pasta alla checca

Ingrédients

250 g spaghetti

300 g fresh tomatoes (cherry, heirloom or roma)

45 g olive oil

10 to 15 leaves fresh basil

1 tbsp dried oregano

1 tbsp fresh thyme (or dried), minced

150 g fresh mozzarella balls

10 cranks freshly ground black pepper

Instructions

Start boiling spaghetti.

Meanwhile, chop the tomatoes into small dice and add them to the bowl where you will be serving the pasta. Add a sprinkle of salt over the tomatoes and roughly mix. If using dried oregano and thyme add them with the tomatoes so they start to hydrate and set aside. Gather the mozzarella, basil, and other fresh herbs, if using.

Add the olive oil to a small pan and set over medium heat. Pull off the heat as soon as it starts to smoke.

Back at the tomatoes water should have collected in the bowl, pour off the excess liquid. Tear in the basil leaves and add the minced oregano and thyme if you used fresh. Add 10 cranks of black pepper. Pour over the hot olive oil and mix thoroughly

Once the pasta is done, save a little bit of the pasta water before draining. Add the hot pasta to the bowl and toss until combined. Add a little bit of the pasta water if needed. Lastly, toss in the mozzarella balls and cover for 1 minute to allow to melt a bit before serving and devouring immediately.