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Pasta alla Checca







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Pasta alla Checca

Rigatoni tossed with fresh uncooked tomatoes, fresh mozzarella, garlic, basil, and olive oil.

Pasta alla Checca recipe



servings: 4

total time: 25 minutes

recipe by: 

Ingredients

  • 8 ounces rigatoni or other pasta
  • 1/2 pound Roma tomatoes, diced
  • 4 ounces fresh mozzarella, cubed
  • 1/4 cup freshly chopped basil leaves
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • salt & freshly ground pepper


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Directions

  1. Cook the pasta al dente in boiling salted water according to package directions. Drain the pasta and set aside.

  2. In a large mixing bowl toss together the diced tomatoes, mozzarella, basil, garlic, and olive oil. Add the cooked pasta to the bowl and toss again. Season with salt & freshly ground pepper to taste.

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