SPAGHETTI “CHECCA SUL ROGO” – Recipe by Piero Benigni – A tasty and fragrant dish created in 1974 by Ugo Tognazzi, a popular Italian actor who was also a fine gourmet and cook: it had an immediate success that lasted even today. This pasta is unusual both in ingredients and preparation with tomato and herbs being used raw, scattered over drained pasta and finally sprinkled with boiling olive oil. The result surprises and conquers all who happen to taste it for the first time.
Ugo Tognazzi’s recipe was an improvement of an already existing roman recipe called Spaghetti alla Checca (Spaghetti Checca art) of which little is known. Checca (a nickname for Francesca, Frances in English) was probably an innkeeper in Rome, creator of this dish. It was just the same, but totally cold seasoned. Tognazzi’s added “sul rogo” (in the stake) because of the loud sizzling heard when boiling oil is poured in the bowl, just like the crackling in presence of a strong fire.
Ingredients for 2 people
- 180 gspaghetti (6 1/2 oz)
- 230 gtomatoes (ripe and juicy, 8 oz)
- 8 leavesbasil
- 1 leafbay
- 2 leavessage
- 1 sprigparsley
- 1 sprigrosemary
- 1 clovegarlic
- 6 spoonsolive oil
- chili pepper (red hot, at taste)
- oregano (dry, at taste)
- salt (at taste)
Tools for spaghetti Checca sul rogo.
- Cooker
- Pot
- Chopping Board
- Knife
- Colander
- Wooden fork
- Bowl for spaghetti, big
- Bowl
- Casserole for olive oil, small
Preparation
First peel and coarsely chop tomato, put in colander, spread with oregano, add some salt, stir and let the vegetation water drain for a minimum of 15 minutes, better if 30. When done, transfer in a bowl.
Very finely chop sage, bay, rosemary needles, basil, parsley and garlic. Reserve. Bring a pot of salted water to a boil, add pasta. While pasta is cooking pour 6 tablespoons of olive oil in a small casserole, add chilli and ensure to have oil to a boil when pasta is al dente. Do not burn chili.
When pasta is al dente put in the colander, drain and transfer into a big bowl. Scatter with chopped herbs, top with tomato and sprinkle with boiling oil. This sprinkling is best done at the table, where sizzling and released aromas immediately conquer the bystanders. Stir, combine well and serve immediately. Don’t add cheese, it would cover the savour. There is no sense in keeping this dish in the fridge or in freezer, so make a sacrifice and eat it all…