Penne alla Checca | Quick Roman Pasta with Fresh Tomatoes and Mozzarella
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20 min
Quick
Sezamo
Penne alla Checca este o capodoperă a simplității romane: paste calde 'al dente' învăluite într-un sos proaspăt din roșii cherry marinate la rece cu busuioc, usturoi, ulei de măsline extravirgin și cubulețe de mozzarella cremoasă. O cină savuroasă și răcoroasă, gata în 20 de minute!
Preparation method
Preparing the cold sauce (Checca)
Wash the cherry tomatoes and cut them into quarters or small cubes. Place them in a large serving bowl.
Peel the garlic cloves and crush them lightly or mince them very finely. Add them to the tomatoes along with the 50 ml of extra virgin olive oil, 5 g of sea salt, and 1 g of ground black pepper. Tear the fresh basil leaves by hand and add them to the bowl. Mix well and leave everything to marinate at room temperature for 15 minutes, so that the tomatoes release their flavourful juices.
Cut the fresh mozzarella into cubes of about 1 cm and set aside on a plate.
Chef's tip
The secret of Checca sauce lies in leaving it uncooked: the contrast between the steaming pasta and the fresh marinated tomatoes provides maximum freshness. Choose ripe, sweet cherry tomatoes.
If you prefer a subtle hint of garlic, leave the cloves only lightly crushed in the marinade and remove them before adding the hot penne.
15 min
Under an hour
