July Recipe from Chef: Pasta Alla Checca

July 18, 2013 at 12:38 pm (Willow Writers) (, , , , , , , , , )

Pasta Alla Checca

 Hot summer days are not conducive to slaving over a hot stove. Here is a recipe for a Neapolitan classic and a great uncooked pasta sauce one might encounter if traveling the Amalfi coast. – Chef Haberle

8 medium ripe plum tomatoes, diced, preferably home grown or farmer’s market
2 garlic cloves, finely minced
1 medium red onion, thinly sliced\
1 cup loosely packed fresh, chopped basil leaves
Fresh mozzarella, cubed to your liking
½ cup extra virgin olive oil
¼ tsp crushed red pepper flakes
¼ tsp fresh, ground black pepper
Salt, to your liking
1 pound fusilli


1. Combine the tomatoes, garlic, red onion, fresh mozzarella, extra virgin olive oil, fresh basil and spices. Mix well. Let sit at room temperature for ½ hour.

2. Cook the fusilli al dente, according to package directions.

3. Place 1 ½ cups cooked pasta on each plate and top with ¾ cup of the sauce.

 Makes 4 servings


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