Pasta Alla Checca
Author: 
Serves: 4-6
 
Ingredients
  • 2 pounds ripe tomatoes, about 6 medium (or more if you like a high ratio of tomatoes to pasta)
  • 2 cloves garlic, crushed
  • ¼ cup torn or sliced fresh basil leaves
  • ¼ cup unrefined, cold pressed extra-virgin olive oil
  • Sea salt to taste (I think ¾ teaspoon is about right.)
  • 1 pound dried pasta (I like a pasta which catches the tomatoes, such as orrecchiette or conchiglie. My mom always made it with spaghetti.)
  • Kosher salt to season the pasta water
Instructions
  1. In a pot large enough to fit the tomatoes, fill ¾ with water and bring to a boil ("instant hot" from your sink won't work, already tried it.) Cutting through the skin, make an “x” on the bottom of each tomato with a knife. Turn the heat off and submerge the tomatoes in the water for 20-30 seconds, depending on the size of the tomatoes. Remove the tomatoes from the water with a slotted spoon and place on a cutting board. Peel (non-negotiable), core, seed (if you want) and chop the tomatoes.
  2. Place the tomatoes in a serving bowl. Add the garlic, basil, olive oil, and a few healthy pinches of sea salt to taste. Toss to combine.
  3. Bring a large pot of water to a boil. Add 1 Tablespoon kosher salt. Add the pasta and cook according to the package directions or until al dente. Remove 1 cup pasta cooking water and reserve (you won't need it if your tomatoes are juicy.) Drain the pasta. Immediately add to the serving bowl with the tomatoes and toss to combine, adding reserved pasta cooking liquid if necessary to moisten the pasta. Remove garlic before serving, if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/pasta-alla-checca/