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Pasta “alla checca”

 

Pasta (fussili, spaghetti, tagliatelle, penne, etc.) “alla checca”: summer salad

The pasta “alla checca” is a typical Roman recipe and is one of the best options for making any type of summer pasta, where all the ingredients, apart from the pasta, are fresh; it can be served warm or cold, and combined with spaghetti, fusilli, macaroni, tagliatelle, penne, or any other type. Its preparation is very simple and its result is wonderful with a fresh and very natural flavor, just for a hot summer day.

This way of making pasta offers many varieties, in terms of its ingredients or the pasta to use. I like to make it very simple: with sweet and very fresh tomatoes, fresh mozzarella (if you can afford it, I made it with normal mozzarella) and a good basil (if possible grown at home). But there are recipes from great cooks that add green or yellow pepper, garlic, olives, capers, etc. and, in addition to the mozarella, Parmesan cheese on top. As for the kind of pasta, I personally prefer a canutillo or spiral like fussili, but it is also very common to cook it with spahetti or macarones, some even prefer a very fine pasta like hair noodles.

I think that the good thing about this pasta, as with gazpacho, is that each one can make the recipe to suit them, according to personal or family tastes. The only essentials are sweet tomatoes of any size, fresh mozzarella, some basil leaves and an extra virgin oil.

Ingredients:

For two people, the amounts are also approximate, and nothing happens if you change them:

100 gr. of pasta per diner, I usually put 250 gr. because if it is left over

200 gr. tomato, cherry, or any sweet tomato cut into cubes

150 of mozzarella (if possible from bufala) in balls or balls.

10 basil leaves

1’50 dl. oil approximately

salt, black pepper

Elaboration:

1. Cut the cherry tomatoes in half, and make them with the strawberry mozarella balls; and add the basil, also cut, but with your hands. This mixture should infuse for a while to take the flavor of the basil. It is very normal to see the leaves of this aromatic silver cut into pieces so that it expels more the aroma; I have cut it into larger pieces in case there is someone who does not like the texture of the basil.

2. Add the pasta when the water begins to boil with two tablespoons of salt, and cook for 12 minutes, or if you want it a little more.

3. Drain the pasta well:

4. Return it to the saucepan, which will be hot, although with the knob turned off, due to the heat left by the fire in the vitro. This is so that the pasta does not have any liquid, then add a tablespoon of oil so that the pasta does not stick or cake; shake the saucepan so that the oil penetrates:

5. Pour the pasta over the previous mixture and stir it well:

5. You can already serve it and here you see how good it looks: ¡¡¡¡¡Bonísma !!!!!!!

6. This is the same pasta, but served cold and at night. It was even better because the flavors had more permeated the pasta:

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