Recipes

Pasta à la Checca

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Pasta à la Checca

Pasta à la Checca

amanda

Equipment

  • - Pasta Roller

  • - Clad Casseroe

  • - Hand Mixer

  • - Potato Masher

  • - Cutting Board & Knife Set (Considered as basic equipment)

  • - Colander

  • - Tomato Slicer

  • - Canning Jar

Ingredients

  • 8 ounces thin spaghetti

  • 2 pints cherry tomatoes (such as orange, red, and yellow teardrop varieties)

  • 2 garlic cloves, peeled and finely chopped

  • 4 tablespoons extra-virgin olive oil

  • 1 cup fresh arugula (optional)

  • Kosher salt and freshly ground black pepper to taste

Instructions

1

Instruction 1

Cook the pasta until al dente.
2

Instruction 2

Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
3

Instruction 3

Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
4

Instruction 4

Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
5

Instruction 5

Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
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