Pasta alla Checca

Pasta alla Checca is the perfect Fresh Tomato Summer dish. A fast and easy Roman dish made with a few simple ingredients. Perfect anytime, a weekday or weekend dinner idea.

 

With tomatoes at their peak now, there is nothing like eating a raw tomato. And nothing like eating a raw tomato pasta dish. This is one of my favourites, when time is limited and I am looking for something fresh and delicious.

This pasta recipe is from the Roman Cuisine, and just like the famous Aglio, Olio & Peperoncino or Pasta Arrabiata it is made with just a few ingredients.

What are the ingredients in Pasta alla Checca?

1. Pasta
2. Olive Oil
3. Fresh Basil Leaves
4. Fresh Tomatoes
5. Garlic, Salt and Pepper

Some Italians like to make this pasta dish with cherry or grape tomatoes, that are cut in half. They sometimes like to add chopped fresh mozzarella. The traditional Pasta alla Checca is made with a long pasta such as spaghetti or linguini although a short pasta would be acceptable also.

How to make Pasta alla Checca

Cut the tomatoes and remove the seeds, cut into small to medium size pieces, or if using cherry or grape tomatoes cut them in half. Place the chopped tomatoes in a large bowl and add the salt, fresh basil, pepper, garlic and oil.

Toss the ingredients together, then cover the bowl with plastic and let it sit for about an hour. You want the flavours to mingle.

Cook the pasta al dente, drain, then add it to the bowl and toss gently. Serve immediately topped with fresh basil. If fresh and tomatoes don’t scream summer then I don’t know what does.

Why is it called Pasta alla Checca?

No one really knows for sure where the name comes from, but there are plenty of guesses. Some say “Checca” is just a Roman nickname for Francesca, could be a nod to a legendary cook, possibly from the old Sora Checca tavern in Rome from several years ago. Others whisper sillier stories that are probably best left in the kitchen gossip. But needless to say, Pasta alla Checca has become a Roman favorite and of course all over Italy.

How to store the pasta recipe

This pasta dish should be eaten immediately, but any leftovers should be stored in an airtight container in the fridge. It will keep up to two days. Freezing is not recommended.

More delicious Pasta Recipes

• Hot Caprese Pasta
• Fresh Tomatoes & Sausage Pasta
• Bucatini & Parmesan Roasted Tomatoes
• Creamy Red Pepper Sauce

So if you have a desire for a something Pasta, but you want it simple and made with fresh ingredients, then I think you will love this Pasta alla Checca Recipe. Buon Appetito!