The pasta alla czech It is a typical Roman dish that is characterized by the fact that the ingredients of the sauce are raw. It can be eaten cold, as if it were a salad, or warm. You decide which of the two options you like better.
Personally, I like it warmer because the mozzarella pieces melt slightly. However, I don’t make the cold version ugly. Especially when the heat is tight and you want to eat fresh dishes and fresh out of the fridge.
Halfway between a salad and a pasta dish, this dish takes no more than 15 minutes to prepare, requires no gadgets or unusual ingredients, and is difficulty level is minimal. Boil a pasta, cut some tomatoes and you have the dish almost finished. You dare?
Fill a large pot with water and heat it until it reaches a boil. Add a tablespoon of salt and dip the pasta in it. we cook time indicated on the package or, if we like pulling firm, a minute less.
Wash the tomatoes, remove the stalk by making a circle around it with a knife, and cut them diced. Drain the mozzarella and also cut it into cubes. Wash the basil leaves, dry them well and (optional) chop them.
Drain the pasta and transfer it to a serving dish. Sprinkle with the extra virgin olive oil so that it is loose and leave temper slightly. At the time of consumption, add the tomato, mozzarella, basil, a little black pepper and, if necessary, a little more salt and oil.
BRA Professional – Pot with Lid, 22 cm, 18/10 Stainless Steel
With what to accompany the pasta alla checca
Depending on how much you serve yourself, this pasta alla czech it can be overwhelming and, therefore, a good unique summer dish. We can accompany it with bread and a cool drink, but little else. When something is as good as this pasta, it is better not to overwhelm with the accompaniments.
In DAP | Cold pasta salad with yogurt sauce: a smooth and light recipe for hot days
In DAP | Pasta with chicken and cheese sauce, an easy, rich and economical recipe