Spaghetti alla checca (spaghetti,fresh tomatoes,cheese&hr

4 servings

Ingredients

Quantity Ingredient
1 pounds Spaghetti
2 pounds Plum tomatoes, ripe, peeled, seeded and cut into 1\" dice
8 ounces Italian mozzerella (whole milk) cut into 1\" dice
2 teaspoons Fresh basil, chopped
2 teaspoons Fresh oregano, chopped
2 teaspoons Fresh marjoram, chopped
1 teaspoon Fresh thyme, chopped
Salt & freshly ground black pepper
½ cup Extra-virgin olive oil

Directions

1. Bring 4 quarts of water to a boil in a large saucepan or pot, add 1 tablespoon of salt, and drop in the pasta all at once, stirring until the strands are submerged.

2. Meanwhile, put the tomatoes, mozzerella and all the herbs in a serving bowl large enough to accomodate the pasta later. . Season with salt and pepper and mix well.

3. Heat the olive oil until it is smoking hot and pour it over the mixture in the bowl.

4. When the pasta is cooked molto al dente (about 30 seconds away from being al dente), drain, add it to the sauce in the bowl. Toss vigorously until the pasta is well coated. Cover the bowl with a plate and allow it to stand for 2 minutes so the cheese melts before you serve it.

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