Spaghettini alla Checca
Chef Hugo Argudo, Chef/Owner
Duomo Restaurant
Teaneck, N. J.
"Checca" is a raw tomato sauce "cooked" only by the heat of the pasta. It makes a perfect light summer dish. If you are a garlic lover; here is a time to prove it.
Serves 4
Ingredients
8 ripe plum tomatoes
10 big basil leaves, chopped plus 4 whole leaves, for garnish
3 to 4 tablespoons olive oil
1/2 teaspoon oregano
2 chopped garlic cloves
salt and pepper, to taste
4 generous tablespoons grated Parmigiano Reggiano
For the sauce:
Place the tomatoes in boiling water; turn heat off and let stay for 10 minutes.
With slotted spoon, place tomatoes in a bowl and remove the outer thin peel.
Chop the tomatoes and mix with garlic, oregano, salt, pepper, olive oil and basil in a serving pasta bowl.
Cook pasta according to box instructions.
Before draining the pasta, reserve some of the cooking water; place cooked pasta in serving bowl containing the sauce and sprinkle generously with Parmigiano.
Add cooking water if too dry.
Adjust for salt.
Garnish with whole basil leaves.
Tips: The sauce can be prepared up to a couple of hours in advance.
Remove from refrigerator 20 minutes before serving so that it is not too cold.
Use ripe tomatoes for best results.
For a different twist, the pasta can be topped with fresh mozzarella cubes.
Enjoy!
Chef Hugo Argudo, Chef/Owner
Duomo Restaurant
Teaneck, N. J.
"Checca" is a raw tomato sauce "cooked" only by the heat of the pasta. It makes a perfect light summer dish. If you are a garlic lover; here is a time to prove it.
Serves 4
Ingredients
8 ripe plum tomatoes
10 big basil leaves, chopped plus 4 whole leaves, for garnish
3 to 4 tablespoons olive oil
1/2 teaspoon oregano
2 chopped garlic cloves
salt and pepper, to taste
4 generous tablespoons grated Parmigiano Reggiano
For the sauce:
Place the tomatoes in boiling water; turn heat off and let stay for 10 minutes.
With slotted spoon, place tomatoes in a bowl and remove the outer thin peel.
Chop the tomatoes and mix with garlic, oregano, salt, pepper, olive oil and basil in a serving pasta bowl.
Cook pasta according to box instructions.
Before draining the pasta, reserve some of the cooking water; place cooked pasta in serving bowl containing the sauce and sprinkle generously with Parmigiano.
Add cooking water if too dry.
Adjust for salt.
Garnish with whole basil leaves.
Tips: The sauce can be prepared up to a couple of hours in advance.
Remove from refrigerator 20 minutes before serving so that it is not too cold.
Use ripe tomatoes for best results.
For a different twist, the pasta can be topped with fresh mozzarella cubes.
Enjoy!