Pasta Alla Checca Recipe
Ingredients
| Italian plum tomatoes - 2 lb ripe | ||
| Salt-packed capers - 1/4 cup, rinsed and dried | ||
| Black olives - 1 cup pitted, Gaeta, if possible, cut in half | ||
| Basil leaves | 40 , washed | |
| Extra-virgin olive oil - 1/2 cup | ||
| Coarse salt | 1 To taste | |
| black pepper | 1 | |
| Garlic | 1 Clove (5gm) | |
| Water | ||
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.
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.
Chef
