Tony's Recipe of the Month: Spaghetti alla Checca

Tony Abato, our VP of Sales here at Intech Services, and an amazing Italian chef, will be sharing one of his delicious recipes every month. Trust us, you don't want to miss out on what Tony's cooking! 

Spaghetti alla Checca

Ingredients:
3 pounds Italian Roma tomatoes - fresh
Garlic - minced
Basil - fresh, chopped
Parmegiano e reggiano - grated
Cracked black pepper
Salt
Extra virgin olive oil


Preparation: 

You need a pot of boiling water and a bowl of cold water with ice in it. Cut a little "X" into the skin at the bottom end of each tomato. Put the tomatoes one at a time in boiling water for thirty seconds to a minute. It should be just long enough to see the skin begin to split. Remove with a slotted spoon and throw in the cold water for a minute. To separate the skin from the tomatoes, cut the hard stem end off and squeeze. The whole tomato should slip out of the skin easily.

Cut off the hard, often discolored, stem end of each tomato and discard. Cut the tomato in half length-wise, scrape the core off the insides, and discard. Take the tomato halves, cut in strips lengthwise, and dice in 1/4 inch pieces. 

Combine the tomatoes and the rest of the ingredients (minced garlic, chopped fresh basil, grated parmegiano e reggiano, cracked black pepper, salt, and extra virgin olive oil). Let it marinate for half a day in a colander sitting on a plate. When ready to serve, roll hot, lightly-buttered spaghetti into the sauce. Add a little extra cheese at the table.

Keep checking the blog to see Tony's Recipe of the Month.  Did you try this recipe?  Let us know what you thought of it or if you have questions for the chef, post them below!