Aug 19, 2011

Capellini alla Checca

This is one of my all time favorite pasta sauces.  I first discovered checca when I worked at Figo Pasta. The fewer the ingredients the more important the quality. Ripe tomatoes and fresh basil are essential. Flor di latte or buffola mozzarella greatly improves the sauce, but are not absolutely necessary.  When picking mozzarella the best stuff is packaged in water.

- 4 Tomatoes
- 10 oz. of mozzarella
- 2-3 cloves of garlic
- Olive oil
- 1 lb. pasta
- Salt & Pepper

Time: 20-30 minutes.

Place a salted pot of water to boil.  Chop up the garlic, tomatoes and mozzarella.  Saute garlic for a few minutes in evoo, but do not allow to brown at all. Add pasta to boiling water, if using a long pasta make sure to drizzle evoo over the pasta when it still dry, but in the pot.  You know when its half in the water and half out. Add in tomatoes and mozzarella to the garlic. Saute to release some of the tomato juice and soften up the cheese- no more than 5 minutes. Drain pasta and mix with sauce, you might need to add more evoo to coat the pasta.  Using kitchen scissors cut up the basil (scissors are the magic tool to cutting herbs).  Season with salt and pepper.

1 comment:

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