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A close-up of a bowl of fresh Pasta alla Checca featuring spaghetti with bright red chopped tomatoes, green basil, and shaved Parmesan cheese, with a spoon in it.
Layla

Pasta alla Checca

This vibrant and fresh pasta dish features a no-cook tomato and mozzarella sauce tossed with warm pasta, perfect for a quick and flavorful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the Checca Sauce
  • 2 lbs cherry or Roma tomatoes ripe, quartered if cherry, diced if Roma
  • 8 oz fresh mozzarella pearls or small diced fresh mozzarella
  • 1/2 cup fresh basil leaves packed, roughly chopped
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1 tsp kosher salt or to taste
  • 1/2 tsp freshly ground black pepper or to taste
For the Pasta
  • 12 oz short pasta such as penne, fusilli, or farfalle
  • 2 tsp kosher salt for pasta water
For Serving (Optional)
  • Parmesan cheese freshly grated

Equipment

  • Large Pot
  • Large Mixing Bowl

Method
 

Prepare the Checca Sauce
  1. In a large mixing bowl, combine the quartered or diced tomatoes, fresh mozzarella pearls, chopped fresh basil, minced garlic, extra virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Give it a good stir to ensure everything is well mixed. Set aside at room temperature for at least 15-20 minutes while you prepare the pasta; this allows the flavors to meld beautifully.
Cook the Pasta
  1. Bring a large pot of water to a rolling boil. Add 2 teaspoons of kosher salt to the water, then add your chosen short pasta. Cook according to package directions until al dente, usually 8-10 minutes. You want the pasta to still have a slight bite.
  2. Before draining, reserve about 1/2 cup of the starchy pasta water. Then, drain the pasta thoroughly in a colander, but do not rinse it. The residual starch helps the sauce cling better.
Assemble and Serve
  1. Immediately add the hot, drained pasta to the large mixing bowl with your prepared checca sauce. The warmth of the pasta will gently warm the tomatoes and mozzarella, releasing even more flavor. Toss everything together vigorously until the pasta is evenly coated with the sauce.
  2. If the sauce seems a little too thick or dry, add a tablespoon or two of the reserved pasta water, tossing until you reach your desired consistency. Taste and adjust seasoning with more salt or pepper if needed.
  3. Serve the Pasta alla Checca immediately in warm bowls. Garnish with additional freshly grated Parmesan cheese, if desired. Enjoy the fresh, vibrant flavors!

Notes

For the best flavor, use the ripest, most flavorful tomatoes you can find – ideally in peak summer season. If you can't find good fresh mozzarella pearls, a block of fresh mozzarella diced into small cubes works just as well. This dish is best enjoyed fresh; the sauce is uncooked and designed to be served with warm pasta, so it doesn't hold up well for long periods. If you have leftovers, they're still tasty, but the tomatoes might release more liquid. Feel free to add cooked, shredded chicken or grilled shrimp for extra protein!