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Spaghetti all checca

Servings:
Makes 4 servings
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Ingredients

  • 2 pound fresh tomatoes
  • 8 ounce fresh whole milk mozzarella
  • 1 pound spaghetti
  • 6 tablespoon extra virgin olive oil

Preparation

Baking Directions:

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Peel the tomatoes, remove the seeds, and cut into small 1/4-inch dice.

Put the tomatoes in the serving bowl you’ll be serving the pasta in.

Add about 2 tablespoons salt to the boiling pasta water, put in the spaghetti, and stir until all the strands are submerged.

Cook until very al dente (about 30 seconds less than you normally would).

While the pasta is cooking, put the olive oil in a small saucepan and place over medium heat.

Heat until the oil begins to smoke then remove from the heat.

While the oil is heating, cut the mozzarella into small 1/4-inch dice.

Coarsely chop the basil.

Chop enough oregano to a medium fine consistency to measure about 4 teaspoons.

Finely chop enough thyme to measure about 1 teaspoon.

Add the herbs to the bowl with the tomatoes and season well with salt and pepper.

When the oil is hot, pour it into the bowl and mix thoroughly.

When the pasta is done, drain well, and toss it with the ingredients in the serving bowl.

Add the mozzarella, toss again, then cover the bowl and let stand for about a minute to allow the cheese to melt a bit.

Uncover the bowl, toss one last time, and serve at once.

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