Sunday, May 19 2024

If there is one recipe that is symbolic of hot Roman summers, a first course that becomes a one-pot meal and is the star on the table (and on the beach) on sultry days, it is definitely pasta alla checca.

Not everyone knows it’s called that, but reading ingredients and preparation we bet you’ll realize you’ve made it dozens of times, too.


 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 12 oz of pasta (preferably short)
  • 2 cups of mozzarella cheese, cubed
  • 2 cups of cherry tomatoes (whole or diced)
  • 1 cup of Caciocavallo cheese, cubed
  • fresh basil leaves to taste
  • oregano to taste
  • salt to taste
  • pepper to taste

 

METHOD

Boil the pasta in plenty of salted water and, when cooked, drain and place in a bowl adding a drizzle of oil.

Allow to cool.

Meanwhile, dice the tomatoes, mozzarella, and caciocavallo cheese.

Mix and add the ingredients to the well-chilled pasta.

Season with salt, pepper and oil to taste.

Mix well, add chopped basil and, if you like, a little oregano as well.

Let everything rest for about 10 minutes before bringing to the table.

There is also a “hot” version of pasta alla checca, which involves adding ingredients and seasonings to the pasta while it is still warm, so that the cheese melts slightly and makes the pasta stringy.

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