Capellini Alla Checca

June 02, 2017


Combine tomatoes, garlic, basil, ½ cup olive oil, salt and pepper in a large bowl. Cover with plastic wrap. Allow it to sit at room temperature at least 2 hours or as long as 10 hours.

Cook pasta in a large pot of salted boiling water until al dente and drain. In a skillet, add ¼ cup olive oil and sauté tomato mixture for about 6–8 minutes, until softened.

Put pasta on a serving platter and top with tomato mixture, goat cheese and pine nuts.

About this recipe

Recipe courtesy Salomé Cervantes, executive chef of Café Zack in Ventura.

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  • 2 pounds heirloom tomatoes, seeded and diced
  • 4 garlic cloves, minced
  • 12 large basil leaves, chopped
  • ¾ cup extra-virgin olive oil, divided
  • Sea salt and freshly ground black pepper, to taste
  • 1 pound capellini or spaghetti
  • 8 ounces goat cheese
  • 8 ounces pine nuts
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