly add your chili flakes then your chopped herbs followed by tomato confit and immediately after add your veg stock. It is crucial to add the ingredient in this order at somewhat of a rapid pace you want to toast your herbs a tiny bit to extract the oils quickly the contain all the flavor with out letting the garlic burn. Now you bring to a simmer and add your cheese let simmer for 2 minutes don’t forget to stir. Season with a pinch of salt.