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No 02
PASTA

Pasta alla Checca

A raw tomato sauce pasta that screams summer. The sauce is cooked by the heat of the just-boiled pasta, preserving the fresh flavor of the tomatoes.

Servings
2
1×
Time15m + 10m

Ingredients

  • spaghetti250 g
  • fresh tomatoes (cherry, heirloom or roma)300 g
  • olive oil45 g
  • fresh basil10 to 15
  • dried oregano15 ml
  • fresh thyme (or dried), minced15 ml
  • fresh mozzarella balls150 g
  • freshly ground black pepper10 cranks

Preparation

  1. 01
    Start boiling spaghetti.
  2. 02
    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.
  3. 03
    Add the olive oil to a small pan and set over medium heat. Pull off the heat as soon as it starts to smoke.
  4. 04
    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.
  5. 05
    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.