Wednesday, March 13, 2002
Bite with Belkys: Penne Checca
The Chefs: Rosa and Tonino Doino
525 Lincoln Road
Miami Beach (305) 672-8777
The Dish: Penne Checca (Serves 4)
16 ounces Penne pasta
4 beefsteak tomatoes chopped
2 tsp. finely chopped garlic
4 tbs.. extra virgin olive oil
4 tbs.. fresh grated parmesan
4 tbs.. fresh cubed mozzarella
12 chopped basil leaves
Boil pot of water with 2 tablespoons of salt. When water starts to boil add pasta. Stir occasionally. Cook for 10-12 minutes, or until al-dente.
Using a 12 inch stainless steel pan, heat the olive oil, and add garlic and sauté until garlic turns slightly golden in color. Add chopped tomatoes, then 8 pinches of salt, half the basil and cook for about 2 to 3 minutes.
When pasta is al-dente, drain and add it to sauce pan with tomatoes, allowing some of the water to drip into the pan. Add parmesan with fresh mozzarella, the remaining basil and serve.
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