French-Italian Summer Dinners #2 - Prosciutto Melone & Pasta alla Checca

The family dinner topic of the week has been whether or not to give my five-year-old money to buy snacks at summer camp. He wants to buy all the chocolate and the candy, just like a big kid.

Parenting is partly intuitive and sometimes not at all. At what age are we supposed to start giving money to our children? I honestly had no idea.

But when we found out that none of his classmates were buying snacks by themselves there, it became much easier to change conversation. So we made an agreement: no money until he turns six or loses his first tooth whatever comes first, and he’ll get a piggy bank for his birthday!

I tend to be a little more relaxed about sweets during the summer and also as they grow, so to make up for the snack shop disappointment, I took him to Sprouts, where he could choose a few sweets from the candy buckets he has been eyeing for a long time. I am all in for a little bit of everything in moderation.

A very Italian dinner for summer is Pasta alla Checca, a classic Roman dish. It’s freshly boiled pasta mixed with fresh uncooked tomatoes, fresh basil, peeled whole garlic cloves, mozzarella, and good Olive oil. It’s also great for lunch.

Serve with a plate of Prosciutto and Melone.

Ingredients serves 4:

• 1 lb pasta. I mostly use short pasta, but it’s delicious with thin spaghetti too.

• 4 medium ripe tomatoes (I like to use Roma or San Marzano)

• Mozzarella: You want to go for the fresh one, in the water containers. I use the small fresh balls or the bufala when I can.

• 2 garlic cloves

• Fresh basil

Recipe :

• Place the tomatoes into a large bowl with extra virgin olive oil, and then add a bunch of basil leaves, tearing them with your hands, and 2 whole peeled garlic cloves, cut in half. Season with salt and pepper, mix well, and let the mixture rest for about 15 minutes (while you cook pasta).

• Place a large pot with water over high heat. Once the water starts to boil, add salt and pasta. Cook until al dente!

• Drain pasta and add it to the bowl with tomatoes while it is still hot; this will help the tomatoes to soften just a little to make the sauce juicier.

• Mix well and allow to reach room temperature.

• Add mozzarella once it’s cooled down; otherwise it will melt and it’s not great for this dish. Mix again, adjust with salt and pepper, and serve.

A great dessert to host but also delicious for everyday. I cut them into pieces, squeeze a little lemon or not depending on the day, add mint and basil.

I want to know all about your family dinner topic of the week?

Much Love,

xxx
Marina

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