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How to Make Classic Pasta alla Checca with Garden-Fresh Tomatoes

This Pasta alla Checca recipe combines the simplicity of Italian cuisine with the bright flavors of summer. Featuring ripe tomatoes, fragrant basil, and creamy mozzarella, this no-cook sauce is tossed with hot pasta for a light yet satisfying meal that's ready in minutes.

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Recipe Details

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4-6

Difficulty

Beginner

Simple Summary

Pasta alla Checca is a refreshing Italian dish that celebrates the vibrant flavors of ripe tomatoes and fresh basil, perfect for a quick and delicious summer meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 4-6
  • Difficulty: Beginner

Ingredients

  • 1 pound (450g) spaghetti or linguine
  • 2 pounds (900g) ripe tomatoes, diced
  • 8 ounces (225g) fresh mozzarella, cut into small cubes
  • 1/2 cup (20g) fresh basil leaves, torn
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (25g) grated Parmesan cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil over high heat.

  2. While the water is heating, prepare the sauce. In a large bowl, combine the diced tomatoes, cubed mozzarella, torn basil leaves, minced garlic, olive oil, salt, and pepper. Gently mix and let sit at room temperature to marinate while you cook the pasta.

  3. Cook the pasta in the boiling water according to package instructions until al dente, usually 8-10 minutes.

  4. Just before draining the pasta, reserve 1/2 cup of the pasta cooking water.

  5. Drain the pasta and immediately add it to the bowl with the tomato mixture.

  6. Toss the hot pasta with the tomato mixture, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta evenly.

  7. Let the pasta sit for 2-3 minutes to slightly warm the tomatoes and melt the mozzarella.

  8. Serve immediately, garnished with additional basil leaves and grated Parmesan cheese if desired.

Chef's Notes

  • For the best flavor, use the ripest tomatoes you can find. Roma or San Marzano varieties work well, but any ripe, flavorful tomato will do.
  • If fresh mozzarella isn't available, you can substitute with regular mozzarella or even small mozzarella pearls.
  • To add some heat, include a pinch of red pepper flakes in the tomato mixture.
  • This dish is best served immediately, as the pasta will absorb the juices from the tomatoes over time.
  • For a gluten-free version, use your favorite gluten-free pasta.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or gently reheated.

Nutritional Info

Per serving (based on 6 servings): Approximately 450 calories

  • High in complex carbohydrates from the pasta
  • Good source of protein from the mozzarella
  • Rich in lycopene and vitamin C from the tomatoes
  • Provides healthy fats from the olive oil
  • Contains antioxidants from the fresh basil

Serving Suggestions

  • Serve with a crisp green salad and a slice of crusty bread to soak up any extra sauce.
  • Pair with a chilled white wine like Pinot Grigio or a light red like Chianti.
  • For a complete Italian-inspired meal, start with a small antipasto platter.
  • Garnish with additional fresh basil leaves and a drizzle of high-quality extra virgin olive oil just before serving.
  • This dish is perfect for al fresco dining on warm summer evenings or as a light lunch option.