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Capellini Pasta with Checca Sauce




Source of Recipe


the web


List of Ingredients




4 large basil leaves, cut into very thin strips
1 large garlic clove, minced
2 teaspoon minced fresh parsley
3 tablespoons olive oil
6 Roma tomatoes
1 tablespoon Balsamic vinegar
1 pound capellini pasta
2 ounces feta cheese
salt and pepper to taste



Recipe



Boil water in two pots (one for tomatoes and one for pasta).

Prepare tomatoes for concasse by taking out the core and scoring the bottom with the tip of a paring knife.

Drop the tomatoes into boiling water for about 20 seconds, then put them into ice water to stop cooking. Peel the tomatoes; quarter and take out seeds. Cut tomatoes into small to medium dice.
In a mixing bowl, combine tomatoes, basil, garlic, olive oil, parsley, vinegar and salt and pepper. Mix well.

Cook pasta, drain and cool.

Heat oil in sauté pan. Add tomato mixture to hot pan and sauté slightly. Add pasta and heat through.

Portion pasta onto plates and garnish with feta cheese and additional minced parsley.