Pasta alla Checca Recipe (Easiest Roman Pasta Ever)
This no-cook sauce might just be the easiest pasta dish you make all summer. There’s something a little magical about this Pasta alla Checca recipe. Fresh tomatoes and fragrant basil leaves marinate with garlic and olive oil, then get tossed with hot pasta and creamy mozzarella for the perfect warm-weather dinner. It’s fresh, bold, and exactly the kind of dish you crave on hot days when you want little cooking and big flavor.
If you’re looking for more summery recipes, try my pasta pomodoro e mozzarella, linguine vongole, frutti di mare, spaghetti allo scogolio, or my favorites.. my tomato and mascarpone riostto and heirloom tomato galette!
Recipe Highlights: Pasta alla Checca
- Inspiration: Pasta alla Checca is a Roman classic, traditionally served in the warmer months when tomatoes are at their peak. It’s all about minimal cooking and letting fresh, high-quality ingredients shine—simple, summery, and timeless.
- Best Served For: Perfect for an easy weeknight dinner, a breezy al fresco lunch, or a low-effort date night when you still want to impress without turning on the oven.
- What Makes It Special: No heavy sauces, no fuss—just a bowl full of juicy tomatoes, torn mozzarella, and fresh basil tossed with warm pasta. It’s that magical combo of fresh, vibrant, and comforting all at once. And the sauce? It’s built right in the bowl with the pasta water doing all the work.
- A Little Roman Secret: Letting the tomatoes marinate with garlic and olive oil while the pasta cooks makes all the difference. It’s what gives this dish its signature burst of flavor with every bite—think of it as a no-cook sauce with a whole lot of soul.
The Story Behind Spaghetti alla Checca
This classic Roman pasta recipe comes from La Sora Checca, a now-legendary food stall in Rome where the dish first gained popularity. The name is a diminutive form of Francesca—“Checca”—and the sauce, made with raw tomatoes, fresh basil, and mozzarella, has become a staple in Italian recipes every summer since. Think of it as a cold sauce that’s transformed by tossing it with hot pasta—simple, smart, and so flavorful.
Ingredients
- Cherry tomatoes – Look for vibrant, ripe tomatoes with a slight give when squeezed. I love using a mix of red and yellow for extra depth.
- Extra virgin olive oil – A flavorful olive oil makes a difference here—this is one of those pasta recipes where the oil really shines.
- Garlic cloves – Grated or finely minced garlic blends seamlessly into the tomato mixture. I prefer not to overpower it—this is about balance.
- Kosher salt – It helps draw out the juices in the tomato mixture—don’t skip the seasoning step.
- Black pepper – A few cracks of freshly ground pepper enhance the brightness of the sauce.
- Red pepper flakes – Optional, but I love the subtle spicy kick it adds. Especially nice if you’re pairing this with a chilled white wine.
- Fresh mozzarella – Mozzarella balls or torn buffalo mozzarella work great—just make sure it’s at room temperature so it melts gently into the sauce.
- Fresh basil – Use a big handful of fragrant basil leaves, torn just before serving for the best flavor.
- Balsamic vinegar – Just a splash brings some tang and complexity to the basil mixture.
- Lemon zest – Optional, but it wakes up the whole dish with just a touch of brightness.
- Pasta – You can go classic with angel hair or spaghetti, but I also love short pasta like fusilli or orecchiette—it holds onto the checca sauce really well.
Ingredient Substitutions to Try
- Use grape tomatoes if cherry tomatoes aren’t available—slice them in half and let them marinate as you would normally.
- Swap in burrata for an extra creamy finish—it practically melts into the hot pasta.
- Try cubed large tomatoes (like San Marzano) if you’re using what’s already on hand. Just remove some of the seeds.
- Use green olives or briny olives for an unexpected, savory edge.
Ingredient Additions to make Pasta alla Checca Even Better
- Toss in torn arugula for a peppery bite that wilts gently into the pasta.
- Add chopped sun-dried tomatoes for a punch of umami.
- Shave some pecorino cheese on top just before serving.
- Stir in a spoonful of pesto for an herby twist on the basil sauce.
Step by Step Instructions
Marinate the tomatoes: In a serving bowl, combine tomatoes, olive oil, garlic, salt, pepper, and red pepper flakes.
Let the tomato mixture sit at room temperature for at least 30 minutes while the flavors develop.
