RomanItalian
Pasta alla Checca
by Casa Pappagallo · 705K subscribers on YouTube
Pasta alla Checca is a Roman dish, perfect especially during the summer. A simple tomato sauce with Parmesan and oregano, finished with fresh mozzarella for a creamy, stringy texture.
- Servings
- 4
- Difficulty
- easy
Ingredients
7 items- OilA little
- Blended Peeled Tomato
- SaltTo taste
- Pasta (Penne o altra forma)Enough for 4 servings
- ParmigianoAbundant, plus final sprinkle
- 2 pizza pinchOreganoTwo good pinches
- MozzarellaOne ball, cut into cubes
Method
- Heat a little oil in a pan over medium heat.
- Add the blended peeled tomatoes. Season with salt and cook until reduced, about 5–10 minutes.
- Meanwhile, cook the pasta in boiling salted water.
- Turn off the heat under the tomato sauce and let it cool.
- Just before draining the pasta, add abundant Parmesan and two pinches of oregano to the cooled sauce. Mix well.
- Drain the pasta and add it directly into the sauce. Toss to coat and let it absorb the flavors.
- Cut the mozzarella into small cubes.
- Once the pasta has cooled slightly, add the mozzarella cubes and mix gently.
- Finish with a final sprinkle of Parmesan.
- Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
