My go-to recipe when I need something quick, easy and delicious. From a favorite restaurant here in Tucson, Caffe Torino. They published the recipe in the paper and promptly removed it from their menu.
Spaghettini alla Checca
1 lb. spaghettini or your favorite pasta shape 1 lb. ripe roma tomatoes, diced 10 leaves fresh basil, chopped 8 ounces fresh mozzarella, diced 4 cloves garlic, minced 4 tbsp. extra virgin olive oil Salt & pepper to taste Parmesan cheese (optional)
Cook the pasta in a large pot filled with salted boiling water until al dente. Drain and set aside. Meanwhile, in a large skillet, saute the garlic in the olive oil until golden. Add the tomatoes and fresh basil to the skillet and season with salt and pepper to taste. Let it cook until warm and add the fresh mozzarella at the end. Add the pasta to the skillet and fold the ingredients together. Serve with Parmesan cheese if desired.