pasta alla checca in a white bowl
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5 from 1 vote

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.
Prep Time15 mins
Resting time1 hr
Total Time1 hr 15 mins
Course: Main Dish, Pasta
Cuisine: Italian
Keyword: Italian pasta recipe, pasta alla checca, pasta recipe
Servings: 3 servings
Calories: 406kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 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.


    • 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!


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


    Calories: 406kcal | Carbohydrates: 50g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Sodium: 269mg | Potassium: 425mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1095IU | Vitamin C: 17mg | Calcium: 25mg | Iron: 1mg