Pasta Alla Checca

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2 large tomatoes chopped
1/4 cup thinly sliced basil (fresh)
1.5 TBSP Olive Oil
2 cloves minced fresh garlic
1/2 tsp salt
1/2 tsp coarsly ground black pepper
1/2 cup grated or shredded parmesan cheese (optional)
1 lb pasta cooked and drained (your choice, spaghetti, linguini, or other)

Be sure to wash the basil, tomatoes, and garlic thorougly as they will not be cooked except though the remaining heat of the pasta at the time they are mixed with the pasta.

Cook pasta, you will want it to be hot at the time you add the other ingrediets since the sauce itself will not be heated.

Mix the tomatoes, basil, oil, garlic, salt and pepper in a bowl.

Add the drained pasta and optionally the cheese, and toss lightly.


The cheese may be omitted and served on the side, so that each person can add the amount that they desire.

You may substitue a single 14.5 ounce can of diced tomatoes, drained of liquid, for the fresh tomatoes, but the resulting texture will be less crisp and the pasta sauce will not taste as fresh. If you do this, make sure you have a recently packed can of tomatoes, not one that has been sitting on the shelf for long.

Compilation and changes Copyright 2007 Clifford Neuman
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