📝 About This Recipe
A quintessential Roman summertime staple, Pasta alla Checca is a celebration of raw, vibrant ingredients meeting hot, perfectly al dente pasta. This dish relies on the heat of the freshly boiled pasta to gently warm a crudo sauce of sun-ripened tomatoes, creamy mozzarella, and fragrant basil, creating a refreshing yet comforting meal. It is the ultimate expression of Italian simplicity, where the quality of your olive oil and the sweetness of your tomatoes define the experience.
🥗 Ingredients
The Crudo Sauce
- 1.5 pounds Roma or San Marzano Tomatoes (very ripe, deseeded and diced into 1/2 inch cubes)
- 8 ounces Fresh Buffalo Mozzarella or Fior di Latte (drained and cut into small cubes)
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 2 cloves Garlic (peeled and smashed but left whole)
- 1 large bunch Fresh Basil Leaves (hand-torn to preserve oils)
- 1 teaspoon Sea Salt (plus more for pasta water)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
The Pasta
- 1 pound Short Dried Pasta (Penne Rigate or Fusilli) (high-quality bronze-die extruded)
- 6 quarts Water (for boiling)
Finishing Touches
- 1/2 cup Pecorino Romano or Parmigiano Reggiano (freshly grated)
- 1 tablespoon Salted Capers (rinsed and patted dry)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the tomatoes. Dice them into uniform 1/2-inch pieces and place them in a large glass or ceramic mixing bowl that is big enough to eventually hold all the pasta.
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2
Add the smashed garlic cloves, the torn basil leaves, and the extra virgin olive oil to the tomatoes. Sprinkle with a teaspoon of sea salt and the chili flakes.
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3
Toss the tomato mixture thoroughly, cover with plastic wrap, and let it marinate at room temperature for at least 30 minutes. This allows the salt to draw out the tomato juices, creating a natural 'sauce'.
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4
While the tomatoes marinate, bring a large pot of water (about 6 quarts) to a rolling boil.
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5
Once boiling, add a generous handful of salt to the water. It should taste like the sea.
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6
Add the pasta to the boiling water. Stir occasionally to prevent sticking and cook until 'al dente' according to the package instructions (usually 10-12 minutes).
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7
While the pasta cooks, remove and discard the whole garlic cloves from the tomato mixture. Their job of infusing the oil is done.
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8
Add the cubed mozzarella and the rinsed capers to the tomato bowl. Do not do this too early, or the cheese will lose its texture.
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9
Just before draining the pasta, reserve about 1/2 cup of the starchy pasta water.
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10
Drain the pasta and immediately add it to the bowl with the raw ingredients while it is still steaming hot.
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11
Toss everything vigorously for about 60 seconds. The heat from the pasta will slightly melt the edges of the mozzarella and warm the tomatoes without cooking them.
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12
If the pasta seems a bit dry, add a splash of the reserved pasta water to emulsify the oil and juices.
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13
Add the freshly grated Pecorino Romano and a final crack of black pepper, then give it one last toss.
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14
Serve immediately in warmed bowls, garnishing with a few extra fresh basil leaves and a tiny drizzle of olive oil.
💡 Chef's Tips
Always use room temperature tomatoes; cold tomatoes will chill the pasta too quickly and won't release their flavorful juices. Do not use a food processor for the tomatoes; the hand-diced texture is essential for the rustic feel of a true Checca. If you cannot find high-quality fresh mozzarella, use creamy burrata broken over the top at the very end instead. Ensure your pasta is 'rigate' (ridged), as the ridges are designed to catch the oil and small bits of tomato and cheese. Never rinse your pasta after draining; the starch on the surface is what helps the raw sauce cling to the noodles.
🍽️ Serving Suggestions
Pair with a crisp, chilled Italian white wine like a Vermentino or a Frascati Superiore. Serve alongside a simple arugula salad with a lemon-vinaigrette to cut through the richness of the cheese. A side of toasted ciabatta rubbed with garlic is perfect for mopping up the flavorful juices at the bottom of the bowl. For a complete Roman meal, follow the pasta with a light secondi of grilled sea bass or branzino. Finish the meal with a simple plate of sliced peaches or nectarines macerated in a little Moscato.