Pasta with a nice thick tomato sauce is one of my favorite dishes. It's easy and always delicious. But sometimes that tomato sauce is a little too thick and rich for even me. It's on these occasions that I prefer pasta alla checca. What's the difference? One cooks on a stove for a couple hours creating a thick and hearty sauce and the other sautés for about five minutes making a light topping that tastes like the tomatoes were just picked off the vine.
What's even better about the sautéed version is since the tomatoes need to be squashed up and marinated, it makes for the perfect activity for little hands. We all know how much those little hands like to be useful and nothing works better than 10 minutes of squishing tomatoes. It's so much fun; it's a wonderful introduction to cooking, and the result is a scrumptious meal the whole family will enjoy.
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