This week for the thirty-ninth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Spaghetti alla Checca (Spaghetti with Raw Tomatoes, Herbs, and Mozzarella) on page 60.
The ingredient list: fresh tomatoes, salt, spaghetti, olive oil, fresh mozzarella, fresh basil, fresh oregano, fresh thyme, freshly ground black pepper. Did you notice all that "fresh" noting in the recipe? Well, that's why I saved this one for late summer when my tomatoes and herbs were at peak freshness and available for use...and it was well worth the wait as I wouldn't make this one any other way.
The only thing cooked is the pasta, the oil is heated, but everything else is put in as is, which makes this recipe incredibly fast and easy. It makes a delightful lunch but it would also work well as a side for dinner, so I will make it that way again soon to serve with something grilled.
It tastes just like you think: fresh, full of tomato/herb/cheese goodness, and I will be making this again several more times before the fresh tomato and herb season ends.
Margaret is busy with other things this
week, so no post from her, but I'm sure she'll be back next week
whipping up a recipe from this book in her kitchen. I'm loving this
book for the ease, creativity, and delicious recipes, have you picked up
a copy yet? It's fun each week to just flip through it and pick out a simple recipe, there are many many pictures.
