Tagliolini With Uncooked Tomato Sauce Tagliolini Alla Checca Recipes

ALLA CHECCA

Steps:

• Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
• Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

SPAGHETTI ALLA CHECCA

Steps:

• Bring 4 quarts of water to a boil.
• Add a tablespoon of salt and the pasta.
• Be sure all the strands are submerged.
• While that cooks combine tomatoes, mozzarella and herbs.
• Season with salt and pepper.
• Heat oil in a saucepan until smoking hot.
• Pour over the tomato mixture.
• When pasta is done, drain and add to the tomato mixture.
• Toss until well coated.
• Cover bowl and let stand about 2 minutes so the cheese begins to melts.

ADI GIOVANETTI'S PASTA ALLA CHECCA (LINGUINE WITH FRESH HERBS)

Steps:

• Over medium heat, saute the chopped onion in the olive oil until onion is just golden brown. Remove from heat and add the tomatoes, juice and all. Crush the tomatoes slightly with a fork. Return to low heat and simmer until the sauce has thickened. Taste for seasoning and add salt and freshly ground black pepper if desired.
• While the sauce is cooking, wash and dry the arugula, discarding thick stems. Cut into thin ribbons and set aside.
• Bring 4 quarts of water to a rolling boil. Add salt if desired and when water reboils, add pasta. Stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil.
• When pasta is done, drain quickly and turn into a warm serving bowl. Remove sauce from fire and add the arugola, stirring to mix well. Pour sauce over pasta and sprinkle with half the pecorino cheese. Serve immediately, passing the rest of the cheese separately.

TAGLIOLINI WITH SAN DANIELE PROSCIUTTO

Steps:

• Set a large pot (at least 6 quarts) of water to boil. Add salt, and let boil again. Cook tagliolini until slightly firm.
• While pasta cooks, prepare sauce. Melt butter over medium heat in a saucepan or skillet big enough to hold the pasta. Add the minced prosciutto. Saute just until the ham gives off some fragrance. Add cream and poppy seeds, if you are using them. Stir well, then add cheese and stir well. Remove from heat.
• When pasta is cooked, drain thoroughly (do not rinse) and then add to saucepan. Return pan to heat, and quickly toss noodles and sauce until well combined.
• Serve on warm plates. Using tongs or a pasta fork, fill a teacup or bowl (6-ounce size) with pasta and then carefully turn it onto the middle of each plate so that a nest of pasta is formed. Cover each nest with a layer of prosciutto slices and then toss a few poppy seeds around the perimeter.

CHECCA SAUCE

Steps:

• In the bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Stir in the mozzarella cheese and 1/2 teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta.

CHECCA

Steps:

• Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt.
• Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours.
• Stir Parmesan cheese into the tomato mixture just before serving.