Pasta alla checca

Ingredientes

• 16 oz pasta
• 2 cups chopped tomatoes
• 1 cup fresh basil, roughly chopped
• 2 cups fresh, soft mozzarella, mini balls or large balls chopped into 2⁄3 inch pieces
• 1 cup shaved Parmesan cheese
• 2 garlic cloves, grated
• 2/3 to 1 cup high quality pure olive oil
• 1⁄2 cup reserved cooking water from
• the pasta
• 1 tsp garlic salt
• 1 tsp himalayan salt
• 1⁄2 tsp freshly ground pepper

Preparación

1. 1

   --- Directions ---

2. 2

   Chop the tomatoes, remove the excess seeds. It's not necessary to remove all the seeds but we remove about 2⁄3 of them. If using cherry tomatoes, cut them in half and lightly squeeze out some of the seeds without squishing the tomatoes too much.

3. 3

   Toss the tomatoes in a bowl with the 1 tsp of garlic salt and the grated garlic. Do not discard the tomato water that the tomatoes let out, it will become part of the sauce.

4. 4

   Cook pasta until al dente, still slightly firm. Before draining, remove 1 cup of water from the pot.

5. 5

   Drain pasta and quickly toss with all of the ingredients. The recipe says to reserve 1 cup of cooking water, but we only used 1⁄2 cup. You can also use only 2⁄3 cup olive oil, but the flavor is better and silkier with more. The warm pasta melts the cheese ever so slightly.

6. 6

   Salt and pepper to taste . We used an extra teaspoon of Himalayan salt.

7. 7

   Serve warm