Simple Delicious Penne Alla Checca Food

SIMPLE & DELICIOUS PENNE ALLA CHECCA

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!

ALLA CHECCA

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.

PASTA à LA CHECCA

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.

CHECCA

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.

SPAGHETTINI WITH CHECCA SAUCE

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.

ALLA CHECCA

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.

ALLA CHECCA

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.

EASY ONE-SKILLET PENNE ALLA PUTTANESCA

Steps:

• Place the tomatoes with their juices in a food processor and pulse several times until they are coarsely ground (or more if you prefer a smoother sauce).
• Place a large, 12-inch nonstick skillet over medium heat and add 2 tablespoons of the olive oil. Add the garlic, anchovies and red pepper flakes, and cook for two minutes, or until the garlic is fragrant but not browned. Stir in the tomatoes and simmer gently for 10 minutes, stirring occasionally.
• To the sauce, add the water and then the pasta. Increase the heat to medium-high and cover the skillet. Stir the pasta every now and then, and adjust the heat if necessary so as to maintain a vigorous simmer (but not boil). Cook until the pasta is al-dente (cooked through, but still firm), about 10-12 minutes, depending on the kind of pasta.
• When the pasta is done, stir in the remaining 2 tablespoons of the olive oil, the olives, capers and parsley. Season with salt and pepper to taste and serve on warm plates with plenty of freshly grated Parmesan cheese.

SPAGHETTI ALLA CHECCA

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.