To make it perfect BETTER TO USE SHORT PASTA. (From Gragnano, please do not use Buitoni and Barilla enriched in vitamins, that are not good like the real Italian Pasta.
To prepare a great pasta alla checca is very important to have:
Fresh organic tomatoes (they should be sweet and tasty,)
caciotta cheese and parmesan,
Fresh basil leaves
Organic extra virgin olive oil
A glove of garlic if you like and a spoon of grain marine salt. a cup spoon of Cipro’s salt
Some fennel seed
Cut into small cubes the mozzarella di bufala and caciotta cheese, than sprinkle with parmesan cheese (it helps the mozzarella not to melt too much! Cut into quarters the tomatoes, add 4 spoon of extra virgin olive oil, add the garlic and a lot of basil. Let this condimnet stay in the fridge for 30 minutes. Than put everything in a large bowl. Use a big pot to boil water, than add a spoon of grain marine salt. Cook the pasta 1 or 2 minute before the time to have it al dente. Wash 5 second the pasta with cold water to cool off. Add pasta in the large bowl with the tomatoes, cheese, mozzarella etc.
Serve it cold and add some pepper if you like.
Another version is to make the pasta salada only with organic peel fresh tomatoes, garlic, basil, olive oil and bufala mozzarella cheese.
pasta alla checca plain version
About The Author
I'm a wine and olive oil sommelier and owner of the Fontanaro farm in Paciano, Umbria, together with mamma Lucia.
We have 3000 olive trees and we are an olive oil Slow Food Presidium.
Visit our great informational sites at CountrySlowLiving.com and UmbriaTuscany.com to learn about the slow life in Italy. Book your visit to our agriturismo where you can learn first hand the traditions we keep alive in the countryside of Umbria.