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Spaghetti alla Checca

I had this dish on my last trip and it reminded me of just how good this dish can be and how easy it is to prepare. A specialty of Naples, this is a typical example of Italian uncooked or "crudo" sauces. It's a perfect example of how very simple, flawless ingredients can create something incredible.

Ideally, it is best in the height of summer when the tomatoes are bursting, but it's not too hard to find good quality cherry tomatoes in the colder months, and summer is almost here, so why not give it a try? Its very good and best of all it's delicious and healthy.


2 cups cherry tomatoes sliced in half

1 small bunch basil, torn into pieces
3 cloves of garlic, sliced
2 tsp dried chili 
1/4 cup Extra Virgin Olive Oil
A few grindings of Black Pepper
1 lb dried Pasta
Parmesan Cheese, or suitable substitute
1 Anchovy fillet, minced - Optional
1/2 lb full milk Mozzarella or Barrata, cut into smallish chunks - Optional

Combine all ingredients except pasta in a glass bowl and cover and let rest for 1-2 hours. There is no need to refrigerate.

Boil water, add salt and prepare pasta to directions. Once done, drain and combine with sauce, add salt to taste and finish with a little additional Extra Virgin Olive Oil and Parmesan cheese. Serve immediately.


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