How to Make PASTA alla CHECCA – Easiest Pasta Recipe Ever
During the summer season, when succulent tomatoes are at the pinnacle of their ripeness, Rome locals have a particular affinity for a pasta dish renowned for its simple, fresh ingredients and uncompromised flavors. Add to this, that Pasta alla Checca is the easiest pasta dish on the planet to make. No joke!
With fresh seasonal ingredients that don’t need cooking (apart from the pasta!) – all you have to do is mix everything, let the ingredients make love, and boil the pasta. Serve it cold and it shouts “SUMMER” with its bold flavors.
Plump and juicy cherry tomatoes infuse the dish with sweetness, creating a delightful contrast with the savory notes of pecorino cheese and creaminess of buffalo mozzarella. Then, fragrant basil leaves tie it together with a herbaceous aroma.
It is very important to choose good quality Pasta and I have chosen to use Pasta Liguori Fusilli for this recipe.
Watch the Pasta alla Checca video recipe:
How to Make PASTA alla CHECCA – Easiest Pasta Recipe Ever
Vincenzo’s Plate Tips
USE FRESH TOMATOES
Plump and juicy cherry tomatoes work best for pasta alla checca, thanks to their juicy texture; however, you can also use large tomatoes when cherry tomatoes aren’t handy. Just make sure to use only the fresh and ripe ones, as fresh ingredients make all the difference.
CUT BUFFALO MOZZARELLA IN GENEROUS PORTIONS
Buffalo mozzarella is the star ingredientt of this pasta salad, so make sure to cut it into bigger cubes than pecorino to add a rich, creamy flavor to every spoonful.
USE A POTATO MASHER
While you can crush the tomatoes with your hands, it’s not a bad idea to invest in a potato masher as it helps to get the juices out of tomatoes easily.
DON’T PRESS THE TOMATOES TOO HARD
While crushing the tomatoes, make sure not to mash them like potatoes or press them too hard, as it can be messy and ruin the taste. Instead, gently press them until the juices come out – cherry tomatoes on the other hand still hold their shape.
TOSS THE TOMATO MIXTURE
After crushing the tomatoes, toss the tomato and basil mixture to get the most juice out of the cherry tomatoes. Additionally, the more juice you extract, the more flavor you’ll infuse into your pasta.
FOLLOW PACKAGE INSTRUCTIONS TO COOK PASTA
Always follow the package instructions to boil the pasta. You can add a minute – but no more – if you prefer it to be softer, but not more than that. Overboiling pasta is the worst for me and mean the pasta will probably be mushy and unappetizing.
HOT PASTA ALLA CHECCA
If you want to serve your dish hot, add the pasta to the tomato sauce mix right after boiling it, then add cheese, followed by chilli if you want a spicy kick, and serve.
ADD EXTRA VIRGIN OLIVE OIL (EVOO) TO THE COOKED PASTA
When serving pasta alla checca cold, toss and coat the pasta in EVOO to make sure it doesn’t stick together, and wait for 5 minutes to let it come to room temperature.
MIX WITH LOVE
This Roman recipe requires a lot of stirring and mixing. The key to maintaining that authentic flavor and texture is to mix everything nicely, ensuring not to break the ingredients so each element absorbs the moisture and adds its detail to every spoonful.
REST THE TOMATO MIXTURE
Allow the tomato mixture to rest for a few minutes before adding the pasta. It won’t dry out as the salt that has been added helps release the juices, adds flavor to the pasta and keeps it juicy.
How to serve Pasta alla Checca
Pasta alla Checca can be served as a stand-alone meal, especially on a hot summer day when you’re seeking something light and refreshing without compromising on flavour. However, for a wholesome meal, it pairs wonderfully with a simple garden salad, chilled white wine, or a sparkling beverage.
This cold pasta salad is all about visual appeal, so serve pasta alla checca on a plate with a generous amount of every ingredient, including tomatoes, buffalo mozzarella, and pecorino cheese. Sprinkle some additional fresh basil leaves on top of the pasta to add aromatic freshness. Finish it off by drizzling EVOO to enhance the flavor and add a glossy touch.
PASTA alla CHECCA
Print Recipe
Equipment
- Large mixing bowl
- Potato masher for gently squeezing tomatoes)
- pot for boiling pasta
- Strainer
- Chopping-board
- knife
- Measuring cups and spoons
- Serving plate
Ingredients
- 300 grams Fusilli Pasta Liguori, 10.5oz
- 500 grams Cherry tomatoes, 17.6 oz
- 2 Buffalo mozzarella
- Pecorino cheese, as much as preferred
- 2 garlic cloves
- Basil leaves, as much as preferred
- Extra virgin olive oil, EVOO
- Salt & pepper, as much as required
Instructions
- Cut cherry tomatoes in half and add them to a large bowl.
- Gently squeeze the tomatoes with a potato masher to get the juice out of them.
- Break basil leaves into small pieces and add them to the bowl.
- Add a generous amount of salt and pepper to the bowl and give everything a nice stir.
- Add a tablespoon of rock salt or sea salt to a pot of boiling water and boil the pasta according to package instructions. Make sure to give it a quick stir to prevent the pasta from sticking to the bottom of the pan.
- Strain the pasta, let it cool, and drizzle some EVOO to prevent it from sticking together.
- Cut buffalo mozzarella and pecorino cheese into bite-sized cubes, add half of them to the tomato mixture, and mix everything until the tomatoes, the juices, and the cheese meld together.
- Add pasta to the bowl and quickly mix everything to let the pasta absorb all the juices.
- Add the rest of the cheeses with a finishing touch of basil. Serve and Enjoy!
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!!
These are 2 other super delicious recipes you can make during summertime, even better if combined with this Pasta alla Checca for a perfect Italian summer menu:
- CAPRESE SALAD is the classic “made in Italy” dish perfect to be enjoyed for a tasty Summer lunch.
- STRAWBERRY TIRAMISU seems to be the perfect dessert to finish an Italian Summer menu.
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