PASTA alla CHECCA
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5
2 reviews
Excellent
PASTA alla CHECCA
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Pasta alla checca is a delicious fresh tomato recipe with an uncooked sauce. Originating from Rome, this traditional Italian pasta brings together ripe, juicy cherry tomatoes, buffalo mozzarella creaminess, rich, salty flavors of pecorino cheese, and the aromatic freshness of basil leaves. It only takes 20 minutes to prepare and doesn't require a minute of cooking or baking (except for boiling pasta), making it an ideal summer pasta dish.
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Ingredients
- 300 grams fusilli pasta 10.5oz, Liguori brand
- 500 grams cherry tomato 17.6 oz
- 2 mozzarella cheese buffalo milk
- pecorino cheese as much as preferred
- 2 garlic cloves
- basil as much as preferred, leaves
- extra virgin olive oil EVOO
- salt as much as required
- black pepper as much as required
Instructions
- Cut cherry tomatoes in half and add them to a large bowl.
- Gently squeeze the tomatoes with a potato masher to get the juice out of them.
- Break basil leaves into small pieces and add them to the bowl.
- Add a generous amount of salt and pepper to the bowl and give everything a nice stir.
- Add a tablespoon of rock salt or sea salt to a pot of boiling water and boil the pasta according to package instructions. Make sure to give it a quick stir to prevent the pasta from sticking to the bottom of the pan.
- Strain the pasta, let it cool, and drizzle some EVOO to prevent it from sticking together.
- Cut buffalo mozzarella and pecorino cheese into bite-sized cubes, add half of them to the tomato mixture, and mix everything until the tomatoes, the juices, and the cheese meld together.
- Add pasta to the bowl and quickly mix everything to let the pasta absorb all the juices.
- Add the rest of the cheeses with a finishing touch of basil. Serve and Enjoy!
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User Reviews
Overall Rating
5
2 reviews
Excellent
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