Kim’s Kitchen
Pasta a la Checca (Keka)
I think this is the first dish I learned how to cook arriving in Rome many, many years ago… In August is very hot in Rome and back in 1979, air conditioners where not really a thing in Europe!!! The reason why they dine very late. Nowadays there’s AC pretty much everywhere, but still eating outside by the street and late, is a tradition …
Nevertheless, this is a very refreshing and a great easy summer dish, also great for entertaining served over toasted bread… Did I say Delicious???
4 Portions / 8 oz Servings
Ingredients:
1/2 Lb. Tomatoes of choice, diced. I like to use pachino or Cherry tomatoes halved or quartered.
2 ea Garlic cloves, Sliced Lengthwise
1 tsp. Kosher Salt
½ tsp. Black Pepper
1 Tbsp. Red Wine Vinegar
2 Tbsp. Olive Oil
2 Tbsp Fresh Basil, Chiffonade
4 oz Mozzarella, Diced (Optional)
8 oz Spaghetti
Instruction:
In a glass bowl place, all the prepared ingredients minus the spaghetti, mix well, let macerate in fridge until ready to use. At least 1 hour, for flavors to mingle. Some don’t like the garlic eaten raw, at this point you may take garlic out, since the flavor is in the sauce.
Heat abundant water with a handful of Kosher coarse salt, bring to a boil, cook pasta mixing regularly for it to not stick, and cook al dente (see minutes in box/package) usually 7-8 min.
Drain pasta and mix in the sauce, if adding mozzarella… Top the pasta while still hot with sauce and the mozzarella and serve!!!
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