A hit in summer and winter: pasta with ‘raw sauce’ from Rome
Italian cuisine is also very much a regional cuisine. The new cookbook Recipes from Rome contains a collection of dishes from one of the most beautiful and delicious cities in the world. A hit in the FavorFlav editorial office: the pasta with ‘raw sauce’ from Rome. For the simplicity and combination of flavors that Italy is known for. And because you can eat this pasta both hot and cold. A recipe for 365 days a year, then.
‘This rainbow in a bowl is Rome’s ode to summer. Bright-red cherry tomatoes with capers, olives, basil, mozzarella, red peppers and garlic, finished with creamy ricotta. I love this raw sauce, or ‘checca’, with hot spaghetti, but it is also often mixed into cold penne as pasta salad.’
The quantities are based on 4 people as a main course and 6 people as a starter.
How to make pasta with ‘raw sauce’ from Rome
- Cook the spaghetti al dente according to the instructions on the package in a large pot of generously salted boiling water.
- Meanwhile, mix the tomatoes, garlic, capers, olives, pepper and oil in a bowl.
- Warm a large mixing bowl in which to dress the spaghetti. Drain the spaghetti, put it in the warm bowl with the tomato mixture, add a generous pinch of pepper and salt, and gently mix in the mozzarella and herbs.
- Divide the pasta among the plates and finish with spoonfuls of ricotta.
Title: Recipes from Rome
Authors: Katie and Giancarlo Caldesi
Price: €25.99
Publisher: Kosmos Uitgevers
(publication date: 21 May 2024)
Read also:
- Recipe for the most delicious Bolognese sauce
- 10 tips for the best pasta
- Olive all’ascolana are the most delicious olives in the world (with recipe and wine tip)
