Pasta Alla Checca
Description
Baby, it's hot outside and no one wants to turn on the oven. Try this easy pasta dish with raw tomato sauce, spaghetti, garlic and fresh basil. It's the perfect weeknight dinner and can be on your table in 30 minutes. Serve it with a garlic toast.
Ingredients
3-4 c. chopped ripe tomatoes
2-3 cloves garlic, finely minced
1 lb. spaghetti
fresh basil leaves
1/4 c. extra virgin olive oil, plus more for drizzling
salt and freshly ground black pepper
splash of balsamic or other vinegar, optional
Garnish: grated Parmesan cheese, basil leaves
Directions
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Add garlic and 1/4 c. olive oil to tomatoes; let sit, loosely covered, on the countertop.
Cook pasta in well salted water just to al dente, a little short of 8-12 minutes. DON'T overcook. Drain; drizzle with a little olive oil. Toss pasta with tomato mixture and basil; season to taste with salt and pepper. Drizzle on more olive oil, if desired.
Serve immediately, garnished with grated Parmesan cheese and more basil leaves.
*Variations: You can add grape, cherry or heirloom tomatoes.
Toss freshly chopped or pearl Mozzarella into the pasta along with the tomatoes.
Since checca is a very mildly flavored sauce and you want more pizazz, add olives, marinated artichoke hearts, toasted pine nuts, or even feta cheese.
6 servings.