Spaghetti Alla Checca Recipes

Steps:

• Bring 4 quarts of water to a boil.
• Add a tablespoon of salt and the pasta.
• Be sure all the strands are submerged.
• While that cooks combine tomatoes, mozzarella and herbs.
• Season with salt and pepper.
• Heat oil in a saucepan until smoking hot.
• Pour over the tomato mixture.
• When pasta is done, drain and add to the tomato mixture.
• Toss until well coated.
• Cover bowl and let stand about 2 minutes so the cheese begins to melts.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
• Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

Steps:

• Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt.
• Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours.
• Stir Parmesan cheese into the tomato mixture just before serving.

Steps:

• Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
• Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

Steps:

• 1. Cook the pasta until al dente.
• 2. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
• 3. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
• 4. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
• 5. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.

Steps:

• Boil the tomatoes for about 4-5 minutes. Not fully cooked just until they kinda crack and the tomato skin come off easy. Peel them, get the seeds out and then dice them.
• In a large bowl: Add the diced tomatoes, the fresh basil, oregano and thyme finely chopped, the garlic and the extra virgin olive oil.
• Salt and pepper for taste. Mix all the ingredients and to combine this delicious flavors just put them away for a bit -- while the pasta is cooking.
• Cook the pasta in a large pot of boiling salted water until al dente or just follow the package instructions.
• Cut the mozzarella cheese into 1/2 inch cubes.
• When the pasta is ready, save a 1/4 cup of pasta water, just in case the sauce looks a little dry or if you just want it a little more saucy.
• Drain pasta.
• Toss the hot pasta in the bowl with the fresh tomato mixture, add the mozzarella then toss again. Add pasta water if necesary.
• Plate, sprinkle some parmesan cheese on top and enjoy!

Steps:

• Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl.
• Stir in salt.
• Cover with plastic wrap.
• Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
• Cook pasta in a large pot of boiling salted water until al dente.
• Drain.
• Pour uncooked sauce over hot pasta, and toss.
• Add grated Parmesan cheese to your liking.