CAPELLINI ALLA CHECCA
I have been craving this pasta for days. Tomatoes, garlic, and basil all mixed together with warm capellini. A wonderful, easy dish to make for lunch or dinner and it is ready in about 15 minutes. I know it will be even better as we move into Summer when the tomatoes are sweet and irresistible.
6 cloves of garlic, minced
1/3 cup extra virgin olive oil
6 ripe tomatoes, vine ripened, plum or heirloom
1 small bunch basil, leaves removed from stem
pinch chili flake
While water is coming to a boil, peel the skin from all the tomatoes with a vegetable peeler. Slice the tomatoes in half and remove the seeds and core. Dice them very finely and place them in a large mixing bowl. Add the garlic, olive oil, a generous pinch of salt, and chili flakes. Tear the basil with your hands into small pieces and add to the tomato mixture. Stir to combine. Taste and season with salt as necessary.
Once the water has come to a boil, season it generously with sea salt. Add the capellini and cook until al dente. When the pasta is finished, scoop it directly from the stock pot into the mixing bowl with the tomatoes. Stir to combine. Taste. Season with salt if necessary.
Divide into individual bowls and finish with parmigiano reggiano.