{"id":5760,"date":"2021-10-15T14:27:14","date_gmt":"2021-10-15T19:27:14","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=5760"},"modified":"2024-08-24T09:11:43","modified_gmt":"2024-08-24T14:11:43","slug":"pasta-alla-checca-cherry-tomatoes-mozzarella-and-basil","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/pasta-alla-checca-cherry-tomatoes-mozzarella-and-basil\/","title":{"rendered":"Pasta alla checca (cherry tomatoes, mozzarella and basil)"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

Pasta is life ! At least it has a big place in mine, and I’m willing to bet that in yours too.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

I would like to tell you that I make my own pasta\u2026 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 !<\/p>\n\n\n

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\"Pa\u0302tes
Pasta alla checca<\/figcaption><\/figure>\n<\/div>\n\n\n

About pasta alla checca<\/h2>\n\n\n\n

This recipe is a must for summer [I know, I’m a bit late]\u2026<\/p>\n\n\n\n

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 !<\/p>\n\n\n\n

Tips<\/h3>\n\n\n\n

– preferably use ripe cherry tomatoes [but regular tomatoes will do just as well] [oh and it doesn’t matter what color].<\/p>\n\n\n\n

– 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<\/p>\n\n\n\n

– you can make this recipe with any type of pasta, but I prefer short shell pasta or orechiette<\/p>\n\n\n\n

– always keep some of the pasta cooking water to add to your sauces, it helps to bind it<\/p>\n\n\n\n

– 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.<\/p>\n\n\n

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\"Pa\u0302tes<\/div>\n<\/div>\n
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Pasta alla checca (cherry tomatoes, mozzarella and basil)<\/h2>\n
A simple recipe that is so representative of Italy. Cherry tomatoes, mozzarella & basil: each bite takes you a little further into the sunshine and gives you a little taste of "dolce vita". Check it out, you will love it !<\/span><\/div>\n
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