pat's Recipe

Pasta Alla Checca

Category: PASTA

1 box spaghetti
2 tablespoons kosher salt
1/4 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1 pint sweet 100 tomatoes (may substitute
other small tomatoes)
salt to taste
freshly ground black pepper to taste
1/2 bunch garlic chives cut into 1-inch
lengths
14 fresh basil leaves, finely shredded
1/2 cup Pecorino Romano cheese, grated

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Heat olive oil in a 12-to-14-inch saute pan over high heat until almost smoking.
Lower heat to medium high and add the garlic cloves. Cook for 2 minutes or until softened and slightly browned.
Add tomatoes and cook over high heat until the tomatoes are just beginning to burst. Season with salt and black pepper.
Cook the spaghetti according to package directions until it is tender yet al dente. Drain the spaghetti, reserving 1 cup pasta cooking water.
Add spaghetti, chives, basil and cooking water to the pan with tomatoes and toss over high heat for 1 minute.
Divide evenly among six warmed basta bowls and sprinkle with grated cheese.
Serve immediately.

Serves 6.