Pasta alla checca

This is my son’s favourite pasta during the Summer.  I can understand why: it’s filling, it’s tasty, but it’s not overwhelming.  It’s eaten at room temperature as opposed to hot and so it doesn’t make you sweat more just by looking at it.  The sauce is made up of only raw ingredients, only the pasta needs to be cooked … so, in a way, it can be thought of as a ‘pasta salad’.  Very Roman by the way …

The ingredients … basil, mozzarella, tomatoes, pasta, olive oil and garlic, hiding behind the fresh basil leaves.  Some people will add olives – that’s why I put them in the photo … but I prefer it without.

In a bowl big enough to hold all the pasta once it is cooked, pour some olive oil and cut up one or two cloves of garlic.  Don’t mince the garlic unless you intend to leave it in the pasta sauce and love the taste of raw garlic (many people do not!).  The garlic is added to add a scent of its flavour to the olive oil … enough to make it more interesting, not so much that it will overtake all other flavours and get in the way of making kissing fun.  The garlic is removed just before serving the pasta so that no-one bites into it by mistake …

Cut up your tomatoes, either halved or quartered, and add them to the olive oil … sprinkle with salt.

Cut up the mozzarella into bite-size chunks or smaller if you prefer …

Then leave the mozzarella to drain its liquid in the nook of a sieve …

Pasta is simmering away … not long to go now …

And, literally one minute before draining the pasta, now is the time to add the torn basil leaves and to remove the garlic (if you hate the taste of raw garlic).  If you like pepper, now would also be a good time to mill some …

Drain the pasta … get rid of all the cooking water, we don’t need it for this recipe.  Leave the pasta to cool a little before mixing it into the sauce.

I love the way I like to give good advice and then don’t take it myself!!! See what I mean about the right sized bowl?  The one I had chosen was a bit on the teensy side … it made it hellishly difficult for me to mix the pasta about so that it could absorb all that lovely sauce – grrrrr.

When the pasta is all beautifully ‘caked’ in the oil and tomato … and has lost some of its molten heat … now is the time to scatter the mozzarella on top.  Sprinkle a little salt on the mozzarella … and, if the dish seems to need it, drizzle a little more oil.

Pasta alla checca in all its bucolic glory!

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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1 Response to Pasta alla checca

  1. Pingback: Liar liar pants on fire – Pasta alla Checca Demographic | My Home Food That's Amore

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