Boil the pasta: Bring a large pot of water to a boil, season generously with salt, and cook pasta according to package instructions until just al dente. Reserve a bit of pasta water before draining.
Combine tomatoes and pasta: Add the drained hot pasta to the basil mixture and toss well, adding reserved pasta water a little at a time until a silky sauce forms.
Add cheese and herbs: Fold in mozzarella balls and fresh basil.
Drizzle in balsamic vinegar and add lemon zest if using. Toss gently and serve warm or at room temperature.
Expert Tips from My Kitchen
- Let the tomato mixture sit – A full 30 minutes makes a real difference. The salt pulls out the juices, and you get that rich uncooked tomato sauce.
- Don’t rinse your pasta – The starch on the noodles helps the checca sauce cling.
- Use room temperature cheese – Cold mozzarella won’t melt into the pasta the way fresh mozzarella should.
- Add pasta water slowly – A splash at a time gives you more control over the texture of the sauce.
Serving Suggestions
- Wine Pairing – Go for a chilled glass of Vermentino or a crisp Pinot Grigio. The acidity cuts through the olive oil and balances the mozzarella perfectly.
- Make it a platter – Serve this as part of a summer spread with grilled shrimp, marinated artichokes, and cherry tomato focaccia.
- Turn it into a cold pasta salad – Chill it completely and bring it to your next picnic. It holds up surprisingly well!
- Dress it up with greens – Serve on a bed of arugula or spinach for a pasta dish that doubles as a salad.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 2 days.
- Best served at room temperature the next day—take it out of the fridge 30 minutes before serving.
- Avoid reheating—this isn’t a dish that benefits from the microwave. Let it shine cold or room temp.
- If the pasta feels dry, drizzle with a little extra virgin olive oil before serving and toss gently.
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Pasta alla Checca Recipe (Easiest Roman Pasta Ever)
Experience the magic of pasta alla checca: a no-cook summer delight with fresh ingredients and bold flavors.
Equipment
- Large pot
- Large serving bowl
- Tongs or pasta spoon
- Fine grater or microplane
- Measuring Cups and Spoons
- Small knife and cutting board
Ingredients
- 8 ounces pasta spaghetti, angel hair, or short pasta like fusilli
- 3 cups cherry tomatoes halved
- 3 tablespoons extra virgin olive oil
- 1 large garlic clove finely minced or grated
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon red pepper flakes optional
- 6 ounces fresh mozzarella torn
- ¾ cup fresh basil leaves torn
- 1½ teaspoons balsamic vinegar optional
- Zest of 1 lemon optional
Instructions
Marinate the tomatoes
- In a large serving bowl, combine the cherry tomatoes, olive oil, garlic, salt, black pepper, and red pepper flakes (if using). Give everything a gentle toss and let the mixture sit at room temperature for at least 30 minutes. This gives the flavors time to come together and makes the base of your uncooked sauce.
Boil the pasta
- Bring a large pot of water to a boil and salt it generously. Cook your pasta according to package directions until just al dente. Before draining, scoop out about ¾ cup of pasta water and set it aside.
Combine the pasta and sauce
- Add the hot pasta straight into the bowl with the marinated tomato mixture. Use tongs or a spoon to toss it together, letting the heat gently warm the sauce. Add a splash or two of pasta water as needed to help it all come together.
Add the mozzarella and basil
- Fold in the torn mozzarella and fresh basil. Drizzle in the balsamic vinegar and add the lemon zest, if using. Toss everything once more—gently—and taste for seasoning.
Serve
- Plate the pasta and finish with an extra drizzle of olive oil and a few more basil leaves if you’d like. Enjoy right away, or let it sit for a few minutes to soak up even more flavor.
Notes
Let the tomato mixture sit – A full 30 minutes makes a real difference. The salt pulls out the juices, and you get that rich uncooked tomato sauce.
Don’t rinse your pasta – The starch on the noodles helps the checca sauce cling.
Use room temperature cheese – Cold mozzarella won’t melt into the pasta the way fresh mozzarella should.
Add pasta water slowly – A splash at a time gives you more control over the texture of the sauce.
Nutrition Facts
Calories: 724kcalCarbohydrates: 97gProtein: 36gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 67mgSodium: 1450mgPotassium: 850mgFiber: 6gSugar: 10gVitamin A: 2365IUVitamin C: 53mgCalcium: 498mgIron: 4mg
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