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PASTA ALLA CHECCA
INGREDIENTS:
1 pound CESARO™ pasta
1 28 oz can plum tomatoes
½ cup CESARO™ extra virgin olive oil
6 garlic cloves, thinly sliced
½ teaspoon crushed dried red pepper flakes
12 basil leaves, torn
Salt to taste
Freshly grated Parmigiano Reggiano cheese
PREPARATION:
Cook pasta according to package directions. Meanwhile, crush the tomatoes by hand and retain half of the juice. Set aside. In a large skillet, combine olive oil, garlic, and red pepper flakes. Cook on medium for 3 minutes. Add the tomatoes, basil, and salt and bring to a boil. Reduce heat and simmer for 5 minutes. Set aside. When pasta is almost done, drain and add it to the skillet. Cook on high for 1 to 2 minutes, stirring well to coat all of the pasta. Before serving, sprinkle the top with Parmigiano Reggiano cheese. (Serves 4)
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