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Did I say Delicious!!!

kimskitchenco

Updated: Apr 11, 2024

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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