Spaghetti Alla Checcha From Ristorante Per L’Ora - Appetito
At Ristorante Per L’Ora in Los Angeles, chef Joey Roacho looked to Italy for inspiration for his spaghetti alll checcha.
Ingredients
- 1 pound spaghetti
- 1 clove garlic, minced
- 5 Tbsp. Extra Virgin Olive Oil
- 10 oz. Sungold tomatoes
- 4 oz. Sundried tomatoes
- 2 sprigs Basil
- 4 oz. Goat cheese
- Pepper to taste
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