Pasta Alla Checca Recipe

Pasta Alla Checca
submitted by sumit at ifood.tv

Summary

Preparation Time30 MinCooking Time50 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Italian tomatoes2 Pound
 Salt packed capers1⁄4 Cup (4 tbs), rinsed and dried
 Pitted black olives1 Cup (16 tbs), cut in half (Gaeta, if possible)
 Fresh basil leaves40 , washed, dried and torn into pieces
 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Coarse salt To Taste
 Freshly ground black pepper To Taste
 Garlic1 Clove (5 gm), crushed or chopped
 Pasta1 Pound (adjust quantity as needed)
 Water4 Quart

Nutrition Facts

Serving size

Calories 793 Calories from Fat 329

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1325.3 mg55.2%

Total Carbohydrates 95 g31.7%

Dietary Fiber 6.4 g25.8%

Sugars 9.2 g

Protein 16 g33%

Vitamin A 36.7% Vitamin C 30.5%

Calcium 16.4% Iron 14.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Boil water. Dip tomatoes for 1 minute and keep aside in a bowl.
2. Peel and dice the tomatoes. Discard the seeds.
3. Add olives, 1/4 cup olive oil, basil leaves, capers, pepper and salt in the bowl.
4. Mix crushed or chopped garlic.
5. Sun dry the bowl in the sun for 3 days or leave it at room temperature for 4 hours.
6. In a large pasta bowl bring 1 1/2 tablespoons salt and 4 quarts water. Cook pasta till it is tender.
7. In the pot pour 2 cups cold water so that the cooking process. Drain excess water.
8. Add the remaining 1/4 cup olive oil to pasta. Mix well.

FINALIZING
9. Add pasta sauce and mix.

SERVING
10. Serve Pasta Alla Checca hot.
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