Angel Hair Pasta alla Cecca ~ this classic Italian summer pasta made with ripe tomatoes and basil is simple, quick, and so healthy!
My husband and I limit our farmer’s market binges by bringing just one twenty dollar bill with us. That way we can’t be tempted to go berserk. We buy twenty dollars worth and call it a day. That works for most of the year, but in high summer season we give ourselves permission to cheat a little.
Even though we scrounged around for a few extra bills yesterday, we still had to leave behind the $6 pints of luminescent wild currents, the wafer thin Pecan Kringle ($12), and the whole lineup of California pluots. Maybe next Sunday.
I made this classic summer pasta for lunch after the market. It’s an uncooked tomato sauce, almost like a salsa, and couldn’t be easier. I used heirloom tomatoes because their colors are irresistible, but any kind will do, including cherry tomatoes. Chop up about one large tomato for every serving of pasta, and toss them in a bowl, keeping all the juices.
Mince a clove or two of garlic, and roll and slice a stack of fresh basil leaves, so you end up with thin ribbons. Add them to the tomatoes.
Toss in a drizzle of olive oil, a splash of red or white wine vinegar, and salt and pepper. Drain some little balls of fresh mozzerella and add them to the tomatoes.
Meanwhile cook angel hair pasta until very al dente and add in a little olive oil to keep the strands separated.
Toss with the Cecca sauce and enjoy!