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Pasta alla Checca
Ingredients
8
oz
Tagliatelle or Fettuccine
2
Tbsp
Salt
2
Tbsp
Extra Virgin Olive Oil
1
Shallot - finely chopped
2
Garlic Cloves - minced
1
Tbsp
Brandy
8
oz
Cherry Tomatoes - cut in half
Salt and Black Pepper to taste
8
oz
fresh Arugula
6
oz
fresh Mozzarella - cut into small cubes
1/2
cup
fresh Basil Leaves - thorn
Parmesan Cheese - freshly grated- optional
Sprigs of Fresh Basil for garnish - optional
Instructions
Bring a large pot of water to boil. Add the salt and the pasta. Cook the fettuccine al dente, according to package directions.
Heat 1 tablespoon of the olive oil in a large skillet. Add the shallots and cook for a few minutes. Add the minced garlic and the Brandy.
Tilt the skillet away from you so that your Brandy can ignite.
Add the tomatoes, stir and cook for a few minutes. Add the Arugula.
Stir in the pasta and add about a tablespoon of pasta water. Add the fresh Mozzarella cubes and toss to combine all ingredients.
Serve with basil leaves, drizzle with a little extar virgin Olive Oil and if you prefer you can shave Parmesan cheese on top.