Pasta alla Checca

• 份量: 2-3
• 准备时间: 15 minutes
• 总时间: 15 minutes

配料

227g dry spaghetti (8 oz)

454g ripe tomatoes, cherry are easiest (16 oz)

113g fresh mozzarella, torn or in small balls (4 oz)

45g extra virgin olive oil

10 leaves fresh basil, torn

Oregano to taste

Thyme to taste

Salt

Black Pepper

步骤

Heat up a large pot of water and use it to cook the pasta to taste. Continue with the remaining steps in the meantime.

Chop the tomatoes into small pieces and add them to a large heatproof bowl. Add some salt to taste, along with the oregano and thyme. Mix everything together and allow the salt to pull water out of the tomato pieces for a few minutes.

Pour the excess water out of the tomato bowl. Add the basil and some black pepper.

Heat the extra virgin olive oil up in a small pan over medium heat. Once it just starts to smoke, pour the hot oil into the tomato bowl and mix thoroughly.

Once the pasta is done, reserve some pasta water and strain it. Add the cooked pasta into the tomato bowl and toss until combined. Add pasta water as needed then season with salt to taste.

Add in the mozzarella and cover the bowl for 1 minute to allow the pieces to melt a little bit. Serve warm.

备注

A super simple and fresh Italian recipe from “The Classic Pasta Cookbook”, written by Marcella Hazan’s son. This recipe uses a heated olive oil to bloom and lightly cook the ingredients and is incredible during tomato season. As with all simple recipes, the quality of the ingredients really matters, so source things wisely.