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Pasta alla Checca Recipe

Italian · Main course · 25 min total

A simple, no-cook summer pasta sauce made with fresh tomatoes, basil, and mozzarella, tossed with hot pasta for a quick and flavorful meal.

Ingredients

• 1 pound (450g) pasta (such as spaghetti or penne)
• 4 large ripe tomatoes, diced
• 8 ounces (225g) fresh mozzarella, diced
• 1/2 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve about 1/2 cup pasta water.
2. While pasta cooks, combine diced tomatoes, mozzarella, basil, olive oil, and garlic in a large bowl. Season with salt and pepper. Toss gently.
3. Add hot drained pasta to the tomato mixture and toss well. If needed, add a splash of reserved pasta water to loosen the sauce.
4. Serve immediately, garnished with extra basil if desired.

Tips

• Use the ripest, most flavorful tomatoes you can find.
• Let the tomato mixture sit at room temperature for 10-15 minutes before tossing with pasta to allow flavors to meld.
• Leftovers can be stored in the refrigerator for up to 2 days, but the dish is best served fresh.

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