Piece of life
Pasta is life ! At least it has a big place in mine, and I’m willing to bet that in yours too.
It is THE simple food, one of the first you learn to cook, and that everyone usually likes. Personally I could eat it every day.
I would like to tell you that I make my own pasta… unfortunately I don’t have enough time. I have all the materials, I’ve done it before, and I intend to do it again someday, but for now I do as most people and simply buy [good] pasta at the grocery store. But even more than the pasta, what we love and what makes the difference : the sauce !
About pasta alla checca
This recipe is a must for summer [I know, I’m a bit late]…
It is one of my favorite recipes. All you need is simple, yet flavorful, Italian classics: tomatoes, mozzarella, basil and olive oil. Add a clove of garlic and you’re done. You can’t miss this recipe, I guarantee it !
– preferably use ripe cherry tomatoes [but regular tomatoes will do just as well] [oh and it doesn’t matter what color].
– adjust the garlic to your taste [as usual]. I’ll never stop saying it: raw garlic is very strong in taste, so go easy on it and according to your taste
– you can make this recipe with any type of pasta, but I prefer short shell pasta or orechiette
– always keep some of the pasta cooking water to add to your sauces, it helps to bind it
– you can eat this pasta as a cold salad or as hot pasta. I have a preference for an in between version, let’s say lukewarm : I pour the hot pasta directly on the sauce which melts the mozzarella a bit [but not too much, just enough for my taste]. To eat it as a cold salad, wait for the pasta to cool before adding it to the sauce. It’s a matter of preference.
Pasta alla checca (cherry tomatoes, mozzarella and basil)
- 450 g short cut pasta
- 300 g cherry tomatoes halves
- 1 mozzarella (Bufala if possible)
- 1 clove of garlic smashed
- about 10 basil leaves + for serving roughly chopped
- 6 to 8 tbsp olive oil
- a bit of pasta cooking water
- salt & pepper to taste
- In a large bowl, combine the olive oil, basil (save a few leaves for serving) and garlic.
- Add the tomatoes and mix well. Set aside.
- Cook the pasta in plenty of boiling water, according to package instructions.
- Cut the mozzarella into small pieces. Add the pieces to the sauce.
- Once the pasta is cooked, drain it but save a small glass of cooking water [to bind the sauce]. Add 2 tbsp. of cooking water to the sauce.
- Pour the pasta over the sauce, mix and coat well. Add a little cooking water if necessary.
- Season with salt and pepper and sprinkle with basil leaves.