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Pasta Alla Checca

Western.Chefs's picture
Ingredients
  Italian tomatoes 2 Pound
  Salt packed capers 1⁄4 Cup (4 tbs), rinsed and dried
  Pitted black olives 1 Cup (16 tbs), cut in half (Gaeta, if possible)
  Fresh basil leaves 40 , washed, dried and torn into pieces
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Coarse salt To Taste
  Freshly ground black pepper To Taste
  Garlic 1 Clove (5 gm), crushed or chopped
  Pasta 1 Pound (adjust quantity as needed)
  Water 4 Quart
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
4

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