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Pasta alla checca.

Pasta alla Checca (No-Cook Tomato Sauce)

Allie Hagerty
Pasta alla checca is a classic Roman no-cook pasta dish made with fresh cherry tomatoes marinated in garlic and olive oil, then tossed with hot pasta and torn mozzarella. The heat of the pasta does all the work, turning the marinade into a silky, vibrant sauce. Ready in under 20 minutes of active cooking and built entirely around the quality of your ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Time to Marinate 30 minutes
Total Time 50 minutes
Course Pasta
Servings 2 servings

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.
    3 cups cherry tomatoes, 3 tablespoons extra virgin olive oil, 1 large garlic clove, ¾ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¾ teaspoon red pepper flakes

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.
    8 ounces pasta

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.
    6 ounces fresh mozzarella, ¾ cup fresh basil leaves, 1½ teaspoons balsamic vinegar, Zest of 1 lemon

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 tomatoes marinate for the full 30 minutes. This is the most important step. The salt draws out the tomato juices and the garlic and olive oil infuse into a proper no-cook sauce. Don't rush it.
  • Use the best olive oil you have. This is a recipe where olive oil is a flavor ingredient, not just a cooking medium. A grassy, peppery extra virgin olive oil makes a real difference.
  • Don't rinse your pasta. The starch on the noodles is what helps the sauce cling. Rinsing it washes that away.
  • Add pasta water slowly. A splash at a time gives you control over the texture. You want silky, not soupy.
  • Storage: Refrigerate leftovers in an airtight container for up to 2 days. This dish is best served at room temperature the next day — pull it out of the fridge 30 minutes before serving and drizzle with a little extra olive oil to loosen. Do not reheat in the microwave.

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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