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

This Pasta alla Checca recipe is a celebration of summer's bounty, featuring ripe tomatoes, fragrant basil, and creamy mozzarella. It's a quick, no-cook sauce that lets the fresh ingredients shine, perfect for a light dinner on warm evenings.

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Recipe Details

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4

Difficulty

Beginner

Simple Summary

Pasta alla Checca is a refreshing Italian summer dish that combines the vibrant flavors of fresh tomatoes with creamy mozzarella and aromatic basil, all tossed with perfectly cooked pasta.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • 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 about 8-10 minutes.

  4. Reserve 1/2 cup of pasta cooking water before draining the pasta.

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

  6. Toss everything together gently, allowing the heat from the pasta to slightly melt the mozzarella and warm the other ingredients. If the pasta seems dry, add a little of the reserved pasta water to create a light sauce.

  7. Taste and adjust seasoning with more salt and pepper if needed.

  8. Serve immediately in pasta bowls, garnishing with additional torn basil leaves and a sprinkle of 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 flavorful tomato will do.
  • If fresh mozzarella isn't available, you can substitute with regular mozzarella or even bocconcini (small mozzarella balls).
  • This dish is best served immediately while the pasta is still warm, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or gently reheated.
  • For a variation, try adding some pitted and halved Kalamata olives or toasted pine nuts for extra texture and flavor.

Nutritional Info

Per serving (approximate):

  • Calories: 550
  • Protein: 20g
  • Carbohydrates: 75g
  • Fat: 22g
  • Fiber: 5g
  • Vitamin C: 30% of daily value
  • Calcium: 15% of daily value

This dish is rich in lycopene from the tomatoes, which is a powerful antioxidant. It also provides a good balance of carbohydrates for energy and protein from the mozzarella.

Serving Suggestions

  • Serve with a crisp green salad dressed with a light vinaigrette to complement the fresh flavors of the pasta.
  • A chilled glass of Italian white wine like Pinot Grigio or Vermentino pairs beautifully with this dish.
  • For a complete meal, add some grilled chicken or shrimp on the side for extra protein.
  • Garnish with a drizzle of high-quality extra virgin olive oil and a few whole basil leaves for an elegant presentation.