Spaghetti alla Checca
Spaghetti with Fresh Tomatoes, Olives and Capers
Serves 4 to 6
1 garlic clove, minced
4 plump anchovy fillets packed in salt, rinsed and chopped
1/3 cup extra virgin olive oil
3 tablespoons capers, rinsed and dried
1 cup pitted green and black olives, halved
1/4 cup chopped fresh flat-leaf parsley
8 to 10 basil leaves, shredded
1 1/2 pounds ripe plum tomatoes, washed, seeded, and diced
Salt and freshly ground black pepper to taste
1 tablespoon coarse salt
1 pound imported dried spaghetti

Put the garlic, anchovies, and olive oil in a large serving bowl and mix well. Add the capers, olives, parsley, basil and diced tomatoes. Season with salt and pepper. Let the mixture stand for about 15 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Add the coarse salt and the pasta, and cook until the pasta is tender but still firm to the bite.
Drain the pasta and place in the bowl with the tomatoes. Toss quickly until the pasta and sauce are well combined. Add a little more olive oil if needed. Taste, adjust the seasoning, and serve.
This is perhaps one of the most “modern” of all the traditional pasta dishes of Rome. Perhaps it was the sultry summer heat that prompted the chef to forgo the cooking of the tomatoes, or perhaps it was merely a burst of creativity. The fact is that on a hot summer day, very few dishes taste as good.
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