i had to look it up.
the one angel hair (or capellini) pasta dish i’ve loved for as long as i can remember... what is the difference between something i’ve been ordering and making since i was a little kid?!?!
turns out, pomodoro is made with a lightly cooked, warm tomato sauce, while pasta alla checca is tossed with completely raw, fresh ingredients: tomatoes, garlic, basil, olive oil... you get the idea.
since we’re in peak tomato season, i make pasta alla checca all summer long, and i really think you should too.
it’s simple. simple. simple. and quick.
it’s exactly how i like to cook, eat, and serve food on a hot day. and i love angel hair pasta.
when i cooked for private chef clients, i usually made this with the rice pasta they preferred. at home, i typically buy my pasta at eataly, but honestly, any pasta made with italian flour is my first choice. i am pro gluten.
i know you’re going to love this.
xoxoxoxo,
a
my friend Pamela Salzman made this pasta below and it’s so much more beautiful than mine, so i am sharing her image. i’m sure you already follow her substack and if you don’t, just clicker her name :)
this is what dinner at my house looks like with 30 minutes notice — pasta alla checca with fresh parm, chicken tenders, crudites, fruit, olives, & israeli feta (sorry kosher friends!)
the perfect cowboy boot
polarized tom ford wayfarer sunglasses majorrrrr sale
long wool coat perfect for when fall hits
oversized trucker jacket that i live in
coziest cuddly blanket
roz shampoo & conditioner :)
the row dupe giant work leather bag
clear bag for game day, crossover
the best compact stroller for your baby
HEPA air purifier
follow me on instagram: @alizajsokolow
share this post with someone you think would enjoy it
buy my children’s book, this is what i eat
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.