Pasta alla Checca (Roman Fresh Tomato Pasta)
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
643 kcal
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Course
Main Course
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Cuisine
Italian
Pasta alla Checca (Roman Fresh Tomato Pasta)
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Pasta alla Checca is a traditional Roman pasta dish that’s simple, fresh, and made with just a few ingredients.This quick and light recipe is perfect for warm days when you want something delicious without spending too much time in the kitchen.
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Ingredients
- 350 g pasta - 12 oz sedani pasta
- 300 g tomatoes - ~10 oz fresh, ripe cherry or grape tomato
- 200 g caciotta cheese - 7 oz
- 200 g mozzarella cheese - 7 oz
- 8-10 leaves basil
- 5 tablespoons olive oil extra virgin
- salt to taste
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Instructions
- bring a large pot of water to a boil. Once it starts bubbling, add the necessary salt. While you wait for the water to boil, you can prepare the sauce.
- Wash the cherry tomatoes thoroughly under cold running water to remove any dirt or impurities. Then, cut them into quarters or smaller pieces if they are large. The goal is to make them bite-sized so they blend well with the pasta.
- Take the Caciotta Romana and mozzarella and cut them into small cubes. This will help them melt slightly when mixed with the warm pasta, creating a creamy texture.
- In a large bowl, combine the chopped tomatoes and the cubed cheeses.
- Tear the fresh basil leaves with your hands and add them to the bowl—this helps release their natural aroma.
- Drizzle in some extra virgin olive oil and season with a pinch of salt. Gently mix everything together so that the flavors start to blend. Set the sauce aside while the pasta cooks.
- Once the water is boiling, add the pasta. Stir occasionally and cook until al dente, following the cooking time on the package.
- When the pasta is ready, drain it and transfer it to a large serving bowl. To prevent it from sticking, drizzle with a little extra virgin olive oil and toss well.
- Now, pour the fresh tomato and cheese mixture over the warm pasta. Use a large spoon to mix everything thoroughly, making sure the cheese, tomatoes, and basil are evenly distributed.
- For extra freshness, add a few more torn basil leaves on top and finish with a final drizzle of extra virgin olive oil.
- You can enjoy Pasta alla Checca warm or cold, depending on your preference. If serving cold, let it rest for about 30 minutes to allow the flavors to meld together even more.
Nutrition Information
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Serving
100g
Calories
643kcal
(32%)
Carbohydrates
69g
(23%)
Protein
23g
(46%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Cholesterol
40mg
(13%)
Sodium
323mg
(13%)
Potassium
414mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1016IU
(20%)
Vitamin C
10mg
(11%)
Calcium
280mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 643kcal | 32% |
| Carbohydrates | 69g | 23% |
| Protein | 23g | 46% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 40mg | 13% |
| Sodium | 323mg | 13% |
| Potassium | 414mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1016IU | 20% |
| Vitamin C | 10mg | 11% |
| Calcium | 280mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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