Pasta alla Checca
Rigatoni tossed with fresh uncooked tomatoes, fresh mozzarella, garlic, basil, and olive oil.
servings: 4
total time: 25 minutes
recipe by: Frankie
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
Cool Tools For Your Kitchen
affiliate links to products we use and recommend.
affiliate links to products we use and recommend.
- SEE ON AMAZON
Hand Press Pasta Maker - SEE ON AMAZON
Norpro Spaetzle Maker - SEE ON AMAZON
KitchenAid Classic Stand Mixer - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Weston Bamboo Pasta Drying Rack - SEE ON AMAZON
Alpha Grillers Garlic Press - SEE ON AMAZON
Stainless Steel Kitchen Tongs - SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
OXO Good Grips 10-Piece POP Containers - SEE MORE
Directions
- Cook the pasta al dente in boiling salted water according to package directions. Drain the pasta and set aside.
- 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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