This conventional Italian summer time pasta has a sauce that’s fully uncooked: all you must do is combine the substances and boil the pasta! It’s fast and simple to make, tremendous scrumptious on a sizzling day, however requires good substances which might be contemporary and in season.
Pasta alla Checca Recipe | A Contemporary Summer season Pasta with a Uncooked Sauce
Watch the Pasta Grammar video the place we make Pasta alla Checca right here:
PASTA ALLA CHECCA RECIPE
Makes: 3-4 servings
Cook dinner Time: 20 minutes
For this recipe, you will have:
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1 lb. (450g) ripe vine tomatoes or cherry tomatoes, chopped
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8 oz. (250g) caciotta cheese (substitute with high quality, contemporary mozzarella if needed), chopped
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Additional virgin olive oil
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Salt
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Contemporary black pepper
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Dried oregano
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12 oz. (340g) spaghetti (or you’ll be able to strive a “pasta salad” combine like we did)
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Grated Parmigiano-Reggiano cheese, to style (optionally available)
Put a big pot of water on to boil. Whereas it comes as much as temp, you may make the sauce.
In a big mixing bowl, mix the tomatoes and chopped cheese. Add a beneficiant drizzle of olive oil and a pinch of salt, pepper and oregano to style. Stir all collectively.
When the water involves a rolling boil, salt it generously and add the spaghetti. Cook dinner as directed, or till al dente to your style. When the pasta is sort of executed, add a couple of spoonfuls of sizzling pasta water into the sauce bowl and stir it in.
Switch the spaghetti into the bowl with tongs or a pasta fork. Stir all collectively till the sauce is evenly combined in, together with some grated Parmigiano cheese to style. Serve instantly, evenly drizzled with some further olive oil.
Buon appetito!
If you happen to loved this recipe, you would possibly like considered one of our favorites: Pasta allo Scarpariello!
