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.

Pasta alla Checca

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.

How to store Pasta alla Checca

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.

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!

Pasta alla Checca

Rosemary Molloy

Pasta alla Checca is the perfect Fresh Tomato Summer dish. A fast and easy Roman dish made with a few simple ingredients.

5 from 3 votes

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Prep Time 15 mins

Resting time 1 hr

Total Time 1 hr 15 mins

Course Main Dish, Pasta

Cuisine Italian

Servings 3 servings

Calories 406 kcal

Ingredients

  

1x2x3x

• 3 medium firm ripe tomatoes or 20-25 grape or cherry tomatoes*
• 2-3 pinches salt
• 1-2 dashes pepper
• 1-2 cloves garlic minced
• 1/4 cup olive oil
• 10 fresh basil leaves
• 3 cups cooked pasta (spaghetti)

*If using medium tomatoes then cut and seed them before chopping. Cherry or grape tomatoes just need to be sliced in half.

Instructions

 

• In a large bowl add the chopped seeded tomatoes or grape tomatoes, salt, pepper, garlic, olive oil and fresh basil, toss gently to combine, then cover the bowl with plastic wrap and let sit for an hour.
• When approximately 35 minutes has passed then bring a large pot of water to boil, add some salt and the pasta, cook al dente. Drain the pasta and add to the bowl, and gently toss to combine. Serve immediately with some chopped fresh basil if desired. Enjoy!

Notes

If desired you can add some chopped fresh mozzarella, add it when adding the pasta.

Nutrition

Calories: 406kcalCarbohydrates: 50gProtein: 9gFat: 19gSaturated Fat: 3gSodium: 269mgPotassium: 425mgFiber: 3gSugar: 5gVitamin A: 1095IUVitamin C: 17mgCalcium: 25mgIron: 1mg

Keyword Italian pasta recipe, pasta alla checca, pasta recipe

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