PASTA ALLA CHECCA
: 734 Kcal Preparation
: 10 min Cooking
: 10 min Difficulty
· Sedanini Rigati: 320 g
· Cherry tomatoes: 350 g
· Burrata: 200 g
· Roman Caciotta: 200 g
· Salt up: 3 g
· Black pepper: 1 g
· Basil: to taste
· Organic extra virgin olive oil Il Cavallino: 40 g
To prepare the checca pasta, first bring a saucepan with plenty of salted water to a boil and pour the sedanini rigati. Cook the pasta, drain it al dente and transfer it to a bowl.
Dress it with a little organic Il Cavallino extra virgin olive oil to prevent it from sticking, and let it cool down.
In the meantime, take care of the sauce: cut the burrata and the Roman caciotta into cubes. Wash the cherry tomatoes under plenty of fresh running water and cut them into quarters.
In the bowl in which you have made the pasta cool, add the burrata and the diced Roman caciotta. Also add the cherry tomatoes and the hand-chopped basil.
Mix well to mix the flavors and season with salt and pepper: your checca pasta is ready to be enjoyed!