Meatless Monday: Pasta ala Checca

IMG_0324Summer is finally here! I’m not even sure why that matters since the weather has been so wacky here in Canada. Nonetheless, I have the perfect Welcome to Summer pasta for you.

I’ve already made it twice more since trying this recipe the first time. I’ve been trying to get better photos for the blog but it never happens because we dig in so fast.

The great thing about this recipe is that it takes less than 10 ingredients to make this and the only thing you have to cook is the pasta! I posted a picture on Instagram and my cousin figured out all of the ingredients from the picture and made it herself. It was a hit on her end too!

Pasta ala Checca

IngredientsIMG_0330

  • 1 small carton cherry or grape tomatoes
  • 3 garlic cloves
  • 2 tbsp of fresh basil (don’t use dried basil for this!)
  • olive oil
  • salt and pepper to taste
  • 227 g of pasta (for me this was an entire small box – I used quinoa and brown rice pasta)
  • 1 cup buffalo mozzarella

Directions

Cut tomatoes into halves or quarters depending on their size. Finely chop garlic and basil and add to  tomatoes. Salt and pepper the entire mixture and then drizzle with olive oil until well coated. Let sit at room temperature for at least an hour (you can serve it right away but I really recommend letting it marinate).

When you’re ready, boil your pasta according to package directions. While the pasta is cooking, cut your mozzarella into large chunks. When the pasta is ready strain it and quickly add the mozzarella and then your bruschetta mixture.

Serve!

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