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PENNE ALLA CHECCA

  • Aug 8
  • 1 min read

Fresh Heirloom Tomatoes, Mozzarella, Extra Virgin Olive Oil, 5 Basil Leaves

Antipasti — Yields 4 Servings


This recipe pulls from several corners of Italy; Campania and Liguria. You can taste the mozzarella tradition of Campania, the basil tradition of Liguria in every bite. That’s what makes Italian cooking so fascinating — a single plate can tell the story of an entire peninsula. Cooking vegetables with this kind of intention is what separates Italian food from everything else. Vegetables deserve the same respect as any protein. This dish proves that. Here’s how I do it.



Penne alla Checca 

Ingredients

  • 1lb Penne

  • 1lb Fresh Heirloom Tomatoes

  • 1lb Mozzarella

  • 6 tbsp Extra Virgin Olive Oil

  • 5 Basil Leaves


Method

  1. Cut tomatoes into bite size pieces, 1” dice.

  2. Cut mozzarella into bite size pieces, 1” cubes.

  3. Reserve both in a large bowl.

  4. Tear basil and add to tomatoes.

  5. Cook penne in boiling salted water.

  6. When cooked al dente, drain well and toss together with tomatoes.

  7. Sprinkle with sea salt and olive oil (optional black pepper).

  8. Plate and serve immediately.



 
 
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